Focused recipe
Chimichurri Recipe
Fresh, garlicky, and a little spicy, this chimichurri is great over grilled steak, chicken, or fish. Chop everything by hand for the best texture, then let it rest before serving.
Filipino Updated 5/1/2026
Ingredients
Measured from the catalog payload.
- 1 cup flat leaf parsley finely chopped
- 2 teaspoons dried oregano
- 4 cloves garlic minced
- 1/3 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 2 pieces thai chili pepper finely minced
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Instructions
7 cooking steps
- Finely chop the parsley by hand on a cutting board. Do not use a food processor because it can bruise the herbs and change the texture of the sauce.
- Mince the garlic and finely chop the Thai chili peppers. Remove the seeds if you want the chimichurri less spicy. Set them aside.
- Pour the extra virgin olive oil and red wine vinegar into a mixing bowl. Stir until combined.
- Add the dried oregano, fine sea salt, freshly ground black pepper, and minced garlic to the bowl. Stir well to combine.
- Add the chopped parsley and Thai chili peppers. Mix until everything is well blended. The sauce should be loose and easy to spoon, not thick or pasty. Add a little more olive oil if needed.
- Let the chimichurri sit at room temperature for at least 20 minutes before serving. This gives the flavors time to come together.
- Stir again, then spoon it over grilled steak, chicken, or fish.
Catalog details
Useful for browsing and sync.
Sauce, Sauces No tags Public recipe Revision 1