Chimichurri Argentino
508kcal1.5g protein54.4g fat5.1g carbs~$1.28/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Nothing flagged in the ingredient list. The label is still the last word.
Restrictions
Diets
VegetarianVeganPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 cup |  flat-leaf parsley (finely chopped) |
| 4 clove |  garlic (minced) |
| 2 tsp |  dried oregano |
| ¼ cup |  red wine vinegar |
| ½ cup | extra-virgin olive oil |
| ½ tsp |  red chile flakes |
| 1 tsp | salt |
| ¼ tsp |  black pepper |
Steps
- Chop10 minparsley and garlic cut finely by handChop the herbs rather than blending them. A blender ruptures too many cells at once, turning a bright loose condiment into a dark paste and making raw garlic harsher.
- Mix5 minvinegar, garlic, oregano, chile and salt combined before the oilStir the acid and seasonings together first so salt dissolves and the dried oregano hydrates. Add parsley, then stir in the oil; chimichurri should remain loose and spoonable, not emulsified like mayonnaise.
- Rest20 minroom temperature before servingLet the sauce stand so vinegar softens the raw garlic and the herb flavors diffuse into the oil. Taste again after resting because the perceived salt, acid and chile all change as the mixture hydrates.