Chimichurri Sauce with Parsley and Red Wine Vinegar
A bright and herbaceous Argentine chimichurri sauce made with fresh parsley, garlic, and piquant red wine vinegar to complement grilled meats or roasted vegetables. This argentine-inspired quick meals ready in about 10 minutes blends fresh flat-leaf parsley, finely chopped, fresh oregano leaves, finely chopped, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 120 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh oregano leaves, finely chopped
- 4 garlic cloves, minced
- 3 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a medium bowl, combine 1 cup finely chopped fresh flat-leaf parsley, 2 tbsp finely chopped fresh oregano, and 4 minced garlic cloves.
- Step 2: Stir in 3 tbsp red wine vinegar, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper until well mixed.
- Step 3: Slowly whisk in 1/2 cup extra virgin olive oil until the sauce is emulsified and vibrant green.
- Step 4: Let the chimichurri rest at room temperature for 15-20 minutes before serving to allow flavors to meld. Use as a marinade or spoon over grilled steak, chicken, or vegetables.
Frequently asked questions
How long does Chimichurri Sauce with Parsley and Red Wine Vinegar take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Chimichurri Sauce with Parsley and Red Wine Vinegar?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Chimichurri Sauce with Parsley and Red Wine Vinegar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chimichurri Sauce with Parsley and Red Wine Vinegar for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chimichurri Sauce with Parsley and Red Wine Vinegar?
Argentine quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
