The Ultimate Chimichurri Sauce

A hybrid of traditional Argentinian and Columbia Restaurant-style chimichurri.

Ingredients

Fresh herbs & aromatics:

  • 1 cup fresh parsley, finely chopped

  • 1/2 cup fresh cilantro, finely chopped (optional, but adds brightness)

  • 3-4 cloves garlic, minced

  • 2 Tbsp fresh oregano, finely chopped (or 1 tsp dried oregano)

  • 1 small shallot, finely minced (adds depth)

Spices:

  • 1 tsp paprika (for warmth)

  • 1/2 tsp smoked paprika (adds depth, optional)

  • 1 tsp ground cumin (earthy, a nod to Columbia’s version)

  • 1 tsp crushed red pepper flakes (adjust to taste)

  • 1/2 tsp black pepper

  • 1/2 tsp salt (or more to taste)

Acidity & oil:

  • 1/2 cup red wine vinegar

  • 1 Tbsp fresh lemon juice

  • 1/2 cup extra-virgin olive oil

Instructions

  1. Chop the herbs & aromatics: Finely chop the parsley, cilantro (if using), oregano, garlic, and shallot. Keep the texture slightly chunky—do not puree.

  2. Mix in the spices: Stir in the paprika, smoked paprika, cumin, crushed red pepper flakes, black pepper, and salt.

  3. Add the acidity: Pour in the red wine vinegar and lemon juice, stirring to combine.

  4. Incorporate the olive oil: Slowly drizzle in the olive oil while stirring. This helps emulsify the mixture and blend the flavors.

  5. Let it rest: Allow the chimichurri to sit at room temperature for 15-30 minutes before serving to let the flavors develop.

Why This Recipe Works

  • Balances Fresh & Bold Flavors: The fresh herbs and vinegar provide brightness, while the spices add warmth and complexity.

  • Not Too Chunky, Not Too Smooth: Keeping it hand-chopped instead of blending ensures texture without turning into a paste.

  • Versatile: Works beautifully on steak, grilled chicken, fish, roasted vegetables, or even as a marinade.