Chimichurri
Flat-leaf parsley, finely chopped and red chile flakes come together in this vegan — 60 minutes, 6 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for grill / broiler. At medium difficulty across 6 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Finely chop the parsley and oregano by hand for the best texture, mince the garlic, and finely mince the onion, placing them all in a medium bowl.
- Dissolve the salt in the warm water, then stir this into the herb mixture along with the white wine vinegar.
- Add the red chile flakes and a generous few grinds of black pepper.
- Pour in the olive oil and stir well until everything is combined into a loose, spoonable sauce.
- Taste and adjust with more salt, vinegar, or chile flakes to balance the acidity and heat to your liking.
- Let the chimichurri stand at room temperature for at least 30 minutes, or refrigerate up to 2 days, so the flavours meld; bring back to room temperature and stir before serving over grilled steak, chicken, or vegetables.
You'll use: Grill / broiler
Ingredient substitutions
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
Tips & common questions
How long does Chimichurri take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of white wine?
Try chicken or vegetable stock + 1 tsp vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Chimichurri vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Chimichurri is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Octopus With Chimichurri.jpg by Banej, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.