---
author:
source: https://www.americastestkitchen.com/recipes/8805-argentinian-chimichurri-sauce
video: https://www.youtube.com/watch?v=Ndl-ZP3drZo
hero:
tags: [sauce, argentinian]
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# Argentinian Chimichurri Sauce

1. Combine (60g)[hot water], (4g)[dried oregano], and (5g)[salt] in small bowl.
2. Let stand for 5 minutes to soften the oregano.
3. Pulse (1 1/3 cups)[fresh parsley leaves], (2/3 cup)[fresh cilantro leaves], (6 cloves)[garlic], and (1/2 teaspoon)[red pepper flakes] in food processor until coarsely chopped, about 10 pulses.
4. Add the water mixture and (60g)[red wine vinegar] and pulse briefly to combine.
5. Transfer mixture to medium bowl and slowly whisk in (108g)[extra-virgin olive oil] until incorporated and mixture is emulsified.
6. Cover with plastic wrap and let stand at room temperature for at least 1 hour.

Sauce can be refrigerated for up to 2 days; bring to room temperature and rewhisk before serving.

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Serve with our Grill-Roasted Beef Tenderloin. This sauce anchors bright red wine vinegar and fresh herbs in a rich and fruity extra-virgin olive oil. A food processor quickly combines the bulk of the ingredients, but we didn't add the oil because the processor would break it into such fine droplets that its bitter-tasting polyphenols would come to the fore. Instead, we carefully whisked in the oil to preserve its fruity flavors.