Argentine Chimichurri Herb Pickle Oil
A bright, herbaceous Argentine condiment that straddles the line between chimichurri and herb-infused pickle oil. Fresh parsley and oregano are macerated with garlic and red wine vinegar, then finished with rich olive oil to create a complex, slightly tangy sauce that improves with a day or two of rest. Serve alongside grilled meats, roasted vegetables, empanadas, or use as a finishing oil for soups and stews. The vinegar preserves the herbs while the oil carries all the flavor—this is the foundation of countless Argentine tables.
Steps
Before you start
- Use the freshest parsley and oregano you can find—dried herbs will yield a dull, dusty result
- Have all ingredients measured and ready; this comes together quickly
- Use a glass jar for storage; it won't absorb flavors or oils
- Plan to make this at least 24 hours ahead so the flavors meld and the vinegar mellows the raw garlic bite
Chop parsley and oregano
- On a cutting board, finely chop the fresh parsley leaves, discarding any thick stems—you want only the tender leaves and thin stems.
- Place the chopped parsley in a small bowl.
- Finely chop the fresh oregano leaves and add to the parsley.
- Work deliberately to keep the herbs intact; they should be chopped small enough to disperse evenly through the oil, but not so fine that they become paste.
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Ready when: Parsley and oregano are finely and evenly chopped with no large pieces remaining
Tip: Don't use a food processor—it bruises the herbs and releases too much chlorophyll, making the oil turn dark green and bitter. Hand-chop for a brighter, fresher flavor.
Mince garlic very fine
- On the same cutting board, mince the 4 garlic cloves until very fine—aim for pieces no larger than a match head.
- Mincing small ensures the garlic distributes evenly through the oil and vinegar without creating harsh pockets of raw flavor.
- Transfer the minced garlic to the bowl with the herbs.
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Ready when: Garlic is minced into small, even pieces with no large chunks
Tip: Fine mincing is critical here—larger pieces will taste harsh and raw. If you prefer a mellower garlic flavor, reduce to 3 cloves, or if you want a bolder chimichurri, use 5 cloves, but mince extra fine either way.
Combine dry ingredients and vinegar
- In the 1-pint glass jar, combine the kosher salt (4 g / ¾ tsp) and freshly ground black pepper (0.5 g / ¼ tsp).
- Add the red wine vinegar (80 ml / ⅓ cup) and stir with a small spoon until the salt dissolves completely.
- Pour in the herb mixture (parsley, oregano, and garlic) and stir well, making sure no herb clumps cling to the bottom or sides of the jar.
- If using red pepper flakes, add them (0.3 g / ⅛ tsp) now and stir again.
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Ready when: Salt is fully dissolved, herbs are evenly distributed throughout the vinegar, and no clumps remain
Tip: Dissolving the salt in the vinegar first helps it distribute evenly rather than settling at the bottom. Stir from the bottom of the jar with a long spoon to make sure you're reaching all the way down.
Add olive oil and seal
- Pour the extra-virgin olive oil (180 ml / ¾ cup) into the jar and stir gently but thoroughly to disperse the herbs evenly throughout.
- You should see flecks of green and white garlic suspended throughout the oil and vinegar.
- Cover the jar with its tight-fitting lid and give it a gentle shake to mix everything one final time.
- Set the jar aside at room temperature, away from direct sunlight.
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Ready when: Oil is fully incorporated and herbs are evenly suspended throughout; no clumps or separation is visible
Tip: If the oil and vinegar look slightly separated at first, don't worry—this is normal. The gentle shake will help emulsify them, and they'll continue to blend over the infusing hours.
Rest and infuse for 24 hours
- Keep the sealed jar at room temperature, out of direct sunlight, for at least 24 hours.
- During the first 6 hours, if you think of it, give the jar a gentle stir or shake once or twice—this helps the flavors distribute more evenly, though it's not essential.
- The vinegar will gradually soften the raw garlic bite, and the oil will carry the herb flavors throughout the mixture.
- After 24 hours, open the jar and taste a small spoonful spread on a piece of crusty bread—it should taste herbaceous, slightly tangy, and well-balanced.
- The flavor will continue to deepen for another day or two.
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Ready when: The vinegar is clear (not cloudy), herbs are fully submerged and softened, and the flavor is mellow, integrated, and herbaceous without harsh raw garlic
Tip: Keep the jar away from heat and light—sunlight will fade the color and degrade the volatile aromatics that make chimichurri special. A kitchen cabinet or pantry shelf is perfect.
Good to know
Tips
- Chimichurri should taste of herbs first, garlic second, and acid third. If the garlic dominates, you've used too much or it hasn't had time to meld; if the vinegar stings the back of your throat, reduce the vinegar next time or add a pinch of sugar to balance.
- Serve this with grilled steak or chicken, spooned over roasted root vegetables, mixed into mayonnaise for a sauce, or drizzled over fresh cheese and bread. It's also excellent as a finishing oil for soups, stews, and empanadas.
- For a spicier version, add more red pepper flakes (up to ½ tsp) or stir in a minced fresh hot pepper. For a milder, sweeter version, add 1 teaspoon honey or a pinch of sugar.
- If you have access to fresh cilantro and want a hybrid parsley–cilantro version, use 24 g parsley and 6 g cilantro for a more complex, slightly citrusy sauce.
Make ahead
Make this 1–2 days ahead. The flavor actually improves on the second day as the herbs continue to release oils and the vinegar mellows the raw garlic. Store in the jar it was made in.
Storage & reheating
Room temperature (away from heat and light): up to 5 days. The herbs will darken slightly but remain flavorful. Refrigerator: up to 3 weeks—the oil may solidify slightly at cold temperatures, which is normal; let it warm to room temperature before serving. Freezer: not recommended; the herbs become mushy when thawed and the vinegar separates. For longer storage, strain out the solids through fine cheesecloth into a clean jar, which will keep the oil for up to 2 months in the fridge, though it will be less herbaceous.
Substitutions
- fresh oregano leaves → Fresh marjoram or a small amount of fresh thyme. Both have a similar peppery warmth. Use the same weight; thyme is slightly more piney, so reduce to 4 g if you prefer a lighter hand.
- red wine vinegar → White wine vinegar or champagne vinegar. These are slightly more delicate and won't darken the oil; use the same amount. Avoid distilled white vinegar, which is too sharp and will overpower the herbs.
- fresh flat-leaf parsley, firmly packed → A mix of flat-leaf parsley and fresh cilantro (75% parsley, 25% cilantro). Cilantro adds a citrusy note that complements the oregano beautifully, though it makes this less traditionally Argentine.
- extra-virgin olive oil → A fruity or peppery olive oil with more pronounced character. This will make the chimichurri more assertive. Avoid buttery or delicate oils, which will be lost beneath the vinegar and herbs.
