A Traditional Argentinian Chimichurri Sauce (Aderezo Chimichurri) that it’s so flavorful it will become one of your go-to sauces!
Chimichurri sauce is casual yet elegant. It’s vibrant, tangy, easy to prepare, and goes well on just about anything. One of those sauces that upgrade your foods and burst your taste buds. As a bonus, Chimichurri is also packed with healthy ingredients.
Chimichurri is Delish and Healthy. Pura Perfeccion!
More on what is Chimichurri
Authentic or traditional Chimichurri sauce recipe is a simple uncooked sauce found in Argentinian and Uruguayan cuisines. It is a table sauce or condiment used for topping grilled meats, but it is so versatile; Chimichurri shines on seafood, elevates vegetables and salads, and even makes a crusty bread look and taste like it's dressed up for a fancy party!
Traditional Chimichurri has two versions, Chimichurri Verde (Green Chimichurri) like this recipe and Chimichurri Rojo (Red Chimichurri) with added smoked paprika and roasted red bell peppers like my Smoky Red Chimichurri Sauce (Chimichurri Rojo).
Original Chimichurri ingredients include finely chopped parsley, minced garlic, oregano, olive oil, and red wine. While Chimichurri isn't usually spicy, this recipe adds some red pepper flakes for extra flavor and heat kick, making it just the right Tangy and Spicy Chimichurri Sauce.
What else is Chimichurri good on?
Chimichurri also makes a great dipping sauce for empanadas and arepas or as a marinade for meats both grilled or pan-cooked like these delightful recipes:
Grilled Skirt Steak with Chimichurri Sauce recipe, and my Chimichurri Steak Tacos recipe.
How to Make a Traditional and Authentic Argentinian Chimichurri sauce step-by-step
(el Mejor Chimichurri Argentino Tradicional!)
(a printable version of the recipe is also below).
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Ingredients
What is in Chimichurri Sauce?
See printable recipe card at the bottom of this post for quantities
- Olive Oil (Extra Virgin preferred)
- Red Wine Vinegar - Do not skip the Red Wine Vinegar! Chimichurri can only be called Chimichurri if it contains vinegar, especially red wine. The acidity of the vinegar is critical to the Chimichurri flavor and how it reacts with meats.
- Garlic
- Flat Italian Parsley
- Red Chili Pepper Flakes
- Dried Oregano is also a vital ingredient of a well-rounded Chimichurri. Do not substitute with fresh oregano because Dried Oregano's more robust flavor and texture is a hallmark of Chimichurri.
- Water
- Coarse Salt (like Kosher) - Can be adjusted to your taste. Add a little more or a little less if needed because the right balance of salt and acidity is critical in the perfect Chimichurri. Make it YOUR perfect Chimichurri.
- Black Pepper
- Sugar - Optional in this recipe, but I included it because a touch of sweetness can offset any possible bitterness from the herbs and even the olive oil. This can happen at times in Chimichurri. If your Chimichurri does not have bitter notes, great! Skip the sugar.
Instructions
Crush the garlic with a garlic presser (best method to get the best flavor) or finely mince them.
Finely chop the parsley and then measure until you have 1/4 cup.
Combine with all remaining ingredients in a medium-sized bowl.
Mix well with a spoon.
- Allow it to sit for 10 minutes to let the flavors meld. Ideally, let it sit for an hour if time allows before serving.
- Save any remaining sauce in an air-tight container or glass jar.
Expert Tip
The Chimichurri can be made ahead but should be kept refrigerated. It is best if used within 24-48 hours for the freshest flavors.
Chimichurri can marinate or baste meats (chicken, pork, or steaks) while grilling or barbecuing.
On seafood, you can use it for basting or add it as a topping. I don’t recommend marinating seafood in Chimichurri because the acid from the vinegar may toughen the delicate seafood.
Substitutions
- Red wine vinegar is the best vinegar for Chimichurri!
You may substitute red wine vinegar with Apple Cider Vinegar or Lemon Juice in a pinch. I do not recommend balsamic vinegar.
Variations
- Food processor: I know, I know, some people (myself included) will say that traditional Chimichurri is not made in a food processor. But if you don’t have time for chopping, go right ahead and use your lovely machine. Pulse 2-4 times or for 20 seconds, just enough to chop the ingredients. Do not over-blend, or it will impact the flavors.
- Like it spicier? Increase the red pepper flakes or add a fresh red chili pepper.
Equipment
• Cutting board
• Large chopping knife
• Garlic presser (optional)
• Mixing bowl
Storage
- Chimichurri is best stored in an airtight container or glass jar in the refrigerator. It will keep for 3-4 weeks. Note that Chimichurri may harden in the fridge, bring to room temperature before serving.
- Chimichurri may be frozen for up to 6 months. Defrost in the refrigerator overnight for best results or at room temperature. Do not apply heat.
Other Latin sauces and spreads you may like
Lusciously sweet Latin desserts to complement
📖 GET THE RECIPE! 🍽️
Traditional Argentinian Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Rest time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 cup 1x
- Category: Sauces
- Cuisine: Argentinian
Description
Traditional Argentinian Chimichurri (Aderezo Chimichurri) is a tasty fusion of minced parsley, garlic, oregano, red wine vinegar, and olive oil. A versatile sauce for grilled meats, seafood, and vegetables.
Chimichurri sauce is casual yet elegant. Tangy, easy to prepare, and packed with healthy ingredients. It goes well on just about anything.
Ingredients
- 1/2 cup of Olive Oil (Extra Virgin preferred)
- 3 tablespoons of Red Wine Vinegar
- 3 to 4 Garlic Cloves (finely crushed or minced)
- 1/4 cup of finely Chopped Flat Italian Parsley
- 1 teaspoon of Red Chili Pepper Flakes
- 1 tablespoon of Dried Oregano
- 1 tablespoon of Water
- 1 and 1/2 level teaspoon of coarse Salt (like Kosher)
- 1/2 teaspoon of Black Pepper
- 1/2 teaspoon of Sugar (optional)
Instructions
- Crush the garlic with a garlic presser (best method to get the best flavor) or finely mince them.
- Finely chop the parsley and then measure until you have 1/4 cup.
- Combine with all remaining ingredients in a medium-sized bowl and mix well with a spoon.
- Allow it to sit for 10 minutes to let the flavors meld. Ideally, let it sit for an hour if time allows before serving.
- Save any remaining sauce in an air-tight container or glass jar.
Notes
- The Chimichurri can be made ahead but should be kept refrigerated. It is best if used within 24-48 hours.
It can be used to marinate or baste meats (chicken, pork or steaks) while grilling or barbecuing.
On seafood, you can use it for basting or add it as a topping. I don’t recommend marinating seafood in Chimichurri because the acid from the vinegar may toughen the gentil seafood. - Chimichurri is best stored in an airtight container or glass jar in the refrigerator. It will keep for about 5 days. Note that Chimichurri may harden in the fridge, bring to room temperature before serving.
- Chimichurri may be frozen for one month. Defrost in the refrigerator overnight for best results or at room temperature. Do not apply heat.
- Why is my chimichurri sauce bitter?
Parsley has a slightly bitter taste and may contribute to some bitterness in Chimichurri. Too much Garlic and or Oregano can also make it bitter. Even Olive oil can have some bitter notes. I included 1/2 teaspoon of sugar as optional in this recipe to offset any possible bitterness. I have also found that adding a bit of water as included in this recipe helps.
Julie says
I love the flavors in chimichurri and wanted to try to make my own at home! I followed this recipe exactly and it turned out just as I had hoped! What a great sauce to have around!
Juyali (ju-ja-lee) says
Woohoo! Stoked that the chimichurri turned out perfect for you! Thanks for sharing your experience! 🙂
Moop Brown says
I love Chimichurri sauce and want to try this recipe for it soon and pair with some steak. Thanks for sharing.
Juyali (ju-ja-lee) says
Exciting! Chimichurri and steak are a match made in heaven. Enjoy your steak! 🙂
Carrie Robinson says
You can never go wrong with a good, homemade chimichurri sauce! 🙂 I love how versatile it is too. Simple and flavorful!
Juyali (ju-ja-lee) says
Absolutely! 😎 Homemade chimichurri brings a zing to any dish. Glad you loved it, Carrie! Thanks for sharing your experience.❤️😊
Katie Crenshaw says
I love this on so many things. I put it on steak, shrimp, potatoes, and roasted sweet potatoes. It is so good.
Juyali (ju-ja-lee) says
Hi Katie,
That sounds amazing! So happy that you found so many ways to use it! ❤️😊. I also put it on so many things, including veggies. Chimichurri really shines on everything. 😎
Jamie says
I served this chimichurri with some pan roasted chicken and it added so much brightness and flavor! I'll be using this for salmon this weekend!
Juyali (ju-ja-lee) says
Hi Jamie,
Glad you found a new favorite way to use chimichurri. Salmon is a perfect pairing. Yum! Enjoy your salmon. 🙂
Erin says
A neighbor gave me a bunch of their parsley and I made this with it. It was incredible! We had it over steak and it was incredibe.
Juyali (ju-ja-lee) says
Sounds like you turned a gift of parsley into something amazing! So happy to hear it was incredible with steak. Thank you for trying our recipe. 🙂
Amy Liu Dong says
I love your Chimichurri sauce recipe. It is so delicious perfect for my steak, easy to make, and flavorful!
Juyali (ju-ja-lee) says
Hi Amy,
I’m thrilled you love the chimichurri recipe! It’s awesome to hear it was the perfect match for your steak! Thanks for your comment. 🙂
Ashley says
Chimichurri is one of my favorite condiments and it's such a great way to use up fresh herbs that are on their way out. And, it's good on more than just steak--I served this with grilled shrimp the other night and it was so yummy!
Juyali (ju-ja-lee) says
Hi Ashley,
Glad you found a new favorite way to use chimichurri. Shrimp is a fantastic pairing. Great idea! We are oficially "chimichurri pals". 😉
Thanks for sharing! ❤️😊
DK says
This chimichuri sauce is so good I started using it on everything! I put it on my steak, chicken, and even my grilled corn!
Juyali (ju-ja-lee) says
That sounds delicious! Chimichurri really can elevate just about anything. I need to try it on grilled corn. 🙂
Gloria says
The perfect topping for grilled steaks. Homemade chimichurri is so delicious. You can add all the garlic you like!!
Juyali (ju-ja-lee) says
Hi Gloria,
It sounds like you’ve perfected your chimichurri recipe with an extra dose of garlic. 😉 It's a delicious and easy-to-make sauce that's perfect for jsut about anything. Thanks for sharing!
Krysten Clark Wilkes says
We love chimichurri sauce, it tastes so good on everything! We made it one day ahead to let all the flavors marinate and it was perfect. Delicious with steaks on the grill.
Juyali (ju-ja-lee) says
Making it ahead of time really lets those flavors meld together beautifully! 😊
Molly Kumar says
One of my favorite sauce and this recipe was so easy to follow. We made a huge batch and served over smoked lamb along with boiled potatoes. The sauce was a perfect match and saving to use again.
Juyali (ju-ja-lee) says
That sounds like a fantastic meal! Smoked lamb with chimichurri must have been a great combination. Happy you found your new favorite recipe.😉 Enjoy!
Jamie says
I served this Argentinian chimichurri on some grilled fish and corn and it was amazing! It was so fresh and added lots of flavor to my meal!
Juyali (ju-ja-lee) says
It’s great to hear that it enhanced your meal so much. I love fish with chimichurri sauce (I mean, I like any meat with chimichurri!) 😆🤤
Thanks for your review, Jamie.
Loreto and Nicoletta says
I love a good Chimichurri sauce especially on a beautifully grilled ribeye! 😋 👌 The added red chili flakes are perfect, a nice little backdrop kick! Great share and totally enjoyed the cultural significance of the sauce! ❤️ 😍
Juyali (ju-ja-lee) says
Yum! Chimichurri on a ribeye is the ultimate combo. Food can be such a wonderful way to connect with different traditions and flavors, so I'm glad you appreciated the cultural significance. Thanks for your review, guys! ❤️😊
Amy Liu Dong says
This is one of my go-to sauces for my steak! It is super easy to make and so delicious!
Juyali (ju-ja-lee) says
That’s awesome! Having a go-to sauce like chimichurri makes meals so much more enjoyable. Thanks for leaving your commnent! 😊
Katie Crenshaw says
I can eat chimichurri on everything! I just love that tangy flavor. This recipe comes out perfect.
Juyali (ju-ja-lee) says
Me too! I so agree with you. Chimichurri goes with just about everything. Yum. 🙂
Ashley says
Love love love this Chimichurri recipe! I had a giant bunch of parsley leftover from another recipe and wanted to do more with it than just use it as a garnish. This was perfect for the steaks we grilled--the perfect amount of spice from the chili flakes and tang from the red wine vinegar. Yum!
Juyali (ju-ja-lee) says
Glad you found an use for the extra Parsley! Thanks for your comment and rating. ❤️😊
Carrie Robinson says
I just love how simple and easy this is to make! 🙂 This would be perfect to serve over a nice grilled flat iron steak.
Juyali (ju-ja-lee) says
That's awesome! I agree, chimichurri is a simple and easy-to-make sauce, just perfect for grilled steak. My FAV! 😎 So happy you liked it. ❤️
Colleen says
Chimichurri is a perfect use for all of the parsley in my garden. We love it on grilled steaks and seafood. Delicious and simple!
Juyali (ju-ja-lee) says
Your parsley is living its best life in this chimichurri! 🌿💚 We're stoked you and your family are crazy about this flavor knockout.
Thanks for sharing your feedback, Colleen! 😊
Gloria says
The perfect topping for grilled streaks. Always a hit with my dinner guests. Homemade chimichurri is the best ever.
Juyali (ju-ja-lee) says
Another Chimichurri fan! 😎 We're stoked our recipe is a dinner party MVP at your home. And thanks for sharing your Chimichurri experience! 😊
Amy says
Exactly what I was looking for. Had it with steak and was the best combination.
Juyali (ju-ja-lee) says
So happy this recipe hit the spot, Amy! 😍
Sabine says
I had been looking for a while to find a good chimichurri sauce and this one was exactly what I was looking for. So good, so tasty. Loved it!
Juyali (ju-ja-lee) says
I love hearing this recipe ended your search for the perfect sauce. Thanks for the review, Sabine! 🙂
Jacqueline Debono says
This chimichurri sauce reminds me a bit of salmoriglio which we use here in Italy with fish. Our version doesn't have the red wine vinegar. This was so delicious. I love trying recipes from other countries.
Juyali (ju-ja-lee) says
Chimichurri & Salmoriglio - Cousins across the ocean. 😉
Thanks for trying the recipe, and sharing your international culinary stories, Jacqui!
Stephanie says
Yum! My first time making chimichurri sauce. So delish and so much better than any store-bought. Adding to my recipe box!
Juyali (ju-ja-lee) says
Hi Stephanie,
So glad your first time trying chimichurri was a success! Fresh flavors beat store-bought any day. Thank you for your review! 🙂
Carola says
Hola Juyalí, soy Caro la Hermana de Marina y probé tu chimichurri y fue el chimichurri más rico que he comido, excelentes ingredientes y con un sabor picantito increíble!
Espero probar más de tus recetas algún día porque se ve que tenes una mano increíble para las comidas.
Saludos y abrazo grande.
Juyali (ju-ja-lee) says
Hola Caro! Que alegria. Gracias por probar la receta y me encanta que te haya gustado! 🙂
Espero conocerte en persona pronto. Un abrazo grande!