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
Recipe Card
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.
Carola
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)
Hola Caro! Que alegria. Gracias por probar la receta y me encanta que te haya gustado! 🙂
Espero conocerte en persona pronto. Un abrazo grande!