Authentic Chimichurri Recipe That Will Transform Your Grilled Meats Forever
Chimichurri is that green sauce you didn’t know you needed but won’t be able to live without. Ever bite into a perfectly cooked steak and feel like something’s missing? That’s where this vibrant Argentine sauce comes in—it’s the finishing touch that makes all the difference.
You might have tried a bottled version or stumbled across a weak imitation before, and it probably left you unimpressed. A real, authentic chimichurri recipe changes everything. We’re here to guide you step-by-step so you can whip up the boldest, freshest chimichurri sauce at home. Let’s bring your grilling game to the next level.
What Is Chimichurri Sauce?
Chimichurri is a traditional uncooked sauce from Argentina. It’s made with fresh herbs like parsley, garlic, red wine vinegar, olive oil, and a kick of chili or red pepper flakes. Think of it as Argentina’s answer to pesto—but sharper, brighter, and more versatile.
This sauce is most commonly paired with grilled meats, especially steak. But here’s the beauty of chimichurri: it works on everything. From roasted vegetables to seafood and bread, this sauce delivers flavor like nothing else.
If you’re a fan of bold, flavorful dressings, you might also love this Steakhouse Blue Cheese Dressing Recipe.
Ingredients For Authentic Chimichurri Sauce (And What They Do)
You don’t need fancy ingredients. Just fresh, simple ones that shine on their own.
- Flat-Leaf Parsley (1 Cup, Finely Chopped): The star of the show. Parsley brings that grassy, fresh flavor you can’t skip.
- Fresh Cilantro (1/2 Cup, Optional): Some purists skip cilantro, but it adds depth and an extra herbal note.
- Fresh Oregano (2 Tablespoons, Chopped): Essential for the earthy flavor. Dried oregano works, too, but fresh is better.
- Garlic (4 Cloves, Minced): The bold punch that gives chimichurri its bite.
- Red Wine Vinegar (2 Tablespoons): Brings the acidity that balances the richness of the olive oil.
- Extra-Virgin Olive Oil (1/2 Cup): The backbone. It ties everything together.
- Red Pepper Flakes (1 Teaspoon): Adds a subtle kick. Adjust for your heat preference.
- Lemon Juice (1 Tablespoon, Optional): A fresh twist that lightens the sauce without overpowering it.
- Salt and Freshly Cracked Black Pepper: For seasoning.
For more simple sauces, check out this Sweet Soy Glaze Recipe.
How To Make Chimichurri Sauce
1. Chop Your Fresh Herbs
Start with the parsley. Use a sharp knife to chop it finely—no food processor here! We want texture. If you’re using cilantro, chop it now, too. Add them to a medium bowl.
2. Mince The Garlic
Mince the garlic as finely as possible. Garlic brings bite, but large chunks can overwhelm the sauce.
3. Add The Liquids
Pour in the olive oil, red wine vinegar, and lemon juice (if using). Stir gently.
4. Season
Add red pepper flakes, salt, and freshly cracked black pepper. Taste as you go and adjust as needed.
5. Let It Rest
The magic happens here. Chimichurri tastes best when it sits for at least 30 minutes. Let those flavors meld together at room temperature.
Need a quick bread recipe to dip into this sauce? Try our Quick Dinner Rolls Recipe.
Authentic Chimichurri Recipe
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Authentic Chimichurri Recipe
- Total Time: 40 minutes
- Yield: 8 (about 1 cup) 1x
Description
This vibrant and flavorful chimichurri sauce is made with fresh herbs, garlic, and olive oil. It’s the perfect Argentinean condiment for grilled meats or a zesty marinade. A touch of fresh lemon juice enhances the brightness, making it stand out while staying true to tradition.
Equipment Needed:
Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped (optional)
- 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
- 4 cloves garlic, finely minced
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice (optional but recommended)
- 1 teaspoon red pepper flakes (or 1/2 finely minced red chili for heat)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Chop the Herbs: Finely chop the parsley, cilantro (if using), and oregano. Add them to a medium-sized mixing bowl.
- Mince the Garlic: Use a sharp knife to mince the garlic finely and add it to the bowl with the herbs.
- Combine the Liquids: Pour the extra-virgin olive oil, red wine vinegar, and fresh lemon juice (if using) into the bowl. Stir gently to combine.
- Add Seasonings: Sprinkle in the red pepper flakes (or fresh chili), salt, and freshly ground black pepper. Stir again until all ingredients are evenly mixed.
- Rest the Sauce: Let the chimichurri sit at room temperature for at least 30 minutes. This resting period allows the flavors to blend and develop beautifully.
- Serve: Use immediately as a sauce for grilled meats, a marinade, or a flavorful topping for vegetables, fish, or bread.
Notes
Adding fresh lemon juice in combination with red wine vinegar provides a subtle brightness that balances the richness of the olive oil. While many traditional recipes omit lemon juice, this touch of citrus makes the sauce pop and enhances its versatility. It works especially well with grilled fish or vegetables in addition to classic steak pairings.
For the best texture, avoid using a food processor or blender. Hand-chopping the herbs preserves their vibrant green color and slightly chunky consistency, which is key to an authentic chimichurri.
Storage
- Store leftover chimichurri in an airtight container in the refrigerator for up to 1 week.
- Before serving, allow it to come to room temperature and give it a quick stir.
Serving Suggestions
- With Steak: The classic pairing for Argentine chimichurri. Serve alongside a perfectly grilled ribeye or flank steak.
- As a Marinade: Use it to marinate chicken, shrimp, or vegetables before grilling.
- For Vegetables: Drizzle over roasted potatoes, grilled zucchini, or sautéed asparagus.
- With Bread: Serve with crusty bread as a dipping sauce or spread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce / Condiment
- Method: Chopping, Mixing
- Cuisine: Argentinean
Pro Tips For Perfect Chimichurri
- Always Hand Chop: It’s tempting to toss everything in a food processor, but that makes the sauce too smooth. Chimichurri should be chunky and rustic.
- Adjust Heat: Prefer it spicier? Add extra red pepper flakes or a fresh chili.
- Use Fresh Ingredients: Fresh parsley and garlic are non-negotiable.
- Let It Rest: The flavors need time to come together. Don’t skip this step.
Serving Suggestions For Chimichurri Sauce
Chimichurri is the ultimate multipurpose sauce. Here are our favorite ways to use it:
- Grilled Steak: The classic pairing—chimichurri and steak are a match made in heaven.
- Roasted Vegetables: Drizzle it over roasted potatoes, asparagus, or sweet potatoes.
- Seafood: Chimichurri adds brightness to grilled fish and shrimp.
- Bread Dipping Sauce: Use it as a dip for crusty bread.
- Marinade: Coat chicken, beef, or pork with chimichurri before grilling.
Love steak? Pair this sauce with our Bistro Steak Recipe.
Ingredient Alternatives
Can’t find everything? Don’t worry, we’ve got options:
- Oregano Alternative: Swap fresh oregano for 1 tablespoon of dried oregano.
- Vinegar Alternative: White wine vinegar or apple cider vinegar can work in place of red wine vinegar.
- Spice Level: Replace red pepper flakes with a pinch of smoked paprika for a mild version.
- Cilantro-Free: If you dislike cilantro, skip it entirely. The parsley alone holds its ground.
Nutritional Insights
This chimichurri sauce is not only delicious but also packed with healthy fats and antioxidants. Here’s the breakdown per 2 tablespoons:
- Calories: 120 kcal
- Fat: 13g (from olive oil)
- Carbs: 1g
- Protein: 0g
- Sodium: 200mg (adjusted for salt preference)
How To Store Chimichurri Sauce
Chimichurri keeps well, so you can enjoy it all week:
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze chimichurri in ice cube trays for longer storage. Thaw before using.
- Tip: Bring refrigerated chimichurri to room temperature before serving.
FAQs About Authentic Chimichurri Recipe
You can, but it’s better to chop everything by hand. A blender makes the sauce too smooth and changes its texture.
It’s mildly spicy, but you can adjust the heat by adding or reducing the red pepper flakes.
Yes! Authentic chimichurri sauce is completely plant-based.
Absolutely. It tastes even better after resting for a few hours or overnight.
You can use avocado oil, but olive oil is traditional and adds the best flavor.
Dried herbs can work, but the flavor won’t be as vibrant.
Try it with chicken, seafood, roasted veggies, or even as a bread dipping sauce.
This authentic chimichurri recipe is easy, fresh, and delivers bold flavor in every bite. It’s a game-changer for grilled meats, vegetables, and beyond. Keep it chunky, let it rest, and taste the difference!
The Final Bite
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About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.
Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.