Chimichurri is an uncooked parsley-and-garlic sauce with olive oil, red wine vinegar, oregano and optional red pepper flakes. Spoon this herb sauce over grilled steak, vegetables or empanadas; it takes 10 minutes to prepare, plus 30 minutes to rest in the refrigerator.
Chimichurri at a Glance
What is Chimichurri?
Chimichurri is an uncooked herb sauce closely associated with Argentine and Uruguayan cuisine.
Traditionally made with fresh parsley, garlic, olive oil, vinegar, and spices, chimichurri is known for its bright, tangy, and slightly spicy flavor.
It’s a raw sauce, meaning the ingredients are simply mixed together without cooking, which preserves their freshness and allows each element to shine through.
There are two primary types of chimichurri: green chimichurri (chimichurri verde), which is the most common and is made primarily with parsley, and red chimichurri (chimichurri rojo), which includes paprika or red pepper for an extra kick of flavor and color.
While chimichurri is most commonly served with grilled meats like steak, chicken, and sausages, it’s a highly adaptable sauce that can be used in many dishes, from marinades to salad dressings.
Chimichurri is one of the essentials in our guide to Argentine ingredients, along with salsa criolla and salsa golf.
Chimichurri and Asado Traditions
Chimichurri is closely associated with Argentine and Uruguayan grilling. It accompanies Argentine asado and choripán, with household recipes varying in their herbs, oil, vinegar and heat. This recipe is a fresh-parsley, Argentine-style version.
For another regional preparation, see Uruguay Meats’ asado with chimichurri. Stories about who invented the sauce or its name should not be treated as established history.
Chimichurri Ingredients
The beauty of chimichurri lies in its simplicity.
Made with just a handful of ingredients, this popular Argentine food packs a punch of flavor without the need for complicated techniques.
Here’s what you’ll typically find in a traditional chimichurri sauce:
- Parsley: Fresh flat-leaf parsley is the star of chimichurri, giving the sauce its signature green color and herbaceous flavor.
- Garlic: Minced garlic adds a pungent kick that pairs perfectly with the freshness of the parsley.
- Olive oil: High-quality olive oil serves as the base of the sauce, binding the ingredients together and adding richness.
- Red wine vinegar: This gives chimichurri its tangy, acidic flavor, which balances the richness of the oil and the boldness of the garlic.
- Oregano: Dried oregano adds an earthy, slightly bitter note to the sauce.
- Red pepper flakes: These provide a subtle heat that can be adjusted depending on your spice tolerance.
- Salt and black pepper: Basic seasonings that enhance the flavors of the other ingredients.
While these are the traditional ingredients, some variations also include onions, cilantro, lemon juice, or even smoked paprika for an added depth of flavor.
How to Make Traditional Argentine Salsa Chimichurri
Making chimichurri is incredibly easy and takes just a few minutes.
Here’s a simple recipe for Argentine-style chimichurri. Estimated yield: about 1 cup; chopping and packing affect volume. Allow about 10 minutes to prepare and 30 minutes to rest in the refrigerator (40 minutes total; no cooking).
Helpful Equipment
A sharp chef’s knife and a stable cutting board help you chop the parsley and garlic finely while keeping the sauce’s coarse texture. Use what you already own; a food processor is optional. If you need a knife, compare chef’s knives on Amazon.
Affiliate disclosure: As an Amazon Associate I earn from qualifying purchases.
Ingredients:
- 1 cup fresh flat-leaf parsley leaves, loosely packed before chopping, then finely chopped
- 4 garlic cloves, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon fine salt to start, plus more to taste
- Black pepper to taste
Instructions:
- Prepare the parsley and garlic: Rinse the parsley and pat it dry. Loosely fill a 1-cup measure with the leaves before chopping; do not press them down. Finely chop the measured parsley and mince the peeled garlic. Use a knife for a coarse sauce, or pulse briefly in a food processor without pureeing.
- Mix the ingredients: In a bowl, combine the parsley, garlic, dried oregano and optional red pepper flakes.
- Add the liquids: Stir in the olive oil and red wine vinegar until evenly mixed. The oil may separate as the sauce stands; stir again before serving.
- Season: Stir in 1/4 teaspoon fine salt and black pepper to taste. This is a starting amount; taste and add more salt a small pinch at a time if needed.
- Rest and serve: Cover and refrigerate for about 30 minutes to let the flavors blend. Stir and taste again before serving.
Refrigerate promptly in a covered container and use within 3–4 days, or freeze in small portions. Keep refrigerated until serving; do not store this fresh garlic-and-oil sauce at room temperature.
For storage guidance, see Oregon State University Extension’s chimichurri guidance.
Make Ahead and Serve
You can prepare the sauce the day before serving; keep it covered in the refrigerator and use it within the same 3–4-day storage window. Stir before spooning over food. For a larger batch, double all the ingredients, then make final seasoning adjustments gradually.
How to Adjust the Flavor and Texture
Too acidic? Stir in a little more chopped parsley and olive oil, then taste before adding more.
Too garlicky? Mix in a small batch of the other ingredients without garlic to dilute its intensity. For a milder future batch, begin with fewer cloves and adjust to taste.
Too thick? Stir first, then add olive oil a teaspoon at a time until spoonable. Cold olive oil can thicken in the refrigerator; separation is normal.
Variations of Chimichurri Sauce
You can adapt this sauce to your preferred herbs and heat level.
While the traditional version is widely beloved, there are many variations that cater to different tastes and preferences:
1. Red Chimichurri (Chimichurri Rojo)
This version includes smoked paprika or red bell pepper, which gives it a reddish hue and a slightly sweet, smoky flavor. It’s a great option for those who enjoy a more robust sauce.
2. Spicy Chimichurri
If you like a bit of heat, increase the amount of red pepper flakes or add chopped fresh chilies to the sauce. You could even substitute some of the vinegar with hot sauce for an extra kick.
3. Cilantro Chimichurri
For those who love cilantro, this variation swaps out some or all of the parsley for fresh cilantro. The result is a brighter, citrusy flavor that pairs beautifully with grilled fish and chicken.
Is This Recipe Vegan?
This recipe is already vegan: it contains herbs, garlic, oil, vinegar and seasonings. No substitutions are needed. Serve it with grilled vegetables, beans or a plant-based main dish.
Best Ways to Use Chimichurri
Argentines traditionally eat chimichurri as a condiment, primarily served with grilled meats during an asado (barbecue), which is a key part of Argentine cuisine and culture.
Here are some of the main ways Argentines enjoy chimichurri:
1. Asado (Grilled Meats)
Chimichurri is most commonly paired with grilled beef steaks, sausages (chorizo), ribs, and chicken. It’s drizzled over the cooked meat or served as a side for dipping. The sauce enhances the flavor of the smoky, grilled meats with its fresh and tangy notes.
2. Provoleta
Provoleta is a grilled cheese dish made from provolone, and Argentines often top it with a spoonful of chimichurri. The sauce adds a flavorful contrast to the rich, gooey cheese.
3. Empanadas
Though not as common as with grilled meats, chimichurri can also be used as a dipping sauce for empanadas, the savory pastries filled with meat, cheese, or vegetables.
4. Sandwiches
Chimichurri is sometimes spread on sandwiches, particularly steak sandwiches or choripán (a sandwich made with grilled chorizo sausage). The sauce adds a burst of flavor that complements the rich, savory fillings.
5. Vegetables
Chimichurri isn’t just for meat lovers. Drizzle it over roasted or grilled vegetables like zucchini, bell peppers, and asparagus for an extra layer of taste.
6. Seafood
Chimichurri pairs surprisingly well with seafood. Try it as a sauce for grilled shrimp, salmon, or cod for a fresh and zesty finish.
7. Salad Dressing
You can thin chimichurri with a bit of water or lemon juice and use it as a salad dressing for a bold, herbaceous salad. It’s especially delicious with grilled vegetables or a hearty grain salad.
Frequently Asked Questions (FAQ)
What is Chimichurri Made Of?
Chimichurri is traditionally made from parsley, garlic, olive oil, red wine vinegar, dried oregano, red pepper flakes, and salt and pepper.
Is Chimichurri Spicy?
Chimichurri is typically mild, though it can have a subtle kick from the red pepper flakes. You can adjust the heat by adding more or less pepper, or leaving it out entirely.
How Long Does Chimichurri Last?
Refrigerate promptly in a covered container and use within 3–4 days, or freeze in small portions. Keep refrigerated until serving; do not store this fresh garlic-and-oil sauce at room temperature.
Can Chimichurri Be Frozen?
Yes. Freeze in small airtight containers, or freeze portions in an ice cube tray and transfer them to a freezer container. Thaw the portion you need in the refrigerator and stir before serving. The herbs may lose some of their fresh texture.
What’s the Difference Between Chimichurri and Pesto?
While both sauces are herb-based, chimichurri uses vinegar and has a tangier, more acidic flavor compared to pesto, which uses nuts and cheese.
What to Serve with Your Chimichurri
Make a batch to serve with grilled vegetables, steak or warm beef empanadas.
Printable Chimichurri Recipe
Chimichurri Sauce
A fresh Argentine-style sauce of parsley, garlic, olive oil and red wine vinegar for grilled meats, vegetables and empanadas.
Ingredients
- 1 cup fresh flat-leaf parsley leaves, loosely packed before chopping, then finely chopped
- 4 garlic cloves, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon fine salt to start, plus more to taste
- Black pepper to taste
Instructions
- Prepare the parsley and garlic: Rinse the parsley and pat it dry. Loosely fill a 1-cup measure with the leaves before chopping; do not press them down. Finely chop the measured parsley and mince the peeled garlic. Use a knife for a coarse sauce, or pulse briefly in a food processor without pureeing.
- Mix the ingredients: In a bowl, combine the parsley, garlic, dried oregano and optional red pepper flakes.
- Add the liquids: Stir in the olive oil and red wine vinegar until evenly mixed. The oil may separate as the sauce stands; stir again before serving.
- Season: Stir in 1/4 teaspoon fine salt and black pepper to taste. This is a starting amount; taste and add more salt a small pinch at a time if needed.
- Rest and serve: Cover and refrigerate for about 30 minutes to let the flavors blend. Stir and taste again before serving.
Notes
Refrigerate promptly in a covered container and use within 3–4 days, or freeze in small portions. Keep refrigerated until serving; do not store this fresh garlic-and-oil sauce at room temperature.
Yield is an estimate of about 1 cup; the finished volume depends on chopping and packing. Allow about 10 minutes to prepare and 30 minutes to rest in the refrigerator (40 minutes total; no cooking).
Too acidic? Stir in a little more chopped parsley and olive oil, then taste before adding more.
Too garlicky? Mix in a small batch of the other ingredients without garlic to dilute its intensity. For a milder future batch, begin with fewer cloves and adjust to taste.
Too thick? Stir first, then add olive oil a teaspoon at a time until spoonable. Cold olive oil can thicken in the refrigerator; separation is normal.
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.