Authentic Chimichurri Recipe

Chimichurri is Argentina’s iconic sauce. It’s literal *magic* on grilled meats, especially steak! Over the years, I’ve tried many versions, but I always go back to the tried-and-true, authentic way of preparing it, because it’s just too good to mess with.

With only 6 ingredients, this chimichurri recipe sings! The brightness of fresh parsley, the earthiness of oregano, the zip of raw garlic and vinegar, all tied together with olive oil…it’s just what meat begs for.

Whether you’re spooning it on grilled or Pan Seared Steak, Grilled Pork Tenderloin, roasted vegetables, or as a dip or topper for Crostini, this chimichurri is incredibly versatile and always a crowd-pleaser like my Italian Gremolata.

Why This Chimichurri Recipe Is the Best

What are the secrets to great chimichurri? Here’s why this recipe is the best:

• Hand-chopped ingredients: unlike many recipes that call for using a food processor, hand chopping the parsley and garlic is a small step that makes a huge difference in flavor and texture!
• Blooming the garlic and oregano: adding hot water to garlic and dried oregano release their flavors, yielding a far superior sauce!
• Keeps well for a full week: it’s a make-ahead dream.
• Easy to make: you’re 20 minutes away from perfection.
• Endless uses: a sauce for meats, veggies, eggs, breads, grains, and more!

Chimichurri Ingredients

You only need a handful of ingredients, plus hot water that “blooms” the flavors, to make classic chimichurri. They are:

• Flat leaf parsley – fresh parsley is gives chimichurri its signature fresh herbal flavor and bright green color. Stay away from curly parsley that has muted flavor. Prefer cilantro instead? Feel free to use it!
• Extra virgin olive oil – olive oil melds all the flavors together, creating a sauce that clings to meat, veggies or bread.
• Garlic – chimichurri is undoubtedly garlicky, adding a sharp kick that cuts through the richness of meat (especially beef). Don’t use the jarred kind here.
• Red wine vinegar – red wine vinegar is quite acidic, cutting through the richness of meat (especially beef), brightening and balancing things out.
• Dried oregano – dried oregano adds earthiness and complexity.
• Red chili flakes – AKA red pepper flakes, chili flakes add a hint of heat without being overwhelming.

Video: Watch How to Make Chimichurri

How to Make Chimichurri Sauce

Here’s how to make chimichurri (it’s so easy!), with photos to help guide you:

Step 1: Mix together garlic, hot water, and oregano.

Step 2: Add parsley and vinegar. Stir.

Step 3: Add olive oil, chili flakes, and salt and pepper.

Step 4: Stir again, and let stand for at least 10 more minutes before enjoying!

Serving Suggestions

Chimichurri is traditionally a sauce or condiment for grilled meats (asado), especially steak. Here are some of my favorite ways to serve it:

• On beef: like grilled beef, Beef Brisket In the Oven, or Smash Burgers
• On sausages: like grilled chorizo on a crusty roll (choripán)
• On chicken or pork: like Grilled Chicken Thighs, Grilled Chicken Breasts, or Grilled Pork Tenderloin
• On vegetables: like grilled veggies, Roasted Zucchini, or Broiled Asparagus
• Bread dipping: like Garlic Bread or Parker House Rolls
• Other modern ways: on Scrambled Eggs or fish like Baked Cod

How Long Does Chimichurri Last?

In an airtight container, store chimichurri for up to 1 week in the refrigerator. Leave at room temperature for 30 minutes before serving.

You can also freeze it for up to 3 months, thawing in the fridge before using. Tip: freeze in ice cube trays for easy portioning.

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If you’ve tried this Chimichurri Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!