Chimichurri Recipe (How to Make Authentic Argentinian Chimichurri Sauce)

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My father-in-law was from Argentina, so I was introduced to chimichurri sauce about 20 years ago. Chimichurri is a delicious blend of herbs and spices that will complement any grilled meat that you can think of. Chimichurri sauce doesn’t require cooking and it is fast and easy to make. Why I like Chimichurri sauce Aside…

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Chimichurri Recipe (How to Make Authentic Argentinian Chimichurri Sauce)

My father-in-law was from Argentina, so I was introduced to chimichurri sauce about 20 years ago. Chimichurri is a delicious blend of herbs and spices that will complement any grilled meat that you can think of. Chimichurri sauce doesn’t require cooking and it is fast and easy to make.

Close-up photo of this delicious chimichurri sauce recipe.

Why I like Chimichurri sauce

Aside from the fact that this sauce brings back fond memories of my father-in-law, chimichurri sauce is one of my favorite condiments when I grill meats. I like all the flavors that go into this sauce, so it is no wonder I like them when combined. Who doesn’t like a spicy garlic olive oil over a perfectly cooked steak?

Chimichurri ingredients

Chimichurri sauce consists of these 8 ingredients, parsley, garlic, dried oregano, dried chili flakes, olive oil, red wine vinegar, salt, and pepper. I blend mine in a food processor, but I guess if you finely chopped everything you could do it by hand.

  • 1 large bunch of fresh parsley.

  • 5-7 cloves of garlic

  • 2 tablespoons of dried oregano.

  • 1 tablespoon of crushed red chilli flakes

  • 1 cup of good quality extra virgin olive oil

  • 3 tablespoons of red wine vinegar

  • 1/2 teaspoon of salt

  • 1/2 teaspoon of black pepper

All the ingredients for this Chimichurri Sauce Recipe. Olive Oil, Garlic, Dried Oregano, Red Chili Flakes, Red Wine Vinegar, Sale and Pepper

How to make Chimichurri sauce

Rinse the parsley and shake it dry. I usually cut off the last couple of inches of the stems that do not contain any leaves. Put this aside for now.

Add 5-7 peeled garlic cloves into the food processor. I use a garlic press so I do not end up with large chunks of garlic in the chimichurri sauce.

Add the dried oregano, red chili flakes, salt, and pepper.

Add the Garlic, Dried Oregano, Red Chili Flakes, Salt and Pepper first.

Blend this with the food processor to break up the peppers and get everything mixed.

Blend this mixture before adding the Olive Oil, Red Wine Vinegar, and parsley.

Add the olive oil, red wine vinegar, and parsley and lightly blend it again in the food processor. I use the pulse button 7-8 times on my food processor to make sure it is all blended nicely. We do not want to make chimichurri soup here. The parsley should be finely chopped, but not liquified. You want to keep a fine texture in your chimichurri sauce.

Use the pulse button to lightly mix the the Olive Oil, Red Wine Vinegar, and Parsely with the other ingredients.

Expert Tip: Don’t over-blend your chimichurri sauce

I chop everything in the food processor except the liquids and the parsley. I do this so the chili flakes can get chopped up in the food processor, without the parsley and the liquid ingredients.

Close up photo showing Chimichurri sauce oiver a steak.

Variations of chimichurri sauce

I have seen several variations of chimichurri sauce. These variations typically have one or more of the following ingredients in them. White onion, red onion, Italian parsley, fresh red peppers, fresh herbs, kosher salt, fresh cilantro, fresh oregano leaves, bay leaves, white wine vinegar, red bell pepper, apple cider vinegar, lime juice, or lemon juice.

How much chimichurri sauce do you use?

Chimichurri sauce is a condiment that would be put on the table, allowing each guest to add it to their food. This way each guest can add as much or as little as they want. Typically if a guest is enjoying chimichurri sauce for the first time, they will try a small amount and once they know what it tastes like, they will come back for more.

What is chimichurri?

Chimichurri sauce is a South American sauce that is put on grilled meats. It’s a condiment that is served with grilled beef, chicken, fish, and even sausage. Its 8 simple ingredients make a fragrant, herb sauce that brings out the flavors in all types of grilled meats.

Photo of chimichurri sauce in a serving bowl.

What does chimichurri sauce taste like?

It tastes just like you think it would. Garlic, parsley, red wine vinegar, oregano, crushed red pepper flakes, salt, and pepper. To me, it is like an herb-enfused garlic olive oil that is not overly spicy, but you can still taste the red pepper flakes.

Where did chimichurri originate

Chimichurri sauce originated in South America in Argentina or Uraguay.

How do you store chimichurri sauce

I store my chimichurri sauce in an air-tight mason jar in the door of my refrigerator. You can enjoy chimichurri sauce immediately after you make it, but it will get better if you make it a few days in advance and let all the flavors incorporate into the olive oil. Chimichurri sauce should be served cold, so if you store it in the refrigerator, make sure to allow it to come to room temperature before serving it.

Photo of chimichurri sauce in a mason jar.

How long can you keep chimichurri?

I typically keep my chimichurri sauce in a sealed mason jar in the refrigerator for months without any issue. Granted, it usually doesn’t last that long, but I have no issues with it. It just keeps getting better and better. I really do not know what the official shelf life of chimichurri sauce is. Once I make a batch, it is usually gone in 1-2 weeks.

Recipe ideas with chimichurri sauce

Chimichurri sauce is absolutely delicious with anything you cook. Yes, even roasted veggies or a baked potato. You can even use this stuff as a salad dressing. My wife often puts it on her scrambled eggs. But, let’s not get carried away. Chimichurri sauce is typically used on grilled meats like grilled steaks, grilled chicken, fish, or even grilled sausages. It’s been a while since I made chimichurri sauce, but I recently made a grilled flap steak, which is kind of like a skirt steak or a flank steak and it got my whole family to love this delicious chimichurri sauce again.

Chimichurri steak with broccoli and garlic bread.

Appetizers with Chimichurri sauce

After finishing my chimichurri steak dinner, I made little chimichurri steak appetizers. I would take a piece of the leftover garlic baguette bread, place some finely chopped steak on top, then drizzle it with the chimichurri sauce. It was a fantastic recipe and I stumbled on after we finished the meal. I would highly recommend this recipe if you are making chimichurri steak anyway.

Chimichurri steak appetizers.
Chimichuri Recipe
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5 from 1 vote

Chimichurri Recipe (How to Make Authentic Argentinian Chimichurri Sauce)

Chimichurri is a delicious blend of herbs and spices that will complement any grilled meat that you can think of. Chimichurri sauce doesn't require cooking and it is fast and easy to make.
Prep Time5 minutes
Cook Time5 minutes
Course: Main Course, Side Dish
Cuisine: sauce
Keyword: Chimichurri, chimichurri recipe, how to make chimichurri
Servings: 10
Calories: 201kcal
Author: Brent Doud
Cost: $4

Equipment

  • Food Processor
  • Garlic Press

Ingredients

  • 1 Bunch Parsley
  • 5-7 Cloves Garlic
  • 2 tbsp Dried Oregano
  • 1 tbsp Red Chili Flakes
  • 3 tbsp Red Wine Vinegar
  • 1 cup Olive Oil
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Instructions

  • Rinse the parsley and shake it dry. I usually cut off the last couple of inches of the stems that do not contain any leaves. Put this aside for now.
  • Add 5-7 peeled garlic cloves into the food processor. I use a garlic press so I do not end up with large chunks of garlic in the chimichurri sauce.
  • Add the dried oregano, red chili flakes, salt, and pepper.
    Add the Garlic, Dried Oregano, Red Chili Flakes, Salt and Pepper first.
  • Blend this with the food processor to break up the peppers and get everything mixed.
    Blend this mixture before adding the Olive Oil, Red Wine Vinegar, and parsley.
  • Add the olive oil, red wine vinegar, and parsley and lightly blend it again in the food processor. I use the pulse button 7-8 times on my food processor to make sure it is all blended nicely. We do not want to make chimichurri soup here. The parsley should be finely chopped, but not liquified. You want to keep a fine texture in your chimichurri sauce.
    Use the pulse button to lightly mix the the Olive Oil, Red Wine Vinegar, and Parsely with the other ingredients.
  • Expert Tip: Don't over-blend your chimichurri sauce
    I chop everything in the food processor except the liquids and the parsley. I do this so the chili flakes can get chopped up in the food processor, without the parsley and the liquid ingredients.
    Close up photo showing Chimichurri sauce oiver a steak.

Nutrition

Serving: 15grams | Calories: 201kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 134mg | Potassium: 69mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 735IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg

Brent Doud

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