Authentic Chimichurri Recipe (Ready in 10 Minutes)

Chimichurri is a fresh herb sauce from Argentina made with parsley, garlic, olive oil, and vinegar. Ever ruin grilled steak with boring toppings? I’ve been there. Store-bought sauces taste flat. Restaurant chimichurri costs too much.

This authentic chimichurri recipe solves that. Takes 10 minutes. You get bold, vibrant flavor that transforms any grilled meat. I’ve perfected this over 12 years. It’s ridiculously easy and tastes better than restaurants.

Chimichurri is a fresh herb condiment from Argentina. People in Uruguay love it too. You make it with parsley, garlic, olive oil, and red wine vinegar.

Think of it as Argentina’s answer to salsa. But it’s not salsa. It’s brighter. More herbaceous. And way more garlicky.

The sauce stays chunky. You don’t blend it smoothly like pesto. This rustic texture gives you little bursts of flavor in every bite.

Argentine cuisine uses chimichurri on everything. Especially churrasco and other grilled meats. It’s a staple at every asado (Argentine barbecue).

I’ve tested 20+ versions. This one beats them all. Here’s why.

The oil to vinegar ratio creates perfect balance. Most recipes dump in too much oil. That makes it greasy. Mine stays bright and clean.

You let it rest. This step matters more than anything. After 12 years of making chimichurri weekly, I discovered that letting garlic sit in room-temperature olive oil for exactly 45-60 minutes creates a sweet, mellow infusion, but waiting longer than 90 minutes makes it harsh and overpowering, something no other recipe ever mentions.

Hand-chopping beats machines. Food processors bruise the herbs. That releases bitter compounds. Your sauce tastes metallic and off.

Fresh Herbs

Parsley makes chimichurri green and fresh. Use 1 cup of flat-leaf parsley. The Italian kind. Not curly parsley.

Curly parsley tastes bitter. Flat-leaf parsley tastes clean and bright.

Some people add cilantro. That makes cilantro chimichurri. I like both versions. The no-cilantro chimichurri tastes more traditional.

Aromatics You’ll Use

Garlic cloves bring the punch. You need 4-5 medium cloves. Mince them super fine.

Too much garlic burns your mouth. Too little tastes boring. Four cloves hits the sweet spot.

Oregano adds earthy depth. Use 1 tsp dried oregano. Fresh oregano works too, but dried blends easier.

Red pepper flakes give gentle heat. Start with 1 tsp. You can always add more for spicy chimichurri.

Oil and Acid

Olive oil is your base. Pour in 1/2 cup. Use good quality extra virgin. This heart-healthy oil carries all the flavors.

Don’t use neutral oil. It makes everything taste flat.

Red wine vinegar creates tang. You need 3 tbsp. This acid cuts through fatty steak perfectly.

White vinegar or apple cider vinegar work too. But red wine vinegar tastes most authentic.

Add lemon juice (1 tbsp) for extra brightness. Some recipes skip this. I don’t.

Optional Add-Ins

• Shallot or red onion (1 tbsp minced) adds sweetness
• Smoked paprika (1/4 tsp) for smoky flavor
• Cumin (pinch) adds warmth
• Coriander seeds (crushed, 1/4 tsp) bring citrus notes
• Dijon mustard (1/2 tsp) helps everything emulsify
• Sugar or honey (tiny pinch) if your vinegar bites too hard
• Fresh chilies (jalapeño or serrano) for heat
• Roasted red pepper for chimichurri rojo

Keep it simple. Here’s my list:

• Chef’s knife – sharp and clean
• Cutting board – wood or plastic
• Mixing bowl – medium size
• Measuring spoons and measuring cups
• Wooden spoon or whisk
• Jar with lid for storage
• Airtight container for leftovers

You can use a food processor. But pulse gently. Three quick pulses max. Don’t puree it.

A blender works in a pinch. Same rule applies. Don’t over-blend.

An immersion blender is tricky. It’s too easy to turn everything into mush.

I recommend chopping by hand. You’ll get better texture and cleaner flavor.

Step 1: Prep Your Herbs

Wash 1 cup of fresh parsley. Shake off excess water. Pat it completely dry.

Wet herbs dilute your sauce. Nobody wants watery chimichurri.

Pull off thick stems. Pile the leaves on your cutting board. Chop them fine with your chef’s knife.

Don’t rush. Take your time. Small, even pieces work best.

Step 2: Chop the Garlic

Peel 4-5 garlic cloves. Mince them super fine. Then go over them again.

I press my knife flat against the board. This turns minced garlic into a paste. The paste distributes better than chunks.

If you’re adding shallot, mince that too. Keep everything tiny.

Step 3: Combine Everything Together

Put your chopped parsley in a mixing bowl. Add minced garlic, 1 tsp oregano, 1 tsp red pepper flakes, and a good pinch of salt.

Throw in some black pepper too.

Pour in 1/2 cup olive oil and 3 tbsp red wine vinegar. Add 1 tbsp lemon juice.

Stir everything with your wooden spoon. Mix well. You want the oil and vinegar to combine slightly.

This is where you adjust seasoning. Taste it now. Does it need more salt? More heat? Fix it before resting.

Step 4: Let It Rest (Critical!)

Cover your bowl. Leave it at room temperature for 45-60 minutes.

This resting time is everything. The garlic mellows. The herbs infuse the oil. Flavors meld together beautifully.

Don’t skip this step. Seriously. Your chimichurri tastes twice as good after resting.

After resting, taste again. Adjust if needed. Maybe add a pinch more salt or a drizzle more vinegar.

Your sauce should taste garlicky, tangy, herbaceous, and just a little spicy. The texture stays coarse and chunky.

It Tastes Bitter

You over-processed the herbs. Blending releases bitter stuff from parsley cells. Always hand-chop or pulse very gently.

Old parsley tastes bitter too. Only use fresh, bright green leaves.

Too much garlic can taste bitter. Stick to 4-5 cloves max.

The Oil Separates

That’s normal. Oil and vinegar always separate. Just stir before you serve.

Want it to stay mixed? Add 1/2 tsp Dijon mustard. This helps it emulsify.

Too Oily or Too Sour

Your ratios are off. The standard oil to vinegar ratio is about 3:1 or 4:1.

Too oily? Add more vinegar, 1 tsp at a time. Taste between additions.

Too acidic? Add more oil or a tiny pinch of sugar. Sugar balances harsh acid.

Weak Flavor

Did you let it rest? Resting develops the flavor.

You probably need more salt. Salt makes everything taste better. Add 1/4 tsp and taste again.

Fresh garlic loses power over time. Use garlic that’s firm and pungent.

Classic Argentinian Chimichurri

That’s the recipe above. Pure chimichurri verde. Just parsley, garlic, oil, vinegar, oregano, and red pepper flakes.

This Argentine style keeps things simple and perfect.

Uruguayan Style

Uruguayan chimichurri uses more vinegar. Sometimes they add a splash of water to thin it.

Some versions include roasted red pepper for sweetness. It’s thinner and sharper than Argentine versions.

Cilantro-Lime Version

Replace half your parsley with fresh cilantro. Use lime juice instead of lemon.

This cilantro chimichurri works great on fish tacos. Shrimp loves it too.

Extra Spicy Chimichurri

Double the red pepper flakes to 2 tsp. Or mince 1 jalapeño and toss it in.

Fresh chilies bring brighter heat than dried flakes. I use serranos sometimes.

This spicy version rocks on grilled steak and pork chops.

Red Chimichurri (Chimichurri Rojo)

Add 1 roasted red pepper and 1 small tomato to your food processor. Pulse with other ingredients.

You’ll get a thick, rust-colored sauce. It’s sweeter and milder.

People in Paraguay and some parts of Brazil prefer this version.

Mediterranean Twist

Swap parsley for fresh basil. Or do half basil, half parsley.

Add a handful of fresh mint leaves. This creates a bridge between chimichurri and gremolata.

It’s not traditional. But it’s delicious on roasted vegetables.

How to Store It

Put your sauce in a jar. Press plastic wrap directly on the surface. This prevents browning.

Screw the lid on tight. Keep it in the fridge.

Homemade chimichurri keeps 1–2 weeks refrigerated. The herbs fade after 3-4 days. But flavor stays good for two weeks.

Always use a clean spoon. Don’t double-dip. This prevents contamination.

According to the National Center for Home Food Preservation, garlic-in-oil mixtures like chimichurri should be stored in the refrigerator at 40°F or lower for no more than 4 days for optimal safety, though the herbs and vinegar in chimichurri help extend this to 1-2 weeks.

Can You Freeze Chimichurri?

Yes! Freezing works great for meal prep.

Method 1: Pour sauce into an ice cube tray. Freeze until solid. Pop out cubes and store in a freezer bag.

Each cube equals about 2 tbsp. Perfect for single servings.

Method 2: Freeze in a jar. Leave 1 inch of space at the top. The sauce expands as it freezes.

Frozen chimichurri lasts 3 months. Thaw overnight in the fridge. Or leave it at room temperature for 30 minutes.

Texture changes slightly after freezing. It separates more. Just stir well before serving.

Make-Ahead Strategy

Chimichurri tastes better the next day. Seriously. The flavors keep developing.

Make it at least 2 hours before serving. Better yet, make it the day before.

For anything longer than 3 days, keep herbs separate from the oil mixture. Combine them 24 hours before serving. This keeps the color bright.

Per 2 tbsp serving:

• Calories: 85-95
• Fat content: 9g (healthy fats from olive oil)
• Sodium: 50mg (varies with added salt)
• Carbs: 1g
• Protein: less than 1g

Diet-Friendly Details

Vegan chimichurri: Yes. 100% plant-based. No animal products.

Gluten-free: Completely safe. Zero gluten ingredients.

Keto-friendly: Perfect. High fat, almost no carbs. Low-carb dream sauce.

Paleo: Yes. All whole foods. Nothing processed.

Nut-free: Safe for nut allergies. No nuts anywhere.

Allergen-free: Generally safe. The only issue might be garlic sensitivity. That’s rare though.

This fresh herb condiment gives you heart-healthy oil and fresh herbs. No sugar. No preservatives. Just real food.

It’s a healthy chimichurri recipe that adds bold flavor without guilt.

Traditional Meats

Grilled steak is the classic pairing. I love it on skirt steak and flank steak. The acid cuts through fat beautifully.

Spoon it over churrasco. That’s what they do in Argentina and Uruguay at every asado.

Try it on roast chicken. The herbs brighten mild poultry. I brush it on during the last 5 minutes of roasting.

Pork chops taste amazing with this. The tangy sauce balances sweet pork perfectly.

Seafood Options

Drizzle it over grilled fish. White fish like halibut or cod work great.

Toss shrimp in chimichurri before grilling. Or serve it as a dipping sauce on the side.

Vegetarian Uses

Brush it on grilled vegetables before serving. Zucchini, eggplant, and bell peppers soak it up.

Toss roasted potatoes in chimichurri while they’re hot. The herbs stick to crispy edges.

Drizzle it over grilled corn on the cob. Add lime for the ultimate summer side.

Creative Applications

Use it as salad dressing. Thin it with extra vinegar if needed.

Spread it on sandwiches instead of mayo. It makes turkey sandwiches incredible.

Mix it into pasta for a quick weeknight friendly dinner. The oil coats noodles while herbs add freshness.

Serve it with empanadas as a dipping sauce. This is traditional in South America.

Brush it on grilled bread. You’ll get amazing chimichurri bruschetta.

Use it as a chimichurri marinade. Let your protein sit in it for 2-4 hours before cooking.

For chimichurri marinade overnight, use half the vinegar. Too much acid breaks down meat texture.

It works as a finishing sauce on everything. Even eggs. I’m not kidding.

This is the most versatile condiment you’ll ever make.

Chimichurri vs Pesto

Pesto uses basil, pine nuts, parmesan cheese, garlic, and olive oil. You blend it smooth.

Chimichurri uses parsley, vinegar, and zero cheese or nuts. You chop it chunky.

Pesto tastes rich and nutty. Chimichurri tastes bright and acidic.

Pesto is Italian. Chimichurri is South American. Both are amazing. Totally different vibes though.

Chimichurri vs Salsa Verde

Salsa verde means different things in different places.

Mexican salsa verde uses tomatillos and jalapeños. Italian salsa verde includes capers and anchovies.

Argentinian chimichurri is vinegar-based. It’s rawer and brighter than most salsa verde versions.

Chimichurri vs Gremolata

Gremolata is Italian. It uses parsley, lemon zest, and garlic. No oil.

You sprinkle it over dishes as a garnish. It’s dry and light.

Chimichurri is oil-based. You use it as a sauce or marinade. It’s more substantial and coating.

They’re cousins. But gremolata is delicate. Chimichurri is bold.

If you love herb-based sauces, try our Labouchere sauce recipe next. It’s another classic that pairs beautifully with grilled meats.

Chimichurri vs Chermoula

Chermoula is North African. It uses cilantro, cumin, paprika, and preserved lemon.

Chimichurri uses parsley and fresh vinegar. The flavor profiles are completely different.

Chermoula tastes warm and spiced. Chimichurri tastes fresh and zesty.

Absolutely. It tastes better after sitting. Make it at least 30 minutes ahead. Or up to 2 days before serving.

Store it in an airtight container in the fridge. The flavors keep developing over time. This makes it more complex and delicious.

Not really. Traditional versions have gentle heat from red pepper flakes. Most people find it mild.

Sensitive to spice? Cut red pepper flakes to 1/2 tsp. Want it hotter? Double the flakes or add fresh chilies.

Yes. Freeze it in an ice cube tray for individual portions. Or freeze in a jar with 1 inch of headspace.

It keeps 3 months frozen. The texture might change slightly. It may separate more. But flavor stays excellent.

Just thaw and stir well before using.

Pour chimichurri over your protein in a bowl or bag. Coat everything evenly.

Marinate chicken or fish for 2-4 hours. For beef or pork, you can go overnight.

Don’t marinate longer than 24 hours. The acid breaks down proteins too much. That makes meat mushy.

Always refrigerate while marinating. Never leave it at room temperature.

Store it in a glass jar in the fridge. Press plastic wrap directly on the surface. This prevents oxidation and browning.

It keeps 1–2 weeks refrigerated. Always use a clean spoon when you scoop it out. This prevents bacteria growth.

Don’t leave it at room temperature for more than 2 hours. The fresh garlic and herbs are perishable.

This authentic chimichurri recipe changed my cooking game. I make it every single week during summer.

The sauce works as a steak topping, marinade, salad dressing, or dipping sauce. It’s that versatile.

The secret is using fresh herbs, nailing your ratios, and letting it rest. Don’t skip resting. That’s when magic happens.

Start with this traditional version. Master it first. Then try the variations. Cilantro chimichurri and spicy versions are both incredible.

This is real Argentine flavor you can make at home. Restaurant-style quality without the price tag. It’s a flavor booster that transforms everything.

Your grilled meats will never taste boring again. Neither will your vegetables. Or your eggs. Or your sandwiches.

Recipe Yield: About 3/4 cup (6-8 servings)
Prep time: 10 minutes
Resting time: 45-60 minutes
Total time: 55-70 minutes

This is the best chimichurri Argentina has to offer. Now you can make it anytime. This easy chimichurri delivers bold herb sauce flavor every single time.

Make it today. You’ll thank me later. It’s that good. This crowd-pleaser never disappoints. Summer sauce perfection. Meal prep friendly. Week night friendly. Always a hit.

This fresh herb blend beats anything from a store. Your family will ask for it again and again. That’s the power of homemade sauce done right.