Classic Chimichurri Sauce Recipe
It’s grilling season! Let’s talk all about chimichurri sauce. Chimichurri is a bold and refreshing herbed sauce hailing from Argentina.
There are two kinds of chimichurri sauce, green and red. This recipe is for the more common green variety (chimichurri verde).
Authentic chimichurri verde is made with parsley, garlic, red onion, red pepper flakes, red wine vinegar, and olive oil. These simple ingredients yield a spectacularly delicious green sauce.
Some chimichurri recipes call for fresh cilantro in addition to parsley. However, several Argentineans have told me that they don’t actually add cilantro in Argentina.
I took their word for it and made my chimichurri sauce with just parsley. You’ll also see some recipes with oregano, whether fresh or dried; I it better without.
Uses for Chimichurri
Chimichurri verde is typically served on steak in Argentina and throughout South America. It’s not just for steak, though. Chimichurri sauce brightens up smoky grilled vegetables. It also goes great with mushrooms, carrots, and potatoes, no matter how they’re prepared.
I love chimichurri on scrambled or fried eggs, too, and whole grains brown or wild rice, farro and quinoa. I think it might even be nice as a salad dressing or on grilled corn on the cob.
How to Make Chimichurri
Chimichurri is so quick and easy to make! I love how my chimichurri turns out after a whirl in my food processor.
Traditionally, chimichurri is made by hand in a mortar and pestle. I don’t have the patience or the time to make it by hand, and I think you’ll be thrilled with the results if you make it in a food processor as directed in the recipe below.
Here’s what you’ll need to make chimichurri sauce:
- Fresh flat-leaf parsley
- Red onion
- Extra-virgin olive oil
- Red wine vinegar
- Red pepper flakes
Please let me know how you put this delicious chimichurri recipe to use! I love to hear from you in the comments.
For more fresh, herbed sauces, don’t miss my recipes for basil pesto, tzatziki and shatta (herbed jalapeño hot sauce). You might also enjoy my favorite guacamole and green goddess hummus!
- Cookie and Kate
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: Sauce
- Method: Food processor
- Cuisine: Argentine
You’ll love this traditional chimichurri recipe! Chimichurri verde is a popular parsley sauce in Argentina with bold, fresh flavor. It’s easy to make, too. Recipe yields 1 cup.
- 1 cup packed fresh flat-leaf parsley leaves (leaves from 1 large bunch, about 1.2 ounces—a few small stems are ok)
- 4 medium cloves garlic, peeled
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon fine sea salt, to taste
- ½ teaspoon red pepper flakes, to taste
- ½ cup finely chopped red onion (about ½ small)
- In a small food processor, combine the parsley and garlic. Process until finely chopped, stopping to scrape down the sides as necessary.
- Add the olive oil, vinegar, salt and red pepper flakes to the food processor (don’t add the onion just yet). Process briefly to combine.
- Transfer the mixture to a small jar or bowl and whisk in the red onion until the mixture is well blended. Let the sauce rest for 10 minutes to allow the flavors to meld. Taste, and if necessary, add additional salt (sometimes I add another ¼ teaspoon) and/or red pepper flakes (for more heat).
- The sauce tastes best when served fresh, but it keeps well, covered and refrigerated, for 3 to 4 days. To prevent the sauce from turning a darker color (which doesn’t affect flavor), press plastic wrap directly against the surface before storing. If the olive oil solidifies in the refrigerator, don’t worry—let it warm up for 5 to 10 minutes at room temperature and then whisk to recombine.
Recipe adapted from The Complete America’s Test Kitchen Cookbook and Food and Wine.
Food processor notes: If you don’t have a food processor, you can finely chop the parsley (the finer, the better) and press or mince the garlic. Whisk the olive oil and vinegar together in a bowl until blended, then add the remaining ingredients and whisk again!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. PinShareTweetEmail
Authentic Chimichurri (Uruguay & Argentina)
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Most recipe sites will swear that their Chimichurri is the best, most authentic chimichurri, and use words ‘genuine,’ ‘real deal,’ or whatever words they can use to move up in Google search results. The truth is, there are so many variations in the world of Chimichurri, that it’s now difficult to say which is the closest to the most authentic recipe there is.
Wait. What is Chimichurri you may be asking? Chimichurri is a loose oil-based condiment used to accompany barbecued meats or churrasco.
How can I be so sure that THIS chimichurri is an authentic recipe? Simple.
I asked my dad who is Uruguayan born and raised for the first 40 something years of his life, and one of the best cooks I know.
He is sharing HIS recipe for chimichurri that he grew up with — and that I grew up with — for you. A version from way back in his time of 1935… and you can’t get any more authentic than that!
My dad, who has recently been diagnosed with late stage cancers, was sitting with me here at home last week, sharing chimichurri stories from his teen-hood and early twenties: his memories of barbecuing churrascos on HUGE old cast iron plates over open fire, and finishing the afternoon off with a street gamer of soccer. No internet. No phones. A time of pure happiness, while struggling with third world poverty. A time he now cherishes.
It was one of the best moments we’ve had together, and we’ve shared so many through the years, but this one was extra special with his recent diagnosis and the uncertainty of where we’re all headed.
So, I ran into the kitchen to start making his version and fired up my cast iron pan, while he watched over me, telling me HOW to chop and how much to use of each ingredient, and his advice of starting with a little of the strongest ingredients ( garlic, salt, and chili), then slowly adding more until reaching your desired taste. You can’t fix what there’s too much of. There’s no hiding with chimichurri. Start small and add gradually.
Now, every time I see a chimichurri recipe on the internet, I cringe a little. Not because they’re loaded with ‘wrong ingredients’, but because they’re processed to an all out puree in blenders and food processors.
What is supposed to be a loose, oil based condiment becomes a herbed mash, which is more eating baby food with your churrasco, rather than a beautiful silky condiment that drips over your steak or chicken or fish.
No, no no bueno.
Now, I’m NOT saying that this is the ONLY way to make a chimichuuri and don’t believe any one else’s recipes, EVER. I’m not THAT type of blogger. But, what I AM saying is, if you’re looking for an old-school style chimichurri recipe with beautiful flavours, then this recipe is for you.
Food processors….be gone.
- Finely chop your parsley before you start. I usually get a large handful, wash and finely chop, then measure. (My father doesn’t measure, he eye-balls, but you get the idea.) If you don’t have enough, grab a bit more, and chop again until you have the right amount.
- If you the strong flavour of garlic, use 4 cloves, If you milder garlic, start with 2 cloves; mix it all in and allow to sit for a few minutes. Then, taste test. If you’d more, add more.
- Chimichurri can be adjusted to your taste. Add more salt, more pepper, less or more chili. It’s up to you. This is my father’s version and one we love. We hope you love it too!
- Fresh red chili is optional. We use a whole large chili, but you can use half, or none at all. You an also substitute it with 1-2 teaspoons of dried red chili flakes.
- Red wine vinegar is the best vinegar for chimichurri. Use lemon juice as a substitution. We don’t recommend balsamic or white vinegar.
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley
- 3-4 cloves garlic , finely chopped or minced
- 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
- 3/4 teaspoon dried oregano
- 1 level teaspoon coarse salt
- pepper , to taste (about 1/2 teaspoon)
- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
- Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
- Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.
Calories: 128kcal | Carbohydrates: 1g | Fat: 13g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 61mg | Vitamin A: 425IU | Vitamin C: 21.5mg | Calcium: 12mg | Iron: 0.5mg
Five Minute Chimichurri Sauce
This five-minute chimichurri sauce recipe is your ultimate flavor booster made in your blender! Add on top of your favorite meat and vegetables.
I have the ultimate SAUCEY solution to solve all of your cooking dilemmas. Do you ever wonder how you can take your meal to the next level? Or want to spruce up some fresh vegetables or a boring piece of meat and make each bite a little more enjoyable? Chimichurri sauce is your everyday dish flavor booster!
This delicious green sauce has all of the elements that will naturally make your taste buds dance. Plus, it’s done in 5 minutes or less, with no cooking. Yes, it’s as straightforward and quick as hitting a button and is ready in an instant.
It’s all about fresh ingredients combined with some intense aromatics and spices to make this sauce shine. I bet you already have most of these ingredients in your kitchen. Earthy ground cumin, red pepper flakes, tangy red wine vinegar, extra virgin olive oil and a couple of cloves of fresh garlic. Now all you need to do is pick up one bunch of fresh cilantro and parsley.
Now we are ready to whirl! Check out all of those fresh and robust ingredients for the sauce! I add everything into my Vitamix blender except for the olive oil. I drizzle the oil in slowly once most of the sauce ingredients have broken down so I can create a smooth emulsion.
I love a gorgeous vibrant green sauce! It makes everything you put it on look more appetizing and fresh. There is a lot of great things happening in the flavor department for this sauce.
It is fresh and herbaceous from the cilantro and parsley, a little hint of spicy from the red chili peppers, and the savory flavors from the garlic and cumin are an excellent balance. The surprising flavor is just the right amount of tanginess from the red wine vinegar. The olive oil makes the sauce smooth and creamy.
A few ideas for this sauce is to top on barbecued meats the classic pairing of grilled flat iron steak, chicken, or even some sauteed shrimp. This chimichurri sauce would also be excellent as a dip for fresh raw vegetables as a healthy appetizer, or oven on some mahi mahi tacos. The bottom line. Put it on everything and anything!
Two things make this sauce so luscious yet healthy. The first being mechanical shear of the blades working diligently to break down all of the ingredients into tiny particles. The other factor is creating an emulsion with the oil and vinegar.
This is when two immiscible ingredients combine together to create a consistent and smooth mixture a sauce. The oil droplets are broken down in the running blender as you slowly add it in. While it’s dispersing a temporary emulsion is created.
That’s why the sauce looks all one color and a creamy texture. Bingo!
Pin Recipe Print Recipe This five minute chimichurri sauce recipe is your ultimate flavor booster made in your blender! Add on top of your favorite meat and vegetables.
- ¼ cup red wine vinegar
- 1 cup cilantro leaves, firmly packed
- 1 cup Italian parsley leaves, firmly packed
- 2 cloves garlic, roughly chopped
- ½ teaspoon kosher salt
- ½ teaspoon cumin, ground
- ½ teaspoon red pepper, crushed
- ½ cup extra-virgin olive oil
- Add all ingredients in a blender or food processor, except for the olive oil.
- Blend for 20 seconds to break down the leaves.
- Slowly add ½ cup of the olive oil in the opening of the lid in a thin steady stream while the machine is running, until smooth and slightly thickened.
- Taste and season with additional salt and pepper as desired.
- Serve on your favorite meat or vegetables.
- This sauce can be made and store in an airtight container up to one day before serving.
Tag @jessica_gavin on Instagram. I'd love to see how it turns out! Five Minute Chimichurri Sauce Calories 104Calories from Fat 108 * Percent Daily Values are a 2000 calorie diet.
Aggregate Rating value: 5
Review Count: 4
Worst Rating: 0
Best Rating: 5
Author Name: Monica Murphy
Review Body: Love this recipe! It's just my mom makes and my parents are both from Argentina. I do believe that 90% of the meat I ate growing up was grilled and had chimi on it! I have gotten my husband and some friends hooked on it also. This is a very traditional Argentine version.
Date Published: 2018-12-08
Author Name: Cre8tive
Review Body: Delicious. Besides meat, I to drizzle this over hummus with Kalamata olives on the side. It will change your hummus life!
Date Published: 2018-06-15
Author Name: Diane Nelson
Review Body: Great recipe and love that it didn't make a huge quantity.
Review Rating: 5
Date Published: 2017-09-03
Author Name: Mark Hinshaw
Review Body: Michy is the best. She was our chef at the Savoy Miami Beach then onto the Mandarin in Miami. The BEST.
Date Published: 2019-10-10
Author Name: wineguy911
Review Body: Decent enough recipe by the looks of it, but to make it more authentic it needs to be made with Italian parsley, the only parsley I've ever seen in Argentina.
Date Published: 2018-01-01
Author Name: mkdinicola
Review Body: My family loved it!
Date Published: 2019-10-28
Author Name: Olivia Angel
Review Body: I've made chimi a million times and only regret that I didn't find this recipe sooner! It's the most authentic, best tasting one I've made!
Date Published: 2019-06-25
Author Name: provocateured
Review Body: that looks pretty good! but im afraid that the chili flakes may make it a bit too spicy. I to get mine from
Date Published: 2019-06-11
Author Name: Andrea West
Review Body: This was delicious. It was very similar to the ones I remember eating in Argentina. Next time, I will make it a day before I plan to serve it; it was even nicer on the second day.
Date Published: 2019-05-05
Author Name: Hollis Evon Ramsey
Review Body: why no cilantro? i'm not familiar with Chimichurri without it, or with oregano in its stead. i'm not averse, but IMO cilantro flavor — and LOTS of garlic — are key to a successful Chimichurri sauce!
Date Published: 2018-05-29
Author Name: Nix321
Review Body: If this was “traditional” the herbs would be dried, not fresh
Date Published: 2018-05-02
Author Name: Christina Burdette
Review Body: Absolutely amazing!!! I put it on top of my steak, potatoes, and salad! Can’t wait to try it on other stuff.
Date Published: 2018-02-26
Author Name: Edgar Chiriff
Review Body: Please, it's not just Argentine, it's also from Uruguay, the largest meat eating country in the world (per capita). It's a staple for every “parrillada” in both Uruguay and Argentina.
It's also great on sausages and blood sausages and many other cuts of meat, chicken, lamb, seafood and basically anything that is thrown on a grill (parrilla).
I ta pairs perfectly with the wood smoke flavor from the embers used for grilling.
Date Published: 2018-01-04
Author Name: rahappygirl123
Review Body: Yum, we ate this with steak and potatoes. I didn't have fresh oregano so I just substituted a pinch of dried. This is delicious and I imagine you can eat this with anything you grill.
Review Rating: 5
Date Published: 2017-08-03
Author Name: Deborah Kane
Review Body: Fantastic! Served over thinly sliced grilled flank steak.
Date Published: 2017-08-02
Author Name: RONALD FRED
Review Body: I have many chimichuri recipes my arsenal. I always make it for anything from steak to lamb.. As I was not home to make it last night so my daughter tried this recipe and boy am I glad… It is the best I have ever tasted.. So I will not be using any other recipe ever again…
Review Rating: 5
Date Published: 2019-08-26
Author Name: Tori Pintar
Review Body: This is a super easy and delicious chimichurri recipe. The oregano really shines and it was excellent with our wild elk steak!
Review Rating: 5
Date Published: 2017-01-26
Author Name: Midori Clough Harris
Review Body: This was the best Chimichurri recipe my husband and I have ever made. It was very authentic to what some of the Argentine chefs have made. Very well balanced. It was so addicting. I kept drizzling it on my baguette while waiting for our steaks to cook. This is definitely a keeper.
Review Rating: 5
Date Published: 2016-07-06
Easy Chimichurri Sauce
Say hello to the only sauce you’ll ever need.
OK, maybe not the only sauce. But pretty dang close.
If you’ve never had chimichurri, prepare to be blown away. It’s my new favorite thing! Shall we?
This magical chimichurri sauce is simple, requiring just 10 minutes, 1 bowl (or food processor), and 8 ingredients to prepare.
The base is spicy serrano pepper and garlic, which is layered with fresh cilantro and parsley. Lime juice, salt, and maple syrup add acidity, saltiness, and a little sweetness to balance the flavors. And avocado adds a creamy, silky-smooth finish.
Just that, you have delicious, 10-minute chimichurri sauce on your hands! Go forth and put chimichurri on everything (then we can be twins).
I hope you all LOVE this sauce! It’s:
CreamySpicyTangySuper flavorfulBright greenEasy to make
& So delicious
Since discovering this sauce, I’ve been putting it on practically everything: pizza, veggie burgers, tacos, grilled vegetables, enchiladas – the list goes on. If you don’t have a food processor or a blender, you can also try my unblended chimichurri here, which pairs perfectly with my Portobello Steaks!
If you try this recipe, let us know! Leave a comment, rate it, and be sure to tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!
Servings 8 (2-Tbsp servings)Cuisine Gluten-Free, Mexican-Inspired, Vegan
- 5 cloves garlic (peeled and crushed)
- 1 medium serrano pepper (seeds and stem removed // use less if not into spicy food)
- 1 cup packed cilantro (thick bottom stems cut off)
- 1 cup packed flat-leaf parsley
- 3 Tbsp ripe avocado
- 1/4 tsp salt (plus more to taste)
- 3 Tbsp lime juice
- 1 Tbsp maple syrup (or other sweetener of choice)
- 1 Tbsp avocado oil (optional // or sub more water)
- Water (to thin // ~3 Tbsp or 45 ml as original recipe is written)
- Place garlic and pepper in a food processor along with the cilantro, parsley, avocado, salt, lime juice, maple syrup, and oil (optional).
- Process/mix until smooth, scraping down sides as needed. Thin with water until a semi-thick (but pourable) sauce is formed.
- Taste and adjust flavor as needed, adding more serrano pepper for heat, garlic for spice/zing, avocado for creaminess, salt for saltiness, lime for acidity, or maple syrup for sweetness.
- Transfer to a serving container and enjoy immediately, or cover and refrigerate up to 4-5 days. Be sure to seal tightly or the sauce will lose its vibrant green color.
*Nutrition information is a rough estimate.
*Original recipe makes ~1 cup chimichurri Serving: 2two-Tbsp servingsCalories: 25kcalCarbohydrates: 4gProtein: 0.4gFat: 1.2gSaturated Fat: 0.2gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 77mgPotassium: 0mgFiber: 0.8gSugar: 1.8gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg