Authentic Chimichurri (Uruguay & Argentina)

Authentic Chimichurri from Uruguay & Argentina is the best accompaniment to any barbecued or grilled meats!

The originality of this recipe is fiercely debated, with many sites claiming theirs is the original. Amidst this dispute, I can proudly say my recipe was passed down from a special person, my dad, a born and bred Uruguayan and one of the best cooks I knew.

Dating back to his childhood in 1935, he cherished and honed this recipe for years and shared it with me. It can’t get any more original than that! This recipe will always hold a special place in my heart.

What is Chimichurri?

Authentic Chimichurri is a traditional recipe from Uruguay & Argentina, where it’s a staple accompaniment to grilled meats, especially churrasco (grilled beef) at any asado (barbecue). Chimichurri is a loose oil-based condiment used to accompany barbecued meats that brings a burst of fresh flavors to any dish. The dominant notes come from fresh parsley, garlic, and oregano, giving it a bright and aromatic quality.

Most recipe sites will swear that their Chimichurri is the best, most authentic Chimichurri, and use words like ‘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.

What Sets This Authentic Chimichurri Apart?

The magic of this Chimichurri recipe lies in its authenticity, its rich history, and the love infused in every single step. With ingredients meticulously selected for their flavors and textures, this recipe offers a truly unique experience. What makes it stand out is the heartwarming story behind it, bringing a piece of my family’s heritage to your table, just like my mom’s authentic Colombian Tamales recipe.

A few years ago, before my Dad passed away after a brave battle with late-stage cancer, we sat together right here at home sharing chimichurri stories from his teen years in Uruguay back in the 1930s. He lovingly remembered barbecuing churrascos on HUGE old cast iron plates over open fire and finishing the afternoon off with a street game of soccer. No internet. No phones. It was a time of pure, simple happiness amidst third-world poverty, a time he cherished deep in his heart.

In that special moment, I rushed to the kitchen to recreate his exact version and fired up my cast iron pan while he watched over me, guiding me on HOW to chop and how much of each ingredient to use. He taught me his golden rule: start with less of the stronger ingredients (like garlic, salt, and chili or red pepper flakes) and gradually add more until reaching the perfect taste. As he put it, “You can’t fix what there’s too much of. There’s no hiding with chimichurri. Start small and add gradually.”

Though my Dad is no longer here to stand beside me at the stove, every time I make this recipe, his spirit fills the kitchen. Sharing his legacy with you is my way of keeping his memory alive.

Authentic Chimichurri: Ingredients

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The secret to this Chimichurri recipe lies in its key ingredients. Fresh parsley, garlic, and oregano create a vibrant, flavorful sauce that elevates any grilled meat. Red wine vinegar and olive oil balance the tangy and rich flavors.

• Fresh Parsley: Opt for flat-leaf parsley over curly parsley, as it has a more robust flavor and tender texture. Look for vibrant green leaves without yellowing or wilting. Freshness is key, so choose bunches with crisp stems and aromatic leaves.
• Garlic: For the best flavor, use fresh garlic bulbs instead of pre-minced or powdered garlic. Look for firm, plump cloves without any signs of sprouting or softness. Fresh garlic will add a pungent and aromatic kick to your chimichurri.
• Oregano: Fresh oregano is ideal, but dried oregano can also work well in chimichurri. If using fresh, select sprigs with bright green leaves and a strong, earthy aroma. If using dried, opt for high-quality oregano with a robust fragrance and deep color.
• Olive Oil: Use extra virgin olive oil for its superior taste and health benefits. Look for cold-pressed olive oil with a fruity and peppery flavor. The richness of the oil will carry the flavors of the herbs and garlic beautifully. Good quality olive oil is essential for any sauce, including this Homemade Pesto. It provides the backbone and is crucial to the final flavor.

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 like eating baby food with your churrasco, rather than a beautiful silky condiment that drips over your steak or chicken or fish. ¡No, no, no está bien!

Now, I’m NOT saying that this is the ONLY way to make a chimichuuri and don’t believe anyone 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 flavors, then this recipe is for you.

Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.

Additions And Substitutions

When it comes to Chimichurri, versatility is key. Even if you don’t have every ingredient on hand, don’t worry; there are plenty of tasty alternatives that will keep the flavors vibrant and authentic:

• Fresh red chili vs. Red pepper flakes: If you are familiar with traditional Uruguayan and Argentinian cuisine, you might know that our food is notoriously not spicy. In the Río de la Plata region, an authentic chimichurri relies on ají molido (mild, dried red pepper flakes) or finely diced sweet red bell pepper, rather than fiery fresh chilies. So why is there a fresh red chili in this recipe? Because this is exactly how my dad makes it! He adds a deseeded fresh red chili to give the sauce a beautiful vibrancy and a very mild warmth that mimics the traditional earthy kick without burning your mouth. For HIS exact version, use the fresh chili, but make sure to completely remove the ribs and seeds.
  For a strictly traditional take, skip the fresh chili and substitute it with 1 to 2 teaspoons of dried red pepper flakes or a little finely diced sweet red bell pepper.
• Red wine vinegar: This is the absolute best for chimichurri. If you need a substitution, use fresh lemon juice. We do not recommend balsamic or white vinegar, as they will alter the authentic flavor.

Creating Perfect Chimichurri: Step-By-Step

Ready to create an authentic Chimichurri? This old-school chimichurri is sure to impress and delight:

1. Chop parsley, garlic, and red chilli: Finely chop the fresh parsley, garlic, and red chili. This ensures a vibrant and flavorful base for your chimichurri.

2. Mix in wet ingredients together in a bowl: Combine the chopped ingredients with olive oil, red wine vinegar, and oregano. Stir well to create a consistent sauce.

*Pro Tip: If you like a strong garlic flavor, use 4 cloves. If you prefer milder garlic, start with 2 cloves, mix it all in, and allow it to sit for a few minutes. Then, taste test. If you’d like more, add more.

3. Let it sit for at least 10 minutes (preferably 2 hours): Allow the chimichurri to sit so the flavors meld together. For the best results, let it sit for more than 2 hours.

4. Use to baste meats while grilling or barbecuing: Brush chimichurri over chicken or steaks while grilling. Add a couple of tablespoons over your steak to serve. I prefer basting, but you can also use it as a marinade if desired.

What To Serve With Chimichirri

This family heirloom is yours now, use my Chimichurri to brighten any plate (and guard it well… my dad would be thrilled). Swap it for pesto in a pesto avocado grilled chicken salad, or drizzle over roasted potatoes with garlic.

Of course, a grilled steak is ALWAYS the classic mood. For the same vibe rush it on chops of lamb or chicken breasts.

Chimichurri is about versatility, so if you like seafood, don’t hesitate to try it with lobster tails.

This recipe is a tribute to my Dad, who sadly passed away in May of 2024.