Authentic Chimichurri from Uruguay & Argentina is the best accompaniment to any barbecued or grilled meats!
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.
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!
Churrasco
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 (like 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 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 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.
Some Tips:
- 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 like the strong flavour of garlic, use 4 cloves, If you like milder garlic, start with 2 cloves; mix it all in and allow to sit for a few minutes. Then, taste test. If you’d like 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.
Watch how we make it on steak here!
Authentic Chimichurri (Uruguay & Argentina)
Ingredients
- 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)
Instructions
- 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.
Ginny says
The absolute BEST chimichurri recipe on the planet!!!! It’s fabulous ❤️
friendorfoley says
This is honestly the best chimmichurri I’ve ever had. Thank you for sharing!
Gary Ryan says
New comer to chimichurri… Christ on a bike and Mary on the handle-bars… it is epic. Thank you for sharing. I made it with lemon juice as opposed to the red wine vinegar.. it is exceptionally fresh. 1 flaw, you said it serves 8, correction, it served 1..lol.. thank you so much for sharing.. went beautiful with my sourdough steak sandwich. Mind blown tasty
Silvia F. says
I’m not sure how I stumbled onto your site, but I’m so glad that I did. My fathers’ side of the family is from Uruguay and Argentina. I was introduced to chimichurri when I went back to visit as an adult and I was instantly hooked.. so much so that I’d even eat ‘pan a la chimichurri’. lol When I got back home I really missed it and tried several jar versions and a few online versions only to be sorely disappointed. Yours does not disappoint! It really is like ‘going home’. Thank you for sharing!
Scott says
I’ve been making your recipe for years and finally wanted to take a moment to say thank you for sharing this recipe with everyone! I appreciate the memories you shared with your Dad as well. I believe the history of where a great recipe comes from makes it all the more enjoyable.
I’ve made several variations of chimichurri, including one from chef Bobby Flay. Although those were good, I must say I keep coming back to your version as my favorite! I agree hand chopping the ingredients gives it a more velvety texture and allows the oil to become a flavor on its own, instead of just a baby food texture like blended ones provide.
I just came back from a walk in San Diego where I saw a menu posted by a cafe that instantly reminded me of your recipe! It showed a picture with toasted bread topped with tomato bruschetta and chimichurri, with a soft boiled egg on top. That’s what I’m making right now as I wait for the chimi to marinate.
Keep up the great recipes, I’ll be back for more!
Natalie says
Fabulous recipe. My girlfriend who lived in Argentina said it brought her right back. The only change I make is that I add quite a bit of Cilantro because I love the brightness it brings. I’ve been using this for probably 3 years and get compliments ever time.
Karina says
Hi Natalie! That is amazing, thank you for sharing your feedback! Please say hi to your girlfriend for me X
Nick W says
I very rarely review recipes but this was just fantastic. I’ve just had friends round for a mixed variety of tacos: fish, pork, prawn, chicken and tofu. Had with this chimichuri and some fantastic hopt sauce from onestopchillistop.co.uk the combination was incredible. I feel like I’ve just hosted one of my best meals ever!
Karina says
Hi Nick, I’m absolutely thrilled to hear that the recipe contributed to one of your best meals ever! Your taco spread with fish, pork, prawn, chicken, and tofu sounds amazing, especially paired with chimichurri and hot sauce. Hosting a fantastic meal for friends is such a rewarding experience. Thank you for taking the time to share your positive feedback. If you ever try more recipes or have questions, feel free to reach out. Happy hosting and cooking!
Nora K. says
This is the best, most straight-forward chimichurri recipe, thank you for sharing Karina! I used and recommend Calibrian chilis from a jar, so tasty and added a little punch and sourness. As you stated, the sauce improves soo much if you let it sit….next day in a steak sandwich was off the charts! Must be because the parsley needs time to let its flavor out, so if you can, make it in the morning for a dinner. Thank you for setting the record straight on how to make authentic chimichurri and for sharing your dad’s heart-warming story 🙂
Karina says
Hi Nora, I’m so happy to hear that you found the chimichurri recipe the best and most straightforward! Using Calabrian chilis for an added punch and sourness is a brilliant twist. The idea of letting the sauce sit and enjoying it the next day in a steak sandwich sounds absolutely delicious. Thank you for appreciating the authenticity of the recipe and for sharing your positive experience!
Ken Lichtsinn says
Calm down, Karina! Ha ha ha. Your chimichurri recipe is my favorite. I’ve tried some others and I keep coming back to yours (your daddy’s) I think that the reason “old traditional” recipes are often so good is because, over generations, they have evolved to the point where nobody wants to change them anymore.
Natalie Korculanic says
This is my first time making a Chimichurri ..with every recipe i search for ..i do so much research. I kept coming back to this one ..Thank goodness ! IT’s perfect ! ..i love the story about her father ,very touching ..food is where all my memories are 🙂 …i usually adjust and tweak the recipe here and there …not this one ..its just perfect . Boyfriend loved it …you can put this on anything …trying for lunch on eggs and toast !
Thank you for sharing , from one foodie to another 🙂
Fancy Nat
Lorac says
I had this in an Argentinian Steak house last week, it was the most perfect accompaniment to steak I have ever tasted. Found your recipe today and just made it, like another commenter I am eating it straight from the bowl. Thank you so much for the recipe.
Cali says
If I could give this 10 stars I would. Looked for authentic chimichurri recipe..never had it. I had this with grilled Flank steak tonight. One night a week I cook for the family I live with. The son is a definate foodie! Eating octapus before the age of 10! He made the comment that it was better than Glorias! Gloria is Spanish and owns a phenominal restaurant here! This was QUITE the compliment. She is a friend of the family as well. I said ..youre kidding…really?
He said. .really. I certainly wasn’t expecting anything like that at all !! This is a keeper. Thank you for this wonderful recipe.
Maya Kefalov says
I think I am lucky because yours was the first recipe I opened and made it immediately to great success. It throws me back toy chidhood in Bulgaria where we made the same fresh sauce (minus the hot pepper) and we used it to flavor small Black Sea fried fish the equivalent of which is called smelts here in the US. I know I am lucky not only because of the sentimental value of this deliciousness, but also because after I made it, I started checking other recipes to see if I will find something better and I realized your was THE best! I will use it over a blanched and roasted head of coliflower that is served on a bed of garlicky yogurt and smeared with tahini, topped with your chimichurri. BTW, I made a batch using fresh mint as well (my husband is not a fan of parsley, but I am a super fan) and it turned out amazing!!!! Thank you for the fresh and easy recipe teleporting me to my childhood. Your dad is the sweetest to share it with all of us through you.
FlavaSave says
My goodness, is this great!! Followed the recipe to a “T” but used 1 tsp. crushed red peeper (like the notes recommended) since I couldn’t find a red chili at my local grocer. I’ve only enjoyed Chimichurri at 2-3 restaurants in all my years of having it at various Argentinian restaurants across the U.S., and this brings my wife and I to such a happy place!! Thank you, Karina, for sharing this amazing recipe!!
Candice says
This is the best chimichurri recipe I’ve ever made. The whole family, including the kids put it on top of every meat dish. Delicious, and so easy. Thank you for sharing! It is a true keeper.
Michael E Moran says
OMG! Finally one that I can rave about. Added some finely chopped scallions, oh boy! Great on pork picnic ribs.
Larry Virden says
So this past week I had a first experience eating at an Argentinan restaurant here in the USA.
Their chimnichuri had a delicious strong olive taste in the olive oil used. I have tried dozens of Olive oils…extra virgin etc and never before one with such an olive forward taste.
I expect this is common in most countries who enjoy this delicious accompaniment/ condiment …but I don’t know how to locate such a great tasting olive oil…must I have tried just taste like oil.
Any suggestions?
Kevin Halloran says
This is now a standard offering at my summer table for everything I grill, and I keep a batch in the fridge all summer long. I use a few tablespoons to marinate Tri-tip steaks, which always turn out great! I even had one friend who kept dipping tortilla chips in it even though I told him it was for the steak, lol.
Jessica says
Wow! So delicious. This really took our dinner to the next level. I had an abundance of parsley and oregano in my garden and this was a perfect way to use those herbs. Thank you for sharing.
chris says
wow! i’ve been putting this on EVERYTHING! made steaks sunday and ribs for monday and, instead of BBQ sauce, i’ve been using this…thank you!
Melissa Matute says
Five star recipe. This elevated my churrasco which I wasn’t too pleased about flavor wise. This is now my go to Chimichurri recipe from here on out. Yummy.
Sam says
This was SO tasty, even though I had to modify it to make it extremely mild (I have a toddler). Aside from the red peppers, I followed the instructions exactly and added just a small pinch of cayenne for a whisper of spice. Next time I’ll add a little more heat for us grown ups 🙂 Served over seared venison backstrap with some ensalada criolla on the side.
Paul says
Absolutely 🔥 bookmarked this page.
Will says
Muchas gracias por esta receta Karina!
Siempre es un éxito, con carnes, tacos, desayunos, etc… y nos trae cada vez mucha felicidad!
Gracias a tu padre y a ti por compartir su sabiduría culinaria. Bendiciones.
Noel says
This is SO delicious! We make it often and love it on Mahi Mahi and meat. It’s so good, I’ve actually eaten the leftovers with a spoon lol.
Monica says
Previously, chimichurri was inedible to me because cilantro tastes like soap. About a month ago I went to the grocery store and they had skewers of chicken and chorizo in an Argentinian chimichurri so I asked for the ingredients and they said they used parsley. I bought 2 skewers ($10 a piece) and both my husband and I loved them and I thought I should be able to make this. I searched for a recipe Argentinian chimichurri and came upon this one and am forever grateful. It is a game changer and now I love chimichurri. This whips up super quick and is great on proteins, pasta, rice, seafood. Matter of fact, I marinated some shrimp in it yesterday for dinner. I have now shared the recipe with a couple of my sisters and have a brother and two other sisters that I will share it with. Love this recipe.
friendorfoley says
Honestly, this Chimichurri recipe is delicious, thank you so much for sharing!
Ahmed says
I eat steak daily and this is a fantastic complement! My wife and I both love your recipe.
Prefer using lime/lemon juice over red wine vinegar both all are great. Thank you!
Monica says
A couple of weeks ago I purchased some Chorizo y Chicken skewers marinated in an Argentinian chimichurri. They were very good, but expensive. I found your recipe and made it yesterday and marinated some chorizo and chicken skewers in it that I prepared. I just cooked them for dinner tonight and they taste just like the ones I bought. Thank you! Also, I have the gene mutation that causes cilantro to taste like soap to me so I have always avoided chimichurri because everyone around here makes it with cilantro and it never occurred to me to make it with parsley (which I grow myself along with oregano and basil). Thank you, thank you, thank you. I will keep this next to my pesto.
Ryan says
100% Authentic. Exactly the taste I remember from my time in South America years ago. I used flat leaf parsley and fresh oregano leaves instead of dried. The oil/vinegar ratio is perfect, let the flavors soak together a few minutes and all the bitterness you normally get in parsley just transforms into earthy, tangy, fresh, aromatic goodness. Don’t even bother with Cilantro (and I love cilantro).
Carlos says
Ok. Durante años he usado esta receta como base para mi chimichurri. Soy Español, así que perdona las pequeñas atrocidades que voy a describir a continuación. Añado una Shalota, uso Vinagre de Sidra, reduzco la sal a la mitad y, en su lugar, pongo 1/4 de paprika dulce ahumada y 1/4 de paprika picante ahumada… la prueba de sabor la hago con un trocito de buen pan, y voy ajustando (como buen Español, mi proporción de aceite es mayor…)
Es un placer, para mi, conocer a tu padre a través de esta receta.
Monica Pileggi says
This was excellent and went well with my husband’s Brazilian Picanha steak that he made for a dinner party. Everyone loved it. I had dried chili flakes on hand, which worked out very well. I can see using this on other types of meats and even chicken.
RL says
Wish I have had a comparison to make as never had chimichurri before to be honest ( I know… crazy!) but this tasted great! used fresh instead of dried oregano.. hope thats ok!
@paulycooks says
I have lived my life thinking Chimichurri was only made with cilantro. And I can’t eat cilantro. I made this and just couldn’t believe how amazing it was. I did it on a TikTok video over a pan seared strip. Served it later that same day over a pork tenderloin roltini. And I’ve spoon it over a number of grilled goodness since. Thank you!
John says
I had a steak in St Augustine with chimichurri sauce a few years ago. I loved it and since then I have been lookuing for a good chimichurri recipe. My search is over! I have made it a few times just as directed and after a few hours of sitting, I could drink this stuff it is so good. I’m lucky if I have enough when the food is ready becuase I have to keep sampling it. I use it more like a sauce that I spoon over my cooked steaks and chicken breast.
Jinni Discher says
This is wonderful! I add cilantro sometimes if I have it. We pour it all over the plate! It’s great on mashed potatoes!
Kelly says
Absolutely delicious! Thank you to you and your dad for this incredible recipe! 10/10 will be making again!
Dee says
Made this tonight and I almost threw my plate..LOL This was heaven in my mouth! I substituted with other oil since I can’t have olive oil and used dry chili flakes because I forgot to buy it at the store. It still was sooo good. I marinated the steak and poured some sauce on top and it was amazing.
Aaron T says
Great recipe! You’re right – hand chopping everything makes it so much better. I like to use a couple of habaneros to make it really spicy!
chris says
just made this but because i don’t know what kind of chiles should be used, i just used crushed red pepper. it’s great! but please update the recipe to tell us folk who aren’t from south america what peppers are the “red pepper” you speak of!
Sarah Tran says
This is the best chimichurri recipe! I first tried the one by bon appetitt but it wasn’t very good so I tried this one and now I can’t get enough of it! The only change I made was adding a bit of finely chopped shallot. I also let the shallot, chili, garlic, and 1 tsp salt sit in the red wine vinegar for 10 min before adding the herbs. This is to mellow out the ingredients. For the chili, I used a Fresno chili (minus the seeds). They’re mildly spicy and slightly sweet so if you’re sensitive to spicy food then this pepper is great to use! Red jalapeños also work great. I’m going to try this recipe with fresh oregano (amount increased since it’s fresh) and see how it turns out, tho I’m sure it will be just as good. Thank you for sharing this recipe!!
Jo says
I found your site when I searched for chimichurri recipes. Your recipe was the first one to come up and after reading the recipe I didn’t bother looking any farther. I made it tonight to use with steaks for Easter dinner tomorrow. I tasted the chimichurri after it had set for an hour and can hardly wait for dinner tomorrow……. the sauce is delicious! I think I will be making this often. Thank you so much!
ELK says
I lived in Buenos Aires for two and a half years and I can say for certain that this recipe is the real deal chimmichurri. Exactly what you would find in any parilla in San Telmo or puesto in Puerto Madero in glass jars for guests to help themselves to. NO cilantro!!! Recipes on the internet widely call for cilantro and I can tell you that Argentines very rarely, if ever, use cilantro but they do use oregano! Liberally. Well done! Love it!
Robert says
I made this yesterday with steak, and it was amazing!! So simple and tasty.
Ben says
Riquísimo!!! I’m now going to have this with everything I eat 👍🏻
Ben (British in Rosario)
Ilona says
Amazing recipe, I make it all the time and love that it is your family recipe. Thanks so much for sharing.
Miranda says
This is fantastic. It’s so good that we make it once a week and put it on meats and seafood as a condiment. If you’re thinking about making this, do it! Best chimichurri recipe I’ve found.
Hap Heyden says
This is fantastic! It gets my 10 stars! Your recipe says serves 8. I’m only one and have no problem getting the last tip bit out with my finger. I had the pleasure of sailing with two of the best Uruguayan and Argentinians. Bosun Raul/ Uruguayan and Alejandro Chief Engineer Argentina. They were the ones
Emma says
This chimichurri recipe is amazing! I’ve made it about 5 times in the past two weeks and just want to eat it on everything. My favourite way to enjoy it is on steak. YUM!
Trish Manzanedo says
Hola!! What kind of red chili do you use for the chimichurri?? Can’t wait to make it, my dad was our chef in the family (we are all from Uruguay but moved here when I was only 10) but he passed and unfortunately only remember some recipes from just watching him cook. Thank you!! Trish Manzanedo
Cathy Shank says
Excellent recipe! I have made this multiple times, always making more than needed, and I’m lucky if I have a serving or two leftover to use or freeze. Most everyone goes back in the middle of the meal because “they must have more that sauce!”
I’m going to make and demo this for my Culinary Arts students (via zoom) because they have learned food can taste great without using 15+ ingredients, and they appreciate authentic foods and flavors. : )
Tom says
The first time I experienced Chimichurri was at an Argentine owned Italian Restaurant; It Was Love At First Bite. But that relationship came to an abrupt when I tried your Chimichurri; this is a relationship I had been searching for. My days of searching for just the right Chimichurri for me is over. This will be my lifetime relationship for me.
My sincere thanks for introducing me to the Chimichurri of my dreams, and my sincere thoughts and prays for your father.
brulionman says
FanTastyTastic recipe and result, I stick to your rules, it is incredibly good but after 6 hours it’s becoming some new quality in food world. Thanks for sharing method and the story around it, I appreciate it!
Jennifer L says
I have been attempting to make a chimichurri sauce since I had it in a restaurant a couple of years ago, trying different recipes and prepared ones with no luck. They just never tasted right and they were all pureed mushy baby food as you described. When I saw your recipe i immediatly made it as I happened to have all the ingredients. It is absolutley perfect! It has that addictive taste I recalled from the first time I had it. I want to keep tasting it but will save it to have with steaks tomorrow. Thank you so much for sharing this!
Gemma says
Hey Karina, I love this, thanks so much for sharing. I did have some once that a friend made and used a recipe which had coriander in it. I kind of liked the addition of it tbh but I can’t see it in your recipe. Is it a big no no? Thanks again.
Bruna says
This Chimichurri recipe is fantastic, I loved it! As an uruguayan I approve and strongly recommend it! 😉
Heather says
This was soooooooo good! I’ve made it at least 3 times. The first time I didn’t have oregano so I used cilantro, it was still really good so I just kept using it. Thank you for this, I’m using it on my fried red snapper fish next!
Paige says
This looks delicious. What kind of red chili is everyone using?
Nancy says
I used 1/2 t of Sambal zoelek, a fresh ground red chili paste. Other readers mention Calabrian peppers, which are deliciuos.
Brenda says
I searched for a chimichuri recipe and got a different site. The reviews on it were horrible..to the pointany threw it out b4 serving. One review led me here. First time making it today we r having smoke grilled porkchops and chicken. I added a bit of chopped Apple. I cant keep my son and husband out ofitI had to hide it lol excellent recipe can’t wait for supper!
Em says
I loved reading about this recipe and let me tell you- the recipe did not disappoint. What a special treasure to have these recipes from your dad. So easy, authentic tasting and absolutely delicious. Thank you for sharing this recipe with the world.
Brett Flournoy says
would give it six stars if! This is beyond a favorite, it is a game changer. I made a double batch of sauce and we have very little left, but I put a dollop of it in scrambled eggs this morning….oh my. Simply fantastic. And elegant, yet casual.
Kristel says
This is delicious! I have made it twice now and love how it kicks up chicken and steak. Thank you for all of your great recipes, this one included.
Katheryn says
I tried a different recipe with lemon juice instead of red wine vinegar and it was just aweful.
This is amazing. I made it as is first and loved it. Hand cut is the way to go!
Second time I made it I added shallots, cilantro and used red bell pepper for color
Still amazing!! This will be forever remembered!
Dawn Orser says
Thank you for sharing this fantastic recipe and your father’s story. So much love is shared in the food we prepare for the people we care about.
CarlM says
Awesome recipe! Have been eating/loving Chimichurri for years but now I make a double batch of this recipe weekly as there’s a few friends who want it too.
For my taste I tend to drop the salt and the vinegar a little at first and up the garlic and chili (depending on the chili) and let it sit for at least an hour and then add to taste.
We use it on any meat, eggs even spooned into half an avocado for an awesome snack. With all the Tastiness and health benefits of Olive oil, parsley and garlic I end up eating this straight from the jar.
Thanks so much far sharing this family gem. I end up sharing this page with everyone who tries it.
Christina says
I tried this once and was really impressed. I decided to make it at a large family gathering of about 15 people. We had lots of options, chicken, steak, carnitas all marinated and slow cooked for house. Everyone kept complimenting the “Parsley.” Finally they joked, “we just had steak and carnitas…. but can’t stop talking any the Parsley.” Lol
Mistress Yoda says
It’s the best chimichurri i ever made! Thank you!
Heidi says
This is so, SO, SOOO good. I followed your recipe exactly, and used it to baste some skirt steak that I cooked in a cast iron skillet. I might have had a couple of spoonfuls of it while the steak was cooking, too. 🙂 Thanks to you and your dad for my delicious dinner! This is going into my regular rotation.
Kelle says
My new go to recipe for chicken. It’s very similar to chicken I had when I was in Colombia. My only change was: I could not find red chili peppers, so I used red pepper flakes and I seasoned my chicken with roasted garlic, onion powder, salt and pepper. Family loved it!!!!
Sun Bohez says
My husband and his brothers truly LOVED this!! They’re Italian and love eating this kind of food. I can’t even believe that we didn’t even knew it existed. It has all the flavours they love. Thank you very much for sharing ❤
Abby says
Absolutely delicious!! Used one birds eye chilli, seeds and all, provided an inoffensive kick.
Accompanied barbecued steak and chicken, amazing.
This will be a regular in my kitchen!!
Sherm says
Well, I almost gave up on Chimichurri. So many recipes out there. This is the one and only you’ll ever need. I didn’t have any red peppers, and the recipe doesn’t say exactly what kind of red pepper, ao I put a tablespoon of Aleppo Pepper in it. So good. My son, who hates ecerything green, tasted it with much coaxing, and he said it was giod, but wasn’t putting it on his steak. At least he tried it.
William says
Without doubt the best accomplishment to go with steak, I’ve made this recipe a load of times since I discovered it! It goes down a storm if I’m making it for others too! Thank you!
Kevin says
I cannot smell, which upsets my ability to taste, but I made this. I added chipotle peppers, and people loved it! I cannot thank you enough for putting this out for others to enjoy!
Mark says
Can’t wait to try this one. I’m smoking Beef chuck roast and pork shoulder and I’m going to do traditional North Carolina BBQ with half and street tacos with the other!
Gilly says
Excellent recipe! Is delicious, best chimichurri I’ve tried, so authentic
Ainey says
This sauce was by far the best one I have had. I went to a restaurant that called Graziano’s and they had this sauce to top on the steaks and I fell in love with it. I finally found one that’s exactly like the one I originally tasted. Thank you for the recipe and the story about your dad. Enjoyed to taste and read about it.
Lori B says
This was AMAZING! I didn’t have enough parsley so I used pars/cilantro combination. Blew it out of the park! Thank you so much. As my family raved about it, I shared your story of the post and your dad. Thank you for sharing. Now I’ll be making this to go along with Father’s Day dinner. Works for my father-in-law with his steak and my mother-in-law’s fish and will use it on the veggie kebobs. Got to keep everyone happy.
Shaz says
This is just how we make it. Have you tried authentic rice wine vinegar, it has a very tangy/bitey flavour yum. My children’s grandmother is a Uruguayan so I was taught authentically. It becomes a staple condiment over summer. One of my favourite ways to eat meat, bbg and covered in Chimichurri.
Jenni says
THIS WAS AMAZING!!
I cannot wait to make this again and again. I put it over my tri tip and it was nothing short of perfection. I made it an hour before cooking my steak so all the flavors could mesh. I followed the recipe exactly. Thank you for sharing something so delicious.
Jim says
I have a friend who is from Argintina. He owns an Itilian resturant with a SECRET Argintinian menu. His chimichurri chicken and beef tastes just like this. LOVE the flavors!!! Thanks for the ricipe.
Flavia says
I was born in Argentina and this is exactly how my family made it!! My dad was a butcher in Argentina so we ate a lot of meat! So glad I found this recipe as it’s been a long time since I made some and wanted to make some for our Christmas dinner but didn’t recall how much to use of each ingredient and was too embarrassed to tell my dad 😉
kim says
This is fantastic! You can just stand in front of the fridge with a spoon and eat it, yes! We put wonton wrappers in the air fryer for chips and ate chimichurri and guac on them, so good. Great on flatbread, gonna try it on our pizza too. Make this, you won’t be sorry.
Nat says
I made this a few weeks back and it was amazing! Can I ask if I make a big batch how long would it keep in the fridge in a sealed jar?
Many thanks
Jen says
This is better than any chimmicurri I have ever had!!! I eat at Argentinian restaurants too but I stopped as they were using canola oil. I do recommend to follow the directions to use the coarse salt, I didn’t have any so i used fine sea salt and it came out a little too salty (but still edible and delicious). I would recommend using slightly less salt if you do not have coarse salt. I am putting this in the recipe book and it is my forever favorite chimmicurri- thank you for sharing your Dad’s amazing recipe.
Talli says
Looks amazing… can I omit the chilli pepper or use green chilli for a less spicy result?
Talli says
I see now what you wrote in the tips, thanks!
sunnysewsit says
Cuando estabamos en Argentina tres anos pasado, comimos chimichurri – muy bueno! Gracias Karina.
Bartosz says
Awesome recipe! I added 1/4 cup coriander add I had it in the fridge and I’m just eating a crooked salmon with chimichuri on top – delicious
Bartosz says
I meant grilled not crooked 😝
Eddie J says
🙊…🤣
Di says
Wow, that was so fantastic with our BBQ tonight. Although I do believe the chopper put 2 long and 1 short chilli in!
Eddie J says
OMG! What an awesome recipe. Made it for a family bbq and was a smashing hit.
Thank you foe sharing this.
Our best to your Father.
Juarez Family
Anthony says
This is a fantastic recipe! I agree that the red wine vinegar is mandatory to obtain the desired flavor. As with all cooking recipes, you can really just wing the quantities in order to cater to personal preferences. But the basic ingredients list and methodology guide you to a delicious result! My only addition is some minced shallot. Rave reviews from all who try it!
Smita says
Absolutely divine!! First time trying Chimichurri and I’m in love. I made no changes to the recipe (followed it exactly as is) – absolute perfection.
Renae Wood says
Omg, beyond amazing! I did put about a tablespoon extra of red wine vinegar and a teaspoon extra salt.
I wasn’t sure whether to use Italian parsley or ‘normal’ parsley – but went with normal. Next time I’ll try with Italian parsley. Soooooooooo good 🤤
Heather says
I don’t normally leave comments, but, oh my goodness, this is simply amazing! Thank you for sharing this gorgeous recipe.
Pat says
Please thank your father for this aged recipe, it was truly stunning, I’ve lived chumichurri for many years now but this is by far the best I’ve come close, to an authentic recipe will use this forever thank you so so much ❤
JANE L PEÑA says
¡Delicioso! I was looking for an authentic recipe. I absolutely loved your introduction to what chimichurri is and how it is a connection to your father’s childhood. God bless your father <3 I made the recipe to pour over left over roast beef and it elevated the beef. I didn't have the red wine vinegar so used apple cider and I didn't have the red chiles so used dried red pepper flakes and it was still good. I will make it again just as your recipe states. Muchisimas gracias a su padre y a Ud. 🙂 por su divino regalo.
J.R. says
So, can I use extra virgin olive oil or does it have to he regular olive oil? Does either or change the flavor of the final result?
Shannon says
Hi Katrina,
This recipe looks great and I love the explanation. I have about 6 cups of chopped parsley from another project. I was thinking about making a large batch and giving some to family members while here for the holidays. How long does the chimichurri keep in the refrigerator? Would it last a few weeks/months considering the amount of oil?
Young says
I am not sure about the specific answer. But I found this website, and it says that it should be good for about 6 months
https://www.morechimichurri.com/pages/about-chimi
Jonathan Cohen says
Great, great, great recipe. Took me back to Israel where I first had chimichurri sauce at an Argentinian steak house. I’m not a cook (first time I ever bought parsley), but this recipe worked. I had a bunch of people over for a BBQ and everyone loved it!
Diana Hernandez says
Thank you so much for sharing your father’s recipe. My family and I can’t get enough of it!! 😀
Wil Williams says
Thank you for this one …..already Down in my note book..lol
The food processor, a Big NO NO for me this time and the chili, great idea!!!!
Blessings to your Dad.
Annalisa says
This is the perfect chimichurri recipe I was looking for. Thank you!
Used yesterday over a roast beef and it was delicious (better than gravy!)
Catie says
I LOVE chimichurri sauce and when we decided to make it at home I wanted something authentic. I found your recipe and followed your recipe and was not disappointed! So delicious! We’re doing the keto diet and needed a healthy way to add fat to our diet. This is perfect! Thank you!
Josue Girald says
So I have been doing this recipe for a while and it is the best so far! Just as he points out,real chimichurri is oily and full of big pieces of parsley. Using a blender is not for chimi. My wife eats it with a spoon while I am not watching,so I got to keep an eye on her. My kids love it and they agree this one is the best. Thanks for sharing!
Chris says
The best Chimichurri recipe out there…thank you for sharing.
Sri says
Thankyou for this recipe. Can we use Apple Cider vinegar in place of red wine and the same quantity?
Joe says
I accidentally used apple cider vinegar. It was just a bone-headed mistake and it was great. I didn’t realize my mistake until I was making notes for next time.
Jamaal says
How long does the chimichuri last in the fridge? It was so good I ate on hard taco shells with cheese, tortilla wraps and just used it to dip tostitos chips excellent
Ryan says
I make this all the time now. Delicious!
Sally Herman says
SO delicious. Really, best ever chimichurri I’ve ever tasted!
Neil Corke says
Thank you for sharing. Definitely the best recipe for this I have come across. Used serrano chillies from a plant in the garden.. Made a double batch for my beloved’s birthday BBQ. Was much more popular than the Bearnaisse!
Alisha says
Excellent! I don’t know how I ever went eating steak without this but I’m a changed person! I also used it as a marinade and it was fantastic!
Audrius Makauskas says
Simple, very simple but awesome recipe, thanks!
Jackie Casas says
I have been dreaming of Chimichurri since I left Montevideo! Thank you so much for your clear explanations and authentic recipe. This awesome. I’ve been making a jar of it every weekend. Muchas gracias!
Tory says
This Chimichurri is awesome. I hope it isn’t sacrilegious to admit this , but I absolutely adore Chimichurri on scrambled eggs for breakfast – makes simple scrambled eggs into a very special and tasty brunch! Just had today with the family to celebrate Father’s Day and was appreciated by all. Thanks so much!!
Kathy says
Delicious! Thanks so much for the recipe. I used a processor and halved the oil. We all loved it.
Rebecca says
Awesome!
Question: Could malt vinegar be a sub for red wine vinegar?
Michelle says
The best! Our fav!
Troy says
So I made it exactly as stated. Put it on some flank steak. There were a few compliments by my guests after dinner. But the one that took the cake was, “That sauce was so delicious… You thought I was drinking water each time you saw my glass go up, but it was the sauce I was drinking”.
I can’t thank you enough. I appreciate the recipe.
Sarah says
I made this today to drizzle on my steak I had for lunch today. It is so easy to make and absolutely delicious!!
Julie says
Thank you for sharing your dad’s recipe! I made it last night as dressing for a rib eye and it was incredible. For the longest time, I thought there was lime juice in chimichurri but now I know better 🙂
Brian says
This is the only Chimichurri I make and it is absolutely amazing. Thank you for sharing a wonderful recipe with an equally amazing story to accompany it. Spooning it over a 500-600g rib eye on the bone medium rare along with some homemade garlic and chive butter is perfection.
Alex says
At long last I’ve found a rustic/authentic chimichurri sauce!
Love making this and drizzling it all over my steak, comes up perfect every time.
Thanks again for this awesome recipe 🙂
Rebecca says
This was perfect with the unleavened bread and flank steak I served tonight. I like it on bread a little more than my meat. So YUMMY!
Karina says
That’s so great Rebecca!
Tofunut says
So excited to make some today!
How long does it keep in the fridge?
Karina says
Tofunut,
Refrigerate within 24-48 hours time.
Baldylocks says
wow, this so good, I used lemon juice and habanero, just love it. Thank you so much for gift shareing.
Daniel says
The real chimichurri actually has a fundamental twist that makes ir unique flavor, when all the ingredients are mixed together you hace to put some boiling whater in that mix, 1/3 of it’s volume
Doug says
I can’t see how much your recipe serves. If I wanted enough for 12 people eating a large steak each how much would I need to increase your recipe amounts? Thanks
Karina says
I would double this recipe. It serves about 4 to 6 people.
Matthew Sykes says
I go for either a red or green version, the red with tomatoes, the green with herbs.
I always add finely sliced shallots, and as you say wine vinegar has the right tartness.
It needs to be well salted though, it is after all seasoning an entire steak, but what I find really lifts it is the addition of soy sauce.
And after the steaks are cooked, deglaze the pan with water, and reduce this down to a syrup, and put that in the sauce too.
The combination of soy sauce and the pan juices gives an incredible depth of flavour.
chris says
this. is. awesome!!! i made it according to your recipe, with your dad’s way of measuring (well wishes for him and your family, btw), and smothered a t-bone with it. i can’t give a good reason why i’ve lived without this so long other than i was waiting on your recipe. and i won’t go another day without some on hand!!
Jamie H says
This was the best I’ve tasted! Easy to make yet packs a Mike Tyson punch on flavor! The steak went from 10 to 100 with this. My sister even asked to take some home. I really wanted to know what it would taste like the next day but there is nothing left!
Karina says
That is one awesome way of describing it! Thanks so much for sharing! I really appreciate it!
Tatiana says
Hi , I am so excited to try this recipe this weekend. Is the nutritional information in KCAL? And also, do you have a pepper suggestion? Thanks so much for your help
Karina says
I like to use myfitnesspal.com for any nutritional questions.
James Rosenthall says
I’m making Cauliflower Steaks at the weekend and i will be using your recipe to garnish, yum yum , i agree hand cut is best, thanks to your Father for sharing this recipe, bless him. xx
James ,Brisbane, Australia ?
Mark says
This turned out great. I simply left out the red chili as my wife doesn’t like any kind of spice, really, and it turned out beyond perfect for her.
Nat says
Hi karina! I have one question, what kind of red chili do you use? Serrano? Or Morron? Or what kind?
Greetings from Mexico!
Karina says
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.
MCH says
We have a good place an hour away for this sauce. But I like it so much, I have been searching for years for a Receipe or almost close jar version. When I saw your father’s recipe, I knew it was the perfect one ! Got ingredients immediately and prepared it today. It is Awesome!!!!
All your article notes made the difference on texture and flavor profile tweaking.
Best wishes for Dad and you ??
Jasmine says
Thank you so much for this recipe! I’m making this for my family for Easter and I am sure it will be a hit!!! I had chimichurri before and love it so much that I wanted to make it on my own. Definitely will be topping this on a tri tip and tuna steaks for sure! Thank you so much Karina!!!
Adelita B Valladolid says
Wow!! 1024 calories!! What is the actual serving size of the chimichurri?? Thank you.
Shannon says
Can you use cilantro in place of parsley? Thank you!
JoshK says
I absolutely love classic chimichurri and will make the authentic first, but I have oft wondered if you could sub in cilantro as a riff on the classic. To me parsley is a ‘meh’ herb while cilantro makes things wonderful. I might have to make two kinds tonight with our skirt steak to see which is better. I predict cilantro wins, but we’ll see.
Georgina says
Hi! Try half and a half… delicious!!
Veruscka says
Hi Karina,
I have not had the pleasure of visiting Argentina yet… I have been searching for an “authentic” chimichurri recipe for a very long time and at last, I came across your website! Usually I scroll down straight to the recipe…sometimes people write a lot of utter rubbish before getting to the recipes… for some odd reason, I felt compelled to read yours, admittedly after I first scrolled down to the recipe of course!
Thank you for posting it! I have made the chimichurri and it has been in the fridge since last night. This afternoon I shall be making the churrasco and using this divine concoction to our carne! Cannot wait for my tastebuds to have this blissful explosion of delightful food!
Karina says
You’re very welcome Veruscka! I hope you love this recipe! It’s one very close to my heart ?
Lee Botte says
Hi there Karina, LOVE the recipe but just wanting to confirm your carb and calorie count – is this for the whole batch of Chimmichurri?? or an individual serve?? Thanks so much 🙂
Karina says
Hey Lee! It’s for the whole batch, as serving size depends on how much you like!
RainDrop says
Thank you for sharing this delicious recipe (we loved it!)with beautiful family background. Nowadays less and less people appreciate and preserve their family and cultural heritage and recipies, while these the recipies I personally value the most.
Karina says
Thank you for that!
Dawn says
Can this be frozen?
Karen says
Tried this the other week for the first time and we’ve made it 4 or 5 times since then! Steak, chicken, salads you name it this sauce is DELISH on everything. Tastes so authentic and like something you’d get in a restaurant. It will be a forever recipe in our house from now on. Thanks for sharing!
ann says
Loveall your recipes! But I can’t believe the calorie count on this one. I think that equates þo the whole amount not to a single portion?…delicious food on your site. Thank you.
Amy says
Hi! How long is this recipe good for? 🙂
Chimichurri Fan says
I will be making this today – ever since going to Argentina I’ve been craving authentic chimichurri and this looks like what I had there! You mentioned that it is over 1000 calories per serving – I hope this is referring to the whole recipe…?!
bobi pixley says
I made this yesterday. I followed the recipe, including the use of course salt. I thought it would be too salty. So I only used 2 teaspoons instead of 1 Tablespoon (3 teaspoons). I know it’s used to add flavor to meats but I think there might be a typo in this amount of salt. Could you have meant to say 1 teaspoon of course salt?
I remade the sauce using only 1 teapoon of salt and I reduced the oil (my preference) by 2 Tablespoons (6 Tablespoons instead of 8). I really like it! I used a couple of Thai Bird chiles for the heat!
Naomie Moore, Castaiic, CA says
This is exactly the recipe I am looking for! Thank you so much! I am also probably the only person in America that does not own a food chopper or food processor – I was taught the old school way – chop by hand. Going out and picking my parsley right now and going to whip a batch for dinner this vening to go with grolled chicken. All the best to you and your family! Thanks for sharing, much appreciated!
Azirkah says
Hi Karina… If you didn’t have red wine vinegar or lemon juice on hand, would apple cider vinegar do in a pinch?
Sandra says
Can I say that this looks amazing. I love chimichurri and agree that most recipes ask to use the food processor. Although I’m fairly young, I’m old school. I chopped my ingredients. Thank you for sharing.
Mariela says
Thank you for finally posting a Chimichurri recipe that makes sense. Americans insist on putting cilantro as the base and Im not sure why!
Evelyn says
Made this tonight and loved it. Love the story behind it, love the authenticity of the recipe and the chimichurri was delicious! Thank you!
Karina says
You’re welcome Evelyn! 🙂 Thank you for your feedback!
Tia says
I want to try your family Chimichurri recipe. How should it be stored and for how long?
My prayers go out to you and your family.
Maurita says
the chopped parsley is that leaves only or stems included
It looks yummy can’t wait to try it
Karina says
We mainly use the leaves, but it’s okay to include some stems if they sneak their way in!
Hussein Ismail says
What type of parsley do you use, Curley parsley or flat leaf parsley?
Liz says
What kind of red peppers?
Karina says
Hi Liz! We use Red Cayenne Chillis
Evan says
Very good recipe, I love the chimichury souce on the chicken thighs. I added slice hard boiled eggs because I had a lot of them. The red pepper makes the chimichury!!! Thanks for posting. How do I post a picture?
Margie says
When you chop the parsley do you use stems and leaves or just the leaves?
McKenzi says
I have an Argentinean chimichurri recipe that I love and I actually prefer it in the food processor and it’s still chunky when I make it. Very similar to yours and we are obsessed with it. I’m going to give your measurements a try in the next batch I make. It really looks beautiful! I recently used it on chicken , in fried rice, on pizza with chorizo, on our Easter steaks, roasted with chicken and veggies. It’s so versatile and wonderful! I’m making your Arroz Con Pollo tonight and I can’t wait! So sorry to hear about your father! Prayers your way!
Jim says
I tried your spinach artichoke stuffed chicken for a large crowd, made enough for eight or ten people. It came out pretty well but, to make it stay warm for serving, I placed all of the pieces in a roasting pan with some of the sauce you suggested and baked them, covered, for another 45 minutes at 350 degrees. The prices seemed to absorb the sauce and flavors. It was a let of work but worth the effort.
Trisha Yuen says
Can’t wait to try your family Chimichurri
Sorry to hear about your father’s cancer
Spend as much time with him as you can & let him know how much you love him
Ken Plank says
Will Pray for your dad! This is the recipe I have been looking for. Thank Him for it! Bye the way what kind if chilies are you using?
Cyndi Monroe says
Thank you for the great recipes – and for your special sharing of your time with your dad! I’m so sorry to hear about his condition and wishing you all good wishes and safe keeping! Cherish those talks so there’s no regrets. You can then look back and know you had the special times together, his sharing and love of you too!
Catherine Lee says
Yummy! And thank you, thank you on the no food processor! I don’t even own one or have anything more than 12v, and all the chimmichurri recipes I’ve come across call for them. Doing this tomorrow at the campgrounds on the grill on the back of my RV…yes!?