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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 vibrant, tangy, and herbaceous oil-based condiment 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.
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 know. 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 Sets This Authentic Chimichurri Apart?
The magic of this Chimichurri recipe lies in its authenticity and the love infused in every 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, passed down through generations, bringing a piece of my family’s history to your table, just like my mom’s authentic Colombian Tamales recipe.
Last week, my Dad, who has recently been diagnosed with late-stage cancer, shared chimichurri stories from his youth. Memories of barbecuing churrascos on HUGE old cast iron plates over open fire and playing street soccer after. No internet. No phones. A time of pure happiness amidst third-world poverty, a time he cherishes.
In that special moment, I rushed to the kitchen to recreate his version. With his guidance, I learned to start with less of the stronger ingredients (like garlic, salt, and chili) and gradually add more until reaching the perfect taste. There’s no hiding with chimichurri. Start small and add gradually.
Authentic Chimichurri: Key Ingredients
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. Let’s dive into what makes this recipe truly exceptional:
- 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.
Pro Tip: Every time I see a chimichurri recipe on the internet, I cringe because the ingredients are often tossed into a food processor and blended to a puree. What should be a loose, oil-based condiment becomes a herbed mash, more like baby food with your churrasco. No, no, no bueno. For an old-school chimichurri with authentic flavors, stay away from food processors.
*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 is optional. We use a whole large chili, but you can use half or none at all. Substitute with 1-2 teaspoons of dried red chili flakes if you prefer.
- Red wine vinegar is the best for chimichurri. If you need a substitution, use lemon juice. We don’t recommend balsamic or white vinegar, as they alter the authentic flavor.
Creating Perfect Chimichurri: Step-By-Step
Ready to create an authentic Chimichurri? Follow these simple steps with images to guide you through the process. You’ll achieve a vibrant, flavorful sauce with the fresh parsley, garlic, and oregano, balanced by tangy red wine vinegar and rich olive oil. This old-school chimichurri is sure to impress and delight:
- 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.
- 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.
- 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.
- 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.
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 Pesto Grilled Chicken Avocado Salad, drizzle over Crispy Garlic Roasted Potatoes, or go classic and baste Grilled Steak. Want more? Brush it on Lamb Chops or Juicy Oven Chicken Breasts. Feeling the seafood vibe? Try it over my zesty Chimichurri Lobster Tails for a next-level feast.
Recipe FAQ’s
Chimichurri can last in the fridge for about 1 week. Store it in an airtight container to maintain its freshness.
While fresh herbs are best, you can use dried herbs in a pinch. Use half the amount of dried herbs as you would fresh.
It’s recommended to finely chop the ingredients by hand for the best texture. Using a food processor can turn the chimichurri into a puree, which is not ideal.
This recipe is a tribute to my Dad, who sadly passed away in May of 2024.
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Authentic Chimichurri (Uruguay & Argentina)
Ingredients
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup parsley finely chopped
- 3-4 cloves garlic finely chopped or minced
- 2 red chilies small, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
- 3/4 teaspoon dried oregano
- 1 teaspoon coarse salt level
- 1/2 teaspoon 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this and used it on top of steak; excellen! I used a Serrano pepper and Mexican oregano in the recipe. Thanks, I will add this to my recipe journal, it’s a keeper.
I do not know what I did before I tasted this Chimichurri. It is beyond delicious. I will serve this from now on with all my bbq’ed meats. Also I loved the story about your dad. Thanks for sharing it.
This recipe is perfect! Such a great recommendation to NOT blend all the ingredients into smush! A good chop is all it needs.
Ever since spending a couple of years living in Uruguay, I have missed the laid back feeling of getting the parillada ready and cooking up more meat than anyone has business eating. But it’s just not the same without the chimichurri. Even if I drink mate while prepping the parilla.
This chimichurri is so full of flavor. There is something about the different taste and texture – when I have a steak with chimi, I find myself wanting a chorizo as well. I miss the food trucks with choripan.
This has become a great addition to my vegan diet. My favorite way to use it is basically a deconstructed kebab. I start some tofu or tempeh chunks cooking in the air fryer, chop up the vegetables and instead of spearing them I put them in the air fryer, too (it’s too short for a decent kebab stick, though sometimes I cut them down). Sometimes I put a little vegan butter in there. Then I put everything in a bowl and add a the chimichurri sauce and mix. Roasted tofu and vegetables with chimichurri sauce. I also use it just with tofu chunks, sometimes marinated, sometimes plain, sometimes coated with chimichurri sauce before cooking, but usually after. It also makes a good dip with mock meats, like mock chicken wings. I really like the deconstructed kebab, though, because I always have tofu chunks on hand and I can chop the vegetables — whatever’s I happen to have — in a couple of minutes. Makes for a fast, healthy, flavorful meal. Thanks for this.
Thank you for this recipe!
I lost my mom to cancer and just made her empanadas but didn’t remember how she made chimichurri. This is perfect 👌
Made me feel connected to her again and tastes like how she used to make it.
Thanks for sharing
this was so freaking good. my girlfriend’s kiddo is very picky (especially with beef) he devoured the whole plate so quickly, i literally have never seen him eat dinner so fast! thank you for sharing this fantastic recipe and i know that this is years later but i am so sorry to hear about your father and hope you are doing well! sending much love to you and your family ❤️
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. : )
What kind of chili pepper should I be using for this recipe? It looks so delicious. Thank you!
Hi Miss Karina ! Thank you for sharing this recipe ! I had been forever thinking of making Chimichurri and following your recipe worked like a charm, although I could not source all the ingredients since I was on a limited time but did with what was stocked in my Mum’s kitchen. Since I am from India, I tried sticking with the original recipe but did give it a little Indian twist !
Here’s what I did ( may come in handy for other Indians in a similar situation ) Hope you don’t mind Miss Karina
1. Parsley was replaced with Coriander leaves, finely chopped with half of the stock for added crunchiness.
2. Used lemon instead of red wine vinegar
3. Finely chopped sun dried red chilis.
4. To give a kick of red, I used finely chopped cherry tomatoes.
5. rest was all the same ( finely chopped ginger, salt and pepper to taste, hint of oregano, all blended in the stone hand grinder )
I served and added this to pan roasted mutton chunks ( salt, pepper, olive oil, butter), mixed with clay pot rice. And it tasted like a something my taste buds had never witnessed before ! Thank you once again ! and yes, the next time I source some fresh parsley and red wine vinegar, your recipe will be the first to go !