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.
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.