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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.
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.
So now, this heirloom is passed onto you to enhance any plate with my Chimichurri. Make good use of it and protect it jealously-my father would be so happy! If you’re looking for ideas to creatively use this versatile sauce, the sky’s the limit! Try substituting pesto with Chimichurri in our Pesto Grilled Chicken Avocado Salad, or sprinkle some on Crispy Garlic Roasted Potatoes. For a more traditional approach, baste it on Grilled Steak. Not Satisfied? Baste it on Lamb Chops or Juicy Oven Chicken Breasts.
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.
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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.
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
Best written description of this outstanding recipe Gary Ryan. I agree with everything you have written and am keen to try with lemon juice. I have been looking for an easy chimichurri recipe for sometime and this one is awesome. Have been making it once a week for the past 4 weeks since initially trying the recipe. I use it on salmon, tuna steaks, pork, eye fillet, roasted tomatoes and recently have tried it on top of mashed avocado. It just goes with everything!
Gary was right! Christ on a bike with Mary on the handlebars!
This is the best Chimichurri I have ever had and/ir made!!!!!!!
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!
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!
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.
Hi Natalie! That is amazing, thank you for sharing your feedback! Please say hi to your girlfriend for me X
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!
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!
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 🙂
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!
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.
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
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.
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.