Authentic Chimichurri (Uruguay & Argentina)

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

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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. 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:

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.

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.

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