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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.
From a fan downunder who has been using your father’s Chimichurri recipe for the last few years, I was sad to hear of his passing when I had to ‘refresh’ my memory of the recipe… an amazing Chimichurri that goes so well with fire grilled meats… thank you so much for your effort on this blog… an amazing resource.
I’m very sorry to hear about your darling Dad. Many thanks for his recipe x
Love this so much!!! I can’t stop making it! My only question is could I possibly freeze it?
Hi Mchenna,
Yes, chimichurri sauce can be frozen successfully! Here are some tips for freezing chimichurri:
Storage: Transfer the chimichurri to an airtight container or freezer-safe bag. If using a bag, squeeze out as much air as possible before sealing.
Portioning: Consider freezing in small portions (like ice cube trays), which makes it easy to thaw only what you need.
Thawing: To thaw, place the container in the refrigerator overnight or let it sit at room temperature for a short time. You can also gently warm it in a saucepan or microwave, but be careful not to cook it.
Storage Duration: Frozen chimichurri is best used within 3-6 months for optimal flavor.
When you’re ready to use it, give it a good stir, as some separation may occur. Enjoy your chimichurri with grilled meats, vegetables, or as a dipping sauce!
This recipe makes the best chimichurri! The only change I made was using red pepper flakes instead of red chilis and that’s only because I couldn’t find the red chilis and it was perfect!!! We’ve had chimichurri at a ton of restaurants and this one is by the far the best we have ever tasted! Thanks for sharing!
How long can you keep it in the fridge ?
Hi Kimberly,
Chimichurri can be kept in the fridge for about 5 days. Make sure to store it in an airtight container to maintain its freshness. If you notice any changes in color or smell, it’s best to discard it. To extend its shelf life, you can freeze chimichurri for up to three months. For best results, you can portion it into ice cube trays so you can thaw it a little at a time.
Hi Karina
Many thanks for your father’s recipe. Fantastic taste.
Question: in other versions (perhaps not original) they add lime juice.
You don’t use it within your recipe, right?
Best regards
Ali
Hi Ali,
Thank you for your kind words about my father’s recipe! I’m glad to hear you enjoyed it.
You’re correct that some versions of chimichurri include lime juice for a tangy twist. However, the recipe I shared does not include lime juice, as it stays true to the traditional flavor profile used in many Uruguayan and Argentine recipes. The focus is on the fresh herbs and olive oil combined with red wine vinegar.
If you enjoy the flavor of lime, feel free to experiment by adding a splash of lime juice to your chimichurri for a refreshing touch. It’s all about personal preference!
Hello Karina!
I usually don’t read the blogs that come with recipes, however this one got me hooked and I was sad to read the conclusion of the story… but as has been said, his story lives on through you 🙂
I am now living in Argentina and the only version of chimichurri that I have seen here thus far is a dried condiment version with the added oil, vineagar, and garlic. But I remembered eating something different that I thought was a Peruvian dish back in the States. I was very pleased to find this recipe and the story that comes with it! I have a restricted diet for health reasons (no wheat or dairy, and bread and cheese are staples here!). so I’m having to learn new recipes to use what’s available here.
One thing I can say that hasn’t changed is the economic struggle – and the beautiful memories around the outdoor fires for asado or pollo al disco with friends and of course mate 🙂 It’s really taught me something about what’s really important in life 🙂
I’ve been using your father’s recipe for a couple of years. Fantastic is only a word. The first bite defines it.
I’ve known a couple of great souls from Argentinian & Uruguay. They gave me appreciations. Te Saludo, Capt. Hap
This recipe is literal perfection. I had never had chimichurri before in my 33 years of life but had seen it made countless times on cooking shows. I finally decided I wanted to try it and looked across countless recipes but decided on this one. I made it for the first time to pair it with grilled pork chops and it was literally one of the best meals my husband and I have ever had!! Since then, we’ve paired it with grilled steak, grilled chicken, on chicken tacos, ground beef tacos, eggs, roasted veggies, pizza…the possibilities are endless and it makes everything taste better! I can’t wait to try it as a pizza sauce base next. I have never left a review for any recipe but had to for this one. Thank you sooo much for sharing and I’m so sorry for your loss. My MIL passed earlier this year as well and I know she would have loved this recipe. Just know I and countless others have used your father’s recipe to to make our meals next level delicious, and his memory lives on from plate to plate across the globe thanks to him and yourself. Many thanks from the Robinson family.
As something that isn’t normally served (if at all) in my southeast asian hometown, this was my first time tasting and making chimichurri. It was a blast and my family loved it, first try! Absolutely delicious for something so quick and easy to prepare. Thank you for sharing this recipe, and to your father who is now resting in peace.