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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.
The first time I experienced Chimichurri was at an Argentine owned Italian Restaurant; It Was Love At First Bite. But that relationship came to an abrupt when I tried your Chimichurri; this is a relationship I had been searching for. My days of searching for just the right Chimichurri for me is over. This will be my lifetime relationship for me.
My sincere thanks for introducing me to the Chimichurri of my dreams, and my sincere thoughts and prays for your father.
FanTastyTastic recipe and result, I stick to your rules, it is incredibly good but after 6 hours it’s becoming some new quality in food world. Thanks for sharing method and the story around it, I appreciate it!
I have been attempting to make a chimichurri sauce since I had it in a restaurant a couple of years ago, trying different recipes and prepared ones with no luck. They just never tasted right and they were all pureed mushy baby food as you described. When I saw your recipe i immediatly made it as I happened to have all the ingredients. It is absolutley perfect! It has that addictive taste I recalled from the first time I had it. I want to keep tasting it but will save it to have with steaks tomorrow. Thank you so much for sharing this!
Hey Karina, I love this, thanks so much for sharing. I did have some once that a friend made and used a recipe which had coriander in it. I kind of liked the addition of it tbh but I can’t see it in your recipe. Is it a big no no? Thanks again.
This Chimichurri recipe is fantastic, I loved it! As an uruguayan I approve and strongly recommend it! 😉
I am Italian. Had it with homemade Tuscan bread, so Delicious. The best I have ever eaten. Tell everyone not to change the recipe. Don’t mess with best. It’s won’t taste the same. Enjoy every precious minute you have with your Dad. I will pray for both of you. I also have medical issues. I would like to live so that I can sew my granddaughters wedding gown and see her walk down the aisle. I don’t know if that’s going to happen, but I am hoping it will. I got married right out of high school. People aren’t getting married in their twenties. They are focusing on their careers..Do you have anymore of your Dad’s recipes? Ask your Dad about his past. I didn’t ask my dad a lot of questions, and I am sorry to this day that I didn’t. Take care of yourself and your Dad.
This was soooooooo good! I’ve made it at least 3 times. The first time I didn’t have oregano so I used cilantro, it was still really good so I just kept using it. Thank you for this, I’m using it on my fried red snapper fish next!
This looks delicious. What kind of red chili is everyone using?
I had some jalapenos growing so I used an old one that’s been on the vine for a while lol
Fresnos pair awesome with this recipe. 🙂
I used 1/2 t of Sambal zoelek, a fresh ground red chili paste. Other readers mention Calabrian peppers, which are deliciuos.
I searched for a chimichuri recipe and got a different site. The reviews on it were horrible..to the pointany threw it out b4 serving. One review led me here. First time making it today we r having smoke grilled porkchops and chicken. I added a bit of chopped Apple. I cant keep my son and husband out ofitI had to hide it lol excellent recipe can’t wait for supper!
I loved reading about this recipe and let me tell you- the recipe did not disappoint. What a special treasure to have these recipes from your dad. So easy, authentic tasting and absolutely delicious. Thank you for sharing this recipe with the world.
would give it six stars if! This is beyond a favorite, it is a game changer. I made a double batch of sauce and we have very little left, but I put a dollop of it in scrambled eggs this morning….oh my. Simply fantastic. And elegant, yet casual.
This is delicious! I have made it twice now and love how it kicks up chicken and steak. Thank you for all of your great recipes, this one included.
Gracias a tu viejo! 🙏🏽❤️
I tried a different recipe with lemon juice instead of red wine vinegar and it was just aweful.
This is amazing. I made it as is first and loved it. Hand cut is the way to go!
Second time I made it I added shallots, cilantro and used red bell pepper for color
Still amazing!! This will be forever remembered!
Thank you for sharing this fantastic recipe and your father’s story. So much love is shared in the food we prepare for the people we care about.
Awesome recipe! Have been eating/loving Chimichurri for years but now I make a double batch of this recipe weekly as there’s a few friends who want it too.
For my taste I tend to drop the salt and the vinegar a little at first and up the garlic and chili (depending on the chili) and let it sit for at least an hour and then add to taste.
We use it on any meat, eggs even spooned into half an avocado for an awesome snack. With all the Tastiness and health benefits of Olive oil, parsley and garlic I end up eating this straight from the jar.
Thanks so much far sharing this family gem. I end up sharing this page with everyone who tries it.