Best Authentic Chimichurri Recipe

Portions: portions

Calories: 119kcal

Chimichurri is a traditional Argentinian sauce used as a steak sauce. Let's get started, and enjoy a beginner-friendly authentic chimichurri recipe with step-by-step photos and video. There's a reason it's one of my favorite sauces.

By Clara Gonzalez - Last revised Dec 18, 2023. Published Feb 8, 2023.

Why I ❤️ it Recipe Ingredients Video Preparation

Chimichurri sauce.

Why I ❤️ it

With the glorious flavors of fresh herbs, olive oil, and garlic, chimichurri sauce is a skhug or pesto-like sauce, and one of the best things Argentina has given the world (right there with the amazing dulce de leche, lovely alfajores, and talented footballers).

While there are many authentic chimichurri sauce recipes, and each cook and home may add different touches, this one has the best-known ingredients and touches and an explanation of why some of these things are best not changed.

Best chimichurri recipe

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Chimichurri is a traditional Argentinian sauce that's great on steak, and many other foods, but especially steak. This is an Authentic Chimichurri recipe.

Course: Dinner, Lunch

Inspiration: SouthAmerican

Category: chimichurri recipe authentic, chimichurri sauce for steak, chimichurri sauce recipe, how to make chimichurri sauce

Author: Clara Gonzalez

Prep Time15

Total Time10

Utensils and tools

Mixing bowl

Ingredients

⅓ cup of finely minced fresh flat-leaf parsley
⅓ cup of finely minced leek or chives
1 tablespoon of finely minced fresh oregano leaves
1 red chili pepper finely minced, or 1 tablespoon of red pepper flakes
2 finely minced garlic cloves
1½ teaspoon of freshly cracked black pepper
1½ teaspoon of kosher salt
⅓ cup of olive oil
1 tablespoon of red wine vinegar
2 tablespoons of lemon juice

Video

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Combine ingredients

In the mixing bowl, combine parsley, leek, oregano, chili flakes, garlic, black pepper, salt, vinegar, and lemon juice. Stir to combine well.

Step 2: Let it rest

Cover tightly and let it rest for a couple of hours or in the fridge overnight.

Serve at room temperature.

Top tips

While I love using my food processor, this is one case when a good ol' sharp knife is best. A food processor will purée some of the ingredients while leaving some in big chunks. We do not want a pureé. The texture is essential in this sauce, and getting the ingredients minced in a uniform size.
Another reason why a food processor is a bad idea is that blending olive oil makes it bitter.
This sauce is definitely better freshly-made or, at most, refrigerated for a day.
To store homemade chimichurri, place it in an airtight jar and refrigerate for up to 48 hours. Leftover chimichurri is great as seasoning for soups and braising meats, so if you won't consume it within 48 hours, you can also freeze it in an ice cube tray or freezer bag to use as a seasoning.
Minced fresh oregano is preferred, but if you don't have any at hand, use a pinch of crumbled dried oregano. Oregano is one of a few herbs whose flavor intensifies when dried.
Some people add some cilantro to chimichurri, I prefer it with just flat parsley, but you can experiment with adding some cilantro and see if you like it.
Another possible substitution is switching red onion for leek or chives. In that case, you need to mince the onion very small and let it rest for two hours so it doesn't overpower the other flavors. I find 2 tablespoons of minced onion to be enough.

Serving suggestions

Chimichurri sauce – not to be confused with Dominican chimichurri, which is a burger – is most commonly served on steak, or grilled beef. We would never have skirt steak (churrasco, falda, arrachera) without it.

Chimichurri also goes great with pork (like pork chops), or even chicken. We even like on BBQ vegetables. Whatever you have grilling, you may love some of this awesome condiment.

Nutritional information

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FAQs

What is traditional chimichurri made of?

The base for traditional chimichurri is flat-parsley, also known as Italian parsley. It also contains leeks or spring onions, chili pepper or pepper flakes, fresh oregano, garlic, red wine vinegar and/or lemon juice, salt, and black pepper.

Can you use balsamic vinegar instead of red wine vinegar?

The flavor of balsamic vinegar is quite different from the flavor of red wine vinegar. If you do not have red wine vinegar, just add more lemon juice (to taste).

What should chimichurri taste like?

Chimichurri should taste "green" and fresh, with some garlic flavor, and slightly acidic.

Is chimichurri better the next day?

Chimichurri is best after it has rested for a couple of hours. While many people prefer it after resting overnight, other prefer the taste and texture of fresh chimichurri.

How long does homemade chimichurri last?

Placed in an airtight jar and refrigerated, chimichurri can last up to two days. After that, I find the flavor declines rapidly.

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