The Best Authentic Chimichurri Recipe

A glass jar filled with green chimichurri sauce, placed on a white plate with a red rim. A wooden spoon covered in the sauce is resting on the plate next to the jar, showcasing a mixture of chopped herbs and seasoning. This authentic chimichurri recipe shines against the textured, white background.

What is Chimichurri?

Houston, were we live, is known as a cultural melting pot. People come from all over the world, and with that comes food from all over the world. My family and I are lucky enough to know many Argentinians, and I got this recipe from one of these families.

Chimichurri is a big deal in South American cuisine. It is known for its fresh, tangy, and slightly spicy flavor. You usually put it on grilled meats, but it’s super versatile—you can drizzle it over steak, use it as a dipping sauce for bread, or toss it with veggies for a flavor explosion.

Chimichurri Recipe Ingredients

Fresh Parsley is the star of the show, giving the sauce its vibrant green color and earthy flavor. Flat-leaf parsley is preferred for its more robust taste.
Shallots: Provides a pungent kick that complements the freshness of the herbs.
Red Wine Vinegar adds tanginess and helps balance the flavors. You can also use white wine vinegar as an alternative.
Olive Oil: A good-quality extra-virgin olive oil will enhance the sauce’s richness and bring the ingredients together.
Oregano: This dried herb adds depth to the sauce, offering a slightly bitter note that pairs well with the vinegar.
Red Pepper Flakes: For a touch of heat, add just the right amount of spice to the mix. You could also use fresh red chili.
Salt: Seasoning is key to bringing out all the flavors in the sauce.

How to Make Chimichurri Sauce

Prepare the Herbs: Start by finely chopping the parsley. The finer the chop, the smoother the sauce will be. You can also use a food processor, but be careful not to over-process, as you want some texture.
Mince the Shallot: Peel and finely mince the garlic cloves. The smaller the pieces, the better they’ll integrate into the sauce.
Combine Ingredients: In a mixing bowl, combine the chopped herbs, minced garlic, red wine vinegar, salt, and red pepper flakes. Stir to combine everything.
Add Olive Oil: Pour in the olive oil while stirring continuously.
Let it Rest: For the best flavor, let the chimichurri sit for at least 15 minutes before serving. This allows the flavors to meld together and develop.

Serving suggestions

As a Marinade: Use chimichurri to marinate meats like steak, tofu, vegetables, chicken, or fish. Simply coat the meat with the sauce and let it sit for a few hours before grilling or roasting.
Topping for Grilled Meats: Traditionally, chimichurri is spooned over grilled steak, but it also pairs beautifully with chicken, pork, and even grilled portobellos or any other vegetables.
Dip for Bread: Serve chimichurri as a dipping sauce with crusty bread or toasted pita for a flavorful appetizer.
Sandwich Spread: Spread chimichurri on sandwiches or wraps for a burst of herbaceous flavor that pairs well with a variety of fillings.

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Authentic Chimichurri Recipe

Alejandra Graf

This classic chimichurri sauce recipe will add a burst of flavor to any dish, bringing the vibrant taste of Argentina to your home kitchen. Get ready to bring your dishes to new levels with the rich blend of shallot, herbs, and spices.

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Prep Time 15

Cook Time 0

Total Time 15

Course sauce

Cuisine Argentina

Servings cup

Calories 1540 kcal

Ingredients

1 cup fresh parsley finely chopped
1 small shallot minced
1- 2 tablespoons dried oregano
1/2 cup red wine vinegar
3/4 cup extra-virgin olive oil
1 teaspoon red pepper flakes adjust to taste
1 teaspoon kosher salt adjust to taste

Instructions

Start by finely chopping the parsley. The finer the chop, the smoother the sauce will be. You can also use a food processor, but be careful not to over-process, as you want some texture.
Peel and finely mince the shallot. The smaller the pieces, the better they’ll integrate into the sauce.
In a mixing bowl, combine the chopped herbs, minced shallot, red wine vinegar, salt, and red pepper flakes. Stir to combine
Pour in the olive oil while stirring continuously.
For the best flavor, let the chimichurri sit for at least 15 minutes or overnight before serving. This allows the flavors to meld together and develop.

Nutrition

Serving: 1recipeCalories: 1540kcalCarbohydrates: 20gProtein: 4gFat: 163gSaturated Fat: 23gPolyunsaturated Fat: 17gMonounsaturated Fat: 119gSodium: 2411mgPotassium: 693mgFiber: 10gSugar: 3gVitamin A: 5904IUVitamin C: 83mgCalcium: 348mgIron: 11mg

Keyword chimichurri, parsley

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Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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