Chimichurri is made with a mixture of fresh minced parsley, garlic, red wine vinegar, oregano, and olive oil. Originating in Uruguay and Argentina, learn how to make this delicious and authentic 5-minute Chimichurri Sauce Recipe and enjoy with all your favorite fish, chicken, or steak recipes.
What is Chimichurri?
Originating in Argentina and Uruguay, Chimichurri is an uncooked condiment that is typically served brushed, basted, or spooned onto food as it cooks. It may also be served on the side or used as a marinade (because, trust me, best marinade ever).
Served at room temperature, this delicious green sauce is made from fresh parsley, garlic, oregano, red wine vinegar, olive oil, and red chili flakes and tastes delicious with chicken, steak, drizzled over veggie skewers of tossed with tender roasted cauliflower.
While this green-colored chimichurri (chimichurri verde) is the better-known version of chimichurri here in the states, you may also find a red chimichurri (chimichurri rojo) made from a combination of red bell pepper, red onion, flat-leaf parsley, garlic, oregano, paprika, red wine vinegar, and olive oil.
Then there are the non-authentic versions of this condiment sweeping through the internet. Versions which include fresh cilantro…and cumin…and lime juice. Although I’m sure that this version of chimichurri is delicious (because those are, after all, a few of my fav ingredients!), it is not authentic.
So, let’s get started.
Ingredients and Frequently Asked Questions
- Fresh flat-leaf parsley
- Garlic cloves
- Shallots (optional – not authentic)
- Dried oregano
- Red wine vinegar (or white wine vinegar)
- Red chili or Dried chili flakes
- Salt and Black pepper
- Extra Virgin Olive Oil
Is chimichurri spicy?
Green chimichurri is typically not considered very spicy. To make it spicy, add a hot red chili, red chili flakes, or a dash of cayenne powder. If you’re sensitive to spicy foods, simply leave them out.
Is chimichurri keto?
Yes. See below.
Can you make chimichurri ahead of time?
Yes. Should you decide to make chimichurri ahead of time, store it in an air-tight container with a thin layer of oil on top.
Now, some people say that it tastes best when enjoyed the day it is made, while others say it is better once the flavors have had the night to blend.
My opinion? Chimichurri tastes best the day you make it. The very best after it has hung out for 30 minutes or so. A night in the refrigerator doesn’t make a huge difference except that the parsley tastes like it may have lost a little of its freshness (probably because it has). Day three and day four chimichurri continues to lose its appeal, largely due to that parsley, so I recommend enjoying within 1-3 days.
Can you freeze chimichurri?
I have heard that some people will freeze leftover chimichurri sauce in ice cube trays, but I have not tried this personally. Should you give this a try, be sure to transfer the frozen cubes to a ziplock bag once frozen and enjoy within 1-2 months. Thaw your desired number of cubes in the refrigerator before using – do not microwave.
Let me know if you give this a try! I would love to hear how it turns out.
Is chimichurri healthy?
In moderation, yes. As with most condiments (like peanut butter or ranch dressing), it’s never a good idea to eat the whole bottle or batch in one sitting. The same applies to this chimichurri. Although it is filled with healthy ingredients like parsley and garlic, the base is olive oil. All oil, no matter the source, is crazy high in energy (translation- high in calories), so it’s best to enjoy in moderation.
That said, this delicious chimichurri recipe is naturally low in carbs, sugar-free, and perfect for the following diets-
- lover of all foods
How to Make Authentic Chimichurri Sauce
One of the easiest condiments in the history of food, this recipe will take you just five minutes and requires no cooking at all.
To help make your life a little easier, I do recommend using a food processor to get the parsley and garlic chopped super small.
Ok, so get started by adding everything except for the extra virgin olive oil to the bowl of a food processor. Process until finely minced. Careful not to over-process or over-blend. This will result in a thick paste rather than nicely minced fresh herbs and aromatics.
Transfer the mixture to a medium bowl and combine with the olive oil. Gently mix to combine. If you have a little extra time, allow it to rest for 15 minutes or so before seasoning with additional kosher salt or sea salt, to taste.
Best served at room temperature.
If you don’t own a food processor, you can absolutely make this recipe without the help of any electronics. Simply chop everything into super small bits and mix with the olive oil.
How to Serve Chimichurri
Chimichurri a traditional Argentinean condiment to serve with steak or grilled meats. ALL steak loves being topped with or marinated in chimichurri sauce. But that’s not all…chicken, shrimp, and fish all love a little drizzle or spoonful of this traditional recipe, too! It’s perfect for grilling, roasting, or dipping.
Try it with,
- Grilled Veggie Skewers
- Eggs (this is a personal favorite)
More Sauce & Dip Recipes,
If you try making this Chimichurri Sauce Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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- Add the chopped parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced (take care not to turn it into a thick paste from over-processing).
- Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine. Allow the Chimichurri to stand for 15 minutes, time permitting.
- Serve over your favorite grilled meats and vegetables or use as a marinade! Enjoy!
- Try removing as much of the stems from your parsley as possible (so you're using the leaves only).
- I do not recommend substituting garlic powder in place of fresh garlic.
- The shallot is not an authentic chimichurri ingredient. Feel free to add it in or leave it out.
- From what I've learned, dried oregano is the more popular/authentic choice. However, you may also use fresh oregano leaves in place of dried. For every 1 teaspoon of dried oregano, substitute with 1 tablespoon of fresh.
- If you prepare chimichurri ahead of time, keep stored in an air-tight container, and refrigerate until ready to use. Best if brought to room temperature before serving.
- Chimichurri is delicious serve with your favorite bbq or grilled meats like chicken, flank steak, or skirt steak. Mix it with rice or serve it topped on your favorite tacos.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)