u003cemu003eYes, chimichurri can be frozen for several months if stored in an airtight, freezer-friendly container.u003c/emu003e That said, we don't here in Argentina—or at least I don't know anyone who does. You leave it in the fridge, and it changes in strength and flavor as the weeks go by.

Authentic Chimichurri Recipe (quick and easy)

Name: Chimichurri Recipe (the real deal)
Prep time: 15 min
Total time: 15 min
Ingredients: 2 garlic cloves (chopped); 1 tablespoon dried oregano; 1 tablespoon aji molido (or smoked hot paprika and crushed red pepper flakes); 4 tablespoons chopped fresh parsley (a large bunch); 2 tablespoons red wine vinegar; 3 tablespoons water; 5 tablespoons sunflower oil; ½ teaspoon salt; freshly ground black pepper

This is an authentic chimichurri recipe from Argentina, the real deal. It's a flavorful condiment made with fresh parsley, garlic, oil, vinegar, and red pepper flakes. It comes together in 15 minutes and is the perfect condiment for barbecued meat, grilled chicken, sandwiches, and chorizo.

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Silver spoon inside green chimichurri sauce in glass container, white surface

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The best condiment for grilled meat

Chimichurri is an acquired taste, one of those delicious sauces or condiments that you grow into after trying it with grilled meat and chorizos.

If you're entertaining guests, serving chimichurri with grilled or roasted meats can be an impressive touch. It's a unique and flavorful sauce that will make your barbecue stand out.

Now, I'm writing this from Argentina (where I'm from and where I live) and here, there are as many 'authentic' versions as there are persons, as some chimichurri main ingredients might vary slightly from one recipe to another.

None of them include cilantro, I just had to clarify that. But that doesn't mean you can't. I might even try it myself.

We barbecue a lot (and I mean a lot!) and this condiment is perfect for topping our beloved chorizo sandwiches and grilled meats in general, whether served plated or in sandwiches. I recently added a shrimp with chimichurri recipe, but it's not at all how it's classically used. So let's keep that one to ourselves.

In case you're wondering, the correct pronunciation of chimichurri is "chee-mee-CHOO-ree". It has become increasingly popular outside of Argentina and is now commonly found in restaurants and grocery stores around the world.

FAQ

What is chimichurri?

It's a tangy, slightly spicy condiment from Argentina used mainly on grilled meats and chorizo.
It's ridiculously simple to make; you can whip up a batch in just a few minutes. It keeps in the fridge for a few weeks, though the green color will become less bright and the flavor will get stronger.
It's a healthier alternative to many store-bought sauces, which are loaded with sugar and preservatives.

What does it taste like?

Chimichurri is not overly oily but pungent with garlic and vinegar flavors and even a bit coarse in the mouth. It's literally watered down; otherwise, despite the oil that is added to it, it would be just vinegar-tasting. A couple of days of marinating in the fridge makes the flavors meld together and produce a better, more cohesive result.

Is chimichurri spicy?

It can be depending on the recipe and the amount of red pepper flakes or other spicy ingredients used.

How long does chimichurri last?

If stored in an airtight glass container, it can last for days or weeks in the refrigerator. However, the color will not be as bright, and the flavors will deepen, making it spicier and less fresh.

Can I freeze it?

Yes, chimichurri can be frozen for several months if stored in an airtight, freezer-friendly container. That said, we don't here in Argentina-or at least I don't know anyone who does. You leave it in the fridge, and it changes in strength and flavor as the weeks go by.

Ways to use chimichurri

Grilled meats: Chimichurri is most commonly used as a condiment for (mostly barbecued) grilled meats, particularly beef. It pairs well with steak, chicken, pork, and lamb.
Vegetables: Serve grilled or roasted vegetables with this parsley sauce. It adds a bright, tangy flavor to eggplant, zucchini, and bell peppers.
Salads: It can be used as a salad dressing, particularly for hearty greens like kale or spinach. It can also be drizzled over a chopped vegetable or pasta salad for added flavor.
Sandwiches and wraps: spread it on a meat sandwich or a wrap as a flavorful alternative to mayonnaise, mustard, or pesto. Or mix it with mayonnaise for a tangy, spicy variation.
Dipping sauce: It can be served as a dip or dipping sauce for bread, crackers, or veggies.

Close up of spoon with chimichurri sauce, glass jar with more sauce below.

Ingredient Notes

Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.

Though we use fresh parsley, you can find ingredients for this condiment in dried form, which is how it was used way back, because they were more easily stored.

Dry ingredients

Parsley: Fresh is better. Some would argue it was originally made with dried herbs. I think fresh parsley adds a lot to the final condiment, so that's what I use.
Garlic: We use fresh cloves, but you can find many who use dried flakes.
Oregano: dried. Though you can use fresh oregano, the flavor is not as strong.
Ají molido: our version of crushed red pepper flakes, it's a deep red color and has larger bits among the ground powder. It looks as if you mixed pepperoncino flakes with ground paprika. You can buy aji molido online.
Salt and black pepper: Freshly ground is best.

Wet ingredients

Vinegar: red wine vinegar. The only vinegar used in an authentic chimichurri sauce.
Oil: regular oil is used, sunflower or other cooking oil. Olive oil was never originally used in chimichurri simply because it wasn't widely available. But it does work very well.
Water: it's a necessary ingredient when using dried herbs and spices. Many recipes have more water than oil in them. It's a matter of personal taste.

Garlic cloves, fresh parsley and rest of chimichurri ingredients in small bowls on wooden board, text overlay.

Variations & substitutions

This recipe is 1000% authentic, the one a true native (which I am) would post. But I provide variations on it so you can adapt it if needed or just because you want to experiment with something different.

Cilantro: Use it together with parsley. This is a widely used and common iteration.
Different oils: olive oil (extra virgin if possible) is a popular substitution for sunflower oil. Try using other types, like avocado oil or grapeseed oil, to give the sauce a different texture and flavor.
Adjust the heat level: to make it milder, reduce the pepper flakes, or spicier, add extra chili flakes, cayenne pepper, or fresh chili peppers to the traditional recipe.
Smoky: Use smoked paprika or chipotle peppers in the sauce to give it a smoky flavor.
Onions: Replace the red wine vinegar with white wine vinegar and add some chopped green onions or scallions.
Change the acidity: The original recipe uses vinegar, but you can experiment with using different types of vinegar or citrus juices like lime or lemon. This can give the sauce a different, tangy flavor.
Garlicky: Use more cloves than what the recipe recommends.

Glass jar with dry part of chimichurri ingredients.

Kitchen Tip

Use a mason jar or similar glass container with a tight-fitting lid to store it. It's normally kept for several weeks in the refrigerator. If you use plastic ones, the flavor will seep into them, and you'll never be able to get it off. If you do that, it will forever be the chimichurri container.

How to make Argentinian chimichurri

It's a matter of chopping and mixing.

You can also mix it in a bowl or measuring jar and then transfer it to another glass container (like a mason jar) with a tight-fitting lid when storing it.

Food processors or blenders are never used to make chimichurri. But if you like it pesto-style, go ahead.

Chopping

The fresh parsley leaves and garlic cloves are chopped together. It's a coarse mixture, with lots of texture.

Glass jar with chopped parsley and red pepper flakes. Hand on top about to add oil.

Mixing

You simply add the rest of the dry ingredients and the liquids. It will be coarse and strange if it's your first time tasting it but know that the stay in the fridge will mellow it out and bring the flavors together.

Kitchen Notes

Use fresh parsley: it does make a difference. Sometimes, I almost double the amount of chopped parsley stated in this recipe. Make it your own.
Olive oil: I use it more than not lately because that's what I always have in my house. So choose your favorite oil and go with it.
Resting period: I like to make 1 or 2 days ahead. As with most condiments, the flavors meld and improve significantly. Be careful of the amount of salt and garlic, as it can become too strong after a few days.
Ají molido: In Spanish, ají means pepper, and molido means ground. You can buy aji molido (triturado) online or use a mixture of crushed red pepper flakes and paprika. Or use chopped fresh red chilies.
Dried herbs and garlic: In an emergency, you can use only dried herbs and dried garlic. Simply add vinegar, oil, and water, and just like that, you have instant chimichurri with little work. The truth is that here they sell chimichurri as a spice mix, as I commented before.

A glass jar with chimichurri sauce, a silver spoon, close up image

Origin

Chimichurri sauce is our traditional condiment that originated here in Argentina. Probably the one we identify with the most.

There are several stories about its origin.

The most common says that the name is a deformation of 'gimme curry', a sentence used by the English settlers living here, referring to the sauce as curry.

It spread to other parts of South America, mostly Uruguay.

Before you go...

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