clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Top view of glass jar with chimichurri sauce and silver spoon, white surface

Authentic Chimichurri Recipe

  • Author: Paula Montenegro
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 1 cup 1x
  • Category: Condiments
  • Method: Mixing
  • Cuisine: Argentine


Authentic Chimichurri recipe from Argentina. Super flavorful, with garlic, parsley, red pepper flakes, oregano, and vinegar, it's the perfect sauce for barbecued meats.


  • 2 garlic cloves, chopped
  • 1 tablespoons dried oregano
  • 1 tablespoon aji molido (or smoked hot paprika and crushed red pepper flakes)
  • 4 tablespoons chopped fresh parsley, a large bunch
  • 5 tablespoons sunflower oil
  • 2 tablespoons sherry or red wine vinegar
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • Freshly ground black pepper


  1. Mix all dry ingredients - parsley, garlic, oregano, red pepper flakes - together in a glass jar.
  2. Add water and vinegar and mix well.
  3. Add oil, salt, and pepper and mix well.
  4. Check seasonings and adapt to your personal preference.
  5. Keep refrigerated in an airtight container, glass jar preferably.


Ingredients - as with most savory sauces, it can be easily adjusted to your particular taste. And should, as you'll be the one eating it.Not only with the amount of each but also if you want to add something. Add fresh cilantro leaves in addition to the parsley, use a smoked paprika or pepper flakes, less garlic, olive oil instead of sunflower. Whatever makes you happy. 

Use fresh parsley - it does make a difference. I almost double the amount of chopped parsley stated in this recipe because that's how I roll. And use olive oil more than not because that's what I always have in my house. I don't buy much sunflower oil anymore.

Chopping - I like to coarsely chop the garlic and parsley. You can see in the images that they are not finely minced, but adapt that to your preference.

Resting period - it's not mandatory, but I like to make 1 or 2 days ahead. Many people don't, or at least they eat it as soon as they make it. As with most condiments, the flavors meld and improve greatly. Be careful with the amount of salt and garlic as it can become too strong after a few days, depending on how much you use. Keep that in mind if you're making it several days or weeks in advance.

Ají molido - since you probably won't find the one we have here, you can use a mixture of crushed red pepper flakes and paprika. I have used it occasionally and it works, though we will not tell that to my fellow countrymen else I am banned.

Dried herbs and garlic - in an emergency you can use all dried herbs (oregano, red pepper flakes, black pepper) and dried garlic. Simply add vinegar, oil, water and voilà, you have instant chimichurri with little work. The truth is that here they sell 'chimichurri' as a spice mix which is just what I explained before.

Variations on this recipe - use olive oil instead of sunflower; use cilantro together with the parsley (I know most of you do anyway), add some other type of dried red pepper.


  • Serving Size: 1/6
  • Calories: 109
  • Sugar: 0.1 g
  • Sodium: 196.8 mg
  • Fat: 11.5 g
  • Carbohydrates: 1.6 g
  • Protein: 0.3 g
  • Cholesterol: 0 mg

Keywords: chimichurri sauce