Chimichurri Recipe

I’ve been making chimichurri for years, and I can tell you there’s a world of difference between the authentic Argentine version and what most people think it is. While many recipes call for food processors and shortcuts, the traditional method creates a sauce with entirely different texture and flavor. The secret lies in understanding why certain techniques matter and which ingredients you absolutely can’t compromise on.

Recipe

This chimichurri recipe will absolutely transform the way you think about herbs and sauces—I’m not exaggerating when I say it’s the most vibrant, punchy condiment you’ll ever make from scratch. After making countless batches for family barbecues and dinner parties, I’ve perfected this blend of fresh parsley, cilantro, garlic, and red wine vinegar that creates the most incredible herbaceous explosion of flavor.

What makes this version special is the perfect balance between the bright acidity from quality red wine vinegar and the subtle heat from red pepper flakes, plus I always use a combination of both parsley and cilantro instead of just one herb—trust me, that’s the secret that elevates it from good to absolutely incredible.

Every spoonful delivers this amazing fresh, garlicky punch with just enough tang to make your taste buds sing, and the texture is perfectly chunky yet saucy enough to cling beautifully to grilled meats, roasted vegetables, or crusty bread.

The best part is how the flavors actually get better as it sits, developing this deep, complex taste that makes everything you drizzle it on taste like it came from the best steakhouse in Argentina.

This is one of those recipes that looks fancy but comes together in just 10 minutes with ingredients you probably already have, and once you taste how much better homemade chimichurri is than store-bought, you’ll never go back.

Ingredients

This vibrant green sauce is all about balance—the sharp bite of fresh herbs, the tang of acid, and the richness of good oil coming together in perfect harmony. The beauty of chimichurri lies in its simplicity, but that means every single ingredient needs to pull its weight.

Fresh is absolutely non-negotiable here—dried herbs will give you a completely different (and frankly disappointing) sauce.

For the Herb Base:

• 1 cup fresh flat-leaf parsley – This is your star player! Curly parsley works in a pinch, but flat-leaf has that clean, bright flavor that makes chimichurri sing
• ¼ cup fresh cilantro – Adds that distinctive freshness, but if you’re in the cilantro-tastes-like-soap camp, just use more parsley
• 3-4 garlic cloves – Fresh only! That jarred stuff won’t give you the punchy bite you need

For the Acid & Heat:

• ¼ cup red wine vinegar – The classic choice for good reason—its sharpness cuts through rich meats beautifully. White wine vinegar or even apple cider vinegar work as substitutes
• 1-2 red chilies or ½ teaspoon red pepper flakes – Fresh jalapeños, serranos, or even a pinch of cayenne all work. Adjust to your heat tolerance!

For Richness & Texture:

• ½ cup extra-virgin olive oil – This is where quality matters! A fruity, peppery olive oil will elevate your entire sauce
• 1 teaspoon kosher salt – Start with this and taste as you go
• ½ teaspoon black pepper – Freshly cracked makes a difference

The Secret Weapons:

• 1 tablespoon fresh oregano – Traditional Argentine chimichurri’s secret! Dried Mexican oregano works if fresh isn’t available
• 1 teaspoon fresh lemon juice – Just a splash brightens everything up and adds another layer of acidity

How to Make the Best Fresh Herb Chimichurri Sauce

Add acid last to preserve brightness and prevent herb discoloration. Stir in 2-3 tablespoons of red wine vinegar or fresh lemon juice just before serving or storing.

Adding acid too early can dull the vibrant green color of your herbs. Taste and adjust—the sauce should have a nice tangy bite that balances the richness of the olive oil.

Let the flavors meld for ideal taste development. While chimichurri can be used immediately, it reaches peak flavor after sitting for 30 minutes at room temperature.

The salt draws out herb oils, the garlic mellows slightly, and all ingredients marry into a cohesive sauce. For even deeper flavor, refrigerate for 2-4 hours before serving.

Chef Tips

Use a sharp knife to achieve the finest possible herb chop. While a food processor works in a pinch, I’ve found that hand-chopping with a razor-sharp chef’s knife gives you better control over texture and prevents the herbs from becoming mushy.

Proper knife skills guarantee even cuts, while careful ingredient prep maintains the herbs’ vibrant oils and fresh flavor.

Nutrition

Traditional chimichurri is packed with fresh herbs and healthy fats from olive oil, making it a nutritious condiment. This nutrition information is based on a 2-tablespoon serving of classic chimichurri sauce.

What You’ll Love About This Recipe

This vibrant green sauce will transform any grilled meat or roasted vegetable into something absolutely magical. Once you try this fresh, zesty chimichurri, you’ll find yourself wanting to drizzle it on everything from eggs to bread.

It’s incredibly simple to make**** – just toss all the ingredients in a food processor or chop by hand, and you’ll have restaurant-quality sauce in minutes.

The flavor gets better with time**** – while it’s delicious right away, letting it sit for even 30 minutes allows all those fresh herbs and garlic to mingle and create something truly special.

It keeps beautifully in the fridge**** – make a big batch on Sunday, and you’ll have a flavor booster ready to brighten up weeknight dinners all week long.

Recipe Card

This vibrant Argentine herb sauce brings bold, fresh flavors to grilled meats, vegetables, and countless other dishes. Made with simple ingredients that pack incredible punch, chimichurri transforms any meal into a restaurant-quality experience with its perfect balance of herbs, garlic, and tangy vinegar.

Ingredients:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped (or 2 tablespoons dried oregano)
• 3-4 garlic cloves, minced
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Finely chop the parsley and oregano, removing any thick stems.
2. Mince the garlic cloves until very fine.
3. In a medium bowl, combine the chopped herbs and minced garlic.
4. Add the olive oil, red wine vinegar, and lemon juice to the herb mixture.
5. Stir in the red pepper flakes, salt, and black pepper.
6. Mix everything thoroughly until well combined.
7. Let the chimichurri sit at room temperature for at least 30 minutes before serving to allow flavors to meld.

Notes:

Chimichurri tastes best when made fresh but can be stored in the refrigerator for up to one week. The olive oil may solidify when cold, so bring to room temperature before serving. For a milder version, reduce the garlic and red pepper flakes. Fresh herbs are essential for authentic flavor.

Equipment:

Sharp knife, cutting board, medium mixing bowl, measuring cups and spoons

Time:

Prep time: 10 minutes

Cooking time: 0 minutes

Cuisine:

Argentine

Serving:

Makes about 3/4 cup, serves 4-6 people