This authentic chimichurri recipe brings the vibrant flavors of Argentina right to your kitchen.
I discovered this amazing green sauce during a trip to Buenos Aires, and it instantly became my go-to condiment for grilled meats, roasted vegetables, and even pasta dishes.
The fresh herbs and tangy vinegar create an irresistible flavor combination.
What Makes This Chimichurri Special
After trying countless versions across South America, I’ve perfected this recipe to capture the true essence of traditional Argentinian chimichurri. Here’s what sets it apart:
- Uses white wine vinegar instead of red for brighter flavor
- Includes smoked paprika for subtle depth
- Hand-chopped parsley maintains perfect texture
- Simple 8-ingredient formula that’s foolproof
- Ready in just 10 minutes
Essential Chimichurri Ingredients
Creating authentic chimichurri sauce requires just a handful of fresh ingredients. Here’s everything you need:
- 1/3 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon smoked paprika
- 1/2 cup finely chopped fresh flat-leaf parsley
Fresh parsley is absolutely crucial for this recipe. I always buy a whole bunch and remove the thick stems before chopping.
The flat-leaf variety works better than curly parsley because it has a more intense flavor that stands up to the other ingredients.
Step-by-Step Instructions
Making homemade chimichurri is surprisingly simple. Follow these easy steps:
- Prepare the base: In a small bowl, whisk together olive oil, white wine vinegar, minced garlic, and sea salt until well combined.
- Add the spices: Stir in dried oregano, red pepper flakes, and smoked paprika. Mix thoroughly to distribute all seasonings evenly.
- Fold in parsley: Add the finely chopped parsley and gently stir until everything is well incorporated.
- Taste and adjust: Season with additional salt or vinegar if needed. The sauce should taste bright and herbaceous.
- Let it rest: Allow the chimichurri to sit for 10 minutes before serving to let the flavors meld together.
I prefer chopping the parsley by hand rather than using a food processor. This gives you better control over the texture and prevents the herbs from becoming mushy.
How to Use Chimichurri Sauce
Traditional chimichurri pairs beautifully with grilled steak, but this versatile sauce works with so many dishes. Here are my favorite ways to use it:
- Grilled meats: Perfect with steak, chicken, pork chops, or lamb
- Roasted vegetables: Drizzle over roasted potatoes, broccoli, or cauliflower
- Seafood: Excellent with grilled fish or shrimp
- Grain bowls: Mix into quinoa, rice, or farro for extra flavor
- Salad dressing: Use as a tangy dressing for green salads
- Eggs: Spoon over scrambled eggs or omelets
- Bread: Use as a dip for crusty bread or focaccia
Storage and Make-Ahead Tips
Proper storage keeps your chimichurri fresh and flavorful. Here’s how I store mine:
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Pour into ice cube trays and freeze for up to 3 months
- Room temperature: Let frozen cubes thaw naturally before using
- Oil separation: Stir well before each use as ingredients may separate
The frozen ice cube method is brilliant for meal prep. I can grab just the amount I need without wasting any sauce.
Recipe Variations
While traditional chimichurri is perfect as-is, you can customize it to your taste. Here are some variations I’ve tried:
- Cilantro chimichurri: Replace half the parsley with fresh cilantro
- Spicy version: Add an extra pinch of red pepper flakes or fresh jalapeño
- Lemon twist: Substitute lemon juice for half the vinegar
- Herb blend: Mix in fresh oregano or basil alongside the parsley
Nutritional Benefits
This healthy green sauce provides more than just amazing flavor. Here are the key benefits:
- Antioxidants: Fresh parsley contains vitamin C and antioxidants
- Heart-healthy fats: Olive oil provides beneficial monounsaturated fats
- Anti-inflammatory: Garlic and herbs have natural anti-inflammatory properties
- Low calorie: Just 45 calories per tablespoon serving
Expert Tips for Perfect Chimichurri
After making this recipe hundreds of times, I’ve learned these important tips:
- Always use fresh, not dried, parsley for the best flavor
- Don’t over-mix the ingredients to avoid breaking down the herbs
- Let the sauce sit before serving to develop deeper flavors
- Adjust acidity with more vinegar if needed
- Use high-quality olive oil for the best taste
This chimichurri recipe has become a staple in my kitchen because it transforms ordinary meals into something special.
The fresh, tangy flavor brightens up everything from simple grilled chicken to roasted winter vegetables.
Try it once, and you’ll understand why this Argentinian sauce has won hearts worldwide.
Easy Chimichurri Recipe
Ingredients
Equipment
Method
- In a small bowl, whisk together the olive oil, white wine vinegar, minced garlic, and sea salt until well combined.
- Add the dried oregano, red pepper flakes, and smoked paprika to the bowl. Stir thoroughly to distribute all seasonings evenly throughout the mixture.
- Fold in the finely chopped parsley and gently stir until all ingredients are well incorporated and the sauce has a vibrant green color.
- Taste the chimichurri and adjust seasoning as needed with additional salt or vinegar. Let the sauce rest for 10 minutes to allow flavors to meld together before serving.