A glass jar filled with vibrant chimichurri sauce surrounded by fresh herbs, ready for a culinary delight.

Ever since I can remember, Argentinian chimichurri sauce or just plain chimi churri, has been one of those very comforting and familiar constants throughout my life. Being born and raised in Buenos Aires, Argentina, I was fortunate enough to have experienced firsthand Argentinian culture through the one thing we’re most known for – our world-renowned beef. Asado, or barbecue, is what we Argentinians look forward to at friends and family gatherings on weekends. Going to my uncle’s place with my parents and my brother on Sundays, meeting up with my cousins, nonna and nonno, sharing laughs, going for a swim in the pool on a summer day, and most of all, the smell of charcoal burning on the barbecue are some of my best childhood memories. But there simply can’t be an authentic Argentinian asado without this authentic chimichurri recipe present on the table to go along with it.

And today, we will show you how to make this super easy chimi churri sauce recipe that will quickly become one of your favorites at the dinner table.

What is Chimi Churri?

Chimichurri is a vibrant, garlicky, herbaceous sauce originating from Argentina and Uruguay. The star in this sauce is parsley, in addition to garlic, vinegar, olive oil, and spices. Traditionally served with grilled meats, especially steak, chimichurri is a staple in asados (Argentinian barbecues). It can also be used in many different applications – for marinades, enhancing other sauces, vegetable pairings, with eggs for breakfast and many more.

Origins of Chimi Churri

While the exact origins of chimichurri are debated, many believe it dates back to the 19th century when Argentinian cattle ranchers, known as gauchos, would prepare this sauce to accompany their grilled meats. The name itself is thought to have derived from Basque or indigenous South American languages, though some legends suggest it comes from an English-speaking trader named “Jimmy Curry.” Regardless of its true origins, chimichurri remains an essential part of South American cuisine today.

What Makes This Chimichurri So Special?

What sets this recipe apart from the rest? It’s all about the balance of flavors. Unlike store-bought versions, which can be overly acidic or bland, this homemade chimichurri sauce for steak is bright, garlicky, and perfectly blended. Here’s what makes it truly special:

Authentic Ingredients: This version stays true to traditional Argentinian and Uruguayan flavors.
Balanced Acidity: Red wine vinegar provides a slightly mellow tang that isn’t overpowering.
Hand-Chopped for the Best Texture: No food processors here—just a rustic, vibrant sauce.
Versatility: This sauce isn’t just for steak. It’s amazing on grilled veggies, seafood, and even sandwiches!

Key Ingredients Authentic Chimichurri

Each ingredient plays a crucial role in creating the signature recipe chimichurri spice blend:

Flat leaf parsley – The heart of chimichurri, providing fresh, herby flavor.
Garlic cloves, minced – Adds that classic bold, pungent kick.
Paprika – Gives a hint of smokiness and depth.
Dried oregano – Essential for that authentic herbaceous taste.
Chili flakes – A little heat to wake up the flavors.
Extra virgin olive oil – The base that brings everything together (about ½ cup).
Red wine vinegar – Offers a slightly sweet tang, and doesn’t overpower or take away from other ingredients.Kosher salt to taste – Enhances all the flavors.

Additions & Substitutions

Want to customize your authentic chimichurri recipe? Here are some tweaks:

Cilantro Variation: Add fresh cilantro for a slightly different herbaceous note.

Vinegar Options: Red wine vinegar or even fresh lemon juice work well.

Extra Heat: More chili flakes or a minced red chili for spice lovers.

Smoky Twist: Swap paprika for smoked paprika

Jump to Recipe Print Recipe

How to Make the Perfect Chimichurri (Step-by-Step)

Step 1: Chop the Ingredients

Finely chop the parsley and garlic. Traditional chimichurri has a slightly chunky texture, so avoid pureeing it.

Step 2: Mix the Dry Ingredients

In a bowl, combine the parsley, garlic, paprika, oregano, and chili flakes.

Step 3: Add Olive Oil & Vinegar

Slowly drizzle in the olive oil while stirring, then mix in the red wine vinegar.

Step 4: Season to Taste

Add kosher salt little by little, tasting as you go, until you get the perfect balance.

Step 5: Let It Rest

For the best flavor, let your chimichurri sit for at least 15-30 minutes before serving. The longer it sits, the longer it tastes.

Pro Tips for the Best Chimichurri

Hand-chop your herbs – This gives the best texture. A food processor will make it too smooth.

Let it marinate – The longer it sits, the more the flavors meld.

Use high-quality olive oil – Since this is an uncooked sauce, good olive oil makes a big difference.

Make it ahead – Chimichurri keeps well in the fridge for up to a week!

Recipe FAQs

• Can I use a food processor?

You can, but only pulse it a few times. You want a rustic, slightly chunky texture—not a puree.

• What’s the difference between green and red chimichurri?

Green chimichurri (chimichurri verde) is the classic parsley-based version. Red chimichurri (chimichurri rojo) includes red peppers or tomatoes for a slightly smoky, sweet twist.

• Can I freeze chimichurri?

Yes! Freeze in small portions (ice cube trays work great) and thaw as needed.

What to Serve Chimichurri With

This chimichurri sauce for steak is a must, but it’s also fantastic on:

Grilled chicken or pork
Roasted potatoes or sweet potatoes
Grilled shrimp or fish
Roasted vegetables (try it on eggplant or mushrooms!)
Drizzled on sandwiches or wraps

Print Recipe

5 from 1 vote