Argentine chimichurri sauce is loaded with fresh herbs, it's garlicky and lightly spicy, and traditionally served with grilled meats and vegetables. Learn how to make it in just a few minutes, along with tips for how to use it and how to freeze it!
When we went to Argentina and Uruguay on our honeymoon, chimichurri sauce was on every table at every restaurant. It's amazing how something with such simple ingredients can pack such a wallop of flavor!
This traditional Argentinian condiment is served with grilled steak, grilled sausages, etc., if it goes on a grill, chimichurri goes with it. Try it with my grilled pork tenderloin or with grilled chicken. You'll want to make it all the time and you can do it without a food processor, all you need is a sharp knife!
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Argentine chimichurri ingredients
All of the ingredients in chimichurri have a distinct purpose. I think it's one of the most perfectly balanced sauces on the planet! You'll be amazed at the complexity that comes from such simplicity!
- Fresh parsley and fresh oregano: Argentinian food has a lot of Italian influence, and that's where these herbs come into the picture. They add fresh, potent flavor that contrasts with the char of the grilled meats and vegetables that chimichurri is typically served with.
- Crushed red pepper flakes: Spice is nice! It cuts through the fattiness of the meat and adds a hint of heat without being overpowering.
- Garlic: Chimichurri is garlicky! But when you spoon it over something that just came off the grill, the sauce will warm slightly, which tones down the intensity of the raw garlic.
- Olive oil and red wine vinegar: Olive oil holds everything together helping the sauce to cling to whatever you're pouring it over, and you need that red wine vinegar for a hit of acid.
*Ingredients with measurements are listed in the recipe card below.
How to make chimichurri sauce
Recipe adapted from chef Michelle Bernstein, who learned to make it from her Argentinian mother.
Step 1: Chop the garlic and herbs
Use a good chef's knife to finely chop the parsley and oregano, and finely mince the garlic. Be sure to use the tender stems of the parsley, they have a lot of flavor and add great texture!
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Step 2: Stir and let it rest
Add all of the ingredients to a small mixing bowl and stir together. Let stand at room temperature for 15-20 minutes so the flavors can meld together, stir before serving.
Debra's tip: Mellow out that garlic!
For a milder garlic flavor, chop it and let it sit in a bowl with the vinegar for 10-15 minutes before mixing with all of the other ingredients. This should mellow it out a little.
Make it spicy or mild
- Mild: If you don't like spicy, make it with less red pepper flakes, or leave them out altogether. You could add some freshly ground black pepper instead.
- Spicy: Add more red pepper flakes and/or add some fresh diced hot chilis. Be advised that the longer it sits, the spicier it will get as the red pepper and chilis infuse into the liquid.
How to use Argentine chimichurri sauce
- Serve chimichurri with anything grilled: It goes with steak and turkey burgers, as well as vegetables and tofu.
- Less traditional uses are fun to experiment with: Put it on protein bowls as a topping, eat it with crusty bread, or stir it into soups. It can be used for an unconventional salad dressing, and I love to spoon it over roasted potatoes!
And don't forget to make some alfajores for dessert, a traditional Argentine sandwich cookie with dulce de leche.
FAQ
Chimichurri sauce lasts about 5 days, so it's a great make-ahead option for backyard barbecues, or make a big batch to serve with dinners throughout the week. Store in the refrigerator in an airtight container, let come to room temperature for 10-15 minutes before serving.
Yes! Just like basil pesto, chimichurri sauce freezes well for up to 3 months. The color of the herbs may dull slightly, but it will still taste great! I like to put it in smaller portions like silicone ice cube trays or souper cubes so I can just grab one on a whim. Let thaw in the refrigerator, and then allow to stand at room temp for a bit before serving.
You could substitute dried oregano (use half the amount), but I would not advise using dried parsley, as it makes up the bulk of the sauce. If you use only dried herbs, you're making more of an Italian dressing than you are chimichurri.
More sauce recipes
Debra's Details: Argentine chimichurri is a quick and easy sauce with endless uses!
- Only 5 ingredients, but loaded with flavor and perfectly balanced.
- Make it up to 5 days ahead, or freeze for 3 months.
- No special tools needed to make it.
- Serve it on anything grilled, add to protein bowls, stir it into soup, and more!
- It's vegan, vegetarian, gluten-free and dairy-free!
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Recipe
Argentine Chimichurri Sauce (Classic Recipe)
Ingredients
- ¼ cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh oregano (or 1 tablespoon dried oregano)
- 4 garlic cloves, minced
- 2 teaspoons crushed red pepper
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- ⅛ teaspoon kosher salt (or more to taste)
Instructions
- Finely chop the parsley and oregano, and finely mince the garlic. Be sure to use the tender stems of the parsley, they have a lot of flavor and add great texture!
- Add all of the ingredients to a small mixing bowl and stir together. Let stand at room temperature for 15-20 minutes so the flavors can meld together, stir before serving.
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Notes
- Adjust the spice to your taste: Add more or less red pepper flakes to get just the right amount of spice.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving.
- Freezing: Freeze for up to 3 months in freezer safe containers, I like these reuseable silicone sandwich bags, or store in smaller amounts in silicone ice cube trays. Thaw in the refrigerator, then allow to come to room temperature before serving.
- Recipe adapted from chef Michelle Bernstein.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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