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Authentic Chimichurri Sauce Recipe
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Fresh herbs make all difference!|Garlic punch is absolutely perfect!|Tangy vinegar brightens every bite!|Beats store bought by miles!|Simple ingredients create amazing flavor!|Perfect consistency for drizzling everywhere!|Authentic taste reminds of Buenos Aires!|Makes ordinary steak taste incredible!
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Authentic Chimichurri Sauce Recipe
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Authentic Chimichurri Sauce Recipe

Learn how to make authentic Chimichurri sauce with this quick and easy recipe. Perfect blend of fresh herbs, garlic, and vinegar creates the ultimate condiment. How to cook traditional Argentine sauce in minutes!

Prep

15 mins

Cook

0 mins

Serve

8

Kcal

45
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Ingredients

Directions

  • 1 large bunch fresh flat-leaf parsley (about 50g), leaves and thin stalks only
  • 4 garlic cloves, roughly chopped
  • 1 small red chilli, deseeded (or 1/2 tsp chilli flakes)
  • 2 tbsp fresh oregano leaves (or 2 tsp dried oregano)
  • 60ml red wine vinegar
  • 125ml extra virgin olive oil
  • 1/2 tsp salt, or to taste
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika (optional)

  1. Step 1

    Finely chop the parsley by hand with a sharp knife rather than using a food processor if you can, a hand-chopped chimichurri keeps a lovely rustic, coarse texture that a machine will turn to mush. Place the chopped parsley in a mixing bowl.

  2. Step 2

    Finely chop the garlic and chilli and add these to the bowl along with the oregano leaves.

  3. Step 3

    Pour over the red wine vinegar and stir well, letting the herbs and garlic sit in the vinegar for a couple of minutes, this softens the raw bite of the garlic and helps everything come together.

  4. Step 4

    Slowly whisk in the olive oil, stirring constantly, until you have a loose, vibrant green sauce with the oil and vinegar just combined rather than fully emulsified, chimichurri should look rustic and slightly separated, not smooth like a dressing.

  5. Step 5

    Season with the salt, black pepper and smoked paprika, if using, then taste and adjust, it should be punchy, herby and tangy with a good hit of garlic.

  6. Step 6

    Transfer to a jar or bowl, cover, and leave to sit at room temperature for at least 30 minutes before serving, this resting time really lets the flavours marry. Chimichurri is at its best fresh but will keep in the fridge for up to a week, just bring back to room temperature and give it a good stir before serving over grilled meat, chicken or vegetables.
FAQ for
Authentic Chimichurri Sauce Recipe

What ingredients are used in Authentic Chimichurri Sauce Recipe?

Fresh parsley, oregano, garlic, red onion, olive oil, red wine vinegar, sea salt, black pepper, red pepper flakes, and optional bay leaf create this vibrant Argentine and Uruguayan sauce.

How to cook Authentic Chimichurri Sauce Recipe from Uruguay & Argentina at home?

Learn how to cook Authentic Chimichurri Sauce Recipe (Uruguay & Argentina) by finely chopping fresh herbs, mixing with aromatics, then combining with olive oil and vinegar. Allow flavours to meld for 30 minutes before serving with grilled meats.

How long does homemade chimichurri sauce last in the fridge?

Homemade chimichurri keeps for up to one week refrigerated in an airtight container, though it's best used within 3-4 days for optimal freshness and vibrant green colour.

What's the best way to serve chimichurri with grilled meat?

Serve chimichurri at room temperature alongside grilled beef, lamb, or chicken. It's particularly popular with Argentine asado and pairs beautifully with steak, sausages, and roasted vegetables.

Can you make chimichurri without fresh herbs?

Fresh herbs are essential for authentic chimichurri's vibrant flavour and colour. Dried oregano can substitute fresh oregano, but fresh parsley is crucial and cannot be replaced with dried versions.

Notes on
Authentic Chimichurri Sauce Recipe
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe has been independently developed for home cooking.
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