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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

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.

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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This is absolutely crucial - any excess water will dilute your chimichurri and affect its shelf life. Pat the herbs completely dry with kitchen paper or use a salad spinner, then let them air dry for 10 minutes." }, { "@type": "HowToStep", "name": "Chop the herbs", "text": "Using a sharp knife, finely chop the parsley leaves, discarding any thick stems. You want the pieces to be small but not pulverized - about 2-3mm in size. Transfer to a mixing bowl. Repeat with the oregano leaves, chopping them finely and adding to the parsley." }, { "@type": "HowToStep", "name": "Prepare the garlic", "text": "Peel your garlic cloves and mince them as finely as possible using a knife or garlic press. The finer you chop the garlic, the more evenly its flavour will distribute throughout the sauce. Add the minced garlic to your herb mixture." }, { "@type": "HowToStep", "name": "Dice the onion", "text": "Peel and finely dice your red onion into pieces about 2mm in size. You want them small enough to distribute evenly but large enough to provide a slight crunch. Rinse the diced onion under cold water for 30 seconds to remove some of the harsh bite, then pat completely dry with kitchen paper. Add to the bowl." }, { "@type": "HowToStep", "name": "Add dry seasonings", "text": "Add the sea salt, black pepper, red pepper flakes, and crushed bay leaf (if using) to your herb mixture. Using a wooden spoon or your hands, gently mix all the dry ingredients together, ensuring everything is evenly distributed." }, { "@type": "HowToStep", "name": "Add the vinegar", "text": "Pour in the red wine vinegar first, stirring it through the mixture. The acid will help preserve the vibrant green colour of the herbs and start to soften the raw onion and garlic slightly. Let this sit for 2-3 minutes." }, { "@type": "HowToStep", "name": "Incorporate olive oil", "text": "Slowly drizzle in the olive oil while stirring continuously. The oil should just cover all the ingredients - you want a chunky, sauce-like consistency rather than a smooth paste. Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar to your preference." }, { "@type": "HowToStep", "name": "Rest and store", "text": "Transfer your chimichurri to a clean glass jar or airtight container. Let it rest at room temperature for at least 30 minutes to allow the flavours to meld together. For the best flavour development, refrigerate for 2-4 hours before serving. The sauce will keep in the refrigerator for up to 1 week, though it's best used within 3-4 days for optimal freshness and colour." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": 4.9, "bestRating": 5, "worstRating": 1, "ratingCount": 1 }, "review": [ { "@type": "Review", "author": { "@type": "Person", "name": "Peter Martin" }, "datePublished": "2026-04-04", "reviewBody": "The red wine vinegar preserves that vibrant herb color while the finely minced garlic creates perfect flavor distribution throughout.", "name": "Chef's Rating", "reviewRating": { "@type": "Rating", "ratingValue": 4.9, "bestRating": 5, "worstRating": 1 } } ] }
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