This Authentic Chimichurri Recipe delivers the vivid, zesty flavors of Uruguay and Argentina right to your table, bursting with fresh parsley, vibrant garlic, a hint of chili heat, and tangy vinegar. Chimichurri is a green sauce with attitude—unapologetically bold, utterly aromatic, and guaranteed to become your favorite way to brighten grilled meats, veggies, and crusty bread.
Why You’ll Love This Recipe
- Bursts with Freshness: The parsley and garlic give every bite an incredibly lively, refreshing kick that transforms simple dishes into something irresistible.
- Crazy Easy to Make: If you can chop and stir, you can craft a mind-blowing chimichurri in just 10 minutes flat—no fancy equipment needed.
- Versatile Magic: This Authentic Chimichurri Recipe isn’t just for steak—it’s a flavor bomb on grilled veggies, chicken, bread, shrimp, or even drizzled on roasted potatoes.
- Make-Ahead Friendly: It gets even better as it sits, so you can prepare this sauce in advance and let the flavors deepen overnight.
Ingredients You’ll Need
The charm of an Authentic Chimichurri Recipe is how it elevates humble, everyday ingredients into something dazzlingly flavorful and green. Each element is crucial: bright herbs, sharp garlic, mellow olive oil, and a little heat all come together for maximum impact.
- Olive Oil: The luscious, silky base that catches all those vibrant flavors and makes the sauce shine.
- Red Wine Vinegar: Adds the essential tangy punch, balancing the richness of the oil and the herbs.
- Fresh Parsley: The heart and soul of the sauce, parsley injects color and a fresh, garden-bright flavor.
- Garlic: For sharp, aromatic depth that wakes up your palate—don’t be shy with it!
- Red Chilies: Bring lovely gentle heat and a pop of color; you can tweak the amount to suit your spice comfort zone.
- Dried Oregano: A savory, herbal lift that’s traditional in both Argentine and Uruguayan versions.
- Coarse Salt: Not just for seasoning—salt helps coax all the flavors together in harmony.
- Black Pepper: A pinch of pepper rounds out the sauce and ties the flavors together.
Variations
The Authentic Chimichurri Recipe is wonderfully forgiving, so you can adjust and riff on it according to what you like or what’s on hand. Don’t hesitate to put your own spin on this classic—it’s how this beloved sauce has traveled and evolved for generations.
- Cilantro-Chimichurri Fusion: Swap half the parsley with cilantro for a vibrant, slightly citrusy twist—this is a hit on tacos!
- Lemon Zest: Try a bit of freshly grated lemon zest for a burst of sunshine—especially nice on fish or chicken.
- Mint Magic: Toss in a few chopped mint leaves alongside the parsley for a cool, aromatic undertone.
- Mild & Kid-Friendly: Omit the chilies for a sauce that’s all about freshness with zero heat—perfect for family tables.
How to Make Authentic Chimichurri Recipe
Step 1: Chop and Combine the Key Ingredients
Finely chop your fresh parsley, garlic, and red chilies—the smaller, the better, as this releases maximum flavor and gives the sauce its signature rustic texture. Use a sharp knife and take your time; this is where the magic starts!
Step 2: Stir It All Together
In a bowl, whisk together the olive oil and red wine vinegar until well combined. Add in your chopped herbs, garlic, and chilies, then sprinkle in the dried oregano, salt, and black pepper. Give everything a hearty stir until the sauce looks gorgeously green and glossy.
Step 3: Let the Flavors Bloom
Let your chimichurri sit for at least 5–10 minutes before serving—this allows those punchy flavors to mellow and infuse the oil beautifully. If you have extra time, cover and let it rest for 2 hours (or refrigerate overnight) for an even deeper, more harmonious taste.
Pro Tips for Making Authentic Chimichurri Recipe
- Herb Selection: Always choose flat-leaf (Italian) parsley for the freshest flavor and brightest color—it makes a world of difference!
- Hand Chopped Over Food Processor: Resist the temptation to use a processor; chopping by hand creates the ideal texture and prevents the sauce from turning mushy or bitter.
- Let It Rest: Allow your chimichurri to sit for at least ten minutes, but for a deeply infused result, make it the day before you plan to serve it.
- Adjust to Taste: The Authentic Chimichurri Recipe is meant to be tweaked—taste and add more chili, vinegar, or salt until it sings for you.
How to Serve Authentic Chimichurri Recipe
Garnishes
For an extra flourish, top your Chimichurri with a sprinkle of extra chopped parsley or a few thinly sliced red chilies. A tiny drizzle of extra-virgin olive oil right before serving adds gloss and richness, making your sauce as pretty as it is tasty.
Side Dishes
This sauce is made for grilled meats—especially steaks and chicken—but don’t stop there! Try spooning this Authentic Chimichurri Recipe over roasted potatoes, grilled vegetables, or even using it as a punchy dip for freshly baked bread.
Creative Ways to Present
Bring Argentine flair to your table by serving your chimichurri in a rustic bowl set alongside a platter of sizzling grilled meats. Or, for tapas night, drizzle it over crostini or roasted cauliflower florets—guaranteed to wow your guests with a vibrant splash of green.
Make Ahead and Storage
Storing Leftovers
Leftover chimichurri stores beautifully in an airtight container in the fridge for up to 4-5 days. The flavors deepen with time, giving you an even more robust and aromatic sauce with each passing day—just give it a stir before using.
Freezing
Yes, you can freeze chimichurri! Pour it into ice cube trays, freeze until solid, then transfer cubes to a freezer bag. Thaw cubes as needed for instant flavor boosts in marinades, dressings, or sauces.
Reheating
No need to reheat; simply bring your refrigerated Authentic Chimichurri Recipe to room temperature before serving. If the olive oil has solidified, a quick stir or resting on the counter for 10-15 minutes restores its texture perfectly.
FAQs
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Can I use dried parsley instead of fresh in this Authentic Chimichurri Recipe?
While you can technically substitute dried parsley, the flavor and vibrant color simply won’t compare to using fresh. Fresh parsley is essential for capturing the authentic, lively spirit of a true chimichurri.
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Is it necessary to deseed the red chilies?
If you prefer a moderate heat and a slightly sweeter flavor, deseeding is perfect. But if you like your Authentic Chimichurri Recipe with an extra kick, leave some seeds in for more spice!
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Can I use chimichurri as a marinade?
Absolutely! While traditionally chimichurri is used as a sauce and basting glaze, it makes a terrific marinade for meats, shrimp, or even grilled tofu. Just reserve a bit for serving to avoid cross-contamination.
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Does this sauce work for vegetarians and vegans?
Yes! The Authentic Chimichurri Recipe is naturally vegan and vegetarian (just check your vinegar if you need to avoid traces of sulfites). It’s fantastic on grilled veggies or bread.
Final Thoughts
If you love bold, garden-fresh flavor, you owe it to yourself to try this Authentic Chimichurri Recipe. It’s the little green sauce that’ll turn every meal into a celebration—so grab a bunch of parsley, break out the olive oil, and let’s bring that South American spirit right into your kitchen!
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Authentic Chimichurri Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 servings (as a side) 1x
- Category: No-Cook
- Method: Blending
Description
This Authentic Chimichurri recipe hails from Uruguay and Argentina, delivering a burst of fresh flavors with parsley, garlic, and a hint of spice. Perfect for grilling or barbecuing meats, this vibrant sauce is a must-have for any South American-inspired feast.
Ingredients
Main Ingredients:
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup parsley, finely chopped
- 3–4 cloves garlic, finely chopped or minced
- 2 small red chilies, or 1 red chili, deseeded and finely chopped
- 3/4 teaspoon dried oregano
- 1 teaspoon coarse salt
- 1/2 teaspoon pepper
Instructions
- Mix Ingredients: Combine all ingredients in a bowl. Let sit for 5-10 minutes to infuse flavors into the oil. For best results, allow it to marinate for over 2 hours if time permits.
- Storage: Chimichurri can be made in advance and refrigerated for up to 24 hours.
- Usage: Use to baste meats during grilling or barbecuing. It can also be drizzled over cooked meats as a finishing touch.
Notes
- Tip: Adjust spice levels to your preference by tuning the amount of chili, salt, and pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 128 kcal
- Sugar: 1g
- Sodium: 295mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.4g
- Protein: 0.4g
- Cholesterol: 0mg
