Chimichurri Recipe (Green Chimichurri Sauce)

Mike's Recipe Highlights

Looking for the best chimichurri? I have your recipe right here. This bright green sauce jazzes up grilled steak, chicken, seafood, roasted vegetables, and just about anything else you pull off the grill.

Patty and I ate chimichurri all over Argentina on our way down to Antarctica. It was served at every steak house we visited. What stuck with me was how simple it was. Parsley, garlic, vinegar, oil and a little heat, and BOOM, every bite of grilled meat was so much better.

That's what this recipe is all about. Simple, fresh, made with ingredients you probably already have. It's mild as written, and I'll show you how to take it hotter if you like.

What is Chimichurri?

Chimichurri is a fresh, uncooked herb sauce from the Río de la Plata region of South America, mainly Argentina and Uruguay. It's made with lots of fresh parsley, garlic, oregano, vinegar and oil, usually with a pinch of dried red chili for a touch of heat. Argentinians serve it with asado, essentially grilling over wood fire, and you'll find it just about everywhere grilled meat is served.

It's a very personal recipe that changes from cook to cook. Traditional versions usually use dried oregano and ají molido, a mild crushed red chili, and many cooks use a neutral oil like sunflower or corn oil. Some even add a splash of hot salted water, called salmuera, to wake up the dried herbs. I like fresh oregano and a good extra virgin olive oil in mine, but either way, parsley is key.

Chimichurri adds a pop of freshness to your meals, along with a touch of tart from the vinegar and a light oily texture that lingers on your taste buds.

Nobody agrees on where the name comes from. There are stories about Basque settlers and an Englishman named Jimmy McCurry, but no one really knows, as far as I can tell.

Green vs. Red Chimichurri

This recipe is the classic green chimichurri, or chimichurri verde. Red chimichurri, chimichurri rojo, adds paprika and sometimes roasted red peppers or tomato for a smokier, sweeter sauce. Both are great, and I have a full Red Chimichurri (Chimichurri Rojo) recipe if you want to try it. It's fantastic as well.

Let's talk about how we make chimichurri, shall we?

Recipe Ingredients

NOTE: The full recipe with exact measurements and steps is located in the printable recipe card at the bottom of the post.

• Fresh Parsley. Flat leaf parsley. This is the primary component of chimichurri. Some people like a mix of parsley and cilantro.
• Garlic. I love lots of garlic.
• Oregano. Dried oregano is more traditional, but I prefer fresh.
• Red Pepper Flakes. For a touch of heat. You can also use fresh minced chilies, like jalapeno or serrano. See my heat guide below.
• Red Wine Vinegar.
• Oil. Corn oil (or canola oil) is more traditionally used, though many cooks opt for more flavorful extra virgin olive oil. I know I do. The choice is yours.
• Salt and Black Pepper. To your personal tastes.

Optional Additions

• Shallot or Red Onion. A personal favorite of mine. Mince it finely.
• Cilantro. Swap in up to half of the parsley.
• Bay Leaf or Paprika. Both show up in plenty of family recipes.
• Lemon or Lime Juice. A splash for a pop of citrus.

None of these take away from the underlying character of the sauce. Make it your own.

How to Make Chimichurri

Chop. Finely chop the parsley, oregano and garlic and add them to a bowl. I prefer a fine chop for a nicely consistent chimichurri for serving.

Mix. Add the vinegar, oil, red pepper flakes, salt and pepper and stir it all together. Taste and adjust for salt and pepper. Want more garlic? Go for it!

Rest. Let it sit at room temperature for 30 minutes. The garlic mellows, the herbs soften, and the flavors come together. Give it one more taste before serving.

Food Processor Option. You can also pulse everything in a food processor. For more of a sauce-like texture, keep processing, scraping down the sides, until you get the consistency you want. Boom! Chimichurri sauce for you. I have done it both ways and enjoy each version.

Here is what it looks like processed as more of a sauce, which is better for brushing onto meats while they are grilling.

It isn't quite as traditional this way, compared to authentic chimichurri sauce, but it is still tasty. Such a great recipe.

How Spicy is Chimichurri? (Mild to Wild)

Traditional chimichurri is only mildly spicy, with a gentle warmth from dried red chili. But this is Chili Pepper Madness, my friends, so here's how to turn it up.

• Mild (as written). 1/2 teaspoon red pepper flakes or ají molido.
• Medium. Add 1 minced Fresno chili or jalapeno. Fresnos keep those red flecks and bring a fruity heat.
• Hot. Add 1 to 2 minced serrano peppers.
• Wild. Add 1/2 to 1 minced habanero. Fruity, fiery and fantastic on grilled shrimp and pork.

Using Cayenne Instead of Red Pepper Flakes? You can. Cayenne is ground fine, so it spreads through the whole sauce and tastes hotter. Start with about 1/4 teaspoon in place of 1/2 teaspoon flakes, then add more to taste.

How to Use Chimichurri

Chimichurri is highly complementary to grilled meats, particularly juicy cuts of grilled steak like skirt steak, flank steak, flat iron and more. Check out my chimichurri steak recipe or churrasco.

It is also completely at home with fish or poultry, like chimichurri chicken or chimichurri shrimp. Try it on choripán, too.

As a Marinade. Chimichurri also makes an ideal marinade. Whip up a double batch, use half for your marinade and keep half for your finished topping. Never reuse marinade from raw meat as a sauce.

Spoon it over grilled vegetables, potatoes or eggs, or serve it as a dipping sauce with crusty bread. It's great with many South American Recipes. Super delicious!

Let me know what you make with it. I hope you enjoy it!

Storage & Leftovers

Store your chimichurri in an airtight container in the fridge and use it within 3 to 4 days. Mixtures of fresh garlic and oil need to stay cold, and the herbs lose their bright color over time anyway. Refrigerate leftovers promptly.

Freezing. You can freeze chimichurri for 3 to 6 months. I like to use ice cube trays to freeze small portions, then transfer them to a freezer safe bag. Thaw in the fridge. The herbs lose a little vibrancy, but the flavor holds up nicely.

Chimichurri FAQ

What is chimichurri made of?

Fresh parsley, garlic, oregano, red wine vinegar, oil, salt, pepper and a pinch of red chili flakes.

Is chimichurri spicy?

Only mildly as written. Traditional chimichurri gets a gentle warmth from dried red chili. Add fresh Fresno, serrano or habanero to make it hotter.

What red chili should I use for chimichurri?

Ají molido is traditional, and red pepper flakes are the easiest substitute. For fresh heat, a Fresno chili brings color and moderate heat.

Can I use cayenne instead of crushed red pepper in chimichurri?

Yes. Start with about half as much, since ground cayenne spreads through the sauce and tastes hotter.

Can I use chimichurri as a marinade?

Absolutely. It works on steak, chicken, pork and shrimp. Keep a separate portion for serving.

Can I make chimichurri in a food processor?

Yes. Pulse it for a chunky texture, or process it longer for a smooth sauce that's great for brushing onto grilled meats. Hand-chopping gives you the best texture.

Should chimichurri sit before serving?

Yes. A 30-minute rest at room temperature mellows the garlic and lets the flavors come together.

What's the difference between green and red chimichurri?

Green chimichurri is parsley-based. Red chimichurri adds paprika and often roasted red pepper or tomato.

More Herb Sauces to Try

• Red Chimichurri (Chimichurri Rojo)
• Zhug
• Chermoula
• Avocado Salsa Verde
• Green Harissa
• Aji Picante (Colombian Hot Sauce)