Argentinian-Style Chimichurri Sauce

Argentinian-Style Chimichurri Sauce

The Spruce / Maxwell Cozzi

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 10 to 12 servings
Yield: 1 cup
Nutrition Facts (per serving)
127 Calories
14g Fat
2g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 127
% Daily Value*
Total Fat 14g 17%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 33mg 1%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 2%
Total Sugars 0g
Protein 0g
Vitamin C 14mg 72%
Calcium 18mg 1%
Iron 1mg 4%
Potassium 71mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chimichurri is one of the most delicious and versatile sauces around. It's traditionally served with grilled steak and is an essential part of an Argentinian parrillada or barbecued mixed grill (see below for further definition). It goes great with chicken and fish and is a must with grilled chorizo sausages. Chimichurri works well as a marinade and also gives a spark of flavor to vegetables. 

Some people prefer more garlic, some prefer only parsley, and others even add fresh tomatoes—experiment to come up with your own signature chimichurri and change the proportions to suit your taste.


Click Play to See This Argentinian Chimichurri Recipe Come Together


  • 3 to 6 cloves garlic, to taste

  • 2 tablespoons chopped red onion

  • 2 cups flat-leaf parsley, firmly packed

  • 1/4 cup fresh cilantro, optional

  • 1/4 cup fresh oregano leaves, or 1 teaspoon dried oregano, optional

  • 1 tablespoon lime juice, or to taste

  • 2 tablespoons red wine vinegar, or to taste

  • 1/2 to 3/4 cup olive oil

  • Kosher salt, to taste

  • Red pepper flakes, to taste

Steps to Make It

  1. Gather the ingredients.

    Argentinian-style chimichurri sauce ingredients

    The Spruce / Maxwell Cozzi

  2. In a food processor, pulse the garlic and chopped red onion just until they are finely chopped.

    In a food processor, pulse the garlic and chopped red onion

    The Spruce / Maxwell Cozzi

  3. Add the parsley, cilantro, and oregano, as desired, and pulse briefly, just until the herbs are finely chopped.

    Add the parsley, oregano, and cilantro to the onions and garlic in the food processor

    The Spruce / Maxwell Cozzi

  4. Transfer the mixture to a separate bowl.

    Cilantro mixture in a bowl

    The Spruce / Maxwell Cozzi

  5. Add the lime juice, red wine vinegar, and olive oil and stir.

    Add the lime juice, red wine vinegar, and olive oil to the cilantro mixture in the bowl

    The Spruce / Maxwell Cozzi

  6. Season with salt and red pepper flakes to taste. Store in the refrigerator until ready to serve. Enjoy.

    Salt and red pepper flakes added to the Argentinian-style chimichurri sauce

    The Spruce / Maxwell Cozzi


  • The garlic cloves should be added to your taste. Start out with three cloves and do a taste test. If you want more, add more.
  • Adding the liquids outside of the food processor gives the chimichurri the correct texture. You don't want the herbs to be completely pureed, just finely chopped.

Barbecues, Steaks, and Argentina

There are a few terms that revolve around barbecuing in Argentina: parrillada, parrilla, and asado.

  • A parrillada is quite simply a mixed grill consisting of many types of meat: beef, poultry, lamb, seafood, sausages, sweetbreads, and internal organs. They are usually grilled right at the table.
  • A parrilla in Argentina is a simple iron grill, and they are ubiquitous in this meat-loving country. The word has also come to mean steakhouses in Argentina, which are also universal.
  • Asado generally means barbecue, as in backyard barbecue, but it often implies a much grander occasion that goes on until the wee hours of the morning.