Argentinian-Style Chimichurri Sauce

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
Learn about The Spruce Eats' Editorial Process
Updated on 10/3/22
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Argentinian-style chimichurri sauce in a wooden bowl with a spoon

The Spruce Eats / Maxwell Cozzi
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 6 to 8 servings
Yield: 3/4 to 1 cup
Nutrition Facts (per serving)
191 Calories
20g Fat
2g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 191
% Daily Value*
Total Fat 20g 26%
Saturated Fat 3g 14%
Cholesterol 0mg 0%
Sodium 49mg 2%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 1g
Vitamin C 22mg 108%
Calcium 27mg 2%
Iron 1mg 6%
Potassium 107mg 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 or ribs 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.

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Click Play to See This Argentinian Chimichurri Recipe Come Together

"The chimichurri was fresh, tangy, and delicious, and it was the perfect sauce to serve with seared steak tips. I used all 6 cloves of garlic and a generous dash of red pepper flakes, and the chimichurri was fantastic." —Diana Rattray

Argentinian-style chimichurri sauce in a white bowl
A Note From Our Recipe Tester

Ingredients

  • 3 to 6 coarsely chopped garlic cloves

  • 2 tablespoons coarsely chopped red onion

  • 2 cups coarsely chopped fresh flat-leaf parsley, firmly packed

  • 1/4 cup coarsely chopped fresh cilantro, optional

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

  • 1 tablespoon freshly squeezed 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 gathered

    The Spruce Eats / Maxwell Cozzi

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

    Garlic and red onion pulsed together in a food processor

    The Spruce Eats / Maxwell Cozzi

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

    Parsley, oregano, and cilantro added to the onions and garlic in the food processor

    The Spruce Eats / Maxwell Cozzi

  4. Transfer the mixture to a serving bowl.

    Herb mixture in a white bowl

    The Spruce Eats / Maxwell Cozzi

  5. Stir in the lime juice, red wine vinegar, and olive oil.

    Lime juice, red wine vinegar, and olive oil added to the cilantro mixture in a white bowl

    The Spruce Eats / Maxwell Cozzi

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

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

    The Spruce Eats / Maxwell Cozzi

Tips

  • 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.
  • While some thin, tender parsley stems are okay, avoid adding thicker stems, because they can make the chimichurri quite bitter.

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.

Recipe Variations

  • Swap out the lime juice for lemon juice or add extra red wine vinegar, to taste.
  • Instead of red pepper flakes, add 1 to 2 tablespoons of coarsely chopped fresh Fresno pepper.
  • If you don't have enough parsley to make 2 cups, add more cilantro.

How to Store Chimichurri

  • Refrigerate fresh chimichurri sauce and consume within 5 days.
  • To freeze fresh homemade chimichurri, spoon it into an ice cube tray and place it in the freezer. When the cubes are frozen solid, transfer them to a zip-close freezer bag and freeze for up to 3 months. Defrost cubes of chimichurri in the fridge for several hours or overnight.