• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Peter's Food Adventures
  • Home
  • About
  • Recipes
  • Travel
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • recipes
  • about
  • travel
  • Follow and Share!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • recipes
    • about
    • travel
  • Follow and Share!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Recipes

    Chimichurri Recipe from Argentina

    Author: Peter Kolesnichenko · Published: Sep 23, 2015 · Modified: May 15, 2021

    Jump to Recipe
    Chimichurri sauce
    • Chimichurri ingredients
    • Chimichurri ingredients in a bowl

    What's Chimichurri Sauce?

    This Chimichurri recipe is a green sauce eaten as a condiment with grilled bbq'd meat that originated in Argentina and is popular in Uruguay, and now around the world. It's most commonly made from parsley and can also be used as a marinade for your meat. Usually I eat Hren with my steak, which is a Russian condiment of beets and horseradish, but Chimichurri makes for a great fresh change, as condiments go!

    This Argentinian Chimichurri recipe is not to be confused with a Chimichurri burger, which is a Dominican Republic burger. Chimichurri burgers are topped with chopped cabbage are are a popular street food. Same name, but totally different!

    How to Make Chimichurri Sauce

    This is a basic recipe that consists of parsley, garlic, oregano and vinegar, chopped finely and mixed together. You can use a food processor a blend everything together, which is a faster method. I prefer the original hand chopped method, which leaves some texture in the sauce. Plus I hate washing a food processor when it's faster to chop.

    The fresh garlic can be quite strong which I love. There are lots of health benefits to eating raw garlic, but be warned you will have garlic breath. Start with ½ of the amount of garlic in the recipe, taste and adjust if required.

    Can Chimichurri Sauce be Made in Advance?

    Yes, and it usually tastes better! It's best to make this sauce the night before and keep it refrigerated until you're ready to use it. This allows to flavors to meld together. If you are using it as a marinade, then it doesn't need to be made in advance. Just chop it all together and it's ready to use.

    Chimichurri Variations

    There is some creative license with the Chimichurri ingredients, depending on herbs in your garden. Some recipes include cilantro, or thyme, lemon, basil, paprika or even cumin! Be creative and mix it up. I have so much parsley growing in my garden, and this recipe is a great way to use up your extra parsley.

    Chimichurri Green Sauce in a bowl next to bbq beef

    Chimichurri gives your steak a nice boost of freshness, like a flavor punch of freshness. I like to add hot chili flakes or finely chopped chili peppers to my Chimichurri sauce for a fiery boost, but this is optional. Whether barbecuing on a grill, enjoying a Churrasco or Asado on a Parilla, this South American classic Chimichurri recipe won't let you down. Bon Appetit! Приятного аппетита!

    Chimichurri Recipe

    Chimichurri Recipe

    This traditional Argentinian Chimichurri Recipe uses simple ingredients like fresh parsley, fresh oregano and garlic, making the perfect addition to your grilled meats, steak, Churrasco or Asado ribs.
    No ratings yet
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Course: Condiment, Sauce
    Cuisine: Argentinian, South American
    Keyword: Chimichurri recipe
    Servings: 6 people
    Author: Peter Kolesnichenko

    Ingredients

    • 1 cup firmly packed parsley de-stemmed
    • 4 garlic cloves minced
    • 2 tablespoons fresh chopped oregano
    • ½ cup olive oil
    • 2 tablespoons white vinegar
    • 2 tablespoons lemon juice
    • 1 teaspoon salt
    • black pepper to taste
    • 1 teaspoon hot chili flakes optional

    Instructions

    • Chop the parsley and oregano finely. Mix in the minced garlic.
    • Mix in the olive oil, vinegar, lemon juice, salt, black pepper and chili flakes. Taste. Adjust flavours if needed. (Blend in a food processor if you prefer).
    • Serve immediately or refrigerate until ready to eat (served at room temp).
    Tried this recipe?Mention @petersfoodadventures or tag #petersfoodadventures!

    ©PetersFoodAdventures.com

    • Chimichurri recipe
    • Chimichurri Recipe
    • Chimichurri Sauce
    • Easy Chimichurri

    More Recipes

    • cabbage pie served on a plate
      Cabbage Pie
    • coleslaw dressing in a jar
      KFC Coleslaw Dressing
    • bowl of korean fried rice with a fried egg
      Kimchi Rice
    • Slow Roast Leg of Lamb recipe, perfect for a Sunday Roast, an Easter Lamb lunch, or for dinner tonight. Roast Lamb with pierced with fresh rosemary and garlic, roasted with vegetables.
      Slow Roasted Leg of Lamb

    Primary Sidebar

    Peter's Food Adventures - where you'll find Russian recipes, Slavic and International favorites with some fun travel and cooking videos. A Russian Food Blogger.

    Hi, I'm Peter!

    Are you looking for a little inspiration in the kitchen? Let me show you how to create tasty meals for your family!

    Food is the ingredient that brings people together. I love authentic foods, and have a very multicultural food background. I am genuinely happy to share the recipes of foods that make me and my family happy. And hopefully yours too. 

    Learn more about me →

    As Featured On

    As Featured On various magazine brands

    Popular Recipes

    • A Hungarian classic summer dish - paprika peppers with with ground beef, rice and paprika spice. Cooked in a delicious tomato passata sauce. Summer comfort food - Hungarian Stuffed Peppers (töltött paprika)
      Hungarian Stuffed Peppers (töltött paprika)
    • Greek Meze Plates
    • pineapple fried rice served inside pineapples
      Thai Pineapple Fried Rice
    • black caviar on a plate served with blinis
      How to Eat Caviar

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Intellectual Property

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Peter's Food Adventures

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    1921 shares
    • 153