Chimichurri Recipe: The Ultimate Guide to Making Authentic Argentinian Sauce

Chimichurri is the soul of Argentinian grilling — a vibrant herb sauce bursting with flavor, freshness, and versatility. In this article, we’ll explore everything you need to know about the chimichurri recipe — from its fascinating history to the best chef-approved techniques for perfecting it at home. You’ll also discover the differences between green and red chimichurri, how to store it properly, and how to use it to elevate your steaks using the 3-3-3 grilling rule.

Whether you’re a barbecue enthusiast or a home cook looking to impress, this detailed guide will help you master authentic chimichurri like a pro.
Looking for inspiration? Try our Peruvian chicken recipe — it’s the perfect dish to serve with this sauce.

Understanding the Origins of Chimichurri Recipe

The History and Cultural Roots of Chimichurri Sauce

The chimichurri recipe has its roots deeply planted in Argentina and Uruguay, where it became a cornerstone of the country’s culinary identity. Traditionally, this sauce was served alongside grilled meats — a reflection of the Argentinian asado culture, where beef reigns supreme. Early gauchos (cowboys of the Pampas region) created chimichurri as a simple, rustic marinade to enhance their freshly grilled steaks.

Over time, the sauce evolved from a mere condiment to a cultural symbol — a must-have at family gatherings, weekend cookouts, and national celebrations. The word chimichurri itself has several origin theories. Some claim it’s derived from the Basque word tximitxurri, meaning “a mixture of several things,” perfectly describing this herby blend of olive oil, parsley, garlic, and vinegar. Others believe it originated from British or Irish settlers whose broken Spanish attempts to ask for condiments gave birth to the term.

What’s undeniable, though, is how this bright green sauce became Argentina’s culinary ambassador to the world — a balance of acidity, herbs, and spice that complements just about anything.

Discover more about Latin flavor traditions in our authentic Spanish rice guide.

Why Chimichurri Recipe Became a Global Culinary Staple

The global popularity of the chimichurri recipe comes down to its simplicity, bold flavor, and versatility. Unlike heavy sauces or creamy dressings, chimichurri delivers a punchy freshness that cuts through the richness of grilled meats, seafood, and even roasted vegetables.

Today, chefs worldwide — from Gordon Ramsay to Jamie Oliver — have embraced chimichurri as a modern kitchen essential. Its balance of tangy vinegar, earthy herbs, and spicy red pepper flakes makes it an ideal accompaniment to everything from steak and chicken to tofu and roasted potatoes.

Moreover, with global trends shifting toward clean eating and plant-based diets, chimichurri fits perfectly into the healthy-eating narrative. It’s naturally gluten-free, vegan, and packed with antioxidants and healthy fats.

Don’t miss our pico de gallo recipe if you love fresh, zesty sauces made from herbs and vegetables. You can also check out our vegan yum yum sauce recipe for another plant-based condiment packed with flavor.

Chimichurri Recipe Ingredients

What Are the Traditional Ingredients in Chimichurri?

At its core, the chimichurri recipe is a symphony of herbs, oil, and acid. The original version from Argentina doesn’t rely on fancy or hard-to-find ingredients — it’s built on freshness and balance. Here’s what you’ll need to craft the perfect traditional chimichurri sauce:

Ingredient	Quantity	Purpose
Fresh parsley (finely chopped)	1 cup	Base flavor and vibrant color
Fresh oregano (or dried)	2 tablespoons	Earthy, slightly bitter notes
Garlic cloves (minced)	4–6 cloves	Adds aromatic intensity
Olive oil (extra virgin)	½ cup	Provides smooth texture
Crushed red pepper flakes	½ teaspoon	Delivers a hint of heat
Salt and black pepper	To taste	Balances all flavors

This simple yet powerful ingredient list creates a sauce that bursts with freshness. The chimichurri recipe relies on a balance — not dominance — of each component. The olive oil softens the vinegar’s acidity, while the garlic infuses richness that deepens over time.

You can experiment with proportions based on personal preference, but remember: fresh herbs and good-quality olive oil are the heart of authentic chimichurri. Learn more about choosing top-notch ingredients by checking out our pink Tibetan salt guide, which explains how salt quality impacts flavor and health.

If you want a tangier version, substitute lemon juice for part of the vinegar. For a spicier kick, add minced jalapeño or a dash of smoked paprika — ideal for grilled meats or roasted vegetables.

Variations: Green vs. Red Chimichurri Sauce

While the traditional green chimichurri recipe is most common, Argentina and Uruguay both celebrate red chimichurri — known as chimichurri rojo. The key difference lies in the addition of red bell peppers or paprika, which bring a slightly smoky and sweet undertone.

Here’s how they compare:

Type	Base Ingredients	Flavor Profile	Best Paired With
Green Chimichurri	Parsley, garlic, olive oil, vinegar	Fresh, herbaceous, tangy	Grilled steak, chicken, seafood
Red Chimichurri	Paprika, red bell pepper, oregano, garlic	Smoky, warm, slightly sweet	Roasted pork, sausages, vegetables

The red chimichurri recipe often leans into earthy spices, making it a great choice for winter grills or oven roasts. Meanwhile, the green version shines in summer barbecues — its bright acidity complements charred flavors perfectly.

Want to take your chimichurri pairing to the next level? Discover great ideas like grilled hanger steak.

How to Make the Perfect Chimichurri Recipe

Step-by-Step Chimichurri Preparation Guide

Making the perfect chimichurri recipe is simple, but precision matters. The secret lies in using fresh herbs, a sharp knife, and patience to let the flavors marry together. Follow this step-by-step guide to prepare authentic Argentinian chimichurri like a pro:

1. Chop the herbs finely
   Start with fresh parsley and oregano. Use a sharp knife to chop them finely — this releases natural oils that boost flavor. Avoid using a blender; it can make the sauce bitter by bruising the herbs.
2. Mix the dry ingredients
   In a medium bowl, combine minced garlic, red pepper flakes, salt, and black pepper. Mixing the dry ingredients first ensures even flavor distribution.
3. Add vinegar and olive oil
   Pour in vinegar, followed by extra virgin olive oil. Stir slowly to emulsify. The oil and vinegar ratio should be 2:1, creating the right balance between richness and acidity.
4. Add the herbs
   Fold in chopped parsley and oregano. Mix gently so the herbs stay bright and vibrant.
5. Let it rest
   Cover the bowl and let your chimichurri sit for at least 30 minutes before serving. This allows the garlic and herbs to infuse the oil deeply.
6. Taste and adjust
   Adjust salt, vinegar, or spice according to your taste. Remember — chimichurri should taste lively, not oily or heavy.

Here’s a quick reference for making the perfect batch:

Step	Action	Key Tip
1	Finely chop herbs	Avoid food processors
2	Mix dry ingredients	Ensures even flavor
3	Add oil and vinegar	2:1 ratio keeps balance
4	Combine herbs	Gentle mixing preserves color
5	Rest and marinate	Deepens flavor
6	Adjust seasoning	Customize to taste

Looking for other classic sauces that elevate grilled dishes? Learn more about homemade chicken taco seasoning or garlic parmesan chicken pasta. Both pair beautifully with chimichurri-marinated meats.

Tips for Balancing Flavors Like a Pro Chef

The difference between a good and a great chimichurri recipe lies in balance. Too much vinegar, and it becomes harsh. Too little oil, and it loses body. Here are professional tips to help you fine-tune your sauce:

• Use high-quality olive oil. It’s the foundation of your chimichurri. Cheap or overly strong oils can overpower the herbs.
• Don’t skip the resting time. The flavor develops as the herbs infuse the oil, creating a more rounded taste.
• Keep herbs dry before chopping. Water can dilute the sauce and cause it to spoil faster.
• Experiment with acids. Try swapping vinegar for lemon juice, lime juice, or apple cider vinegar to suit different dishes.
• Add texture with shallots or chili. For an extra kick, add minced shallots or fresh chili pepper — a secret used by many Argentine grill masters.

For additional flavor inspiration, check out delicious smoked salmon brine recipe to see how acidity and salt balance perfectly in marinades.

Secrets to a Great Chimichurri

The Role of Fresh Herbs and Olive Oil in the Perfect Blend

The true secret to a great chimichurri recipe is quality. Even though the ingredients are simple, the flavor depends on how fresh and balanced those elements are. The two components that make or break your sauce are fresh herbs and olive oil.

1. Fresh herbs matter most.
Use bright green, crisp parsley and fresh oregano whenever possible. Dried herbs can work in a pinch, but they’ll never deliver the same vibrancy. Fresh herbs release essential oils that infuse the sauce with life and aroma. Always wash and dry them thoroughly — any leftover moisture can dull the flavors.

2. Olive oil quality defines smoothness.
A cold-pressed extra virgin olive oil gives chimichurri its signature silkiness. It also carries the herbal and garlicky notes beautifully without overpowering them. Avoid strong or bitter oils, as they can create an unpleasant aftertaste.

3. Balance acidity and fat.
The ratio of vinegar to oil (about 1:2) ensures a tangy yet mellow sauce. This balance is key when pairing chimichurri with fatty meats, helping cut through the richness without overwhelming it.

Learn more about using oils and fats effectively by checking our brine for chicken wings guide — it explains how salt, acid, and fat interplay to enhance flavor.

Common Mistakes to Avoid When Making Chimichurri

Even seasoned cooks can make small missteps that alter the outcome of this classic chimichurri recipe. Avoid these pitfalls to ensure your sauce tastes as authentic as possible:

• Over-blending: Using a blender or food processor might seem convenient, but it bruises the herbs and turns your sauce bitter. Always chop by hand for a clean, fresh taste.
• Using old or dried herbs: Dried parsley or oregano dulls the brightness of chimichurri. Stick to fresh greens for the best result.
• Skipping the resting time: Chimichurri needs at least 30 minutes to let the flavors meld. Serving it immediately after mixing prevents the oil from absorbing the garlic and herbs.
• Too much vinegar: Vinegar adds brightness, but too much can overpower the sauce. Taste as you go and adjust gradually.
• Improper storage: Never store chimichurri in metal containers, as the acid can react with metal. Always use glass jars or ceramic bowls.

To better understand flavor timing, read delicious spiced Cajun turkey recipe, where seasoning and rest time are just as crucial as in chimichurri.

Gordon Ramsay and Jamie Oliver’s Chimichurri Versions

How to Make Gordon Ramsay’s Chimichurri Sauce

When it comes to bold, punchy flavors, Gordon Ramsay’s chimichurri recipe is an instant classic. His version embraces traditional Argentinian roots but adds a modern twist with a touch of heat and citrus. Ramsay focuses on layering flavors, creating a sauce that’s as vibrant in color as it is in taste.

Ingredients for Gordon Ramsay’s Chimichurri Sauce:

Ingredient	Quantity	Chef’s Note
Fresh flat-leaf parsley	1 cup	Use finely chopped leaves, no stems
Fresh cilantro	½ cup	Adds freshness and brightness
Garlic cloves	4	Crushed for stronger aroma
Red chili or jalapeño	1 small	Gives it a fiery edge
Lemon juice	1 tbsp	Ramsay’s citrus twist
Extra virgin olive oil	½ cup	Smooth texture and richness
Salt and pepper	To taste	Season boldly

Steps:

1. Combine garlic, chili, parsley, and cilantro in a bowl.
2. Mix in vinegar and lemon juice.
3. Slowly pour in olive oil while whisking to emulsify.
4. Season with salt and pepper, then rest for 15–20 minutes before serving.

Ramsay’s chimichurri recipe shines with grilled meats — especially steak, lamb, and even roasted vegetables. He emphasizes using the freshest herbs and the best olive oil possible to achieve the ideal flavor.

Check out Gordon Ramsay beef Wellington recipe to see how the chef layers flavors with the same precision he uses in his sauces. You can also learn from his balance techniques by exploring garlic shrimp gratin — a dish that also thrives on fresh herbs and creamy depth.

How to Make Jamie Oliver’s Chimichurri Recipe

Jamie Oliver’s chimichurri recipe stays true to the Argentinian tradition while highlighting fresh, organic ingredients. Known for his “no-fuss” cooking style, Oliver keeps his sauce rustic and textured — he prefers hand-chopped herbs rather than blended ones, ensuring every bite bursts with flavor.

Jamie Oliver’s Chimichurri Ingredients:

Ingredient	Quantity	Jamie’s Tip
Fresh parsley	1 cup	Flat-leaf only, finely chopped
Garlic cloves	3	Minced
Olive oil	½ cup	Adds a smooth base
Red chili flakes	½ tsp	Optional heat
Lemon zest	½ tsp	Adds freshness
Sea salt and cracked pepper	To taste	Enhances flavor

Preparation:

1. Finely chop the parsley and garlic by hand.
2. Mix with chili flakes, vinegar, and lemon zest.
3. Gradually stir in olive oil to create a light emulsion.
4. Let the mixture sit for 30 minutes before serving.

Oliver often serves his chimichurri with steak, grilled chicken, or roasted vegetables. His secret is simplicity — letting each ingredient shine without overpowering the others.

If you’re inspired by Jamie’s fresh, herby approach, don’t miss our herb-based edamame rice recipe, which also celebrates clean, natural flavors.

Chimichurri Recipe Pairings and Uses

Best Dishes to Serve with Chimichurri Sauce

One of the reasons the chimichurri recipe has become such a worldwide favorite is its incredible versatility. From sizzling grilled steaks to roasted vegetables and seafood, chimichurri transforms ordinary dishes into something extraordinary.

Here are some of the best dishes to pair with chimichurri sauce:

Dish Type	Perfect Pairing	Why It Works
Grilled Steak (Ribeye, Skirt, Flank)	Traditional chimichurri	The acidity cuts through rich meat flavor
Chicken (Roasted or Grilled)	Lemon-based chimichurri	Enhances light meats with zest
Seafood (Shrimp, Salmon, Tilapia)	Cilantro-lime chimichurri	Adds freshness and brightness
Vegetables (Zucchini, Eggplant, Potatoes)	Spicy red chimichurri	Adds depth and smokiness
Tofu or Tempeh	Green herb chimichurri	Ideal for vegan and vegetarian diets

Try using chimichurri as a marinade, dipping sauce, or finishing drizzle. It also works beautifully over baked fish or even as a tangy salad dressing.

If you prefer a lighter protein, explore baked whole tilapia — drizzle it with chimichurri before serving for a restaurant-quality finish.

Using Chimichurri Beyond Grilled Meats

The beauty of the chimichurri recipe lies in its adaptability. While it’s most famous as a steak sauce, this herb-packed blend shines in many unexpected ways. Here are some creative uses to elevate your meals:

1. As a sandwich spread: Swap mayonnaise for chimichurri to add depth and brightness to steak sandwiches or paninis.
2. In salad dressings: Combine chimichurri with extra vinegar or lemon juice for a tangy vinaigrette.
3. As a pizza drizzle: Add a spoonful of chimichurri over freshly baked pizza for an herby pop.
4. On eggs: Use a drizzle over poached or scrambled eggs for breakfast perfection.
5. As a dip for crusty bread: Serve it as an appetizer — just like olive oil dip, but with more punch.
6. In pasta or grain bowls: Mix into quinoa, rice, or pasta for a fresh, Mediterranean twist.

Want more pairing inspiration? Check out cottage cheese bagel recipe — a surprising but delightful base for spreading chimichurri.

Chimichurri Recipe Storage and Preservation

How to Store Homemade Chimichurri for Maximum Freshness

A well-made chimichurri recipe doesn’t just shine fresh off the spoon — it also develops deeper, more complex flavors over time. The key to keeping your sauce vibrant and safe to eat is proper storage.

Here’s the best method to store your homemade chimichurri sauce:

1. Use a clean, airtight glass jar.
   Always store chimichurri in a sterilized glass container or mason jar. Avoid metal containers, as vinegar and acid can react with metal and alter the flavor.
2. Refrigerate immediately.
   Once prepared, refrigerate the sauce right away. Chimichurri lasts up to 2 weeks in the fridge if properly sealed. Before serving, bring it to room temperature and stir to re-emulsify.
3. Keep herbs submerged in oil.
   To prevent spoilage, ensure all herbs are covered with olive oil. The oil acts as a protective barrier, keeping air and bacteria out.
4. Avoid contamination.
   Use a clean spoon each time you scoop chimichurri — introducing moisture or food particles can shorten its shelf life.

Here’s a quick reference table for storage tips:

Storage Method	Shelf Life	Key Tip
Refrigerator (Glass Jar)	10–14 days	Keep herbs covered in oil
Freezer (Ice Cube Tray)	Up to 3 months	Thaw overnight in fridge
Room Temperature	Not recommended	Can spoil quickly due to garlic and herbs

Want to know how long other homemade sauces last? Check out how long can tuna salad last in the fridge for safe food storage practices that apply to chimichurri too.

Freezing vs. Refrigerating: Which Is Better?

Freezing chimichurri is a fantastic way to make it last longer without losing much flavor. The chimichurri recipe freezes surprisingly well when done correctly — especially when portioned for single-use servings.

To freeze chimichurri:

• Spoon the sauce into an ice cube tray, filling each slot about ¾ full.
• Cover tightly with plastic wrap or a lid.
• Once frozen solid, transfer cubes to a freezer-safe bag.

When you’re ready to use, simply thaw a cube in the fridge overnight or melt it gently in a small dish at room temperature.

Freezing maintains up to 90% of the original flavor and aroma, especially when fresh herbs and good-quality oil are used. Just avoid microwaving, as it can dull the vibrant green color.

If you’re interested in other sauces that freeze beautifully, don’t miss homemade yogurt fruit dip — a creamy, refreshing option to enjoy alongside grilled meats or veggies.

Chimichurri Recipe Nutrition and Health Benefits

Nutritional Profile of Chimichurri Sauce

The chimichurri recipe isn’t just a flavor powerhouse — it’s also incredibly nutritious. Made from wholesome, natural ingredients, this herb-packed sauce delivers antioxidants, healthy fats, and essential vitamins that support overall wellness.

Here’s a breakdown of the approximate nutritional values per 1 tablespoon (15g) of chimichurri:

Nutrient	Amount	Health Benefit
Calories	70 kcal	Moderate energy boost
Fat	7g (mainly healthy monounsaturated fats)	Heart-healthy olive oil fats
Carbohydrates	1g	Minimal carb content
Protein	<1g	Trace amounts from herbs
Sodium	85mg	Balances flavor
Vitamin C	10% DV	Supports immune function
Vitamin K	30% DV	Promotes bone health and blood clotting
Antioxidants	High	Fights inflammation and cell damage

Because the chimichurri recipe relies on fresh herbs, it’s naturally free of additives, gluten, and refined sugar. The olive oil base delivers monounsaturated fats known to support cardiovascular health, while the parsley and oregano provide detoxifying and anti-inflammatory benefits.

For those following special diets, chimichurri fits beautifully into:

• Keto diets: Low in carbs and high in healthy fats
• Paleo diets: 100% natural, unprocessed ingredients
• Vegan and gluten-free diets: Entirely plant-based

If you’re exploring healthy eating, check out blue zone diet recipes to see how Mediterranean-style foods like chimichurri promote longevity.

How This Herb Sauce Supports a Healthy Diet

What makes the chimichurri recipe such a nutritional winner is its balance. Unlike heavy dressings or creamy sauces, chimichurri provides vibrant flavor without weighing down your meal. It’s a prime example of how healthy food doesn’t have to be bland.

Key health benefits include:

• Heart Health: Olive oil’s monounsaturated fats help reduce bad cholesterol (LDL) while raising good cholesterol (HDL).
• Anti-Inflammatory Properties: Garlic and oregano contain compounds that combat inflammation and oxidative stress.
• Digestive Aid: The vinegar and herbs stimulate digestion, helping break down proteins and fats more efficiently.
• Detox Support: Parsley acts as a natural diuretic, aiding the body in flushing out toxins.
• Immunity Boost: Antioxidants from herbs and garlic strengthen your immune response naturally.

For another nutrient-dense herb-based dish, try delicious Moroccan chicken tagine, which shares chimichurri’s balance of herbs, spice, and health benefits.

Mastering Chimichurri for Steaks — The 3-3-3 Rule Explained

What Is the 3-3-3 Rule for Steaks and How It Enhances Flavor

When pairing the chimichurri recipe with steak, understanding the 3-3-3 rule can take your grilling game from average to outstanding. This simple but precise cooking method ensures perfect sear, tenderness, and juiciness every time.

The 3-3-3 rule refers to how you cook your steak on high heat:

• 3 minutes on one side,
• 3 minutes on the other side,
• 3 minutes resting.

Here’s how it works step by step:

1. Preheat your grill or pan until it’s sizzling hot. A well-heated surface creates a quick sear that locks in juices and forms a delicious crust.
2. Cook the first side for 3 minutes. Avoid pressing or moving the steak — let it caramelize naturally.
3. Flip and cook for another 3 minutes. This short time preserves medium-rare doneness, the sweet spot for pairing with chimichurri.
4. Rest for 3 minutes. Resting allows juices to redistribute evenly, preventing a dry steak.

Once rested, slice the steak thinly against the grain and drizzle with your freshly made chimichurri sauce. The vibrant acidity of the sauce cuts through the richness of the meat, highlighting both textures perfectly.

For thicker cuts, such as ribeye or picanha, add an extra minute per side to maintain tenderness. If you love outdoor cooking, check out smoked chicken drumsticks for another protein that benefits from precise timing and temperature control.

Pairing Chimichurri with Perfectly Cooked Steaks

The marriage between steak and the chimichurri recipe is legendary in Argentinian cuisine. The key lies in balancing smoky, savory meat flavors with chimichurri’s sharp, herbaceous brightness.

Here are some pairing tips to achieve the ideal combination:

• Choose the right cut: Skirt, flank, or hanger steak works best for soaking up chimichurri’s acidity.
• Marinate before grilling: Let the meat rest in half of your chimichurri mixture for 30–60 minutes before cooking. The vinegar and herbs tenderize and flavor the steak.
• Use the rest as a topping: Fresh chimichurri (not used for marinating) should be drizzled over the hot meat right before serving.
• Avoid overpowering spices: Since chimichurri already delivers bold flavors, keep steak seasonings simple — salt, pepper, and a touch of garlic powder.

For additional grilling mastery, check out crockpot loaded steak and potato bake, a hearty alternative for those who prefer oven-style cooking.

Conclusion: Why Chimichurri Recipe Deserves a Spot in Your Kitchen

The chimichurri recipe is more than a condiment — it’s a vibrant piece of Argentinian heritage that transforms simple meals into something unforgettable. With its perfect balance of herbs, acid, and oil, it adds freshness to everything from juicy steaks to plant-based bowls.

Whether you’re mastering the 3-3-3 steak rule, exploring chef-inspired versions by Gordon Ramsay and Jamie Oliver, or drizzling it over roasted vegetables, chimichurri brings life to your table. Simple, flavorful, and endlessly versatile — this is one sauce every home cook should know by heart.

Looking for inspiration? Try delicious ground beef crock pot for a comforting dinner that pairs beautifully with a spoonful of chimichurri.

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