Chimichurri: The Iconic Green Sauce You’ll Want On Everything
Elevate every dish with this fresh, fiery herb blend that brightens meats and veggies.
Bright, herby, and zippy, chimichurri is one of those quintessential condiments that instantly elevates grilled meats, vegetables, and more with bold flavor and freshness. Originally from Argentina and Uruguay, this sauce’s vivid color and punchy profile have won fans worldwide—and for good reason. Whether you’re seeking a classic steak accompaniment or a versatile staple for weeknight meals, this guide covers everything you need to know about chimichurri: where it comes from, how to make it, expert tips, substitutions, storage, and inventive uses.
What is Chimichurri?
Chimichurri is a raw, uncooked sauce or marinade traditionally made with fresh parsley, garlic, oregano, olive oil, vinegar, and red pepper flakes. Renowned in Argentina, Uruguay, Paraguay, Nicaragua, and throughout Latin America, it’s celebrated for its vibrant green color and unmistakable tang. Unlike its Italian cousin pesto, chimichurri skips the cheese and nuts, focusing instead on chopped green herbs, aromatics, acid, and copious extra-virgin olive oil for a bright, loose texture and herbaceous punch.
- Traditional Chimichurri: Primarily parsley-based, with garlic, oregano, red wine vinegar, red pepper flakes, and olive oil.
- Variations: Often includes additional herbs like cilantro, basil, or mint, and sometimes a spicy punch from fresh chili or extra pepper flakes.
What Makes Chimichurri So Special?
Chimichurri is more than a mere steak sauce—its zesty, herbal, and slightly fiery notes provide instant lift to anything savory. The combination of parsley and garlic is classic, but it’s the balance between sharp vinegar and mellow olive oil that defines its character and culinary magic.
- Bright green color and fresh taste from uncooked herbs
- Sharp acidity from red wine vinegar to cut through fatty meats
- Layered flavors of oregano, garlic, and a hint of heat
- Loose consistency perfect for drizzling or marinating
Chimichurri vs. Other Green Sauces
Chimichurri is one of many beloved green sauces around the world. Here’s how it compares:
| Feature | Chimichurri | Pesto | Salsa Verde |
|---|---|---|---|
| Main Herb | Parsley | Basil | Parsley |
| Key Ingredients | Garlic, oregano, vinegar, olive oil | Pine nuts, parmesan, olive oil, garlic | Capers, anchovies, vinegar, olive oil |
| Texture | Loose, chunky | Creamy, thick | Chunky or smooth |
| Region | Argentina/Uruguay | Italy | Italy/France/Spain |
Chimichurri stands out for being vinegar-forward, dairy- and nut-free, and herbaceous, yet not creamy or oily like pesto.
Ingredients for Classic Chimichurri
This core recipe is deliciously simple, letting the herbs shine. For best results, use fresh, high-quality ingredients.
- 1/4 cup red wine vinegar
- 2 garlic cloves, finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 2 cups packed Italian parsley leaves (flat-leaf parsley)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 cup extra-virgin olive oil
Optional Additions: Swap in some cilantro, add a little chopped fresh basil or mint, or blend in a finely diced chili for extra heat.
How to Make Chimichurri Sauce
- Infuse vinegar and aromatics: In a small bowl, combine red wine vinegar, finely chopped garlic, and red pepper flakes. Let sit for 5–10 minutes to mellow the garlic and infuse the vinegar with flavor.
- Pulse fresh herbs: Add the vinegar mixture, parsley, salt, and dried oregano to a food processor. Pulse until the herbs are finely chopped and everything is incorporated—avoid overprocessing, as chimichurri should remain loose and slightly textured, not a purée.
- Finish with olive oil: Transfer the mixture to a bowl and gently stir in the olive oil. Adjust seasoning to taste.
- Serve or store: Use immediately, or transfer to an airtight container and refrigerate for up to 3 days.
Expert Tips for Perfect Chimichurri
- Ditch bitterness: Use fresh, flat-leaf (Italian) parsley and high-quality olive oil for the best flavor.
- Acid balance: Red wine vinegar is traditional, but you can substitute sherry or white wine vinegar for a twist.
- Texture is key: Chimichurri should be loose with visible pieces of herbs—never over-blend.
- No food processor? Finely chop everything by hand for a rustic, authentic texture.
- Rest before serving: Let the sauce sit for at least 15 minutes at room temperature to allow flavors to meld.
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Variations and Substitutions
- Cilantro chimichurri: Add half cilantro for a slightly different, spicier flavor profile.
- Herb swaps: Try basil or mint instead of or in addition to parsley for more complexity. Mint pairs beautifully with roasted lamb.
- Extra heat: Stir in a minced fresh chili or more red pepper flakes.
- Lime juice: Swap vinegar for lime juice for a tangier, citrus-fresh version.
- Spice blends: Add a pinch of ground cumin for smokiness (especially nice with grilled shrimp or chicken).
How to Store (and Freeze) Chimichurri
Short-term storage: Keep chimichurri in an airtight container in the refrigerator for up to 3 days. Note that the sauce will dull in color but keep its flavor.
Long-term storage: Portion chimichurri into an ice cube tray and freeze for up to 3 months. Pop out a cube or two as needed, thaw in the fridge overnight, and stir before serving. While the sauce will lose some vibrancy, the taste remains delightful.
Serving Ideas: What to Put Chimichurri On
Chimichurri’s robust, versatile flavor belongs with far more than just steak. Here are some inspired ways to use it:
- Grilled steak: The traditional pairing, especially skirt, flank, or ribeye.
- Grilled chicken or lamb: A delicious marinade or sauce for roasted or barbecue chicken and lamb chops.
- Fish & shrimp: Drizzle over broiled salmon, grilled shrimp, or seared whitefish for a herby lift.
- Roasted vegetables: Spoon onto roasted potatoes, carrots, asparagus, or cauliflower.
- Eggs: Upgrade eggs by spooning chimichurri over scrambled or fried eggs, or even into egg salad.
- Bread: Use as a dunking sauce for rustic bread, ciabatta, or as a spread for sandwiches.
- Empanadas and pastries: A vibrant dip for savory baked goods.
- French fries: Toss air fryer fries in chimichurri for a flavor-packed alternative to ketchup.
- Sausage and grilled meats: Spoon over roasted or grilled sausages for a simple, satisfying supper.
Recipe: Classic Chimichurri
Ingredients
- 1/4 cup red wine vinegar
- 2 garlic cloves, finely chopped
- 1/4 tsp. crushed red pepper flakes
- 2 cups packed Italian parsley leaves
- 1/2 tsp. kosher salt
- 1/2 tsp. dried oregano
- 1/2 cup extra-virgin olive oil
Directions
- In a small bowl, combine the vinegar, garlic, and red pepper flakes. Let stand for 5 to 10 minutes.
- Transfer the vinegar mixture, parsley, salt, and oregano to the bowl of a food processor. Pulse until the parsley is finely chopped (not pureed), scraping down as needed.
- Transfer the mixture to a bowl and whisk in the olive oil. Taste and adjust seasonings as desired.
- Use immediately or store in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions about Chimichurri
What is the origin of chimichurri?
Chimichurri originated in Argentina and Uruguay, where it is a classic accompaniment to grilled meats prepared over open fire pits (asado). Its popularity has since spread throughout Latin America and worldwide.
Can you make chimichurri ahead of time?
Yes, chimichurri can be made up to 3 days in advance. Flavor deepens with time, but the color will fade somewhat—make it the day you want to serve for the brightest green hue.
Can you freeze chimichurri?
Absolutely. Freeze in ice-cube trays for up to 3 months. Thaw overnight in the fridge and stir before using. Expect some loss in green color but little loss in flavor.
Is chimichurri spicy?
Traditional chimichurri has a mild heat from red pepper flakes. You can dial the spiciness up or down by adjusting the amount or omitting the flakes entirely.
How does chimichurri differ from pesto?
Pesto is a thicker, creamier Italian sauce made from basil, pine nuts, cheese, and olive oil, while chimichurri is a chunky, vinegar-forward Argentine sauce mostly made of parsley, oregano, and garlic.
How long does chimichurri last?
Chimichurri keeps well in the fridge for up to 3 days. If storing longer or for meal prep, freeze it as directed.
Can I use dried herbs in chimichurri?
Dried oregano is traditional, but the parsley and any other leafy herbs should always be fresh.
Beyond Chimichurri: Condiments to Try
- Homemade Blackberry Jam
- Quick Pickled Radishes
- Burger Sauce
- Pesto
- Salsa Verde
- Avocado Crema
- Dill Pickle Ranch
Chimichurri is just the start—explore a world of condiments to enhance every meal!
Ready to Make Chimichurri?
Now that you know the secrets of classic chimichurri and all the ways to use and adapt it, it’s time to make this staple your own. Grab fresh herbs, good olive oil, and start chopping! Use it to transform grilled steak, chicken, fish, veggies, or simply to wake up a sandwich or salad. Bright, bold, and endlessly versatile, chimichurri deserves a permanent spot in your culinary toolkit.
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