Authentic Chimichurri

Brighten up your plate with this vibrant chimichurri recipe. The zesty sauce is full of fresh flavor and seasonal ingredients, making it the perfect accompaniment to your favorite grilled meats.

What Is Chimichurri?

Chimichurri is a sauce that can be used as a condiment or an ingredient. Found in Argentinian and Uruguayan cuisines, authentic chimichurri typically features a base of finely chopped parsley and olive oil. The sauce is often served spooned over grilled meats. It's also commonly used to infuse meat with flavor during the cooking process.

Chimichurri Ingredients

This authentic chimichurri recipe is a great way to use up fresh summer herbs. Here's what you'll need:

Parsley
Fresh parsley — full of clean, earthy, slightly peppery flavor — is the main ingredient in this easy chimichurri recipe.

Olive Oil
Make sure to use high-quality extra-virgin olive oil for this recipe.

Oregano
Aromatic oregano adds bold, slightly bitter flavor.

Red Wine Vinegar
You'll need an acid to balance out the other ingredients. Red wine vinegar is the perfect sharp and tangy choice.

Water
Water will thin out the mixture, creating the perfect spreadable texture.

Jalapeño
Turn up the heat with a (seeded) jalapeño pepper. Crushed red pepper is often used to add spiciness instead of a fresh pepper.

Garlic
Two cloves of garlic deliver a powerful punch.

Salt and Pepper
Finish off the chimichurri with salt and ground black pepper.

Chimichurri Seasoning

This chimichurri recipe gets much of its flavor from fresh herbs, such as parsley and oregano, and its heat comes from a jalapeño pepper. Garlic, meanwhile, takes the flavor up a notch. Salt and pepper are simple seasonings that bring out the other flavors instead of overpowering them.

How to Make Chimichurri

Simply combine all the ingredients in a food processor and blend until you reach the desired consistency. That's it! You'll find the full, step-by-step recipe below.

Nicole's Best Chimichurri Tips

"The best things in life are the simplest," according to culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom). Nicole says this chimichurri recipe is a great way to stretch out summer herbs and add fresh flavor to so many of your favorite seasonal dishes. Here are a few of her favorite chimichurri tips and tricks:

1. Use a sharp knife to loosen the leaves from the stem. If a little bit of stem makes it into the food processor, that's OK. You can use your hands to pick out the larger stems.
2. Always use extra-virgin olive oil when you're not cooking, as the bright flavor will stand out more when it's not exposed to heat.
3. If the sauce looks a little thicker than you want during the blending process, add a tablespoon or two of water to thin it out a bit.
4. The fresh flavor of chimichurri perfectly balances fatty grilled meats, like steak. Nicole also suggests serving it over grilled chicken, pork, fish, or vegetables.

How to Store Chimichurri

Store homemade chimichurri in an airtight container in the fridge for up to five days.

Can You Freeze Chimichurri?

Yes, you can freeze chimichurri. Spoon the sauce into an ice cube tray and freeze until frozen solid. Transfer the frozen cubes to a zip-top freezer bag labeled with the date and freeze for up to six months. Thaw, as needed, in the fridge overnight.

Editorial contributions by Corey Williams