Looking to spice up your next barbecue? This authentic Argentinian Chimichurri is an absolute game-changer, bringing a zesty, fresh kick straight from the heart of Argentina to all of your favourite grill recipes!
Back in 2017 (oh, how time flies!), the boyfriend and I went on a year long adventure to South America. That’s right. We packed up our bags (maybe even one too many of them!), hopped on a plane to Quito, Ecuador where the journey began, and then traveled by land (for the most part) to 6 other beautiful places. Argentina (and Uruguay – where they love chimichurri just as much) were 2 of our favourites.
We ate amazing food, drank amazing drinks, and discovered some kitchen secrets I’ll probably never let go of. Amongst them? Chimichurri. Chimichurri is like Argentina’s gift to your taste buds (and the world!). It’s a zesty, herb-packed sauce that’s perfect for adding a vibrant kick to anything you throw on the grill! And if you haven’t had the pleasure of visiting Argentina or Uruguay yourself to try it first hand, let this Argentinian chimichurri bring Argentina and Uruguay to you!

If you know anything about me by now – it’s probably that I’m Italian. And, of course, proud of it. I have to admit though… one thing that really and truly surprised me about Argentina was how much of an Italian influence there was! I swear, if you closed your eyes and woke up in Buenos Aires, you’d think you were in Italy with all of the pizza and prosciutto around.
It’s no surprise then, that this Argentinian chimichurri sauce is made up of all things heavily used in Italian cooking. And therefore, all things I, personally, love. We’re talkin’ good quality extra virgin olive oil, fresh garlic, chili flakes, red wine vinegar, oregano, and of course, fresh chopped parsley – a herb Italians absolutely cannot live without!
Chimichurri goes good on just about anything – from grilled meats like chicken, steak, or pork to things like potatoes and sandwiches. Stir it in mayo for a zesty sauce, use it as a marinade, or serve it up with scrambled eggs for a delicious twist on a morning staple. It’s no wonder since discovering fresh chimichurri firsthand at an asado in Argentina, it’s been part of my life ever since!
And I know that after just one taste, you, too, will be adding it to all of your meals from here on out!
CHIMICHURRI INGREDIENTS

The ingredients you need to make chimichurri from scratch yourself at home may be simple but there’s just something magical that happens when you put them all together! So, let’s discuss the role of each one in a little bit more detail down below:
- Parsley: Fresh flat-leaf parsley is the star herb in chimichurri, providing a bright, grassy flavour. Its vibrant green colour adds a beautiful freshness to the sauce. PRO TIP: Use both the leaves and tender stems to maximize flavour and reduce waste. Make sure it’s finely chopped to blend well with the other ingredients.
- Garlic: Adds a pungent, aromatic kick that balances the freshness of the parsley. It’s essential for the bold flavour profile of chimichurri. Therefore, fresh minced garlic works best in this recipe.
- Oregano: Introduces a warm, slightly bitter earthiness that complements the parsley and garlic. It’s a classic herb in Argentinian cuisine. I used dried oregano in this recipe. However, you can use fresh instead if you prefer.
- Red Pepper Flakes: Bring a touch of heat, adding a subtle spicy kick that enlivens the sauce. Adjust the amount based on your heat preference. Start with a small amount and increase as desired. You can use finely chopped red chilies (with the seeds removed) instead, if you prefer. However, feel free to omit completely for no spice at all.
- Red Wine Vinegar: Provides a tangy, acidic backbone that brightens the sauce and balances the richness of the olive oil. Therefore, you should use a good-quality red wine vinegar for the best flavour. It should be vibrant and not overly harsh.
- Olive Oil: Gives the chimichurri its smooth texture and rich mouthfeel. It helps to blend and carry the flavours of the other ingredients. Choose a high-quality, flavourful olive oil for the best results. Its fruitiness will enhance the overall taste of the chimichurri.
- Salt and Pepper: Essential for seasoning the chimichurri, enhancing the natural flavours of the herbs and other ingredients. Season gradually and taste as you go. The right balance of salt and pepper will make the flavours pop.

HOW TO MAKE ARGENTINIAN CHIMICHURRI FROM SCRATCH (KEY TIPS)

You can find full instructions for how to make homemade chimichurri in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh ingredients. Fresh parsley, high-quality garlic, and good olive oil are essential for the best flavour. Freshness ensures vibrant taste and colour in your homemade chimichurri sauce.
- Use good quality vinegar and oil. The vinegar and olive oil are key components of the chimichurri. Using high-quality versions of both will significantly improve the overall taste.
- Finely chop the ingredients. Finely chop the parsley and garlic to ensure they mix well and the flavours are evenly distributed. Avoid large chunks for a smooth consistency. You can do this manually by hand or use a food processor if you have one. EXTRA TIP: If using a food processor, be careful not to over-process. Chimichurri should have a slightly chunky texture, not a smooth paste.
- Balance flavours. Taste the chimichurri as you go and adjust the seasoning. Balance the acidity of the vinegar with the richness of the olive oil and the spiciness of the red pepper flakes.
- Adjust the heat. Start with a smaller amount of red pepper flakes and adjust to your preferred level of spiciness. Chimichurri should have a kick, but it shouldn’t be overpowering. You can use finely chopped red chilies (with the seeds removed) instead of red pepper flakes, if you prefer.
- Let it rest. Allow the chimichurri to rest for at least 30 minutes before serving. This resting time helps the flavours meld and develop, making the sauce more cohesive and flavourful.
- Store properly. Store your homemade chimichurri in an airtight container or jar with a tight fitting lid in the refrigerator. It can last up to a week and will continue to develop flavour over time. Make sure to stir it well before using. EXTRA TIP: The olive oil will harden in the fridge. Simply take the chimichurri out of the fridge about 30 minutes before you want to use it to allow the oil to get back to its normal state.
EXTRA TIP: To keep the chimichurri vibrant, add a squeeze of fresh lemon or lime juice just before serving. This can brighten the flavours if the sauce has been stored for a while.


FREQUENTLY ASKED QUESTIONS
Argentinian chimichurri is made of fresh parsley, garlic, red wine vinegar, extra-virgin olive oil, dried oregano, red pepper flakes, salt, and black pepper aka all of the ingredients I love! They come together to create a zesty, herb-packed sauce that is perfect for grilled meats and vegetables.
Chimichurri is popular in Argentina because it perfectly complements the country’s grilled meats with its vibrant, herbaceous, and tangy flavours. Easy to make and versatile, it’s a staple at Argentine asados (barbecues), enhancing the taste of various dishes with its fresh, bold profile. Once you try it, I think you’ll be able to see the answer for yourself!
Chimichurri sauce is typically eaten with grilled meats such as steak, chicken, and sausages. It also pairs well with roasted vegetables, seafood, and even as a condiment for sandwiches or as a marinade for various dishes.
Yes, chimichurri should be refrigerated. Store it in an airtight container and refrigerate for up to a week to maintain freshness. Allow it to come to room temperature before serving to enhance its flavours and let the oil come back to its natural state.

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ARGENTINIAN CHIMICHURRI
Ingredients
- 1 cup Fresh Flat-Leaf Parsley packed
- 4 Cloves Garlic
- 2 tsp Dried Oregano
- ½ tsp Red Pepper Flakes (adjust to taste)
- ½ cup Red Wine Vinegar
- ¾ cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
- Wash the parsley and pat it dry. Peel the garlic cloves. Place in a food processor.
- Pulse a few times until they are finely chopped but not pureed.
- Add the dried oregano and red pepper flakes to the food processor.
- Pulse a couple of times to mix.
- Pour in the red wine vinegar and extra-virgin olive oil. Stir to combine. Season to taste with salt and pepper. Transfer the chimichurri to a bowl or jar and let it sit for at least 30 minutes before serving to allow the flavours to meld.
Video
Notes
Nutrition
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