Chimichurri Sauce Recipe: Authentic Argentine Fresh Herb Sauce

Have you tried making chimichurri at home yet? If not, today is the perfect day to start. This vibrant, flavorful Argentine sauce combines fresh herbs, olive oil, vinegar, onion, and garlic to make a versatile condiment that brightens many dishes.

Use this chimichurri as a flexible base and adjust ingredients to suit your taste. Keep a jar in the fridge — it’s ideal for grilled vegetables, veggie burgers, smashed potatoes, and tossed into pasta or grain bowls for added freshness and heat.

What is Chimichurri?

Chimichurri is an uncooked sauce made from simple, fresh ingredients: parsley, cilantro, mint, onion, garlic, chili, vinegar, extra-virgin olive oil, and salt. Originating in Argentina, chimichurri is traditionally served with grilled meats, but it’s equally delicious with chicken, fish, vegetables, or used as a marinade.

While chimichurri commonly uses raw garlic, you can make a milder version using roasted garlic or garlic confit — both variations yield a softer, more subtle garlic flavor without the lingering bite.

How To Use Chimichurri

Chimichurri shines in the summer grilling season but works year-round. It pairs beautifully with grilled meats and seafood, and we’ve also found many vegetarian uses: spoon it over potatoes, roasted or grilled vegetables, sandwiches, tacos, burrito bowls, and pasta. It also makes a bright, tangy salad dressing.

Is Chimichurri The Same As Pesto?

No — chimichurri and pesto share the idea of a fresh green sauce but differ in flavor and texture. Think of chimichurri as a tangy South American cousin of pesto.

Difference Between Chimichurri and Pesto

Both chimichurri and pesto are vibrant, herb-forward sauces made with olive oil and garlic and can be prepared in a food processor, blender, or mortar and pestle. The key differences lie in texture and flavor: pesto tends to be thicker and often includes cheese and nuts, while chimichurri is looser, tangier, and sometimes a bit spicy.

Pesto originates in Genoa, Italy, and is usually basil-based. Chimichurri comes from Argentina and commonly features parsley and cilantro, sometimes with oregano and other herbs.

Ingredients in Chimichurri

Most of the ingredients are common pantry or fresh-herb staples, which is why chimichurri is so easy and rewarding to make.

• Fresh parsley
• Fresh cilantro
• Mint leaves
• One small red hot chili (or hot red pepper flakes)
• Red onion or a shallot
• Garlic (raw, roasted, or confit, depending on preference)
• Red wine vinegar or apple cider vinegar
• Sea salt
• Extra-virgin olive oil
• Fresh oregano leaves, if available

This recipe uses less oil than many traditional versions. Start with the lower amount and add more olive oil if you prefer a richer texture.

How to Make Chimichurri

Making chimichurri is straightforward and forgiving. Finely chop the parsley, cilantro, and mint by hand or pulse them in a food processor or mortar and pestle. Combine the chopped herbs with the onion, chili, garlic, vinegar, olive oil, and salt until everything is well incorporated. Taste and adjust the heat, garlic, or acidity to your preference.

Tips For The Best Chimichurri

• Choose fresh, flavorful herbs for the brightest taste.
• Use a good-quality extra-virgin olive oil.
• Adjust garlic and onion to suit your taste — roasted garlic or garlic confit will mellow the bite.
• Control heat by using more or fewer chilies or by substituting flakes.

Recipes to Make with Chimichurri Sauce

How to Store Chimichurri

To preserve chimichurri and keep it fresh:

1. Transfer the sauce to a glass jar with a tight-fitting lid.
2. Pour a thin layer of olive oil over the surface before sealing to help prevent oxidation and preserve color.
3. Refrigerate until ready to use.
4. Stored this way, chimichurri should keep for about 1–2 weeks. Discard if you notice mold, off smells, or sliminess.
5. Always use a clean utensil and avoid double-dipping. If you won’t finish the jar in one sitting, portion leftovers into another clean container before returning it to the fridge.
6. To freeze, spoon chimichurri into an ice cube tray or small freezer-safe container. Frozen portions keep for several months but will be less vibrant than fresh.

Did you enjoy this chimichurri recipe?

If you liked it, please leave a star rating or a comment with questions or substitutions you’d like help with — we’re happy to answer.

Chimichurri – A Fresh Sauce from Argentina

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• Author: Vicky & Ruth
• Total Time: 5 minutes
• Yield: 3 ½ cups – 20 servings
• Diet: Vegan