Argentinean chimichurri made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes.

  • Prep time: 8 minutes
  • Yield: Serves 4


  • 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 3-4 garlic cloves
  • 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
  • 1/2 cup olive oil
  • 2 Tbsp red or white wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes


1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

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  • :D

    Followed this recipe exactly as written. Really, really tasty. I will be making this again. I also followed grilling instructions for tri-tip from this site and it really worked out great!

  • Brad Smith

    My bride and I tried this a couple of nights back while on vacation in San Diego. One bite of my steak after it was covered by this sauce- I was hooked for life.

  • Matt

    Simply amazing. I marinated and devoured 6 pieces of thinly sliced veal with the chimicurri and used it as a sauce too. Even used it as a dressing on my spinach, cucumber and tomato salad. Definitely making this more often.

  • Julian

    I’ve read in this thread about another traditional sauce that we use with meat SALSA CRIOLLA. Finelly chopped onions, tomatos, green and red pepper, salt, white vinegar and corn oil (any other non olive oil will do). That’s another fantastic sauce (no garlic, no herbs please).

  • Anna

    My friend just came back from Argentina and brought a bottle of ready-made. But as I always prefer the real thing, I just googled it and came across this one. Looks delicious, And I’m now all smiles having read Jonathan’s comment – yes, me too, I love mayo. And fat. Just love the way you put it. My friend told me she had it with diced (small) tomato. Can’t wait to try.

  • Sherry

    I made it tonight and poured it over our salmon. It was awesome. I added about a 1/4 teaspoon of dill and 1 teaspoon of Dijon mustard. Loved it.

  • 1hotgolfer

    I’ve made chimichurri from the recipe above, and used it as my “final basting” when I smoke beef ribs. I will do a slight variation by using parsley and cilantro as a condiment for my smoked chicken. Fewer calories and sugar than barbeque sauce…and an earthy flavor.

  • Camille

    I made an asian inspired chimichurri for a dry-aged ribeye this week with thai basil, mint, and cilantro. It also had garlic, ginger, EVOO, rice vinegar, and chili-garlic sauce. I will post the recipe once I write it down, but just that combination was awesome with the steak.

  • KCMN

    This is my “go to” chimichurri recipe. Thank you, it’s delicious!

  • Careta

    We make chicken and chimmichurri sandwiches and freeze them.
    They are now my husbands absolute favourite lunch!

  • Sarah

    There is a restaurant chain in Houston that serves this with warm plantain chips. So good. We’re usually so full on those we can’t eat all of our meal. :)

  • Liz

    While in Spain, I had dinner in a restaurant who served a chimichurri sauce that was very flavorful. The difference was that the garlic did not have that “bite” that raw garlic has. It was fantastic. Anyone have any ideas how you can achieve a chimichurri sauce a more mellow (yet flavorful) taste?

    You could try roasting the garlic first, or use elephant garlic, which is more mild than regular garlic. ~Elise

  • Otto79

    You say its good for a few days. We keep ours in the fridge for weeks and its still fine to eat!

  • Brian76239

    Take 1 Boneless pork Loin.
    Take Your Sharpest Knife and slowly Cut the Loin
    LENGTHWISE so that you end up with 1 flat piece
    about 1/2 inch Thick.
    Place Fat Side DOWN.
    Smear Entire Surface with Chimichurri.
    Roll pork loin back Up and Tie with Twine.
    Roast in the Oven.

    The Result is Pork Loin Chimichurri Roulade.
    Cut Slices 1/4 inch Thick. Serve Hot or Cold.

    Makes the BEST Bahn-Mi Sandwich on Planet Earth.

  • Katherine

    Been meaning to try chimichurri for awhile. Made this last night exactly as written with a sirloin tip roast and it was AMAZING. Going to try marinating it tomorrow with pork. Thank you for this! I will be making this again and again and again.

  • kathy

    great recipe i used sherry vinegar but- too much salt!

  • Jennifurla

    I just wanted to let you know I LOVED this. I also re-posted my experience on my blog, thanks so much for this great recipe.

  • Holly

    So delicious! I (as a vegetarian) especially love it with grilled portobellos… yum!

  • runwalklizzie

    My most recent aha! moment with chimichurri was when I was racking my brain trying to figure out what I could use for dipping artichoke leaves that would not be mounds of unhealthy fat but still yummy. The chimichurri sauce was a GREAT dipping sauce for the artichokes! Delicious and fresh, and nothing but healthy olive oil.

  • Gita

    I make a version that is really dependent on what’s at hand. I substitute parsley with basil and coriander or equal ratios, add garlic, lots of fresh chilli, some capers or caper berries for a tangy kick, a piece of fresh ginger root, substitute rice vinegar with lime juice for a fresher edge, or even add in a pulsed pickled gherkin, onion, or peppers. Everycombination works well and it really also gets rid of the bits and pieces hanging around in the fridge. I love it smeared on meats, as a sauce or as a spread on sandwic stuffed with other left overs.

  • JLB

    Chimichurri with skirt steak has become my obsession. I love taking the sauce and pouring some of it over the top of my mashed potatoes. I tried making the sauce at home but need some more practice as it wasn’t quite what I was looking for. I’m trying to recreate a recipe from a favorite restaurant in Brickell, Miami.

  • Rio

    I just read this recipe and will be making it tomorrow morning to go along with our carne asada. This sounds so delicious and it’s very basic. Thanks for posting!

  • chrisp

    This is so good on lamb chops as well. Much better than mint sauce. You can even serve a nice big platter of lamb chops and use this as a dip for a wonderful appetizer!

  • Becky

    Just made this tonight to go along with some steaks. We added a quick squeeze of lemon juice. It was so good, I kept sneaking spoonfuls of straight chimichurri out of the serving bowl. =) Thanks for the great recipe!

  • Ema

    It is very popular also here in the northern part of italy where it’s served as a sauce for ‘bollito’ (long boiled meat) and other meat dishes but it’s also great with bread
    My granma’s recipe adds a boiled egg (which also thickens the sauce) and some salted anchovies

  • Silvina

    Hello! I live in Buenos Aires, Argentina. This is a very popular sauce around here when it is BBQ time. Also we have another one called “salsa criolla” used for BBQs and the main ingredients are tomatos and onions instead of parsley, the rest of the recipe is similar to Chimichurri. Greetings from south america!

  • KAK in ATX

    We’ve been loving and making chimichurri for a decade, and this is very close to my favorite barrila’s recipe. Most Argentines I know would not use olive but vegetable oil. It allows more of the herb flavor to come through. Also, this is really best if you let it marry in the fridge for a few days before use.

  • Trish in MO

    Ooo I forgot.. can this be made and then frozen? What about canned in small mason jars?

    Don’t know about freezing, but since this is a fresh sauce it cannot be canned. To can it you would have to cook it, totally changing the taste. ~Elise

  • Trish in MO

    I’ve never heard of this; it looks delish, so simple AND flexible! I like to be able to play with a recipe when I may not have all the ingredients on hand, or just need to tweak it a bit for another taste. I like the idea of some tiny bits of roasted red pepper added to it as well.(thanks, dmb4379!) BUT, I’ll be making this just as it is first :)

  • Brenda

    This is my very favorite sauce to go with meat. This particular recipe is especially good.

  • Pammie

    I had this for the 1st time in Honduras and fell in love with it. I even went back to the kitchen to ask the cook how it was made. Thanks for the recipe.

  • James Walsh

    This is a great seasoning/dressing for meats and vegetables. I use it all the time and it stays in the fridge forever.

  • Vivian

    We always have it with Churrasco (Brazilian Steak) I love going to the Churrascarias where the Gauchos circulate with meat that has been roasted on huge skewers and Chimichurri is always on the side. I haven’t thought of making it at home though so I think I will have to give this recipe a try. Thanks!

  • Sudu Roy

    I have never tried making chimichuri (thought it was an Asian cuisine!)but bought it once from Trader Joe’s- Salmon marinade with chimichuri…its delicious.The variations look interesting- will give it a try. Thanks.

  • Laura [What I Like]

    God I love this stuff! I make a pork tenderloin with it…marinate it in half of the sauce, then grill, then drizzle remaining sauce over it. The best summer dish!

  • Andrea

    Chimichurri is so versatile, we use it all the time on grilled meats. Thanks for mentioning my recipe.

  • Chris

    Yum! I had never tried chimichurri until I recently made it in a class I took in NYC. We made it with skirt steak. Now, it’s a favorite! I posted a earlier in the month about it, but served it with scallops and it was an awesome pairing. I am going to have to try this version, now.

  • Sherry

    My Cuban son-in-law makes this & the whole family loves it. He serves it with roast or grilled pork. Delicious. I can eat it alone with nothing! Yummy!

  • Renee

    We love chimichurri sauce on flank steak! I make it with cider vinegar, but using red wine vinegar sounds even better! Feel free to add more black pepper and pepper flakes.

  • susan

    My BIL lived in Ecuador and makes a version of chimichurri. We were at the beach and he slathered it over corn on the cob and roasted it. It was delightful.

  • jonathan

    Grill thin slices of potato until soft (but charred – or caramelized – on the outside), toss in a bowl with chimichurri, and…voila! Bob’s yer uncle!
    You’ve just made a delicious Argentinian Potato Salad.
    Light, full of flavor, no mayo fat.
    And I love mayo.
    And fat.

  • Soma

    This looks gorgeous! I could use this to grill chicken, or just use as a spread or dressing. Gonna have to make this. Sounds a lot like the green chutneys we make in India, except this uses a lot of oil.

  • Paperwhite

    My brother lived in Argentina for a few years and brought back with him a wealth of knowledge on Argentine food. I love the way he serves chimichurri. He makes a steak sandwich with a think piece of grilled steak, provolone cheese, tomato and maybe lettuce. He puts the chimichurri right on the steak and on the bread slices. It is divine.

  • Jocelyn

    I use this sauce as a 30-minute marinade for flank steak and then serve it with more! So, so yummy!

  • matt

    This sauce changed my concept of how skirt steak should be made. For years growing up my father made a sort of terriaki marinade for skirt steak and I always loved it but when I moved to South Florida 6 years ago I had ‘Cuban Steak’ which also uses this sauce for the first time and a long lasting craving/obsession was born. Chimichurri and skirt steak are like a match made in heaven…in fact I’d be a little disappointed if cuban steak isn’t the next recipe posted if Chimichurri is going here :)

  • Susan

    I first tried chimichurri in 2003 and fell in love! My sister and I have been making it for years and our friends are dying for the “secret recipe”. It’s not a secret anymore I guess! I’m looking forward to trying this recipe out. We love it with anything but our favourite is with crusty bread or bagel pieces.

  • dmb4379

    My husband loves chimmichurri but we make it slightly different- we chop roasted red peppers, a few cloves of garlic, parsley, add some olive oil, salt, pepper and lemon juice and let it marry for a few hours. It is amazing! The Italian family likes to call it Zappo-deen-yo (sic) too.

  • Caitlin Cassidy

    I made a variation of this for my cooking class this past semester. I, like Debi used cilantro as the base herb. I used it as a marinade for kabobs, delicious with cilantro lime rice and black beans!

  • Phoo-D

    This is our “go-to” sauce for dry aged rib-eye steaks. It’s perfect for entertaining, in fact we’re making it this weekend! I like using Sherry vinegar in the sauce and find that it provides a nice balance to the garlic and pepper.

  • Irene

    Looks awesome! I can imagine all sorts of things this would be absolutely delicious with. I’m thinking fish for now…. mmm….

  • Debi

    I’ve been making chimichurri sauce (with cilantro instead of oregano)for quite a while. Of course, I eat it with all sorts of foods that it doesn’t really belong with. My favorite is mixed into rice with shrimp or salmon tossed on top.