Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition, chimichurri sauce takes just 10 minutes to make!

  • 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)
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red or white wine vinegar
  • 1/2 teaspoon sea salt
  • 1/8 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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  • Curtis Irwin

    Love this. It is so simple, if you have everything around you can whip it up in a few minutes. I do like to let it sit for about an hour before use, the flavor just grows as it self marinates. Hands on the best, and quickest Chimichurri recipe available.


  • Mikey M

    Is the recipe scalable? Like if I wanted to make a large batch can I just double or quadruple the ingredients?

  • Natasha

    I just followed this recipe & it tastes like the one that we have in our local Argentinian restaurant. Thank you for sharing it!


  • Dara

    Very tasty, not too sharply acidic like some other recipes. I got confused with another recipe and added a small onion before I realised it wasn’t in the recipe, but still tastes awesome!


  • Brenda

    I tried this tonight at a restaurant and was blown away by the flavour. It was served with grilled pork.

  • Lindy

    Must be the flat leaf and not curly parsley? What’s the difference?

  • Kyle

    It’s a good recipe but I’m a bit confused by the comparison to pesto. They’re both green sauces and they both contain oil…otherwise they’re completely different.

    Not criticising! Just curious.


    • Roxanne

      Because essentially it is a pesto. Pesto is traditionally prepared in a marble mortar with a wooden pestle. Olive oil, Garlic and any fresh herb, not just basil.
      Try this same recipe with Cilantro; great in mexican and asian dishes!

  • Deborah

    I loved this on chicken Breast. I cut back on the oil to save calories. I toasted pepitas and topped it. Amazing. Thanks!!


  • Cheryl

    Traditional chimichurri does not have red pepper flakes. Argentinians can’t stand spicy foods. Having lived there, I can tell you firsthand. I’m sure the recipe you have here is yummy but it’s not how they eat it there.

  • Alisha

    LOVE this sauce! So easy too! I made it for a dipping sauce at a recent fondue party I had and everyone loved it!


    • Elise Bauer

      Oh, what a great idea! I’ve never thought to use it as a dipping sauce with fondue. Did you mix it into the hot cheese? Or just as a separate sauce to dip in after you dipped in the cheese sauce?

  • crabby75

    Have fresh parsley and oregano. Then take time to prep it nicely. Very easy in a small food processor with all ingredients combined . Pulse as needed and it’s ready and delicious…try on grilled octopus tentacles, OMG.


  • Jennifer Zion

    Amazing! Tried on a whim and the whole family loved it. Ate it with pork tonight and will have again with Cod tomorrow. Will definitely make again.


  • Melissa

    So delicious! Thank you for the recipe

  • Robin

    I added some avocado cubes and poured it over my grilled portobello mushroom. So yummy!


  • Heather

    My go to recipe…but I double it and do half italian parsley and half cilantro. Yum!


  • Beth

    Sounds yummy. Would apple cider vinegar work in this? I can’t to white or red vinegar.

  • Rita Macchietto

    Can chimichurri be frozen? I make basil pesto and freeze it in my ice cube trays and always have some for pasta or dip or flavor on meats! , ty riorita

    • Elise Bauer

      Hi Rita, I haven’t tried freezing it, but don’t see why one couldn’t.

  • Stefanie Morgan

    I love chimichurri sauce and had originally made some for my eye of round. I had some of the chimichurri left over and I just couldn’t let it go to waste.

    So, since cherries are in season and I had some in the fridge, I cut about a pound to a pound in a half of cherries in half and pitted them. I then poured the left over room temp chimichurri on top (probably about a third of a cup). I let that sit for about 30 to 40 minutes while I pan seared some pork tenderloin and finished in the oven. It was absolutely delicious and my five year old ate about four helpings of the cherries while having about two servings of the pork.

    Pork and fruit go fantastic together and this was the cherry on top.

  • Kat

    Amazing! So good with skirt steak seasoned with adobo and fries with a fried egg on the side. Brings me back to Spain!

  • cee

    This stuff keeps for a lot longer than the writer indicates with the additions of the salt and the vinegar. My first batch lasted 6 weeks (sized it up) and tasted better and better as weeks passed.

  • :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).

  • 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.

  • 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 :)

  • 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.

  • 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!

  • 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.

  • Jocelyn

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

  • 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.

  • 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.