Chimichurri Recipe

Wondering why the sauce is not vibrantly green? Check out this post: Chimichurri: Debunking The Myths

Chimichurri Recipe

Here is my personal favorite recipe for chimichurri sauce(main article). You can mix it all together but I prefer to go through a 3-step process while preparing the sauce.

1/2 Cup Olive Oil (For a more mellow flavor use a neutral flavored oil)
1/4 Cup Red Wine Vinegar
1/4 Cup Water
1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)
1 medium onion; finely chopped
4 cloves garlic; finely minced
1/2 of a red bell pepper; seeded and finely diced
1 tomato; peeled, seeded, finely chopped
1 Tablespoon dried oregano
1 Tablespoon paprika
1 Teaspoon bay leaf (laurel); very small flakes
1 Tablespoon coarse salt
1 Teaspoon ground black pepper
hot chili flakes to taste (Aji Molido if you can find it)

Make sure all of the fresh ingredients are well washed and clean before preparing.

Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients. Allow to rest for 30 minutes.

Next add the vinegar and water. Mix well. Allow to rest for 30 minutes.

Finally add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. If not add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch. Transfer to a non-reactive clean bowl or jar that can be covered. Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight. For better results prepare at least 2 or 3 days ahead of time. If refrigerated, allow sauce to sit at room temperature for at least an hour or until the oil, if congealed, thins out before serving.

The Boiling Liquid Method: Many in Argentina like to add an extra step to their chimichurri preparation that includes boiling the water and salt together -perhaps the vinegar too- before immediately pouring the mixture over the rest of the ingredients before the oil is added. This helps to tame the pungency of the garlic and parsley thus creating a more mild and smooth chimichurri. This method also works very well if you are short for time and need a well-balanced chimichurri yet do not have the time to let it sit for a day or more before serving. Give it a try.

Parsley-Garlic Chimichurri Recipe

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65 Comment(s)

  1. Great recipe.

    Mirta | Feb 12, 2007 | Reply

  2. can’t see the recipe

    Tina Reilly | Feb 25, 2007 | Reply

  3. How long does it keep for?

    Shelagh | Mar 17, 2007 | Reply

  4. I’ll say a week in the refrigerator. I know people who store it much longer than that but I won’t officially say so in case someone gets sick and tries to blame me :)

    Asado Arg | Mar 17, 2007 | Reply

  5. I tried this recipe over the weekend and I was very pleased with the result, especially after a couple of days. Great recipe!

    Les | May 30, 2007 | Reply

  6. Your site is fab. Another typical thing to do with chimichurri is to ‘bottle’ it in an old wine bottle, and cut slits (about 3)along a cork, so when put in, leaves a bit of a gap on the edges…..this way, you can ‘season-while-you-bbq’ and also afterwards in the table….
    My dad uses boiled water, as hot as you can handle it.
    We come from west Pcia de Bs As, so maybe other areas have a different tip :)

    Val | Sep 25, 2007 | Reply

  7. >cut slits (about 3)along a cork

    Thanks for reminding me, I totally forgot about that! I normally use a spoon or spray bottle but I remember being at an asado earlier this year where the asador had a little cork-topped glass Coke bottle filled with brine. I thought that was an ingenious method of creating a shaker bottle with materials on hand. That would be a great thing to post about, credit to you of course. Thanks again for the tip!

    And yes, it would be great if others chipped in with their tips. There must be so many out there tied to certain areas or regions.

    Asado Arg | Sep 25, 2007 | Reply

  8. Hi! I like to double the salt. I know it seems like way too much – but it’s worth a try at least once. Goes great on cheap cuts of meat – fatty fish are much better with the chim!

    Thanks for the recipe!

    Stan | Oct 4, 2007 | Reply

  9. Hi Stan,

    It is an awesome sauce or marinade for fish!

    Asado Arg | Oct 5, 2007 | Reply

  10. I had chimichurri in Argentina and loved it. I got back and made this recipe for my friends and they all loved it. It’s the new “thing” at the BBQ.

    Barb | Oct 6, 2007 | Reply

  11. Hi Barb,

    Good to hear! It’s nice to see chimichurri gaining popularity on the international bbq scene. I was browsing a few gourmet sites a while back for gift baskets and noticed that a lot of the bbq sauce sets include some sort of chimichurri.

    Asado Arg | Oct 8, 2007 | Reply

  12. Thanks for the ideas – I will try your fresh recipe but have just bought a packaged mix in Brazil (curitiba) Any suggestions?

    tanzi | Nov 3, 2007 | Reply

  13. Can you use this for dipping bread into too?

    Lilliput | Nov 15, 2007 | Reply

  14. I bought several packages from MacTost in the boxes in Florianopolis. I’m planning to use it on our Christmas Day rib roast. Yum-O!

    Marie Van Huis | Dec 24, 2007 | Reply

  15. chimichurri i use for steak sauce serve warm parley,fresh oregano.chopped garlic salt & pepper also sherry wine vineger…try its

    shamqba | Jan 7, 2008 | Reply

  16. >tanzi

    I have a post about the uses of the dry mix here


    Sure can! That is how I do my tasting when preparing :)

    >Marie Van Huis

    I hope your roast came out well!


    You serve the chimichurri warm or you prepare it with warm liquids? I’m refining a recipe for the latter that I’ll post soon! Too bad fresh oregano is hard to come by where I live.

    Asado Argentina | Jan 8, 2008 | Reply

  17. Yum! Thanks for letting me know. I recently went to an Argentinian restaurant in London and they had this sauce on the steaks and also with a bread basket – I was hooked, it’s the best thing I have ever tasted!! :)

    Lilliput | Jan 15, 2008 | Reply

  18. Took a trip to Mallorca (Spain) and visited an Argentinian Restaurant there. Had chimichurri served to the bread and I was hooked. Can’t get hold of any dry mix here in Sweden (that I know of) so I was really glad to see the recipe here. Many thanks

    Peter (sweden) | Feb 8, 2008 | Reply

  19. Hi Peter,

    Not at all as good as fresh, but I did post a dry mix recipe a while back in case you are interested.

    Asado Argentina | Feb 11, 2008 | Reply

  20. hard to come back from argentina to europe, but this recipe help me survive.

    arild | Feb 28, 2008 | Reply

  21. Another good “hot” variation to try is as follows:

    4-8 cloves fresh garlic (I use 6)
    2 fresh, green jalapenos – stemmed and seeded
    2 fresh arbol chiles (red Thai chiles) – stemmed and seeded
    1/4 cup fresh oregano
    1 cup fresh Italian parsley
    1/4 cup red wine vinegar
    1/2 cup olive oil (better result than EVOO)
    salt to taste

    1) Finely mince garlic, jalapenos and arbol chiles (I mince them on the cutting board all together so that the size is consistent – also, saves work!) and transfer to non-reactive dish.

    2) Add red wine vinegar to the dish with the minced spices.

    3) Finely chop the oregano and add to dish.

    4) Finely chop the parsley and add to dish.

    5) Stir in olive oil and salt to taste.

    A couple of notes: the oregano can be a bit more finely chopped than the parsley, but you should still be able to identify the parsley visually when you are done chopping. Also, you may chop the oregano and parsley together. I choose to chop them separately, transfer them to a prep bowl, and then add them to the dish, so that I can control the flavors and season accordingly.

    (This recipe was my best attempt to match the recipe at Las Vacas Gordas in Miami, Florida, USA. If you’re ever in Miami, and you enjoy great Argetine food, it’s worth a stop!)

    MCulver80 | Mar 8, 2008 | Reply

  22. Thanks MCulver80, that looks good!

    Asado Argentina | Mar 10, 2008 | Reply

  23. Just would like to comment that this chimichrri recepie is called “chimichurri criollo”.

    “Salsa criolla” is tomatoes, onion, bell peppers, and oil.

    The basic “chimichurri” is oil, parsley, and garlic.

    Also “chimichurri provensal” is oil, parsley, basil, and garlic.

    Those are the base for each version of the recepie, then you can add more spices depending on your taste. Like vinegar, lemon juice, salt, ground pepper, chili flakes, oregano, bay leaf, etc.

    If you are in Miami, FL stop by “The Knife” they have 4 different chimichurri sauces, a variety of argentine dishes and the best part is all you can eat too!!! They have several locations.

    But for the best Argentine food in Miami, you have to stop by “Parrilla Liberty” on Miami Beach on Liberty Street. Voted Best “Argentine Restaurant” of 2007 by the New Times.

    Max | Mar 26, 2008 | Reply

  24. What happend to using AJI MOLIDO ?, the real argetine chili flakes. It makes a huge difference in taste. Try using white vineger and canola oil.

    Boludo BBQ | Apr 2, 2008 | Reply

  25. Che boludo (haha),

    aji molido = “hot chili flakes to taste”

    Asado Argentina | Apr 2, 2008 | Reply

  26. Hola Che,

    The argentine aji molido is a sweeter type of red chili flake thats really mild. Its really good flavor. If you never had it before I maybe could send you a pack. Im making an Asado this weekend ahhh I cant wait. I have this really good Argentine Melbec I found at Bev Mo called Melipal. Try it pelotudo, jajaja

    Boludo BBQ | Apr 3, 2008 | Reply

  27. I know what you mean, I live in Argentina so I can get all the aji molido I want, but these recipes are mainly geared for those outside of Argentina who don’t have easy access to some local items.

    This site is a work in progress and I plan on writing list describing commonly used spices one day. I tend to bounce around a bit and there is still so much to cover.

    Thanks for the wine tip, I’ll try to look for that!

    Asado Argentina | Apr 3, 2008 | Reply

  28. Thanks for the recipe!

    Natasha | May 9, 2008 | Reply

  29. Thanks for having this site up- live in Canberra (Australia) although am from Argentina. Am marrying an Australian (half Irish- half Aboriginal) and we are having our engagment party this weekend.

    Of course am making my usual starters
    of ensalada rusa, empanadas, dips (very australian these days to serve dips such as babaganoosh, tzasiki, hommos and turkish bread as an accompianment, together with dolmades, sushi, curry puffs- reflects our multiculturalism) but of course no one has tried Chimichurri!!!! This is because there aren’t many Argentine restaurants in Australia (seriously- I think there’s only handful scattered around this large country) and although ppl may be familiar that we’re into our meat not many have tried asado with all it’s meaty glories.

    So thanks for the recipe for chimichurri
    - think my guests won’t know what hit them once they’ve tried it. Can’t wait-!!!

    Alex | Jul 1, 2008 | Reply

  30. As someone who is hoping to go to Argentina some day and hopefully living there some day, I am always trying new things out. This was my latest. I loved it. I let it sit for two days and let chicken marinade in half of it before grilling and used the other half as topping on the chicken. It tasted great! Thanks!

    jblaha | Jul 2, 2008 | Reply

  31. @Alex: Thanks for the comment and congrats on your engagement! That’s one tasty menu you have planned.

    @jblaha: Good to hear and thanks!

    Asado Argentina | Jul 2, 2008 | Reply

  32. Looks good.

    Carmelo Lisciotto

    Carmelo Lisciotto | Jul 27, 2008 | Reply

  33. hi, would this chimmi recipe go well with meat balls… thanks, rose..

    Rose | Nov 8, 2008 | Reply

  34. Great recipe, make sure to mince everything really well, I even threw in some fresh oregano, and had to triple the volume of the liquids. Very tasty! Thanks!

    Ralph | Nov 13, 2008 | Reply

  35. Thanks Ralph!

    Asado Argentina | Nov 13, 2008 | Reply

  36. What does this go well with? Post favorites, please! Thx!

    Andy | Dec 29, 2008 | Reply

  37. This sauce is superb. Even better that the sauces that I tried while dining out in BA. Definintely needs to mellow for a day before serving. Excellent on sausage sandwiches! Thanks for sharing.

    HANK | Jan 3, 2009 | Reply

  38. Does anyone know the name of a company that can set up an asado for a party of 150 at a private home in Miami?

    Terry Riley | Apr 9, 2009 | Reply

  39. My husband used someone for the office party (50), he is from argentina. he has the card at his office I can get it for you if you are still interested he comes with everything meats, sausages, chefs, and delicous sauces.

    catherine | Apr 12, 2009 | Reply

  40. Caterine: Can I have your phone number? I have a perty running August 1st and Im interested on hiring him ASAP…thanks!!

    Andrea | Jul 19, 2009 | Reply

  41. Very good receipe, the best I’ve seen and try since I know Chimichurri. Congratulations. Thank you for giving it to us who like to cook and always find something new to prepare.

    Teresa Baungaard | Sep 4, 2009 | Reply

  42. As for Germany, all I can say is that our BBQ culture is somewhat poor… We Germans do love our summer BBQs, but when it comes to sauces and salsas, we have no f-ing clue ;-) Mustard and Ketchup are what we usually use… :-P
    Therefore: thanks sooo much for this recipe!!!

    Daniel Pütz | Apr 25, 2010 | Reply

  43. I tried this recipe today and it was awesome! I loved it and so did my husband. I made some carne asada and put this on top, Delicous!

    Rahyza | May 19, 2010 | Reply

  44. Great website! As a child, I remember we always used the chimichurri in a bottle with a grooved cork, which was also great for basting the meat directly on the asado.

    We also kept a lenght of wire with a spiral twist at the end so you could pop the cork and get some of the ingredients out for the choripan or meat.

    We used an empty wine bottle and would often refill it at least once with the liquid ingredients and some more salt, aji molido, etc while using the same base ingredients (the chimi would be weaker but still tasty).

    How long it keeps will vary – my family out in the country side made chimichurri by mixing all the ingredients, sealing it tight into a wine bottle (usually with a bit of wire twisted to hold the cork in place) and then fins a sunny spot in the backyard in which to bury the bottle for a week or two. The ingredients would ferment slightly and the end product was great! I think they kept a running batch going and when an asado came up, they would just dig up an older bottle, pop it, make grooves and start pouring it on the spit lamb…

    Some friends over here used to just let the bottle sit in the sun for a while (day or two) before using it.

    I am very lucky, a local german butcher has a chorizo recipe from Argentina and has been making it for years :)

    Mari | Jun 21, 2010 | Reply

  45. @Mari Sorry for the late reply, I’ve been caught up in all of the world cup madness. Thank you so much for the info, I love hearing details about how people use and store it. I wish more would do the same!

    Asado Argentina | Jun 24, 2010 | Reply

  46. Has anyone tried canning this? We just spent a couple months in Argentina and fell in love with Chimi, but since we travel I was hoping to cann some to take with us on the road :)

    theatrebug | Aug 12, 2010 | Reply

  47. Your sauce is great.Almost like the sauce i had in Argentina but better.Thank you for the tips on cooking real Argentine style foods.

    Steve | Nov 7, 2010 | Reply

  48. Thanks Steve!

    Asado Argentina | Nov 9, 2010 | Reply

  49. Try it, you now have the answer.

    Tony | Dec 22, 2010 | Reply

  50. I love Chimichurri. In the country I live in we have a great deal of South American immigrants, so Chimichurri is something I had at times when I grew up at several Uruguayan asados, and I make it now aswell with great success.

    Some remarks on your recipe:

    Why dried herbs? My experience with dried herbs is that they taste like and feels in the mouth like hay. Especially leafier varieties like basil and oregano. Perennial herbs like rosemary and thyme is better, but kind of woody and the fresh stuff is always superior. If I can choose between doing a dish authentic or improving upon it, I always chose to improve the dish. So screw dried herbs, even if that’s what’s done in Argentina.

    Also: why dried bay leaf? Does this quite inedible spice add anything really except being woody and gross? I don’t think so. Also the taste of bay leaf is only awakened when cooked. So adding this boring piece of wood in your dish can’t improve anything? Bay leafs are for simmering in the pot, and then to be discarded.

    But still; thanks for the recipe. I’ve just made a variety of it – but with more peppers and no bayleaf and FRESH oregano. Tastes really good but will be excellent after a couple of days of maturation.

    Carl H | May 8, 2011 | Reply

  51. My, my, Carl H., grumpy much?

    Great food, especially when cooking for others, is above all about generosity and pleasure. Did you not get the memo?

    ellen | May 18, 2011 | Reply

  52. Actually, I see nothing wrong with using dried oregano; the Italians often favour dried oregano as it provides a more intense flavour and is particularly useful when infusing flavours into liquids, as is the case here.

    Good job Asado, I look forward to testing your recipe out this weekend.

    Benj | Jul 27, 2011 | Reply

  53. I added lots of sliced green onions. Excellent!!

    Janice | Aug 21, 2011 | Reply

  54. Recien termino de hacer el chimichurri. Lo probe y es el mejor que he probado en un tiempo largo. Gracias por le receta, mi viejo lo hacia igual y desde que se murio no habia probado uno igual, gracias Asado Argentino !!!

    Alejandro | Sep 5, 2011 | Reply

  55. Buenisimo, gracias Alejandro!

    Asado Argentina | Sep 7, 2011 | Reply

  56. I am thankful I ran across your web site on ask. Thanks for the sensible critique. My wife and me ended up just getting ready to study about it. I’m very happy to see such terrific information being shared freely out there.

    Blake | Sep 20, 2011 | Reply

  57. Thanks Blake!

    Asado Argentina | Sep 23, 2011 | Reply

  58. Hi – I’m from South Africa – my sis in Israel just told me about Chimichurri after I told her about my plan to bottle somethign in Purity Babyfood Bottles for Christmas gifts. Doing my bit for recycling. Is there any preservative that I could add to make it last a bit longer?

    Ciska | Oct 18, 2011 | Reply

  59. This blog Is very informative , I am really pleased to post my comment on this blog . It helped me with ocean of knowledge so I really believe you will do much better in the future . Good job web master .

    UGG Mayfaire | Oct 19, 2011 | Reply

  60. Carl H is only trying to say he’s from urugay and uruguayan everything is better than Argentinian anything, thats all… Just a inferiority complex its all…

    Tito | Feb 26, 2012 | Reply

  61. eso no es chimichurri… eso es salsa criolla, reinventada / chimichurri that’s not … that’s salsa criolla, reinvented

    Nano | Feb 19, 2013 | Reply

  62. I paired this with venison, and it was amazing. Decided to toss a few tablespoons in a cold pasta salad instead of traditional Italian pesto, and my guests went nuts for it. Thanks for the recipe. My garden is loaded with parsley and oregano and now they have real purpose together all the time.

    Eric | Apr 19, 2013 | Reply

  63. La mejor receta que leei en el Web! Pero sin tomate ou Bell Pepper, Lauro, e hot pepper flakes, trocar por Aji Molido dulce, pero solo el producido en Argentina, tiene un sabor bien diferente! e incrementar la pimienta negra!

    Eric | Jun 26, 2013 | Reply

  64. Thank you very much for your incredible recipe. I have tried many other Chimichurri recipes and was never really impressed. Your recipe is awesome, love the many flavors.

    Fatboy | Jul 12, 2013 | Reply

  65. Thanks for the recipe! I was in Argentina several years ago and I’ve been looking for a good Chimichurri recipe. My friends are hooked! I travel for work and I’m trying to perfect a way to can this and take it with me (We bbq all the time as a company)

    Amie | Aug 4, 2013 | Reply

14 Trackback(s)

  1. Apr 22, 2007: from xsolo travel blog » Argentina & Chimichurri
  2. Jun 30, 2009: from Recipe of the Week: Asado with Chimichurri Sauce « Muy Malbec
  3. Jan 31, 2010: from Cultural Tour 2010 • Argentina | FOODalogue
  4. Mar 8, 2010: from Chimichurri, Part 1 | i can haz foods?
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  11. Dec 10, 2011: from Getting beefed up in Argentina | Grumpy's Getaway Guide
  12. Feb 22, 2012: from Parsley-Garlic Chimichurri Recipe : Asado Argentina
  13. Apr 7, 2014: from Must see… Buenos Aires - Blog ESL Company
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