Chimichurri is the universal green sauce — the condiment that turns any grilled meat into something worth plating. Ten minutes of chopping, a 30-minute rest, and you have a jar that lasts two weeks and improves Tuesday night chicken, weekend steak, or a simple plate of grilled vegetables. Real chimichurri is chopped by hand, not blended — that's the one rule. Everything else is flexible.
Sauce
Easy
Argentine
Chimichurri sauce
A punchy Argentine herb sauce with parsley, oregano, garlic, red pepper, and vinegar — the universal green sauce that turns any grilled meat into a special occasion.
- Prep
- 10 min
- Cook
- 1 min
- Total
- 40 min
- Serves
- 8
Chimichurri sauce
Makes About 1 cup
Serves
8
Scaled 1×. Ingredients adjusted — but cook time, pan size, and oven temperature don't scale linearly. A bigger batch usually needs a bigger pan and a few extra minutes; a smaller batch often finishes sooner. Trust your eyes, not the timer.
Ingredients (10)
You'll need
- Cutting board and sharp knife
- Medium bowl
- Glass jar with lid (for storage)
- Microplane (for garlic, optional)
Instructions
0 of 8
Nutrition
Estimated per serving · 2 tablespoons
130
Calories
0 g
Protein
1 g
Carbs
14 g
Fat
0 g
Fiber
0 g
Sugar
290 mg
Sodium
What to look for when you shop
Best varieties
- Flat-leaf (Italian) parsley — milder, sweeter, easier to chop; the traditional choice
- Fresh oregano — milder than dried; double the amount if using fresh
- Mexican oregano (dried) — slightly citrusy, sometimes used in Argentine cooking
- Greek oregano (dried) — more pungent; use slightly less
- Garlic: hardneck varieties (Rocambole, Music) — sharper and more complex
- Fresno chili — mild-medium heat with nice flavor
- Red wine vinegar: Argentine or Spanish style — balanced, not too sharp
Ripeness
Parsley should be crisp, deep green, and fragrant. Garlic bulbs should feel heavy and firm; sprouting garlic has more bite and can be bitter. Shallots should be firm with papery skin. All ingredients fresh = vibrant chimichurri.
Imperfections are fine
A few yellowed parsley leaves at the bottom of the bunch can be picked out. Minor blemishes on garlic or shallots are fine — peel to reveal fresh interior.
Good substitutions
- Cilantro + parsley (50/50) for a Mexican-leaning version
- Mint added to parsley — unconventional but refreshing
- Green onions in place of shallot — milder
- Apple cider vinegar in place of red wine vinegar — slightly sweeter
- Chipotle in adobo for smoky heat instead of red chili
In season
Fresh herbs are at their best from spring through early fall (April – October). Summer grilling season and peak herb availability overlap perfectly — this sauce belongs on BBQ season tables.
How much to buy
About 1 large bunch of flat-leaf parsley plus fresh or dried oregano.
From a grower near you
Find your herb grower on CollectiveCrop
Chimichurri is 80% herbs, so the herbs have to be real. A week-old supermarket parsley bunch gives you chimichurri that tastes green-muted; a bunch cut from a grower that morning gives you chimichurri that smells like a garden across the room. CollectiveCrop is how you find the growers who still sell herbs in bunches with dirt on the stems. For a sauce that lives all week in the fridge, the starting material is everything.
- In season April – October
- For this recipe 1 large bunch parsley + fresh oregano
- Freshness Picked within 3 days
- Imperfects welcome Second-grade produce works great here
- Diet-friendly vegan · gluten-free · dairy-free
- While you're there Garlic · Red wine vinegar · Good olive oil · Red chilies or red pepper flakes · Shallots and red onions
At the market
About 1 large bunch of flat-leaf parsley plus fresh or dried oregano.
Best varieties
- Flat-leaf (Italian) parsley milder, sweeter, easier to chop; the traditional choice
- Fresh oregano milder than dried; double the amount if using fresh
- Mexican oregano (dried) slightly citrusy, sometimes used in Argentine cooking
Good to know
Tips
- Use a very sharp knife. Dull knives bruise parsley instead of cutting cleanly, releasing bitter compounds.
- Submerge leftover chimichurri under a layer of olive oil when storing — this seals out air and extends fresh color and flavor.
- Double the batch. A jar of chimichurri in the fridge turns weeknight grilled chicken into something special for 2 weeks.
- For a dipping sauce (thicker), reduce the vinegar by half. For a marinade, double the vinegar.
- Don't skip the rest time. Restaurants make chimichurri the day before — it really does taste better after a few hours.
- Marinade use: massage 1/4 cup into 1 lb of steak or chicken 30 minutes before grilling; reserve the rest for serving.
Storage
- Refrigerator: 2 weeks in a clean jar with oil covering the surface. Color dims after 2 days; flavor improves through day 4.
- Freezer: 6 months in ice cube trays (transfer to a zip-top bag after frozen).
- Room temperature: up to 2 hours is the FDA safe limit for raw-garlic-in-oil mixtures. **Botulism note**: raw garlic submerged in oil is an anaerobic environment where Clostridium botulinum can grow. Always refrigerate chimichurri promptly after serving; never store at room temperature overnight or let a jar sit out on the counter for extended periods.
Reheating
- Not applicable — always served at room temperature.
- If using as a marinade: bring to room temp for 10 minutes before applying.
Make ahead
- The entire recipe benefits from at least a 30-minute rest.
- Make up to 4 days ahead — flavor peaks days 2 to 4.
- Double or triple the batch; it has dozens of uses.
- Freeze cubes for single-serving ease.
Variations
- Red chimichurri (rojo): add 1 tablespoon smoked paprika and 1 diced tomato for a deeper, sweeter version.
- Spicy chimichurri: add 2 seeded minced serranos or 1 diced habanero.
- Smoky chimichurri: add 1 chipotle in adobo, finely minced.
- Mint chimichurri: add 1/4 cup chopped fresh mint — great with lamb.
- Avocado chimichurri: fold in 1/2 diced avocado just before serving for creaminess.
- Orange chimichurri: add 1 teaspoon orange zest and 1 tablespoon orange juice.
- Creamy chimichurri: stir 1/4 cup Greek yogurt or sour cream into the finished sauce — great as a dip.
- Chimichurri marinade: double the vinegar and use as a marinade for steak, chicken, shrimp, or vegetables.
Swaps
- No fresh oregano: use 1 tablespoon dried — actually traditional.
- No red wine vinegar: white wine vinegar, sherry vinegar, or apple cider vinegar all work.
- Less garlic: halve to 2 cloves for a milder sauce.
- No shallot: use 2 tablespoons minced red onion or 2 sliced green onions.
- No chili: just add 1/4 teaspoon black pepper for mild warmth.
Frequently Asked Questions
Is chimichurri supposed to be blended?
No — authentic chimichurri is finely chopped, not blended. Chopping keeps each herb and garlic piece distinct; blending turns everything into a muddy paste. If you must use a processor, pulse very briefly — never puree.
What's the difference between green and red chimichurri?
Green (chimichurri verde) is the classic — parsley-based, herb-forward. Red (chimichurri rojo) adds smoked paprika, tomato, or red pepper for a deeper, sweeter sauce. Both are Argentine; green is more common worldwide.
Does chimichurri need to sit before serving?
Yes — at least 30 minutes, ideally 1 to 2 hours. The flavors meld, the garlic mellows, and the oil absorbs the herb flavor. Freshly made chimichurri tastes raw and sharp; rested chimichurri tastes integrated.
How long does chimichurri last?
1 to 2 weeks refrigerated in a sealed jar. The color dims from bright green to army green after 2 days, but the flavor actually improves for the first 4 days. Keep it submerged in oil to extend freshness.
What do you eat chimichurri on?
Classic: grilled steak. Also excellent with: grilled chicken, pork, lamb, fish, shrimp, roasted vegetables, boiled potatoes, eggs, grain bowls, avocado toast, grilled bread, or even drizzled into soup. It's a universal green sauce.
Can I use dried oregano?
Yes — dried oregano is actually traditional in authentic Argentine chimichurri (not fresh). Use 1 tablespoon dried in place of 2 tablespoons fresh. Mexican or Italian dried oregano both work; Greek oregano has a slightly different flavor profile but is fine.
Why is my chimichurri bitter?
Either low-quality olive oil (some bitter olive oils amplify everything else) or over-blending (bruising the herbs releases bitter compounds). Use good olive oil and chop by hand — not in a blender or food processor.
Can I freeze chimichurri?
Yes — freeze in ice cube trays for 6 months. Individual cubes thaw in 10 minutes and are perfect for a single meal. The texture is slightly softer after freezing but flavor holds beautifully.
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