Authentic Chimichurri Sauce & How to Use it

This authentic Chimichurri Sauce is a delicious complement to summer meals! Drizzle it on grilled steak, chicken, or seafood dishes. Argentinean chimichurri is known for it’s vibrant, fresh flavors, a blend of parsley, thyme, olive oil, and vinegar.

If you adore flavorful homemade sauces that brighten up meals, try my Arugula Pecan Pesto and this incredible Pipian Verde (green mole).

What is Chimichurri?

Chimichurri is a classic condiment from South America, served with grilled meats. I like to think of it as South American pesto. It has spread to all parts of the globe, thanks to Argentinean steakhouses, known as Churrasquerías.

It is a popular condiment, made in many countries, so there is no 1 authentic or “original” recipe. It’s a combination of commonly used ingredients, similarly to how pesto can be made with endless variations, or how every Italian grandmother has her own technique and combination of ingredients to make a marinara sauce.

The key components of chimichurri are parsley, garlic, olive oil, vinegar, and lemon juice. It often is spiced up with red chili flakes. Some people like to add a pinch of sugar. Other herbs, like thyme and cilantro are often added for more complexity.

You’ll Love this Fresh Herb Sauce Because:

• The fresh, vibrant flavors brighten up simple grilled or roasted meats and vegetables.
• Parsley, olive oil, and garlic are health-boosting ingredients, so in addition to flavor, you’re adding nutrition to your meal.
• You can make it in 5 minutes using your food processor, and it freezes well if you have leftover sauce!

What You’ll Need for Argentinean Chimichurri

• Fresh Parsley (I use Italian Parsley)
• Fresh Thyme (or sub fresh oregano)
• Garlic
• Chopped Red Onion (optional)
• Extra Virgin Olive Oil
• Lemon Juice
• Red Wine Vinegar
• Paprika
• Red Chili Flakes
• Kosher Salt & Pepper

How to Make Chimichurri

Step 1: Very finely chop your parsley. Add it to a medium bowl along with fresh thyme (removed from stems), finely minced garlic, salt, red pepper flakes, and paprika. Some recipes use onion. If using, add very finely chopped onion (yellow or red work here).

Step 2: Drizzle in the olive oil, red wine vinegar, and lemon juice. Stir to combine the mixture. Set aside until ready to serve!

Making Chimichurri in the Food Processor vs. Hand Chopping the Herbs

I use my food processor to make chimichurri most of the time. It’s a quick method for chopping up the herbs and making a quick and flavorful chumichurri sauce.

The downside to using a food processor is that the herbs will make the base look murky. It will turn a muddy green, rather than being able to see the olive oil through the chopped herbs.

When you’re in a hurry, toss everything into the process and whir it up! If you’re serving this at a dinner and presentation matters, take the time to hand chop your herbs.

Cilantro Chimichurri

Authentic chimichurri never has cilantro. It is made with parsley.

Many people now equate cilantro with all Latin cuisine, so it is commonly used in modern versions of chimichurri sauce.

If you LOVE cilantro (I do!), then go ahead and add it.

You can do it two ways:

• Cilantro & Parsley Chimichurri: Use 1/4 cup very finely chopped cilantro into the existing recipe below – so you have a blend of parsley, thyme, and cilantro.
• Pure Cilantro Chimichurri: Use 1 1/4 cups of finely chopped cilantro, and omit the parsley and thyme. I love adding red onion to this version (about 2 tablespoons very finely minced onion into the mixture).

Storing Chimichurri – Does Chimichurri Freeze Well?

To Store: Add leftovers to an airtight container, and store in the refrigerator up to 5 days.

To Freeze: Add chimichurri to an ice cube tray or small containers, and freeze. Once the cubes are frozen, add them to an air tight freezer bag and freeze up to 3 months. To use, allow the chimichurri to thaw at room temperature. It will lose some of it’s vibrant green color, but the flavor is still amazing!

If I am planning on freezing chimichurri sauce, I do not add onion. It does not freeze/thaw well (it will make the sauce slimey).

Chimichurri Recipes

• London Broil with Chimichurri (Flank Steak)
• Chicken Thighs with Chimichurri
• Grilled Shrimp Skewers with Chimichurri
• Grilled Cod Chimichurri
• Creamy Chimichurri Salad Dressing

I’d love to connect with you on social media! Find me on Facebook or Instagram where I post daily healthy eating and lifestyle inspiration!