Authentic Chimichurri Recipe

Ingredients

• 15 g (1 cup)fresh parsley leaves
• 2 clovesgarlic, minced
• 1 smallred chilli, minced
• 30 ml (2 tablespoons)red wine vinegar
• 10 ml (2 teaspoons)dried oregano
• 80 ml (1/3 cup)cold-extracted olive oil
• 2.5 ml (1/2 teaspoon)sea salt
• 0.6 ml (1/8 teaspoon)black pepper

Instructions

1. 1

   Mince aromatics

   Finely mince the garlic and red chilli.

2. 2

   Chop parsley

   Chop the fresh parsley and put it in a small bowl.

3. 3

   Add aromatics

   Stir in the minced garlic and red chilli, or use chilli flakes as an alternative.

4. 4

   Add oregano

   Add the dried oregano.

5. 5

   Season sauce

   Add the salt and black pepper.

6. 6

   Pour in oil

   Add the olive oil.

7. 7

   Add vinegar

   Pour in the red wine vinegar.

8. 8

   Mix together

   Combine all the ingredients.

9. 9

   Serve or chill

   Serve straight away, or refrigerate the sauce to let the flavours develop.

What is chimichurri?

Chimichurri is an Argentinian herb sauce commonly served alongside grilled meat. Its bright parsley base, sharp vinegar and aromatic garlic make a fresh counterpoint to rich, savoury dishes.

This version keeps the preparation simple: the ingredients are chopped, combined in a bowl and served without cooking. Red wine vinegar gives the herbs a tangy edge, while olive oil brings the mixture together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 88 calories, 1g protein, 2g carbs, 9g fat.

Olive oil supplies most of this sauce’s fat, while the parsley, garlic, chilli and vinegar contribute small amounts of carbohydrate; it provides little protein. Serve it with a protein-rich main and vegetables or potatoes to make a more complete plate.

Choosing the herbs and chilli

Parsley: use fresh leaves and chop them finely enough to distribute through the sauce, while keeping a little texture.

Chilli: a small fresh red chilli gives the sauce gentle heat and colour. Remove the seeds for a milder result, or leave them in for more bite.

Balance the dressing

Vinegar and oil: red wine vinegar provides the tang, and olive oil softens it into a spoonable dressing. Combine them well with the chopped ingredients so each spoonful carries both.

Seasoning: the dried oregano, salt and black pepper round out the fresh herbs. Taste after mixing and adjust the seasoning to suit your preference.

Keep some texture

Chopping: finely mince the garlic and chilli, and chop the parsley by hand. Avoid turning everything into a smooth paste; a little texture helps the herbs remain distinct.

Mixing: stir until the oil and vinegar are distributed through the herbs. The sauce need not look completely uniform.

Serve now or let it rest

Freshly mixed: serve it straight away for a bright, herb-forward flavour. Spoon it over cooked meat or bring it to the table as a sauce.

Chilled: refrigerating gives the flavours time to mingle. Stir before serving, as the oil and vinegar may separate while standing.

What to serve it with

Grilled meat: chimichurri pairs particularly well with steak, and also works with chicken or pork. Add it at the table so diners can choose how much sauce they want.

Other plates: try a spoonful with roasted vegetables or alongside potatoes for a sharp, herbal contrast. Its vinegar note can brighten richer, savoury foods.

Recipe notes & tips

• Dry the parsley after washing so excess water does not dilute the sauce.
• Use a sharp knife to chop the herbs cleanly rather than crushing them.
• Mince the garlic finely so its flavour is spread through the mixture.
• Taste the sauce after combining and adjust the salt or vinegar if needed.
• Stir the sauce again just before serving if it has been refrigerated.

Variations

• Milder chilli: remove the seeds before mincing for less heat.
• Chilli flakes: use chilli flakes instead of the fresh red chilli, as suggested in the method.
• More tang: add a little extra red wine vinegar to taste.
• Herbier sauce: increase the parsley for a greener, more herb-led mixture.
• Thicker texture: chop the parsley a little more coarsely and stir thoroughly.

Common mistakes to avoid

• Wet parsley: excess water can thin the sauce; dry the leaves well before chopping.
• Large garlic pieces: they can overpower individual bites; mince the cloves finely.
• Over-processing: a smooth paste loses the fresh chopped texture; combine the ingredients by hand.
• Uneven seasoning: salt can collect in one spot; stir thoroughly before tasting.
• Serving without stirring: oil and vinegar can separate; mix the sauce again before spooning it out.

How to store

Keep the chimichurri in a covered container in the fridge and use it within 3 days. Stir before serving; let it stand briefly at room temperature if the chilled oil has thickened.

Frequently asked questions