How to make chimichurri: the classic recipe and the best ways to use it
Chimichurri is a fresh, tangy herb sauce from Argentina and Uruguay. There it belongs on the table at an asado, the traditional barbecue, and is spooned straight over grilled steak. Parsley, garlic, vinegar and oil make it bright and bold at the same time, and its acidity cuts beautifully through the richness of meat.
Chimichurri is not only for steak, though. It works with chicken, fish, roasted vegetables and even bread. In this guide we explain what goes into the sauce, how to make it at home, how the red version differs from the green one and how to store it safely.
What goes into chimichurri?
Classic green chimichurri is made from finely chopped flat-leaf parsley, oregano, garlic, red wine vinegar, olive oil and salt. A pinch of chilli flakes adds gentle heat, and many cooks also stir in chopped shallot or a squeeze of lemon. At first glance it looks like pesto, but there is no cheese or nuts and it is never blended into a smooth paste. The result is loose, oily, coarse and clearly sharp.
How to make chimichurri at home
This basic recipe makes enough sauce for about four people. You need a large bunch of flat-leaf parsley (about 50 g), a tablespoon of fresh oregano or a teaspoon of dried, two or three garlic cloves, 3 tablespoons of red wine vinegar, 100 ml of olive oil, half a teaspoon of salt and half a teaspoon of chilli flakes.
Peel and finely chop the garlic and mix it in a bowl with the vinegar and salt. Leave it for a few minutes, as the vinegar softens the harshest edge of the garlic. Meanwhile, chop the parsley and oregano with a sharp knife; thin stems can go in too. Add the herbs and chilli to the bowl and stir in the oil. Let the sauce rest for at least 15 minutes before serving. If you have herbs left over, see our guide to storing fresh herbs.
Green and red chimichurri
Green chimichurri is the best known, but in Argentina a red version, chimichurri rojo, is also common. Alongside the parsley it adds paprika, smoked paprika or roasted red pepper, and often a little more chilli. The flavour is rounder and warmer, and the colour makes the plate look striking.
7 tips for a great chimichurri
Use flat-leaf parsley: it has more flavour and a softer texture than curly parsley.
Dry the herbs well after washing so the sauce does not turn watery and the oil coats the leaves.
Chop by hand. In a blender the herbs quickly turn into a paste and the sauce loses its fresh texture.
Let the garlic sit in the vinegar and salt for a few minutes before adding the oil to mellow its bite.
Let the finished sauce rest for at least 15 minutes so the flavours can settle.
Taste at the end: add more oil if the sauce is too sharp, or a squeeze of lemon if it needs more freshness.
Keep chimichurri in a lidded jar in the fridge and use it within a couple of days.
What to serve chimichurri with
Steak and grilled meat
Steak is the classic match. Cook the meat to your liking, let it rest for a few minutes and spoon the sauce over while it rests or just before serving, so the herbs stay green and fresh. If you want to hit the right doneness every time, read our guide to entrecôte cooking times and internal temperatures.
Chicken and fish
The acidity of chimichurri suits oven-roasted chicken just as well as pan-fried fish such as salmon. With chicken and rice it works as both sauce and dressing. Try it with a roasted chicken and rice dish, or browse our rice recipes.
Vegetables, potatoes and bread
Drizzle chimichurri over roast potatoes, roasted cauliflower, grilled corn or halloumi. Stir a spoonful into mayonnaise or Greek yoghurt for a quick dip, or brush it on toasted bread for an herby garlic bread.
Using chimichurri as a marinade
You can also use chimichurri as a marinade, but split the sauce in two while you make it. One half goes on the raw meat or chicken to marinate in the fridge, the other half stays clean for serving. Never serve marinade that has touched raw meat as it is. Half an hour is enough for thin cuts, but the acid can make fish mushy if it marinates for too long.
How to store chimichurri
Chimichurri is at its best on the day it is made. Keep leftovers in a clean, lidded jar in the fridge and use them within two or three days. The herbs darken over time and olive oil can solidify in the cold, so take the jar out about 15 minutes before serving. Do not keep garlic and herbs in oil at room temperature: there is little oxygen under the oil, which can allow harmful bacteria to grow. Always follow your local food safety guidance.
If you make a big batch, freeze it in an ice cube tray. Thawed cubes are best for seasoning dishes that will still be cooked. For more on handling garlic, see our guide to storing garlic.
Chimichurri is one of the easiest ways to bring freshness to everyday cooking: a few minutes with a knife and an ordinary steak, chicken breast or tray of roasted vegetables tastes brand new.
Fresh flavours for busy weeknights
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