Authentic Chimichurri (Uruguay & Argentina)

Authentic Chimichurri from Uruguay & Argentina is the best accompaniment to any barbecued or grilled meats! Also used to serve as a dressing on salads.

Prep time: PT10M

Total time: PT10M

Rating

4.95 stars (395 reviews)

Keywords

authentic chimichurri, chimichurri

Ingredients

1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup parsley (finely chopped)
3-4 cloves garlic (finely chopped or minced)
2 red chilies (small, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili))
3/4 teaspoon dried oregano
1 teaspoon coarse salt (level)
1/2 teaspoon pepper (to taste (about 1/2 teaspoon))

Cuisine

Argentinian

Steps

Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

Nutitrion

Serving Size: 1 serving
Calories: 128 kcal
Carbohydrates: 2 g
Protein: 0.4 g
Fat: 14 g
Saturated Fat: 2 g
Sodium: 295 mg
Sugar: 1 g
Unsaturated Fat: 11 g

Reviews

Amy on 2026-03-26 (5 stars):
Ty so much. I have made this several times in a few months. Never had it before. It’s amazing. I also love the story behind it. This recipe has been handed down in my family. Delicious. Cheers.
Aoife on 2026-03-25 (5 stars):
This is my favourite chimichurri recipe that I return to again and again - thank you so much! Aoife
Mike H. on 2026-03-21 (5 stars):
I have a similar base recipe except I use Himalayan seasalt, white pepper, seeded and cored fresno red chillies, Italian flat leaf parsley instead of curly leaf parsley, fresh oregano, add 1/2 of a medium finely minced shallot, replace acids with 1 tablespoon of sherry vinegar, and 3 tablespoons of lemon juice. Being more specific on the ingredients gives the readers more consistent results as to what you are intending. I definitely don't baste or marinade with it either. You lose the delicate flavors. If you are using a good chimichurri lightly drain your meats only salt and pepper. Let the flavors of the meats and chimichurri dance together naturally.
Debbie on 2026-03-16 (5 stars):
This is my go to chimichurri recipe. I’ve used it on beef, pork, chicken, & fish … it makes any protein a special event. Thanks for sharing!!
vanessa nevill on 2026-03-13 (5 stars):
My go to recipe....I love it. Also it keeps in the fridge for ages and gets better with time. THANK YOU from England XX
Jacinda Mosley on 2026-03-09 (5 stars):
Best ever
Lina on 2026-02-21 (5 stars):
Love it! We like to add smoked paprika (1/2-1 tea spoon)
David on 2026-02-21 (5 stars):
The best by far and so authentic.Just about to pick some parsley from the garden and do another batch for tonight’s steak 😁👍
Sheila on 2026-02-19 (5 stars):
I've used this recipe so many times for when we have flank steak, and tonight we're going to make it for some venison, love this recipe Everytime we use it, we love it. Just wanted you to know its my/our go to recipe. Thanks SHyde
Andrew on 2026-02-19 (5 stars):
This is the best Chimichurri there is!
KFC on 2026-02-18 (5 stars):
FIRE!!! Drizzled on Grilled Chicken Thighs and Rice Pilaf and it really kicked up the flavor. I was out of Red Wine Vinegar, so I used a little bit of White Wine Vinegar and squeezed a fresh lemon into it.
Suellen on 2026-02-15 (5 stars):
OMG we live on this in summer, so so good on everything!

Authentic Chimichurri (Uruguay &amp; Argentina)