USAChimichurri comes from Argentina, where it is as essential to a barbecue as the fire itself. The key is hand-chopping: a food processor turns parsley into green paste, and you lose the texture that makes chimichurri special. Use a large sharp knife and chop until the pieces are small but still distinct. Only flat-leaf parsley — curly has a completely different flavour. And never skip the resting time: freshly made chimichurri tastes sharp and raw, but after 30 minutes the vinegar mellows the garlic and everything harmonises.
Make chimichurri 2 to 4 hours before serving for the best flavour. It keeps in the fridge for up to a week — the flavour deepens each day. Bring to room temperature before serving so the olive oil flows freely. If you like it spicier, add a small fresh chili, seeded and minced.
Chimichurri
By Sergei Martynov
Bright, herby Argentine chimichurri sauce — flat-leaf parsley, garlic, oregano, red wine vinegar, and olive oil, chopped by hand and rested until the flavours bloom. The best thing you can put on grilled meat.
Key Ingredients
What you'll need
Ingredients
- 1 large bunch
See recipes with flat-leaf parsleyflat-leaf parsley, finely chopped
i - 4 cloves
See recipes with garlicgarlic, minced
i - 1 tsp
See recipes with dried oreganodried oregano
i - 3 tbsp
See recipes with red wine vinegarred wine vinegar
i - 120 ml
See recipes with olive oilolive oil
i - 0.5 tsp
See recipes with red pepper flakesred pepper flakes
i - to taste
How to make it
Instructions
- 1
Wash the parsley, shake off excess water, and chop very finely with a sharp knife. Use only flat-leaf (Italian) parsley — curly parsley has a bitter, grassy taste that does not work here.
- 2
Mince the garlic as finely as you can. Add it to a bowl with the chopped parsley.
- 3
Add the dried oregano, red pepper flakes, and a generous pinch of salt. Stir to combine.
- 4
Pour in the red wine vinegar and olive oil. Stir well until everything is evenly combined.
- 5
Let the chimichurri rest at room temperature for at least 30 minutes before serving — the vinegar softens the raw garlic and the flavours come together. It gets better with every hour.
Frequently Asked Questions
What is the difference between green and red chimichurri — which one goes better with steak?
Green chimichurri (chimichurri verde) is the original — parsley, garlic, oregano, vinegar, and oil. Red chimichurri (chimichurri rojo) adds roasted red peppers, tomato, and smoked paprika, giving it a sweeter, smokier flavour. Green is sharper and more herbaceous, and it is the traditional choice for grilled steak in Argentina. Red works better with chicken, pork, or roasted vegetables. Both are excellent — think of green as a bright knife cut and red as a warm embrace.
Can I make chimichurri in a food processor or blender instead of chopping by hand?
You can, but the result is different. A food processor turns the parsley into a smooth green paste and releases bitter chlorophyll. The texture of hand-chopped chimichurri — small distinct pieces suspended in oil — is part of what makes it special. If you must use a machine, pulse briefly in 2-second bursts and stop while the pieces are still visible. Never blend to a smooth consistency. A sharp knife and 5 minutes of chopping gives a clearly better result.
How long does chimichurri last in the fridge and does the flavour change over time?
Chimichurri keeps for 7 to 10 days in the fridge in a glass jar with a tight lid. The flavour actually improves over the first 24 to 48 hours as the vinegar tames the raw garlic and the herbs infuse the oil. After day 4 or 5 the parsley starts to lose its bright green colour, turning slightly olive, but the flavour is still excellent. Always use a clean spoon and keep the herbs submerged in oil. Do not freeze chimichurri — it destroys the texture of the parsley.
What can I use chimichurri on besides grilled steak — best recipes and pairings with chimichurri sauce?
Chimichurri is far more versatile than most people realise. It is outstanding on grilled chicken, lamb chops, and pork tenderloin. Drizzle it over roasted vegetables, baked sweet potatoes, or grilled corn. Use it as a marinade for 1 to 2 hours before cooking. Spoon it over fried or poached eggs. Mix it into warm pasta or grain bowls. It makes an excellent bread dip — pour chimichurri into a shallow plate, add good bread, and you have an appetiser that takes 10 minutes and impresses everyone.
Why does my chimichurri taste too sharp and raw — how to mellow the garlic flavour?
Fresh chimichurri always tastes sharp right after mixing — raw garlic and undiluted vinegar dominate. The fix is time, not technique: let it rest at room temperature for at least 30 minutes, and ideally 2 to 4 hours. The vinegar acid breaks down the harsh compounds in raw garlic (allicin) and everything balances out. If you want it milder from the start, use roasted garlic instead of raw — 4 roasted cloves give depth without any sharpness. You can also reduce the garlic to 2 cloves for a more subtle version.
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Comments (1)
The flat-leaf parsley quality is the entire dish here. With so few ingredients, every component of this chimichurri is exposed — there's absolutely nowhere for mediocre ingredients to hide.