Sauces & Condiments
This Argentinian chimichurri sauce recipe transforms simple ingredients into a vibrant, herb-packed condiment that elevates grilled meats and more. The bright, tangy flavors come from finely chopped parsley, garlic, and red wine vinegar—all blended into a paste that clings perfectly to every bite.
I've perfected this technique over years of testing, ensuring the sauce stays fresh and flavorful without turning bitter.
The beauty of chimichurri lies in its simplicity: just six core ingredients, minimal prep, and no cooking required. Fresh parsley is the star, but the combination of garlic, oregano, and vinegar creates a complex balance of freshness and depth.
Traditional methods call for chopping the herbs by hand, which releases more oils and intensifies the flavor—though a food processor works in a pinch.
What you’ll end up with is a sauce that’s as versatile as it is delicious—ideal for drizzling over grilled steak, chicken, or even fish, or mixing into sandwiches and bowls. The acidity cuts through rich meats, while the herbs add a bright, aromatic finish.
This recipe makes enough for two servings, but it keeps well in the fridge for up to a week.
For best results, let the sauce sit for 15 minutes before using—this allows the flavors to meld and the oils to infuse. Pair it with grilled empanadas, provoleta (grilled cheese), or even roasted vegetables for a taste of Argentina in minutes. Ready to make it?
Ingredients for argentinian sauce
Six ingredients transform into vibrant chimichurri for grilled meats and beyond.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Flat-Leaf Parsley 🌿 | 1 ½ cups | Stems removed, tightly packed |
| Garlic Cloves 🧄 | 6 cloves | Peeled, roughly chopped |
| Red Wine Vinegar 🍷 | ½ cup | Dry, aged variety preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity |
| Dried Oregano 🌿 | 1 tbsp | Mexican oregano if available |
| Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Red Chili Flakes 🌶️ | ¼ tsp | Optional, for heat |
Fresh parsley is non-negotiable here—buy the biggest bunch you can find at a farmers market or grocery store's produce section. Look for leaves that are bright green, not wilted, and stems that aren't woody. Whole Foods or Trader Joe's often carry the freshest parsley in sealed containers, but the loose bunches usually have better flavor. The garlic should be firm and clove-free at the base. For the vinegar, Bartles & Jaymes or any dry, aged red wine vinegar works best—avoid sweet or balsamic varieties. The olive oil matters too: California extra-virgin with fruity notes elevates the sauce.
No fresh parsley? Cilantro or basil at half the amount works in a pinch, though the flavor will differ. Substituting white wine vinegar for red wine vinegar? Add a pinch of sugar to balance the acidity. Running low on dried oregano? Fresh marjoram or thyme can stand in, though the flavor won't be identical. The red chili flakes are optional—omit entirely if you prefer a mild sauce. For extra depth, add a splash of soy sauce (1 tsp), a trick I picked up from a Buenos Aires chef. Always taste before serving, and adjust salt or vinegar as needed.
Chimichurri keeps best in a glass jar with a tight seal, submerged in its own oil to prevent browning. It stays fresh in the fridge for 5-7 days, though the flavor peaks within the first 24 hours. For longer storage, portion into ice cube trays, freeze, and transfer to a bag—perfect for single servings. The sauce thickens as it sits, so add a splash of water or vinegar if it becomes too stiff. Always let it rest 15 minutes before using—this allows the flavors to meld into a cohesive, vibrant sauce.
Why You'll Love This Recipe
- Pantry Staple Power: I swear by this sauce because it’s made with things I already have—no fancy shopping required. That bright red wine vinegar and olive oil combo cuts through anything, and the parsley and oregano add depth without costing a fortune.
- Bright & Bold Bite: The garlic and vinegar give it a punch that lingers, but the olive oil softens it just enough to be irresistible. It’s tangy, herby, and fresh—like a little burst of sunshine in every bite.
- Weeknight Magic: Drizzle it over grilled meats, toss it with roasted veggies, or use it as a dip—it’s that versatile. Honestly, I’ve even used it to wake up a sad bowl of pasta in 10 minutes flat.
- Leftovers That Don’t Let You Down: This sauce keeps for days in the fridge, and it only gets better as the flavors meld. Between us, I’ve made a big batch on Sunday and used it all week—no waste, no stress.
Step-by-step instructions for Argentinian chimichurri sauce
This vibrant sauce comes together in minutes with just a few simple steps.
Prepare the Herb Base
In a food processor, combine the 1.5 cups of fresh flat-leaf parsley stems removed and tightly packed with the 6 peeled garlic cloves roughly chopped. Pulse until finely chopped but not completely pureed—you want visible texture. This ensures the sauce maintains its fresh, herby character rather than becoming a smooth paste.
Here's the thing—don't skip the stems. They add depth of flavor and prevent the sauce from being too watery. If you're using a mortar and pestle instead, crush the herbs and garlic together until they form a coarse paste with visible green flecks. This manual method gives you more control over the texture.
Add Vinegar and Seasonings
With the food processor running, slowly drizzle in the 0.5 cup of red wine vinegar through the feed tube. This gradual addition prevents the mixture from splattering while ensuring even distribution. Add the 1 tablespoon of dried oregano and 0.5 teaspoon of kosher salt at the same time, allowing the processor to incorporate them fully.
Taste the mixture at this stage—it should be bright, acidic, and herby. If you're using the optional 0.25 teaspoon of red chili flakes, add them now. The vinegar's acidity will balance the garlic's sharpness and the parsley's freshness, creating the perfect foundation for the sauce's signature tang.
Finish with Olive Oil
With the processor running on low speed, slowly pour in the 0.5 cup of extra-virgin olive oil. This gradual incorporation creates an emulsified sauce rather than a separated one. The oil should coat the herbs evenly, turning the mixture into a vibrant green sauce that clings beautifully to meats.
I like to taste the sauce at this point to adjust seasoning. If it needs more salt, add it now. If the acidity feels too sharp, a tiny splash of water can mellow it out. The sauce should be bright, herby, and balanced—ready to elevate any dish it touches.
Rest and Serve
Transfer the chimichurri to a bowl and let it rest for at least 15 minutes before serving. This resting period allows the flavors to meld and the sauce to reach its full potential. The longer it sits, the more complex the flavors become—up to 2 hours if you can wait.
Serve immediately over grilled meats, especially steak, or drizzle generously over roasted vegetables. The sauce's vibrant color and bright flavor make it a perfect companion for hearty Argentinean dishes. Store any leftovers in an airtight container in the refrigerator for up to 5 days, though I find it's best enjoyed fresh.
Pro Tips For Making Argentinian Sauce
- Pulse, Don’t Chop, Parsley: Use a food processor for parsley—chopping by hand leaves stubborn stems and uneven bits. I learned this the hard way after straining three batches to remove unchewed stems. A quick pulse (3-4 seconds) gives you silky texture without over-blending into paste.
- Toast Oregano First: Dry toasting dried oregano in a small pan for 20 seconds before adding vinegar deepens its flavor—it smells like a proper Argentine chimichurri shop. Skip this, and you’re just eating dried leaves instead of aromatic notes.
- Vinegar Last, Not First: Add red wine vinegar at the very end, right before tossing with oil. Mixing it in early makes the sauce turn bitter and separate. I was skeptical until I tried it—now I never rush this step.
- Use Cold Pressed Oil: Extra-virgin olive oil loses its punch when overheated. Keep it cold until the last minute, then drizzle it over the finished sauce while stirring. The contrast in temps makes the whole dish taste brighter—yes, even if you’re impatient like me.
Wine and beer pairings for this dish
Malbec Wine Pairing
Argentinian Malbec is the classic choice for chimichurri—its rich, dark fruit flavors and velvety texture complement the sauce's bright acidity. I love pairing it with Catena Zapata or Trapiche wines from Mendoza, where the sauce's herby notes cut through the wine's jammy intensity.
The tannins in Malbec also help cleanse your palate between bites of grilled meats. 🍷
Torrontés for Lighter Dishes
For lighter applications like fish or salads, reach for Torrontés, Argentina's signature white wine. Its floral aroma and citrusy finish mirror chimichurri's freshness. Look for Alamos or Zorzal varieties—their bright acidity prevents the sauce from overwhelming the dish. The wine's natural sweetness also balances the vinegar's tang beautifully.
Argentinian Craft Beer
If wine isn't your thing, try an Argentinian craft beer like Quilmes Super Premium or Patagonia IPA. The crisp lager style cleanses the palate between bites, while the IPA's hoppy bitterness stands up to the sauce's garlic and chili notes.
For a local favorite, Brava from Córdoba offers a balanced maltiness that pairs surprisingly well with chimichurri's herbal complexity.
Red Wine Vinegar Twist
Here's a fun trick: use the same red wine vinegar from your chimichurri to make a quick vinegar reduction. Simmer ½ cup vinegar with 1 tbsp brown sugar. until reduced by half, then drizzle over the sauce.
This deepens the sauce's acidity and adds a subtle caramel note that pairs perfectly with Cabernet Sauvignon.—another great Argentinian wine choice.
Non-Alcoholic Options
For non-drinkers, sparkling grape juice. like Martinelli's Sparkling. or a ginger beer. with lime works wonderfully. The effervescence cuts through the sauce's richness, while the ginger adds a warm contrast to the parsley's cool freshness.
I've even used sparkling apple cider***. on special occasions—it's surprisingly effective with chimichurri's bright flavors.
Nutrition facts
Frequently asked questions
Can I make chimichurri without a food processor?
Use a sharp knife and cutting board to finely chop the parsley and garlic—just keep the texture chunky. For best results, crush them with the flat side of your knife first, then mince. A mortar and pestle also works beautifully for that traditional texture. The key is patience; chopping by hand releases more herb oils for deeper flavor.
Why does my chimichurri turn brown or separate?
This happens when exposed to air or improper storage. Always store chimichurri submerged in its own oil in an airtight container. For browning, add a splash of vinegar or lemon juice to brighten it back up. If separated, stir vigorously or blend briefly to re-emulsify. Fresh parsley is key—wilted herbs cause oxidation faster.
What's the best way to use leftover chimichurri?
Beyond grilled meats, try it on tostadas, quesadillas, or even as a marinade for shrimp. Freeze extras in ice cube trays for single servings—perfect for quick meals. The sauce also works as a salad dressing when thinned with a bit of water. For extra flavor, mix with cooked beans or lentils.
Can I substitute cilantro for parsley?
Yes, but the flavor will differ. Use ½ the amount of cilantro (about ¾ cup) and add 1 tsp lime zest to mimic parsley's brightness. The texture will be softer, but the citrus note helps bridge the gap. For a closer match, blend cilantro with ¼ cup mint—this combo works well in summer dishes.
How spicy should chimichurri be?
The classic version is mild, but you can adjust heat to taste. Start with ¼ tsp chili flakes, then add more gradually. For smoky depth, swap flakes for ½ tsp smoked paprika. The vinegar and garlic naturally balance any heat, so don't worry about overpowering the sauce.