| | | | | | | | | | | | | |

Traditional chimichurri sauce

Chimichurri recipe

This traditional chimichurri sauce recipe includes parsley, oregano, garlic, onion, red pepper, vinegar and oil. I realized that I haven’t shared my recipe for a classic chimichurri sauce yet. I previously posted a recipe for a quick version that uses fresh basil and also a balsamic chimichurri recipe, which has a higher ratio of oregano.

Traditional or authentic Argentinean chimichurri sauce is usually made in a mortar and pestle or by chopping the herbs very finely. Sometimes (like in the quick recipe) you can take a shortcut by chopping the ingredients in the food processor. For this version I prefer to chop the ingredients by hand. Of course, if you need it quickly or don’t have patience (or a sharp knife) then you can obviously use a small food processor.

En Español

Classic chimichurri recipe

Traditional chimichurri sauce

Traditional chimichurri sauce recipe made with parsley, oregano, garlic, onion, red pepper, vinegar and oil. Use to accompany empanadas and grilled meats.
4.80 from 884 votes
Print Pin Your Questions and Comments
Course: Condiments, Sauce
Cuisine: Argentina, Latin, South American
Keyword: Argentinean chimichurri, Chimichurri recipe, Fresh herb chimichurri sauce, how to make chimichurri
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 to 1.5 cups of chimichurri sauce
Author: Layla Pujol


  • ½ cup parsley (finely chopped; represents about 1/2 a bunch of parsley)
  • 2 tablespoons fresh oregano finely chopped
  • 4 garlic cloves crushed
  • ½ cup green onions finely diced or minced
  • 1 small red chili pepper (red Fresno or red Korean, deveined, seeds removed and finely diced ( can be replaced with 1-2 teaspoons of chili pepper flakes or paprika for non spicy) – adjust more or less based on your preference and heat tolerance)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ½ cup oil (I prefer to use olive oil even though some say it's not the traditional Argentinean choice)
  • Salt and pepper to taste
  • Additional herbs based on your taste: thyme, basil, cilantro, etc


  • Combine all the ingredients together in a medium sized bowl and mix well.
  • The chimichurri can be made ahead of time, but should be kept refrigerated and is best if used within 24-48 hours.


Ingredients for chimichurri sauce

I used fresh oregano and fresh hot pepper in this recipe. You can also use dried oregano and dried red pepper flakes if you don’t have the fresh ones available. During the summer months I recommend trying it with the fresh ingredients. I love fresh oregano and it’s so easy to grow – regardless of if you have a large garden or just a small container herb garden.

You can also adjust the amount of red wine vinegar suited to your preference. Personally I like just a hint of acidity in a classic chimichurri so I added just a bit of vinegar and lemon juice. Chimichurri sauce typically accompanies meat and poultry dishes – especially when grilled. It also makes a great dipping sauce for empanadas and bread; you can also sprinkle it on top of veggies (steamed, roasted or grilled). The sauce makes a great dip and tasty addition to parties, people often come back to eating more. I love to use it as a marinade for chicken/meat.

Traditional chimichurri recipe

Step by step photos of how to make chimichurri sauce:

Ingredients for classic chimichurri Finely chopped parsley for chimichurriMix all the ingredients together Chimichurri

How to make chimichurri

Authentic chimichurri sauce

Similar Posts


  1. Such a delicious chimichurri! My husband has been looking for a recipe and then tasked me with finding one. We so happy we stumbled upon Laylita.com because this is simply amazing. Authentic and a perfect balance of salt and Acidity.

  2. Hi Layla! I have so, so much parsley from my garden, more than I can possibly eat and I’m trying to find ways I can make it last. Can Chimichurri be frozen and used at a later time after thawed? if so, how long would this last in the freezer? thank you!

    1. Yes, I’ve frozen it before and it works fine. I would recommend to use it between 3-6 months, it will be fine longer but it might start to lose flavor if left in the freezer for too long.

    1. Traditionally it is used more while barbecuing or as a topping sauce. However, sometimes I do make it into a marinade, in that case I add more vinegar/oil for a more liquid marinade.
      I would make a normal batch, save half for topping/serving once it’s cooked. Then add extra liquids to the rest of the sauce and use it as a marinade.

  3. I use this recipe weekly now. I buy Piedmontese beef skirt steak in bulk. Skirt steak and chimichurri is the best combo.

  4. Made this recipe today. I’ve made chimichurri a few times and this recipe is my favorite so far.
    My favorite chimichurri is from Lala’s Argentinian grill in Beverly Hills and this reminds me of theirs a lot.
    I used curly parsley instead of flat leaf Italian because that’s what Lala’s uses. The green onion in this recipe really makes a difference. Great recipe! Thanks for sharing!

  5. Quick question for you: do you use lime juice or lemon juice in this recipe? Your recipe says lemon, but a picture of the ingredients has a lime. I’ve made your recipe a couple times, and I can never remember if I use lime or lemon, but it’s a big hit! My husband lived in Uruguay for a couple years, and he loves it when I make chimichurri using your recipe.

    1. Hi Arianne – You can use either lemon or lime, I vary based on what I have available. The real secret to chimichurri is finding the right balance of herbs, acidity, and spice/kick that you (and also in this case your husband) will enjoy :)

  6. Authentic and superb. No substitute for hand chopped herbs. Taste like the best I had in Latin America

  7. Very good recipe. Found it and have never looked back! I adjust some of the portions a bit since I love garlic and but if you follow these portions exactly it comes out very good. Does take some time to chop everything up and not having a lot of stems and trying to use a food processor as a shortcut is no substitute for hand chopping the parsley.
    I also occasionally do cilantro as well.

  8. I struggled for years to duplicate the recipe for chimichurri like I had in Uruguay when I was young. It wasn’t until I found your recipe that I was able to do it! The missing ingredient for my palate was the addition of a pinch of cumin. Perfect and my meats are SO happy!

Leave a Reply