How to make Chimichurri
How to make Chimichurri is a easy Argentinian recipe that serves 4. 165 calories per serving. Recipe by BBQ and Bottles on YouTube.
Prep: 14 min | Cook: PT0M | Total: 20 min
Cost: $2.25 total, $0.56 per serving
Ingredients
- 1 cup Fresh Parsley (roughly chopped, stems removed)
- 4 cloves Garlic (crushed or minced)
- 2 tablespoons Dried Oregano (crushed)
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Red Wine Vinegar (preferably unfiltered)
- 1/2 teaspoon Sea Salt (freshly ground)
- 1/8 teaspoon Black Pepper (freshly ground)
- 1/4 teaspoon Chili Flakes (optional, adjust for heat)
Instructions
Wash the Parsley
Fill a large bowl with water, submerge the parsley bunch, swish around to loosen dirt, then lift and let excess water drain.
Time: PT3M
Dry the Parsley
Pat the parsley dry with paper towels, shaking off any remaining water.
Time: PT2M
Remove Tough Stems and Roughly Chop
Using a sharp knife, strip off the thick stems, then roughly chop the leaves until you have about 1 cup of loosely chopped parsley.
Time: PT5M
Add Garlic and Oregano
Place the chopped parsley in the mixing bowl, add 4 crushed garlic cloves and 2 tbsp dried oregano.
Time: PT1M
Incorporate Oil, Vinegar, and Seasonings
Stir in 1/3 cup extra‑virgin olive oil, 2 tbsp red wine vinegar, 1/2 tsp sea salt, 1/8 tsp black pepper, and 1/4 tsp chili flakes (optional).
Time: PT1M
Mix Thoroughly
Using a spoon, combine all ingredients until evenly distributed and the sauce looks glossy.
Time: PT1M
Taste and Adjust
Taste the chimichurri and add a pinch more salt, pepper, or vinegar if needed.
Time: PT1M
Nutrition Facts
- Calories
- 165
- Protein
- 0g
- Carbohydrates
- 2g
- Fat
- 18g
- Fiber
- 1g
Dietary info: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Allergens: Garlic
Ingredient Substitutions
- Instead of Fresh Parsley: Cilantro, Flat-leaf parsley
- Instead of Garlic: Garlic powder (1/2 tsp), Garlic paste (1 tsp)
- Instead of Dried Oregano: Fresh oregano (1 tbsp, finely chopped), Italian seasoning (1 tbsp)
- Instead of Extra Virgin Olive Oil: Vegetable oil (less flavor), Avocado oil
- Instead of Red Wine Vinegar: Apple cider vinegar (2 tbsp), White wine vinegar (2 tbsp)
- Instead of Sea Salt: Kosher salt (1/2 tsp), Table salt (1/4 tsp)
- Instead of Black Pepper: White pepper (1/8 tsp), Ground coriander (1/8 tsp)
- Instead of Chili Flakes: Cayenne pepper (a pinch), Fresh chopped chili pepper (1 tsp)
Equipment Needed
- Mixing Bowl
- Chef's Knife
- Cutting Board
- Measuring Cup
- Tablespoon
- Paper Towels
- Garlic Press (optional)
Critical Steps — Do Not Skip
- Washing the parsley to remove dirt.
- Removing tough stems for a smooth texture.
- Mixing the oil and vinegar thoroughly to emulsify.
Chef Tips from the Video
- Use a high‑quality extra‑virgin olive oil for the best flavor.
- For extra heat, add a finely chopped fresh red chili instead of flakes.
- Let the sauce sit for at least 15 minutes before serving to allow flavors to marry.
Troubleshooting
Sauce looks watery.
Pat the parsley dry more thoroughly and add a little extra olive oil to thicken.
Chimichurri is too salty.
Add a splash more red wine vinegar or a pinch of sugar to balance the salt.
Herbs are too bitter.
Remove any remaining thick stems and ensure the parsley is fresh; bitter taste often comes from old or woody stems.
Storage
Refrigerator: Store in an airtight container for up to 1 week. Flavors improve after a day.
Freezer: Freeze in a sealed jar for up to 2 months; thaw in the fridge before use.
Room temperature: Do not store at room temperature for more than 2 hours due to fresh herbs.
Make-Ahead Tips
- Prepare the chimichurri a day ahead; the flavors meld beautifully.
- Keep the sauce refrigerated and bring to room temperature before serving.
- If freezing, leave a small headspace in the container for expansion.
Frequently Asked Questions
What is the cultural significance and history of Argentine Chimichurri in Argentine cuisine?
Chimichurri is a traditional Argentine sauce that originated with the gauchos of the Pampas. It was created as a fresh, herb‑based condiment to cut through the richness of grilled meats during asados, and it remains a staple at Argentine barbecues today.
What are the traditional regional variations of Chimichurri in Argentina?
In the northern provinces, chimichurri often includes more red pepper flakes and sometimes fresh cilantro. In the southern regions, a higher proportion of olive oil and a touch of lemon juice are common, giving a lighter, brighter sauce.
How is Chimichurri traditionally served in Argentine asados?
It is typically served in a small bowl alongside the grill, allowing diners to drizzle it over steaks, chorizo, or other grilled cuts just before eating. It can also be used as a dip for bread or grilled vegetables.
What occasions or celebrations is Chimichurri traditionally associated with in Argentine culture?
Chimichurri is a hallmark of the Argentine asado, which is often celebrated on holidays, family gatherings, and national celebrations such as Independence Day. It is also served at weekend barbecues with friends.
What other Argentine dishes pair well with Chimichurri?
Chimichurri pairs beautifully with grilled beef cuts like ribeye or New York strip, Argentine chorizo, grilled chicken, and even roasted potatoes. It also complements empanadas and grilled vegetables.
What makes Argentine Chimichurri special compared to other herb sauces?
Its bright acidity from red wine vinegar, the generous use of fresh parsley, and the subtle heat from chili flakes give it a distinctive, robust flavor that cuts through fatty meats without overpowering them.
What are the most common mistakes to avoid when making Chimichurri?
Common errors include using thick parsley stems, over‑chopping the herbs into a puree, adding too much oil, and forgetting to taste and adjust the seasoning. Each mistake can make the sauce bitter, greasy, or unbalanced.
Why does this Chimichurri recipe use dried oregano instead of fresh?
Dried oregano provides a concentrated, earthy flavor that blends well with the fresh parsley. Fresh oregano can be too leafy and dilute the bright profile, while the dried version integrates evenly without extra moisture.
Can I make Chimichurri ahead of time and how should I store it?
Yes, you can prepare it up to a week in advance. Store it in an airtight container in the refrigerator; the flavors will deepen. For longer storage, freeze in portioned jars for up to two months.
What does the YouTube channel BBQ and Bottles specialize in?
The YouTube channel BBQ and Bottles specializes in outdoor grilling, barbecue techniques, and pairing drinks with grilled foods. They focus on authentic international BBQ styles and provide step‑by‑step tutorials for home cooks.
How does the YouTube channel BBQ and Bottles' approach to Argentine cooking differ from other BBQ channels?
BBQ and Bottles emphasizes cultural immersion, often traveling to the source country to learn traditional methods. Their Argentine recipes, like this chimichurri, are taught directly from local chefs, offering authentic techniques rather than generic adaptations.
Last updated: September 3, 2026
