Chimichurri (Argentinian Herb Sauce)
Chimichurri (Argentinian Herb Sauce) is a easy Argentine recipe that serves 4. 120 calories per serving. Recipe by Chili Pepper Madness on YouTube.
Prep: 15 min | Cook: PT0M | Total: 20 min
Cost: $12.48 total, $3.12 per serving
Ingredients
- 0.5 cup Parsley (packed, flat‑leaf parsley, finely chopped)
- 1 tablespoon Oregano (fresh, chopped)
- 3 cloves Garlic (minced)
- 0.5 cup Olive Oil (extra‑virgin, good quality)
- 3 tablespoons Red Wine Vinegar
- 0.5 teaspoon Salt (or to taste)
- 0.5 teaspoon Red Chili Flakes
- 0.25 teaspoon Black Pepper (freshly ground)
- 1 small Hot Chili (optional) (minced; adds extra heat)
Instructions
Prepare the Herbs
Rinse the parsley and oregano under cold water, pat dry, then finely chop the parsley (½ cup packed) and oregano (1 tbsp).
Time: PT5M
Mince the Garlic
Peel and mince the three garlic cloves.
Time: PT2M
Combine Dry Ingredients
In the mixing bowl, add the chopped parsley, oregano, minced garlic, ½ tsp salt, ¼ tsp black pepper, and ½ tsp red chili flakes. If using, add the minced hot chili now.
Time: PT1M
Add Oil and Vinegar
Pour ½ cup olive oil and 3 tbsp red wine vinegar over the herb mixture. Whisk vigorously until the sauce is well‑combined and slightly emulsified.
Time: PT2M
Taste and Rest
Taste the chimichurri and add more salt, pepper, or chili flakes if needed. Let the sauce rest for 5 minutes to allow flavors to meld before serving or using as a marinade.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 0g
- Carbohydrates
- 1g
- Fat
- 14g
- Fiber
- 0.5g
Dietary info: Vegan, Vegetarian, Gluten‑Free, Dairy‑Free, Paleo‑Friendly
Ingredient Substitutions
- Instead of Parsley: Cilantro, Flat‑leaf basil
- Instead of Oregano: Dried oregano (1 tsp)
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Olive Oil: Avocado oil, Canola oil
- Instead of Red Wine Vinegar: Apple cider vinegar, Sherry vinegar
- Instead of Salt: Kosher salt, Sea salt
- Instead of Red Chili Flakes: Cayenne pepper, Crushed red pepper
- Instead of Black Pepper: White pepper
- Instead of Hot Chili (optional): Jalapeño, Serrano pepper
Equipment Needed
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
- Whisk or Spoon
Critical Steps — Do Not Skip
- Finely chop the parsley and oregano to ensure a smooth texture.
- Whisk the olive oil and red wine vinegar together until the mixture emulsifies.
- Adjust seasoning after mixing and let the sauce rest for flavor development.
Chef Tips from the Video
- Use high‑quality extra‑virgin olive oil for the best flavor.
- Let the sauce sit for at least 10 minutes before serving to let the herbs release their oils.
- For a smoother texture, pulse the herbs and garlic in a food processor before adding oil and vinegar.
Troubleshooting
Sauce separates after sitting.
Whisk vigorously again or blend briefly; add a splash more olive oil to re‑emulsify.
Flavor is too sharp or acidic.
Add a little more olive oil or a pinch of sugar to balance the acidity.
Sauce is too thick.
Stir in a tablespoon of water or extra vinegar until desired consistency is reached.
Storage
Refrigerator: Store in an airtight jar for up to 1 week.
Freezer: Freeze in ice‑cube trays; transfer cubes to a zip‑top bag for up to 2 months.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- Make the chimichurri a day ahead; flavors improve after sitting.
- Keep the sauce in a sealed container in the fridge; stir before each use.
- Freeze portions in ice‑cube trays for quick thawed servings.
Frequently Asked Questions
What is the cultural significance and history of Chimichurri in Argentine cuisine?
Chimichurri originated in the Pampas region of Argentina as a simple sauce made by gauchos to accompany grilled meats. It reflects the country’s love for fresh herbs, olive oil, and bold flavors, and today it is a staple at Argentine barbecues (asados).
How is Chimichurri traditionally served in Argentina?
In Argentina, chimichurri is served uncooked alongside grilled beef, especially flank steak and ribeye, allowing diners to spoon it over the meat or use it as a dipping sauce. It is also offered as a light salad dressing for grilled vegetables.
What regional variations of Chimichurri exist in South America?
In Brazil, a version called "chimichurri" often includes additional herbs like cilantro and sometimes a splash of orange juice. In Uruguay, the sauce may be thicker and include more garlic. Some Argentine regions add red bell pepper or use different vinegars.
What occasions or celebrations is Chimichurri traditionally associated with in Argentine culture?
Chimichurri is a hallmark of the Argentine asado, a social gathering centered around grilling meat. It appears at family celebrations, national holidays like Independence Day, and any occasion where grilled food is the centerpiece.
What authentic ingredients are essential for traditional Chimichurri versus acceptable substitutes?
Traditional chimichurri uses flat‑leaf parsley, fresh oregano, garlic, red wine vinegar, olive oil, salt, and red chili flakes. Acceptable substitutes include dried oregano (1 tsp), apple cider vinegar for the acidity, and other neutral oils if olive oil is unavailable, though flavor will change.
What other Argentine dishes pair well with Chimichurri?
Chimichurri pairs beautifully with grilled beef cuts like bife de chorizo, chicken thighs, grilled shrimp (camarones), and roasted vegetables such as peppers and zucchini. It also works as a topping for empanadas or as a dressing for simple mixed greens.
What are the most common mistakes to avoid when making Chimichurri at home?
Common mistakes include over‑processing the herbs, which can turn the sauce bitter, using too much vinegar which overpowers the herbs, and not letting the sauce rest, which prevents the flavors from marrying. Also, adding hot chilies can make the sauce overly spicy if not balanced.
Why does this Chimichurri recipe use fresh oregano instead of dried?
Fresh oregano provides a brighter, more aromatic flavor that blends smoothly with the parsley and garlic. Dried oregano is more concentrated and can become woody if over‑mixed, so the recipe favors fresh for a fresher, greener profile.
Can I make Chimichurri ahead of time and how should I store it?
Yes, you can prepare chimichurri up to 3 days in advance. Store it in an airtight jar in the refrigerator; the flavors will deepen. Before using, give it a quick stir and let it come to room temperature for best texture.
What does the YouTube channel Chili Pepper Madness specialize in?
The YouTube channel Chili Pepper Madness focuses on bold, spice‑forward recipes, quick grilling techniques, and versatile sauces that enhance grilled dishes. Host Mike often explores South American flavors and shares easy‑to‑follow tutorials for home cooks.
How does the YouTube channel Chili Pepper Madness's approach to Argentine cooking differ from other cooking channels?
Chili Pepper Madness emphasizes high‑energy, fast‑prep videos that blend storytelling about travel with practical cooking tips. Unlike more formal channels, Mike showcases real‑world variations, encourages ingredient swaps, and highlights the cultural context of each dish.
Last updated: September 3, 2026
