How to Make Homemade Chimichurri Sauce
How to Make Homemade Chimichurri Sauce is a easy Argentinian recipe that serves 6. 80 calories per serving. Recipe by FoodieNotaChef on YouTube.
Prep: 27 min | Cook: PT0M | Total: 37 min
Cost: $3.05 total, $0.51 per serving
Ingredients
- 1 cup Fresh Parsley (packed, flat-leaf, washed and dried)
- 4 cloves Garlic (peeled)
- 0.25 cup Red Onion (finely diced)
- 1 tsp Himalayan Salt (or regular table salt)
- 2 tbsp Red Wine Vinegar (acid first)
- 0.5 cup Olive Oil (extra virgin, silky)
- 0.5 tsp Crushed Red Pepper Flakes (adjust heat to taste)
Instructions
Prepare Ingredients
Wash parsley, pat dry, remove stems, and finely chop. Peel garlic cloves and mince. Finely dice red onion.
Time: PT5M
Mix Dry Ingredients
In a mixing bowl, combine chopped parsley, minced garlic, diced red onion, salt, and red pepper flakes. Stir to distribute evenly.
Time: PT3M
Add Red Wine Vinegar
Stir in red wine vinegar, mixing thoroughly to coat the herbs.
Time: PT2M
Incorporate Olive Oil
Slowly drizzle olive oil into the mixture while stirring continuously to create a cohesive sauce.
Time: PT5M
Let Sauce Rest
Cover the bowl and let the chimichurri sit at room temperature for at least 10 minutes before serving.
Time: PT10M
Final Stir & Serve
Give the sauce a final stir, taste, adjust seasoning if needed, and serve with grilled meats or vegetables.
Time: PT2M
Nutrition Facts
- Calories
- 80
- Protein
- 0g
- Carbohydrates
- 1g
- Fat
- 9g
- Fiber
- 0.2g
Dietary info: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Allergens: None
Ingredient Substitutions
- Instead of Fresh Parsley: Cilantro (will change flavor)
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Red Onion: White onion
- Instead of Himalayan Salt: Kosher salt
- Instead of Red Wine Vinegar: Apple cider vinegar
- Instead of Olive Oil: Vegetable oil (less flavor)
- Instead of Crushed Red Pepper Flakes: Cayenne pepper (pinch)
Equipment Needed
- Chef's Knife
- Cutting Board
- Food Processor (optional)
- Mixing Bowl
- Measuring Spoon
- Measuring Cup
- Wooden Spoon
Critical Steps — Do Not Skip
- Finely chopping parsley to release flavor
- Slowly drizzling olive oil to achieve proper emulsification
- Allowing the sauce to rest for flavor development
Chef Tips from the Video
- Use flat‑leaf parsley, not curly, for the best texture.
- Toast red pepper flakes briefly in a dry pan for a smoky flavor.
- For extra brightness, add a squeeze of fresh lemon juice just before serving.
Troubleshooting
Sauce separates
Whisk vigorously or add a little more vinegar and continue mixing to re‑emulsify.
Flavor too sharp
Add a pinch more salt or a drizzle of olive oil to mellow the acidity.
Storage
Refrigerator: Up to 1 week in a sealed container
Freezer: Up to 3 months; thaw in refrigerator before use
Room temperature: Not recommended beyond 2 hours
Make-Ahead Tips
- Make the sauce a day ahead; flavors improve after resting
- Store in an airtight jar and bring to room temperature before serving
Frequently Asked Questions
What is the cultural significance and history of Chimichurri Sauce in Argentine cuisine?
Chimichurri is a traditional Argentine condiment that dates back to the 19th century, originating in the gaucho culture as a simple sauce to flavor grilled meats. It reflects the country's love for fresh herbs, vinegar, and bold flavors, and today it is a staple at barbecues (asados) across Argentina.
What are the traditional regional variations of Chimichurri Sauce in Argentina?
In the northern provinces, chimichurri often includes oregano and a touch of paprika, while in the central Pampas region the sauce is kept simple with just parsley, garlic, vinegar, and oil. Some coastal versions add cilantro or lime for a brighter profile.
How is Chimichurri Sauce traditionally served in Argentine households?
It is typically served at the table in a small bowl alongside grilled steaks, chorizo, and other meats, allowing diners to spoon the sauce over each bite. It can also be drizzled on roasted vegetables or used as a marinade before grilling.
On what occasions or celebrations is Chimichurri Sauce traditionally associated in Argentine culture?
Chimichurri shines at asados, which are social gatherings centered around a barbecue, often held on weekends, holidays, and family celebrations such as birthdays and national holidays like Independence Day.
What other Argentine dishes pair well with Chimichurri Sauce?
Besides grilled beef, chimichurri pairs beautifully with Argentine-style chicken (pollo a la parrilla), grilled fish, empanadas, and even as a topping for provoleta (grilled provolone cheese).
What makes Chimichurri Sauce special or unique in Argentine cuisine?
Its fresh, uncooked nature preserves the bright flavors of herbs and vinegar, offering a sharp contrast to the rich, smoky taste of grilled meats. The balance of acidity, oil, and heat makes it both a condiment and a light dressing.
What are the most common mistakes to avoid when making Chimichurri Sauce at home?
Common errors include over‑processing the herbs into a puree, which loses texture, adding oil too quickly causing separation, and using too much vinegar which can overpower the herbs. Also, forgetting to let the sauce rest prevents the flavors from marrying.
Why does this Chimichurri Sauce recipe add the olive oil slowly instead of all at once?
Slowly drizzling the oil while stirring creates an emulsion, allowing the oil to coat the herb particles evenly. Adding it all at once can cause the sauce to separate, resulting in a watery, oily layer on top.
How do I know when Chimichurri Sauce is ready and properly emulsified?
The sauce should have a thick, slightly glossy appearance with the oil fully incorporated into the herb mixture. When you stir it, it should move as a cohesive blend rather than separating into oil and liquid layers.
What does the YouTube channel FoodieNotaChef specialize in?
The YouTube channel FoodieNotaChef specializes in easy-to-follow, home‑cooked recipes that highlight global flavors, with a focus on quick sauces, marinades, and everyday meals that anyone can make in a busy kitchen.
What is the cooking philosophy and style of the YouTube channel FoodieNotaChef?
FoodieNotaChef emphasizes simple, ingredient‑driven cooking, using fresh herbs and pantry staples to create bold flavors without complex techniques. The channel’s style is friendly, instructional, and encourages cooks to experiment with international dishes at home.
Last updated: August 14, 2026
