How to Make Chimichurri Sauce
How to Make Chimichurri Sauce is a easy Argentine recipe that serves 4. 140 calories per serving. Recipe by The Stay At Home Chef on YouTube.
Prep: 12 min | Cook: 5 min | Total: 30 min
Cost: $4.70 total, $1.17 per serving
Ingredients
- 2 bunches Flat Leaf Parsley (Leaves only, stems can be included if tender)
- 6 cloves Garlic (Peeled)
- 0.25 cup Lemon Juice (Freshly squeezed)
- 3 tablespoons Red Wine Vinegar (Good quality)
- 1 teaspoon Salt (Kosher or sea salt)
- 0.5 teaspoon Black Pepper (Freshly ground)
- 0.5 teaspoon Red Pepper Flakes (Adjust to heat preference)
- 0.5 teaspoon Dried Oregano (Preferably Mexican oregano)
- 0.5 cup Extra Virgin Olive Oil (Good quality, cold‑pressed)
Instructions
Prep Parsley
Remove the leaves from the 2 bunches of flat leaf parsley, discard any thick stems, and roughly chop the leaves.
Time: PT5M
Prep Garlic
Smash the garlic head, separate the cloves, peel them, and trim off the ends.
Time: PT3M
Juice Lemon
Slice a lemon in half and squeeze to obtain about ¼ cup of fresh lemon juice.
Time: PT2M
Blend Ingredients
Add the chopped parsley, peeled garlic, lemon juice, red wine vinegar, salt, black pepper, red pepper flakes, and dried oregano to the food processor. Pulse until coarsely chopped, then slowly drizzle in the olive oil while pulsing until the mixture is emulsified but still slightly chunky.
Time: PT5M
Finish and Serve
Transfer the chimichurri to a small bowl, taste and adjust seasoning if necessary. Serve immediately with grilled meat, roasted vegetables, or toasted bread.
Time: PT2M
Nutrition Facts
- Calories
- 140
- Protein
- 0g
- Carbohydrates
- 1g
- Fat
- 15g
- Fiber
- 0.5g
Dietary info: Vegan, Vegetarian, Gluten-Free, Dairy-Free
Ingredient Substitutions
- Instead of Flat Leaf Parsley: Cilantro, Italian parsley
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Lemon Juice: Lime juice
- Instead of Red Wine Vinegar: Apple cider vinegar (same amount)
- Instead of Salt: Table salt
- Instead of Black Pepper: White pepper
- Instead of Red Pepper Flakes: Cayenne pepper (¼ tsp)
- Instead of Dried Oregano: Fresh oregano (1 tsp)
- Instead of Extra Virgin Olive Oil: Avocado oil
Equipment Needed
- Food Processor
- Chef Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Small Bowl
- Spatula or Spoon
Critical Steps — Do Not Skip
- Chopping parsley leaves only
- Peeling garlic cloves
- Adding olive oil slowly while blending to emulsify
- Seasoning to taste at the end
Chef Tips from the Video
- Use flat leaf parsley for the brightest flavor and color
- Add a handful of cilantro for a fresh twist
- High‑quality extra virgin olive oil makes a richer sauce
- Let the chimichurri rest 10‑15 minutes before serving for the flavors to meld
Troubleshooting
Sauce separates or looks oily
Add a little more olive oil while blending, or blend longer to re‑emulsify.
Sauce is too thick
Stir in a splash of water or extra lemon juice until desired consistency is reached.
Sauce is too salty
Balance with additional olive oil or lemon juice, and taste before adding more salt.
Storage
Refrigerator: Airtight container, up to 1 week
Freezer: Portion into freezer‑safe bags, up to 1 month; thaw in fridge before use
Room temperature: Not recommended; keep refrigerated
Make-Ahead Tips
- Make the chimichurri a day ahead; flavors improve after resting
- Store in a 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 early 19th century, originally created by gauchos as a fresh herb sauce to accompany grilled meats. It reflects the country's love for simple, bold flavors and is a staple at asados (barbecue gatherings).
What are the traditional regional variations of Chimichurri Sauce in Argentina?
In the northern provinces, chimichurri often includes more oregano and red pepper flakes for heat, while in the central Pampas region the sauce is usually greener and milder, focusing on parsley and garlic. Some coastal versions add cilantro or a splash of citrus for brightness.
How is Chimichurri Sauce traditionally served in Argentine households?
It is typically served at the table in a small bowl alongside grilled steaks, chicken, or fish, allowing diners to spoon the sauce over their meat. It is also offered with crusty bread for dipping and can be drizzled over roasted vegetables.
What occasions or celebrations is Chimichurri Sauce traditionally associated with in Argentine culture?
Chimichurri shines at asados, which are social barbecue gatherings held on weekends, holidays, and family celebrations. It is also common at festivals and communal meals where grilled meats are the centerpiece.
How does Chimichurri Sauce fit into the broader Argentine cuisine tradition?
Argentine cuisine centers on high‑quality beef and simple preparations that let the meat speak. Chimichurri provides a fresh, acidic contrast that cuts through the richness of the meat, embodying the balance of robust and bright flavors typical of the cuisine.
What are the authentic traditional ingredients for Chimichurri Sauce versus acceptable substitutes?
Traditional chimichurri uses flat‑leaf parsley, garlic, red wine vinegar, olive oil, salt, pepper, and dried oregano. Acceptable substitutes include cilantro for a twist, apple cider vinegar instead of red wine vinegar, and avocado oil in place of olive oil if needed.
What other Argentine dishes pair well with Chimichurri Sauce?
Besides classic grilled steak (bife de chorizo), chimichurri pairs beautifully with pollo a la parrilla (grilled chicken), pescado a la parrilla (grilled fish), provoleta (grilled provolone cheese), and roasted root vegetables such as papas al horno.
What are the most common mistakes to avoid when making Chimichurri Sauce?
Common errors include over‑processing the herbs into a puree, adding the olive oil too quickly which can cause separation, and using too much salt. Keep the texture slightly chunky, drizzle oil slowly, and taste before adding extra salt.
Why does this Chimichurri Sauce recipe use a food processor instead of hand chopping?
A food processor ensures an even distribution of herbs, garlic, and oil while saving time. Hand chopping can leave larger herb pieces and makes it harder to achieve the ideal emulsified texture that the recipe targets.
What does the YouTube channel The Stay At Home Chef specialize in?
The Stay At Home Chef focuses on approachable, restaurant‑quality recipes that home cooks can make with everyday ingredients and minimal equipment. The channel emphasizes clear step‑by‑step tutorials, practical kitchen tips, and a wide variety of cuisines.
Last updated: September 3, 2026
