Best Chimichurri Sauce Recipe
BEST Chimichurri Sauce Recipe is a easy Argentinian recipe that serves 4. 120 calories per serving. Recipe by Tastefully Grace on YouTube.
Prep: 20 min | Cook: PT0M | Total: 30 min
Cost: $2.47 total, $0.62 per serving
Ingredients
- 4 cloves Garlic (minced)
- 2 tsp Dried Oregano
- 0.25 cup Hot Water (just boiled)
- 1 cup Fresh Parsley (finely chopped, stems removed)
- 2 tbsp Red Wine Vinegar
- 0.5 cup Extra‑Virgin Olive Oil (good quality)
- 0.5 tsp Red Pepper Flakes (adjust to heat preference)
- 0.5 tsp Salt (kosher or sea salt)
- 0.25 tsp Black Pepper (freshly ground)
Instructions
Mince Garlic
Peel and finely mince the garlic cloves.
Time: PT2M
Add Dried Oregano
Add the dried oregano to the bowl with the minced garlic.
Time: PT1M
Bloom the Herbs
Pour the hot water over the garlic‑oregano mixture and stir; let it sit for about 5 minutes to soften and release flavors.
Time: PT5M
Prepare Parsley
Wash two bunches of fresh parsley, remove thick stems, and finely chop the leaves.
Time: PT5M
Combine Parsley
Add the chopped parsley to the blooming mixture and stir to combine.
Time: PT2M
Add Red Wine Vinegar
Stir in the red wine vinegar, being generous for the signature zing.
Time: PT1M
Emulsify Olive Oil
Slowly whisk in the olive oil until the sauce becomes a cohesive, slightly thickened emulsion.
Time: PT2M
Season
Add red pepper flakes, salt, and freshly ground black pepper. Mix well and taste for balance.
Time: PT1M
Rest the Sauce
Let the chimichurri sit for 5 minutes to allow flavors to meld before serving over grilled meat.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 0g
- Carbohydrates
- 1g
- Fat
- 13g
- Fiber
- 0.5g
Dietary info: Vegan, Gluten-Free, Dairy-Free
Allergens: None
Ingredient Substitutions
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Dried Oregano: Fresh oregano (1 tbsp, chopped)
- Instead of Fresh Parsley: Cilantro (1 cup), Fresh basil (1 cup)
- Instead of Red Wine Vinegar: White wine vinegar, Apple cider vinegar
- Instead of Extra‑Virgin Olive Oil: Avocado oil, Grapeseed oil
- Instead of Red Pepper Flakes: Cayenne pepper (0.25 tsp)
- Instead of Black Pepper: White pepper (0.25 tsp)
Equipment Needed
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Measuring Spoons
- Measuring Cup
- Whisk or Spoon
- Kettle or Small Saucepan
Critical Steps — Do Not Skip
- Blooming the garlic and oregano with hot water to release flavors.
- Emulsifying the olive oil slowly to prevent separation.
- Finely chopping fresh parsley for texture and flavor.
Chef Tips from the Video
- Use the freshest parsley you can find; flat‑leaf parsley gives the best flavor.
- For extra depth, toast the dried oregano briefly in a dry pan before adding.
- Let the sauce rest for at least 10 minutes for maximum flavor integration.
Troubleshooting
Sauce separates after sitting.
Whisk in a splash of warm water or a few more drops of olive oil to re‑emulsify.
Flavor is too mild.
Add a bit more garlic, red wine vinegar, or red pepper flakes, and let it rest another 5 minutes.
Sauce is too thick.
Stir in a little extra hot water (1‑2 tsp) until desired consistency is reached.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours while serving.
Make-Ahead Tips
- Prepare the chimichurri up to 2 days ahead; keep refrigerated and bring to room temperature before serving.
- If the oil separates, simply whisk it back together before use.
Frequently Asked Questions
What is the cultural significance and history of chimichurri in Argentinian cuisine?
Chimichurri originated in the Pampas of Argentina as a simple herb sauce for grilled meats. It reflects the country's ranching heritage and is traditionally served with asado, embodying the Argentine love for bold, fresh flavors.
What are the traditional regional variations of chimichurri in Argentine cuisine?
In the north of Argentina, chimichurri may include red bell pepper and paprika, while in the central regions it stays green with parsley, oregano, and garlic. Some versions add lemon juice or cilantro for a brighter note.
How is chimichurri authentically served in Argentina alongside grilled meat?
Authentically, chimichurri is spooned over hot, freshly grilled steak, often served on the side so diners can add as much as they like. It is also used as a dipping sauce for grilled sausages and chicken.
What occasions or celebrations is chimichurri traditionally associated with in Argentine culture?
Chimichurri is a staple at family asados, weekend barbecues, and national holidays like Independence Day, where large gatherings center around grilled meats.
What other Argentine dishes pair well with chimichurri?
Chimichurri pairs beautifully with grilled chorizo, empanadas, roasted potatoes, and even as a topping for grilled vegetables or fish.
What are the authentic traditional ingredients for chimichurri versus acceptable substitutes?
Traditional chimichurri uses fresh parsley, garlic, dried oregano, red wine vinegar, olive oil, and red pepper flakes. Acceptable substitutes include cilantro for parsley, white wine vinegar for red wine vinegar, and avocado oil for olive oil.
What are the most common mistakes to avoid when making chimichurri?
Common mistakes include over‑blending the sauce, which can turn it mushy, adding oil too quickly causing separation, and using too little vinegar, resulting in a flat flavor.
Why does this chimichurri recipe use hot water to bloom the garlic and oregano?
Hot water gently softens the dried oregano and mellows the raw garlic, releasing their aromatics without cooking them, which preserves the fresh, bright character of the sauce.
Can I make chimichurri ahead of time and how should I store it?
Yes, chimichurri can be prepared up to two days ahead. Store it in a sealed jar in the refrigerator; bring it to room temperature and give it a quick stir before serving.
What texture and appearance should I look for when making chimichurri?
The sauce should be a loose, slightly oily emulsion with a vibrant green color, speckled with tiny parsley pieces. It should coat a spoon but still be pourable.
How do I know when chimichurri is done cooking?
Chimichurri requires no cooking; it is done when the garlic and oregano have bloomed, the oil is fully incorporated, and the flavors have melded after a short rest.
What does the YouTube channel Tastefully Grace specialize in?
Tastefully Grace focuses on approachable, flavor‑forward home cooking, offering clear step‑by‑step videos that blend classic techniques with modern twists for everyday meals.
How does the YouTube channel Tastefully Grace's approach to Argentine cooking differ from other cooking channels?
Tastefully Grace emphasizes simplicity and ingredient accessibility, often using pantry staples and minimal equipment, whereas many Argentine‑focused channels may delve into more traditional, labor‑intensive preparations.
What other Argentine recipes is the YouTube channel Tastefully Grace known for?
Tastefully Grace has popular videos on Argentine‑style grilled steak (asado), empanada dough, and provoleta (grilled cheese), showcasing the breadth of Argentine comfort food.
Last updated: September 3, 2026
