Chimichurri
Chimichurri is a easy Argentinian recipe that serves 6. 120 calories per serving. Recipe by Tasty on YouTube.
Prep: 15 min | Cook: PT0M | Total: 20 min
Cost: $5.60 total, $0.93 per serving
Ingredients
- 1 cup Flat‑Leaf Parsley (packed, stems removed, finely chopped)
- 2 pieces Fresno Chili Peppers (seeded and finely chopped; adjust quantity for heat)
- 3 cloves Garlic (minced)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Red Wine Vinegar (preferably unfiltered)
- 1 teaspoon Dried Oregano (crushed)
- 1/2 teaspoon Salt (preferably kosher)
- 1/4 teaspoon Freshly Cracked Black Pepper (adjust to taste)
- 1/2 cup Extra Virgin Olive Oil (best quality you can afford; room temperature)
Instructions
Chop Parsley
Rinse the parsley, pat dry, remove thick stems and finely chop until you have about 1 cup packed.
Time: PT5M
Prepare Fresno Chilies
Slice the Fresno chilies lengthwise, remove seeds (or keep for extra heat), and finely dice.
Time: PT2M
Mince Garlic
Peel the garlic cloves and mince them into a fine paste.
Time: PT1M
Combine Dry Ingredients
In the mixing bowl, add the chopped parsley, diced Fresno chilies, minced garlic, lemon juice, red wine vinegar, dried oregano, salt, and black pepper. Stir to distribute evenly.
Time: PT3M
Emulsify Olive Oil
Slowly drizzle the olive oil into the bowl while whisking continuously until the mixture becomes a cohesive, slightly thick sauce.
Time: PT4M
Final Adjustments & Rest
Taste the chimichurri and adjust salt, pepper, or lemon juice as needed. Let it sit for 5‑10 minutes for flavors to meld before serving.
Time: PT1M
Nutrition Facts
- Calories
- 120
- Protein
- 0g
- Carbohydrates
- 2g
- Fat
- 13g
- Fiber
- 0.5g
Dietary info: Vegan, Gluten-Free, Dairy-Free
Allergens: None (contains olive oil)
Ingredient Substitutions
- Instead of Flat‑Leaf Parsley: Cilantro, Italian parsley
- Instead of Fresno Chili Peppers: Jalapeño, Serrano
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Lemon Juice: Lime juice
- Instead of Red Wine Vinegar: Apple cider vinegar
- Instead of Dried Oregano: Fresh oregano (1 tsp)
- Instead of Salt: Sea salt
- Instead of Freshly Cracked Black Pepper: White pepper
- Instead of Extra Virgin Olive Oil: Avocado oil, Grapeseed oil
Equipment Needed
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon or Whisk
- Measuring Spoons
- Citrus Juicer (optional) (optional)
Critical Steps — Do Not Skip
- Chop parsley finely
- Dice Fresno chilies without over‑processing
- Emulsify olive oil slowly while whisking
Chef Tips from the Video
- Use flat‑leaf parsley for a brighter flavor; avoid curly parsley which can be bitter.
- For a smoother texture, pulse the ingredients briefly in a food processor, then whisk in the oil.
- Let the chimichurri rest 10 minutes before serving to allow the flavors to marry.
Troubleshooting
The sauce separates after sitting.
Whisk in a splash of warm water or additional vinegar, then slowly re‑incorporate the oil.
Flavor is too sharp or acidic.
Add a pinch more salt and a drizzle of extra virgin olive oil to mellow the acidity.
Sauce is too thick.
Thin with a teaspoon of water or extra lemon juice until desired consistency is reached.
Storage
Refrigerator: Store in an airtight container for up to 7 days.
Freezer: Freeze in portioned ice‑cube trays; transfer to a freezer bag for up to 1 month.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- The sauce can be made 2‑3 days ahead; store covered in the fridge and bring to room temperature before serving.
- Stir well before using if oil has separated.
Frequently Asked Questions
What is the cultural significance and history of chimichurri sauce in Argentine cuisine?
Chimichurri originated in the Pampas region of Argentina as a rustic sauce for grilled meats, reflecting the country’s strong barbecue (asado) tradition. It combines fresh herbs, garlic, vinegar, and oil to cut through the richness of beef, and has become a national staple served at family gatherings and celebrations.
What are the traditional regional variations of chimichurri sauce in Argentina?
In the northern provinces, chimichurri often includes red pepper flakes or paprika for extra heat, while in the central region it may feature more oregano and a higher vinegar ratio. Some coastal versions add cilantro or lime for a brighter profile.
How is chimichurri sauce traditionally served in Argentine asado culture?
It is typically served at the table in a small bowl alongside grilled steaks, chorizo, and other meats, allowing diners to spoon the fresh sauce over each bite. It may also be brushed on meat while it rests to add moisture and flavor.
During which Argentine celebrations is chimichurri sauce commonly featured?
Chimichurri appears at national holidays like Independence Day (7 July) and during family gatherings such as birthdays and Sunday asados, where meat is the centerpiece of the feast.
What authentic ingredients are essential for traditional Argentine chimichurri versus common substitutes?
Authentic chimichurri uses flat‑leaf parsley, fresh garlic, red wine vinegar, and high‑quality extra virgin olive oil. Substitutes like cilantro, lime juice, or different chilies can be used, but they change the classic flavor profile.
What other Argentine dishes pair well with chimichurri sauce?
Chimichurri pairs beautifully with grilled beef cuts (bife de chorizo), pollo al asador (grilled chicken), empanadas de carne, and roasted root vegetables. It also works as a vibrant dressing for a simple potato salad.
What are the most common mistakes to avoid when making chimichurri sauce at home?
Common errors include over‑processing the herbs into a puree, adding olive oil too quickly which prevents proper emulsification, and using too much vinegar which makes the sauce overly sharp. Also, forgetting to rest the sauce can result in a harsh flavor.
Why does this chimichurri recipe use a slow drizzle of olive oil instead of a blender blend?
Slowly whisking the oil creates a gentle emulsion that keeps the sauce bright and slightly textured, whereas a high‑speed blender can over‑process the herbs and turn the sauce into a paste, losing the characteristic fresh bite.
Can I make chimichurri sauce ahead of time and how should I store it?
Yes, you can prepare chimichurri up to 7 days in advance. Store it in an airtight container in the refrigerator; bring it to room temperature and give it a quick stir before serving. For longer storage, freeze in ice‑cube trays and transfer to a freezer bag.
What does the YouTube channel Tasty specialize in?
The YouTube channel Tasty specializes in fast‑paced, visually engaging recipe videos that cover a wide range of cuisines and cooking techniques, often focusing on quick, approachable home‑cooking solutions.
How does the YouTube channel Tasty's approach to Argentine cooking differ from other cooking channels?
Tasty presents Argentine recipes like chimichurri with clear, step‑by‑step visuals and concise narration, emphasizing simplicity and ingredient accessibility, whereas many traditional cooking channels may delve deeper into cultural context or slower, more detailed techniques.
Last updated: August 29, 2026
