Chimichurri is a lively, uncooked sauce widely enjoyed in South American cooking, especially in Argentina and Uruguay. Similar in some ways to pesto, this oil-based sauce stands out for its fresh, tangy, and herby flavor. Chimichurri is well-loved because it can add bold taste to grilled meats, vegetables, and many other foods. Whether you cook often or just want to try something new at home, learning about chimichurri can introduce you to a new range of bright flavors to lift almost any dish.
What Is Chimichurri?
Chimichurri is a simple but very flavorful green sauce. It usually includes freshly chopped herbs, garlic, vinegar, and olive oil. This sauce is a main part of the South American barbecue tradition, called asado, where it pairs perfectly with grilled meats. Unlike cooked sauces, chimichurri is made fresh, which lets its ingredients keep their bright and lively taste.
Where Did Chimichurri Originate?
Both Argentina and Uruguay say they created chimichurri, and it is a big part of both countries’ food cultures. It is closely linked to outdoor grilling and group meals, where people gather to eat meats with spoonfuls of this green sauce. There are many stories about how chimichurri got its name, such as it coming from “Jimmy’s curry” or from Basque settlers, but it is now simply known as a key part of the region’s food heritage.
What Does Chimichurri Taste Like?
Chimichurri is bold, fresh, and slightly acidic. Fresh parsley and garlic are the main flavors, with oregano often added. Red wine vinegar gives it tang, and olive oil keeps it smooth. Some recipes include red pepper flakes or chili for a bit of heat. The sauce is tasty and bright and can make many dishes more exciting without taking over their flavor. Because the ingredients are raw, the taste is clean, fresh, and herby.
Main Ingredients in Chimichurri
Chimichurri has a few core ingredients that give it its special taste. These are usually combined in most recipes, though some cooks add their own twist.
Fresh Herbs: Parsley and Options
Flat-leaf parsley is usually the main herb in traditional chimichurri. It is chopped finely by hand, so the sauce has a nice texture. Oregano is also common and adds earthy flavor. Some new recipes add cilantro, either as a replacement for parsley or along with it, for a different taste. Using fresh, bright green herbs is best for good flavor.
Oils and Vinegars
Extra-virgin olive oil is the main fat in chimichurri. Its taste and richness help hold the sauce together. Red wine vinegar is standard for acidity, balancing the oil and herbs. Sometimes, white wine vinegar or lemon juice is used for a lighter or more citrusy flavor. Finding the right mix of oil and vinegar is important so the sauce is not too oily or too sour.
Garlic and Spices
Garlic is always included and gives chimichurri its punch. Some recipes call for lots of garlic, while others use less. Salt brings out the other flavors, and black pepper adds a little kick. Red pepper flakes or chopped fresh chili can give extra heat, and sometimes smoked paprika is added for a slight smoky taste.
Regional Differences
Different areas and cooks have their own versions. In Uruguay, the sauce may be chopped more roughly, or different spices might be used compared to Argentina. Some people put in chopped onion or shallot for more bite. Chimichurri is easy to adjust to what you like or what you have on hand, so you will find many small differences in home kitchens.
How to Make Chimichurri Sauce
Chimichurri is quick and easy to make-usually ready in under 10 minutes. The steps are simple, and most of the effort is in chopping the ingredients.
Basic Method
Traditionally, you chop the herbs, garlic, and other ingredients by hand to keep a chunky texture. Avoid pureeing in a food processor, as this can turn the sauce too smooth. If you use a food processor, pulse just a few times so the pieces stay small but not mushy.
How to Make Chimichurri (Step-by-Step)
- Finely chop fresh parsley, oregano, garlic, and (if using) chili or shallot.
- Combine the chopped ingredients in a bowl.
- Mix in olive oil and red wine vinegar.
- Add salt, black pepper, and red pepper flakes to taste, and stir well.
- Let the sauce sit for at least 10 minutes, or better, a couple of hours. This lets the flavors blend.
Tips for Great Chimichurri
- Use fresh, high-quality herbs like flat-leaf parsley and oregano.
- Chop ingredients finely for even flavor in every bite.
- Adjust garlic and chili amounts to match your taste.
- If possible, let the sauce rest for several hours or overnight in the fridge for deeper flavor. Bring to room temperature before serving.
Chimichurri Recipe Variations
There are several ways to change up chimichurri, making new versions with different flavors so everyone can enjoy it.
Argentine vs. Uruguayan Chimichurri
Both countries use similar basic ingredients, but Uruguayan chimichurri is sometimes rougher in texture with more herbs or spices. Argentine chimichurri is often greener and more focused on parsley and oregano. These small changes show off local tastes and family traditions.
Red Chimichurri and Other Types
“Red chimichurri” uses ingredients like roasted red peppers, tomatoes, or lots of red pepper flakes and paprika, which gives it a redder color and richer taste. Some cooks try other vegetables or herbs for their own versions, showing how the sauce can change in different kitchens.
Swaps and Special Diets
| Ingredient | Common Substitutes |
|---|---|
| Parsley | Cilantro or a mix of parsley and cilantro |
| Red wine vinegar | White wine vinegar or lemon juice |
| Fresh oregano | Dried oregano (if needed) |
| Oil | Other olive oils or mild-tasting oils |
Chimichurri is naturally gluten-free, dairy-free, and nut-free. Some people mix it with Greek yogurt or mayonnaise to make a dip or spread, great for sandwiches or tacos.
How to Serve Chimichurri
Chimichurri makes many foods tastier. While it is most famous on grilled meats, you can use it in lots of ways.
Classic Pairings: Steak and Grilled Meats
The top match is grilled steak. Chimichurri adds bright, sharp flavor that balances the richness of beef at a barbecue. You can use it as a dressing after grilling, or brush it on while cooking. It also works well with grilled chicken, lamb, or fish.
Other Uses: Vegetables, Fish, and Bread
- Drizzle over roasted or grilled vegetables (like potatoes, broccoli, zucchini).
- Use as a salad dressing or on baked potatoes.
- Try it on grilled or pan-seared fish, or with seafood like lobster.
- Mix into cooked grains (quinoa, rice, farro) for more flavor.
- Spread on bread for a quick snack.
Chimichurri’s fresh taste works with almost any savory dish.
Storing Chimichurri
Storing chimichurri the right way keeps it fresh and tasty.
Refrigerating and Shelf Life
- Keep chimichurri in a sealed container in the fridge.
- It usually stays good for up to 4 days; sometimes, it can last a week or longer if there’s enough vinegar.
- Flavors blend as it sits, but the herbs may lose some color over time.
- Let it warm up to room temperature before serving for best flavor and texture.
Freezing Chimichurri
- Chimichurri freezes well for up to 3 months.
- Freeze in an ice cube tray, then store the cubes in a freezer bag or box.
- Thaw only what you need at room temperature or in the fridge.
Chimichurri Nutrition Facts
Chimichurri is not just tasty; it also includes some healthy ingredients-although it does contain a fair bit of olive oil, which adds calories.
Calories and Nutrition
| Component | Approx. per tablespoon |
|---|---|
| Calories | 50-190 |
| Total Fat | 5-20g (mostly healthy fats) |
| Carbs | Less than 2g |
| Protein | Less than 2g |
Most of the calories come from olive oil, but herbs and garlic add vitamins and antioxidants. Salt levels change depending on how much is added.
Health Benefits
- Parsley and oregano include vitamins like K and C, and antioxidants.
- Garlic may help the immune system and has other healthy traits.
- Olive oil is a source of good fats for heart health.
- Red wine vinegar adds antioxidants and can help digestions.
Diet Facts and Allergies
- Chimichurri is gluten-free, dairy-free, and nut-free.
- People allergic to garlic or some herbs should check the ingredients.
- If you have specific dietary needs, it’s smart to talk to a doctor or dietitian before eating something new.
Chimichurri: Common Questions
Many cooks, especially those new to chimichurri, have a few questions:
How Long Does Chimichurri Last?
Kept in a sealed container in the fridge, chimichurri should stay fresh for about 4 days. Some recipes say it can last a week or two if there’s plenty of vinegar. For the best taste, eat it within a few days; after that, the herbs might not taste as bright.
Can You Make Chimichurri Ahead of Time?
Yes, and it’s usually better if you do. Making chimichurri a few hours (or even a day) ahead of serving lets the flavors come together. Take it out of the fridge about 30 minutes before eating so the oil is runny, not hard, and the flavors are full.
Should Chimichurri Be Served Raw or Cooked?
Chimichurri is almost always served raw. That’s what keeps its fresh and tangy taste. It can be brushed on meats near the end of cooking, but it’s usually served fresh as a topping or dip. Cooking it would change its flavor and make it lose its signature brightness.
