It’s barbecuing season! Let’s talk everything about chimichurri sauce Chimichurri is a vibrant and revitalizing herbed sauce coming from Argentina.

There are 2 type of chimichurri sauce, green and red. This dish is for the more typical green range (chimichurri verde).

Genuine chimichurri verde is made with parsley, garlic, red onion, red pepper flakes, red white wine vinegar, and olive oil. These basic components yield a stunningly tasty green sauce.

chimichurri ingredients

Some chimichurri dishes require fresh cilantro in addition to parsley. Nevertheless, a number of Argentineans have actually informed me that they do not in fact include cilantro in Argentina.

I took their word for it and made my chimichurri sauce with simply parsley. You’ll likewise see some dishes with oregano, whether fresh or dried; I like it much better without.

parsley and garlic

Utilizes for Chimichurri

Chimichurri verde is generally served on steak in Argentina and throughout South America. It’s not simply for steak, however. Chimichurri sauce illuminates smoky grilled veggies. It likewise goes fantastic with mushrooms, carrots, and potatoes, no matter how they’re prepared.

I enjoy chimichurri on rushed or fried eggs, too, and entire grains like brown or wild rice, farro and quinoa. I believe it may even be great as a salad dressing or on grilled corn on the cob.

red wine vinegar and olive oil

How to Make Chimichurri

Chimichurri is so fast and simple to make! I enjoy how my chimichurri ends up after a try in my food mill.

Typically, chimichurri is made by hand in a mortar and pestle. I do not have the perseverance or the time to make it by hand, and I believe you’ll be delighted with the outcomes if you make it in a food mill as directed in the dish listed below.

Chimichurri Active Ingredients

Here’s what you’ll require to make chimichurri sauce:

  • Fresh flat-leaf parsley
  • Red onion
  • Garlic
  • Extra-virgin olive oil
  • Red white wine vinegar
  • Salt
  • Red pepper flakes

Learn how to make chimichurri sauce (traditional Argentine parsley sauce) -

Please let me understand how you put this tasty chimichurri dish to utilize! I enjoy to speak with you in the remarks.

For more fresh, herbed sauces, do not miss my dishes for basil pesto, tzatziki and shatta (herbed jalapeño hot sauce). You may likewise enjoy my preferred guacamole and green goddess hummus!

Fresh chimichurri verde recipe, made with parsley, red onion, garlic, red wine vinegar, olive oil and red pepper flakes.

Timeless Chimichurri Sauce

  • Author: Cookie and Kate
  • Preparation Time: 10 minutes
  • Prepare Time: 0 minutes
  • Overall Time: 10 minutes
  • Yield: 1 cup 1 x
  • Classification: Sauce
  • Technique: Food mill
  • Food: Argentine

4.5 from 11 evaluations

You’ll enjoy this standard chimichurri dish! Chimichurri verde is a popular parsley sauce in Argentina with strong, fresh taste. It’s simple to make, too. Dish yields 1 cup.

Active Ingredients

  • 1 cup loaded fresh flat-leaf parsley leaves (leaves from 1 big lot, about 1.2 ounces— a couple of little stems are okay)
  • 4 medium cloves garlic, peeled
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red white wine vinegar
  • 1/2 teaspoon great sea salt, to taste
  • 1/2 teaspoon red pepper flakes, to taste
  • 1/2 cup carefully sliced red onion (about 1/2 little)


  1. In a little food mill, integrate the parsley and garlic. Process up until carefully sliced, stopping to scrape down the sides as essential.
  2. Include the olive oil, vinegar, salt and red pepper flakes to the food mill (do not include the onion right now). Process briefly to integrate.
  3. Transfer the mix to a little container or bowl and blend at a loss onion up until the mix is well mixed. Let the sauce rest for 10 minutes to permit the tastes to blend. Taste, and if essential, include extra salt (often I include another 1/4 teaspoon) and/or red pepper flakes (for more heat).
  4. The sauce tastes best when served fresh, however it keeps well, covered and cooled, for 3 to 4 days. To avoid the sauce from turning a darker color (which does not impact taste), press cling wrap straight versus the surface area prior to saving. If the olive oil strengthens in the fridge, do not fret– let it heat up for 5 to 10 minutes at space temperature level and after that blend to recombine.


Dish adjusted from The Total America’s Test Kitchen area Cookbook and Food and Red wine.

Food mill notes: If you do not have a food mill, you can carefully slice the parsley (the finer, the much better) and press or mince the garlic. Blend the olive oil and vinegar together in a bowl up until mixed, then include the staying components and blend once again!

▸ Nutrition Info

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