Fresh Hand-Chopped Authentic Chimichurri Sauce

Authentic chimichurri Argentino has quickly become one of my go-to sauces for just about everything, from chimichurri steak tacos to seared steak or grilled chicken rice bowls.

This tangy, herby, cilantro, and parsley blend, straight from Argentina, is the kind of sauce that brings bold, fresh flavor to any dish.

I love drizzling it over grilled steak, tossing it in with a salad, or with empanaditas.

What I love most about chimichurri is how simple and easy it is to make—it’s that perfect combination of zesty and earthy that works with almost anything.

I love to keep a fresh batch in the fridge because it can upgrade any dish.

What is Chimichurri?

At its core, classic chimichurri is made from fresh parsley, garlic, oregano, and red pepper flakes. These ingredients are finely chopped or minced, then combined with olive oil, red wine vinegar, and a pinch of salt to create a bright green sauce that is tangy and slightly spicy.

What Makes This Recipe Authentic Chimichurri?

This authentic chimichurri recipe from Argentina has all of the classic ingredients; parsley, garlic, fresh oregano, olive oil, red wine vinegar, red pepper, and a pinch of salt.

Traditionally served with grilled steak, the herbaceous and tangy sauce cuts through the fatty steak.

Hand Chopped Over A Food Processor

There's a mild bitterness, and dullness to the fresh greens when they're chopped by a processor rather than by hand.

Hand chopped cilantro and parsley are fresh and bright green. You also have more control over the cut and the chunks.

However, a food processor can save you time! So, a food processor is the way to go when in a rush.

Top Tips

1. Remove the parsley stems after cleaning them in baking soda and vinegar, and rinse well.
2. Clean the parsley and allow it to air dry before making the chimichurri.
3. Use fresh garlic rather than frozen or granulated garlic. It gives the chimichurri a fresh garlic flavor.
4. Fresh oregano rather than dried oregano.
5. A shortcut to a quick recipe is to chop the parsley and garlic in a food processor for 2-5 seconds.

Ingredients and Substitutions

Fresh Red Chili Pepper or Red Pepper Flakes

One thing that sets classic chimichurri apart is the use of fresh herbs. The parsley adds a crisp, clean flavor to the sauce, while the oregano hints of earthiness. The garlic adds depth and complexity, while the red pepper flakes bring a subtle heat that makes the sauce sing.

I incorporated a red chili pepper in this classic chimichurri recipe, which was perfectly spicy and fresh.

Fresh Garlic vs. Frozen Garlic

I have both frozen and fresh garlic in the fridge. So I made this classic chimichurri with fresh garlic rather than frozen garlic.

Flat-leaf parsley or curly parsley

Flat-leaf or Italian parsley has a more robust and slightly bitter flavor than curly. It has flat, smooth leaves that are dark green and have a more pronounced aroma. It is commonly used in Mediterranean and Latin American cuisine as a garnish and in salads, soups, stews, and sauces.

Curly parsley, on the other hand, has a milder taste and a more delicate texture. It has curly, frilly leaves that are lighter in color than flat-leaf parsley and has a less distinct aroma. It is often used as a decorative garnish but can also be used in salads and cooked dishes. Curly parsley is commonly found in traditional Latin American dishes such as ceviche and empanadas.

Regarding cooking, both flat-leaf and curly parsley can be used interchangeably, depending on personal preference and the specific dish being prepared. However, if a recipe specifically calls for one type of parsley, it is best to use that variety to achieve the intended flavor and presentation.

FAQs

Storage

Store in a glass jar/container and store in the refrigerator for up to 7 days.  Before serving, let it sit at room temperature.

Try these chimichurri steak tacos

and this chimichurri rice.