Fresh Hand-Chopped Authentic Chimichurri Sauce

This tangy, herby chimichurri sauce is an authentic classic sauce from Argentina.

It’s bold, bright, and perfect with grilled meats, salads, empanadas, and anything grilled!

overhead view of authentic chimichurri sauce on a spoon and rameken
overhead view of chimichurri sauce ingredients
overhead view of chimichurri sauce ingredients

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.

Try these Chimichurri Steak Tacos.

authentic chimichurri steak taco with fresh queso and cabbage on a plate

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.


Is Chimichurri only for steak?

Classic chimichurri isn’t just for meat lovers. This versatile sauce can dress up various dishes, from roasted vegetables to grilled seafood. It’s also delicious as a dip for crusty bread or a marinade for chicken or tofu.

Is Chimichurri Spicy?

Chimichurri doesn’t have to be spicy, and you can adjust the spice level based on the amount of chili pepper or red pepper flakes added to the recipe. I prefer a mild or medium spice level if you’re anything like me. When I’m preparing this recipe for guests who are not fans of spicy food, I remove it altogether.


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

overhead view of authentic chimichurri sauce on a spoon and rameken

Authentic Chimichurri Recipe

Olga Muñoz
Herby chimichurri recipe with fresh cilantro, parsley, and garlic. Perfect on steaks, roasted chicken and rice
No ratings yet
Prep Time 5 minutes
Cook Time 10 minutes
Course Sauce
Cuisine Argentina
Servings 10 people
Calories 103 kcal


  • 1 Wooden Cutting Board
  • 1 Chef Knife
  • 1 Mesh Strainer
  • 1 Microplane optional – great for mincing garlic
  • 1 Food processor optional


  • 1 bunch Flat Parsley ½ cup parsley leaves
  • 1 bunch Fresh Cilantro
  • 4 cloves Garlic
  • 1/4 cup Red Wine Vinegar
  • 1/2 cup Olive Oil
  • 2 tbsp Fresh Oregano
  • 1 pinch Salt To taste
  • 1/2 Whole Chili Pepper or fresh red pepper


  • Step 1
    Rinse the parsley and pat dry. Remove the stems, and keep the leaves and tender stems.
  • Step 2
    Use a chef's knife and wooden cutting board to rough chop the oregano, cilantro, and parsley.
    Mince the garlic and add it to the chopped greens. Tip: The Microplane is an ideal tool for finely mincing garlic.
  • Step 3
    Mix the olive oil, vinegar, salt, and red pepper flakes with the greens.
    Allow it to marinate for a few minutes before serving.


Calories: 103kcalCarbohydrates: 1gProtein: 0.3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 8mgPotassium: 52mgFiber: 1gSugar: 0.1gVitamin A: 498IUVitamin C: 8mgCalcium: 26mgIron: 1mg
Keyword Bobby Flays Chimichurri Recipe, Chimichurri
Tried this recipe?Let us know how it was!

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