This is a homemade recipe for authentic Chimichurri sauce made the Argentinian and Uruguayan way.
Chimichurri is ideal to serve on just about anything, steak, vegetables, grilled fish and chicken. Chimichurri also makes a great marinade.
This chimichurri recipe makes approximately 1 cup of sauce, or 16 serves. 1 serving is 1 tablespoon.
Store in the fridge for up to 1 week.
The Secret To Authentic Chimichurri
When making the original “authentic” homemade Argentinian or Uruguayan the secret is to finely chop the ingredients and mix together with a spoon.
Using a food processor or blender will only create a paste and that makes something far removed from the loose and oily authentic chimichurri.
If you’re going to be chopping herbs often get yourself a Mezzaluna they make life a lot easier.
Chimichurri should be able to be spooned on to drizzle all over your food with the oil carrying the ingredients through your meal.
Ingredients for Making Chimichurri Sauce
When measuring the ingredients the herbs should be loosely packed into your measuring cup.
- 3 cloves of Garlic
- 1 small Red Chili, seeds removed
- 1 cup of Parsley
- 2 tablespoons of Oregano, fresh
- 2 tablespoon of Red Wine Vinegar
- ½ cup of Olive Oil
- ½ – 1 teaspoon of Salt
- 1/2 – 1 teaspoon of cracked Black Pepper
How to Make Authentic Chimichurri
- Finely chop, parsley, chili, and oregano.
- Mince the garlic (you can use a garlic crusher or small cheese grater).
- Add to a bowl along with the vinegar, oil, and salt.
- Mix well with a spoon.
- Set aside for 30 minutes to allow the flavors to blend.
- Serve or place in an airtight jar in the fridge.
Chimichurri is easy to make, we grow our own chili and parsley as we use them often.
Chimichurri Sauce Recipe - Authentic "Full Flavored" Argentinian & Uruguayan Original
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Ingredients
- 1 cup parsley
- 3 cloves garlic
- 2 small red chilis seeds removed (optional)
- 2 tablespoons oregano leaves
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1/2-1 teaspoon salt
- 1 tsp pepper (to taste)
Instructions
- Cut the chilis down the middle and deseed them.
- Finely chop the chili, parsley, and oregano
- Crush the garlic cloves
- Add to a bowl along with the vinegar, oil, salt, and pepper
- Mix well with a spoon
- Set aside for 30 minutes to allow the flavors to blend.
- Serve or place in an airtight jar in the fridge.
Video
Nutrition
Is Chimichurri Low-Carb and Keto?
Authentic chimichurri is very low-carb due to the high oil content of the sauce.
The high fat and low-carb of chimichurri make it very keto friendly and it’s an excellent way to boost the fat content of a meat dish that may be a little on the lean side.
It’s perfect with a fatty cut like lamb leg, t-bone and drizzled over chicken thighs.
What Does Chimichurri Taste Like?
Chimichurri is a rich, parsley flavored sauce, with garlic added to taste, it can be hot with added chili (like our recipe) or the heat can be left out.
Salt and pepper serve to enhance the flavor and the red wine vinegar and olive oil help the flavor infuse the meat and make a smoother consistency.
Chimichurri is a unique flavor that can be adjusted to tastes and we’ve seen quite a few variations, such as some with added oregano or cilantro (though some will dispute the authenticity with those ingredients others insist on them)
Can you make Chimichurri ahead of time?
Yes, you can make Chimichurri ahead of time, some people swear by letting it sit for several hours to a couple of days.
The flavors are more intense if the sauce has been stored in the fridge between 2 hours and 24 hours before use.
It will keep in the fridge for up to one week, but after this time the vinegar will begin to break down the herbs.
Is Chimichurri served hot or cold?
Chimichurri is served cold or at room temperature, it should not be heated.
The olive oil in chimichurri tends to get infused with the flavors of the herbs and spices when left to sit for 24 hours. But you can serve chimichurri freshly made and you won’t get any complaints, we do it often.
To make a larger batch of Chimichurri adjust the servings above.
Is this freezable?
Hi T, no, but it will keep in the fridge for about two weeks.