Have you ever wondered what bright, herb-packed sauce those sizzling steaks at your favorite grill come with? That lively, garlicky green (or sometimes red) sauce is chimichurri, and once you try it, it shows up everywhere—on meats, veggies, and sandwiches.
Chimichurri is an uncooked herb sauce from Argentina and neighboring countries, built on parsley, garlic, oil, and vinegar, with dozens of regional and home-kitchen variations.
Origins And Basics Of Chimichurri
Chimichurri originated in Argentina and is commonly used across Argentina, Uruguay, Paraguay, and parts of Brazil as a table condiment and cooking ingredient. The classic green chimichurri (chimichurri verde) emphasizes fresh parsley, garlic, olive oil, oregano, and red wine vinegar, while the red version (chimichurri rojo) adds red peppers or paprika and tends to be spicier.
Core ingredients: flat-leaf parsley, garlic, olive oil, red wine vinegar, oregano, salt, and pepper.
Two main styles: verde (green) and rojo (red).
Uses: grilled meats, roasted vegetables, marinades, and pan sauces.
How To Make Chimichurri Step by Step
Prep herbs and aromatics. Finely chop a large bunch of flat-leaf parsley and 3–4 garlic cloves. Some cooks add a bit of cilantro or shallot for variation.
Combine dry herbs and spices. Mix chopped parsley with 1–2 teaspoons dried oregano, a pinch of red pepper flakes or smoked paprika for rojo, and salt.
Emulsify with oil and acid. Stir in about 1/2 to 3/4 cup olive oil and 2–3 tablespoons red wine vinegar or lemon juice until everything is glossy.
Rest for flavor. Let the sauce sit at room temperature for at least 30 minutes so flavors meld. Store in the fridge for up to a week, bringing to room temperature before serving.
Tips: keep textures slightly chunky for toothsome bites, or pulse briefly in a food processor for an almost-pesto finish.
Cultural Notes And Interesting Facts
Chimichurri is uncooked and served at room temperature as a condiment and finishing sauce for grilled meats, notably for Argentine asado (barbecue).
The sauce has cousins across the world: Moroccan chermoula and Italian pesto are similar in spirit—herbs, oil, acid, and aromatics.
There is no single “authentic” recipe; family and regional recipes vary widely, which is part of chimichurri’s charm.
Red chimichurri likely developed as cooks blended roasted peppers or paprika into the herb base to add color and heat.
In Argentina, chimichurri is as essential to a parrilla as salt and good cut selection; many Argentines keep their own signature jar at the table.
Did You Know? Chimichurri is thought to have arrived in South America with Spanish and Basque immigrants, and its name’s origin is debated—some suggest Basque or English influences—so even the word has its own story.
Common Questions About Chimichurri
Q: Is chimichurri the same as pesto?
A: No, both are herb-based sauces, but pesto uses basil, pine nuts, and cheese and has a creamier texture; chimichurri relies on parsley, garlic, oil, and vinegar for a brighter, sharper flavor.
Q: Can I use chimichurri as a marinade?
A: Yes. It makes an excellent quick marinade for steak, chicken, or vegetables; for best results marinate for 30 minutes to a few hours before grilling.
Q: How long does chimichurri last?
A: Kept in the refrigerator, chimichurri stays bright for about 5–7 days; separating oil on top is normal—stir before serving.
Personal Take
I first fell for chimichurri at a tiny Argentine spot where the sauce arrived in a jam jar and stole the show. It taught me that bold, fresh flavors don’t need fuss—just good ingredients and the patience to let them mingle. Now I keep a jar in my fridge and use it to rescue weeknight dinners.
Final Thought
Chimichurri is simple, flexible, and bright—an herb-forward sauce that lifts anything from steak to roasted carrots with an immediate hit of garlic, acid, and herbs. Ready to try a batch or share your favorite twist on chimichurri?