This authentic Argentine chimichurri will elevate your grilled chicken, meat, lamb, pork, and even fish. It's easy to prepare and can last up to 6 months in the fridge. Marco's Argentine family passed down this recipe through generations, and now we're sharing it with you!
★★★★★
Hello. I use your chimichurri recipe for more than year. Im from Poland.
Every time when I have occasion I serve this souce to my friends.
They love it as well.
Best regards
- Przemek
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What Is Chimichurri?
Chimichurri is originally from Argentine cuisine but is also commonly used in Chile, Paraguay, and Brazilian cuisines. The authentic Argentine chimichurri is a sauce that does not require any cooking and can be used as a marinade, baste, or spooned on grilled protein sources. It can also be served as a condiment for grilled proteins.
Chimichurri's main ingredients typically include parsley, garlic, vinegar, olive oil, salt, and other seasonings.
If you're into trying new cuisines, we recommend making Marco's family's Argentine recipes like silky and light crepes, spinach and ricotta pie (pascualina), and Argentine rolled flank steak!
Why You'll Love This Recipe
Marco is Argentine and uses this Argentine chimichurri sauce on all of his grilled beef, chicken, lamb, and everything in between. If you know anything about Argentines, you'll know they are famous for their grilling! Here's why this chimichurri recipe stands out from the rest!
Authentic-This is a generations-old recipe from Marco's family, like their alfajor cookies, beef empanada, and ricotta and dulce de leche pie. This Argentine chimichurri is used as a condiment for grilling. While American-style chimichurri is delicious, this is the authentic version.
Versatile-A chimichurri recipe varies from each household to adapt to the family's taste, like Argentine milanesa steak. This recipe is very versatile, so you can adjust it to your own taste. Add or reduce the spices and herbs as you like, but we highly recommend making our authentic Argentine chimichurri recipe first because we are confident you will love it as it is!
It can be used as a marinade or condiment-It's so flavorful that you can marinade your protein with it before grilling or use it as a sauce when serving.
Ingredients For This Recipe
Chili flakes-The authentic Argentine chimichurri uses "aji molido," an Argentine chili flake. Its texture is softer, and it comes in two varieties: mild and spicy. However, any chili flakes will work.
Paprika-Marco's family has always used sweet paprika, which gives a general mild flavor. We've also used smoked sweet paprika that adds a nice smoky touch. Spicy paprika can be used as well if preffered.
Bay leaves, rosemary, and parsley-Preferably, use fresh herbs because they are more flavorful and will make the chimichurri more aromatic. You'll also avoid the unpleasant tough pieces of dried herbs.
Vinegar-We enjoy using apple cider vinegar, but any similarly flavored or natural vinegar works well.
Oil-We enjoy using extra virgin olive oil, as it provides a wonderful flavor to this chimichurri. However, any type of oil works amazingly as well.
See the recipe card for complete information on ingredients and quantities.
How To Make Authentic Argentine Chimichurri
Step 1: Soak in vinegar. Add garlic, parsley, chili flakes, black pepper, oregano, rosemary, bay leaves, paprika, and vinegar to a bowl or an air-tight jar that can hold 3 cups of liquid. Mix well and let it sit for 15 minutes.
Step 2: Add the rest. Add oil and salt, and mix well. Your Argentine chimichurri is ready to use!
Recipe Expert Tips
If you're going to make this Argentine chimichurri recipe, make sure to follow these top tips!
- Use fresh rosemary, bay leaves, and parsley. They're more flavorful and give your chimichurri such a wonderful aromatic smell.
- Add oil and salt after 15 minutes. Soaking all the other ingredients with vinegar will make the chimichurri last even longer as it coats and preserves them better.
- Keep it in the fridge. This will make the chimichurri last longer, up to 6 months. Always use a clean dry spoon when serving it, to avoid contaminations.
- It tastes even better after 24 hours. This is because all the flavors have the opportunity to mix together, allowing the herbs to also soften.
How To Use And Store
Use-You can use this authentic chimichurri sauce as a marinade before grilling your protein, basting or spooning it on top of the protein as you cook, or as a sauce when serving. Marco and his family also like to use it as a condiment for their "choripan," which is a grilled sausage sandwiched between two pieces of bread, typically a baguette.
Store-Place it in an airtight container in the fridge for up to 6 months. Mix well before using.
Recipe FAQs
Using fresh herbs instead of dried ones will make the chimichurri more aromatic, and you will avoid having tough pieces of dried leaves.
Any mild-flavored, general vinegar works great, like apple cider vinegar or white wine vinegar.
We highly recommend using extra virgin olive oil, as it adds an amazing flavor to the chimichurri. Other oils, such as olive oil, rapeseed oil, vegetable oil, and avocado oil, also work well.
More Marco's Argentine Recipes
Did you try these Authentic Argentine Chimichurri?
Please leave us ★★★★★ ratings and feedback below in the comment section. We'd love to know how it went, what you liked, or if there's anything we can improve. Share and tag us on Instagram; we'd like to see your creation.
Thank you! -Bea and Marco
Watch How To Make It
📖 Recipe
Authentic Argentine Chimichurri
Video
Ingredients
- 3 tablespoon chili flakes , or aji molido
- 1 head of garlic , peeled and finely chopped
- 2 tablespoon dried oregano
- 1 tablespoon sweet paprika powder
- ½ tablespoon ground black pepper
- 4 fresh bay leaves , finely chopped
- 2 tablespoon finely chopped fresh rosemary , or 4-6 sprigs
- 1 tablespoon finely chopped fresh parsley , or 2-4 stems
- 1 cup (225 g) apple cider vinegar
- 1 cup (200 g) extra virgin olive oil
- ½ tablespoon salt
Instructions
- Add chili flakes, paprika, dried oregano, black pepper, bay leaves, rosemary, parsley, garlic, and vinegar into a bowl or an air-tight jar that can hold 3 cups of liquid. Mix well and leave to soak for 15 minutes.
- Add olive oil and salt, and mix. Your chimicurri is ready to be used!
Notes
-
- Use fresh rosemary, bay leaves, and parsley. They're more flavorful and give your chimichurri such a wonderful aromatic smell.
- Add oil and sugar after 15 minutes. Soaking all the other ingredients with vinegar will make the chimichurri last even longer as it coats and preserves them better.
- Keep it in the fridge. This will make the chimichurri last longer, up to 6 months. Always use a clean, dry spoon when serving it to avoid contamination.
- It tastes even better after 24 hours. This is because all the flavors have the opportunity to mix together, allowing the herbs to also soften.
Originally published on Aug 16, 2017. Updated with improved text and pictures on Jun 23, 2024.
Marie says
Brilliant
Bea & Marco says
Thanks a lot Marie!
Przemek says
Hello. I use your chimichurri recipe for more than year. Im from Poland.
Every time when I have occasion I serve this souce to my friends.
They love it as well.
Best regards
Bea & Marco says
Oh, that's awesome! It feels surreal to have our family recipe being enjoyed all over there in Poland. So exciting, thank you for sharing this with us!
Inés says
Aún no la he hecho pero voy pronto hacerla
Tiene una pinta que solo con verla se me hace la boca agua felices fiestas
Bea & Marco says
Muchisimas gracias! Es una receta de familia de mi marido hace anos. Felices fiestas a ti y tu familia!