This authentic chimichurri recipe is a bright, herb-forward Argentinian sauce made with hand-chopped flat-leaf parsley, garlic, dried oregano, red wine vinegar, and extra-virgin olive oil. It takes 5 minutes to stir together, then rests in the refrigerator so the flavors settle into the oil and vinegar. Spoon it over grilled steak, chicken, fish, potatoes, or vegetables.
Why This Hand-Chopped Chimichurri Works
- Loose, fresh texture: A knife keeps the parsley and garlic in visible flecks instead of turning the sauce into a green purée.
- Balanced acidity: Red wine vinegar gives the olive oil a clean, sharp counterpoint without adding sweetness.
- Big flavor with no cooking: Dried oregano, garlic, and red pepper flakes bloom while the sauce rests.
- Useful beyond steak: It is a fast finishing sauce and a fresh chimichurri marinade when handled safely.
The Knife Matters More Than a Blender
Use a sharp chef’s knife for both the parsley and garlic. A blender works the herbs into a uniform paste quickly; hand chopping keeps the sauce spoonable, rustic, and dotted with separate pieces of parsley. Stop when the parsley is finely cut but still looks like herbs, not a purée.
Key Ingredients and Smart Swaps
| Original | Swap | Ratio | What changes |
|---|---|---|---|
| Flat-leaf parsley | Curly parsley | 1:1 | The sauce will be a little firmer and less tender. |
| Red wine vinegar | Sherry vinegar | 1:1 | Flavor becomes rounder and slightly nuttier. |
| Extra-virgin olive oil | Avocado oil | 1:1 | Texture stays the same, but the olive flavor is quieter. |
| Dried oregano | Fresh oregano | 3:1 by volume | Use a little more and expect a greener, softer herb note. |
For the traditional flavor direction, keep the flat-leaf parsley, dried oregano, red wine vinegar, and extra-virgin olive oil as written in the recipe card.
The Two-Hour Rest Is Flavor Time, Not Counter Time
Once mixed, cover the sauce and refrigerate it for at least 2 hours. That resting time lets the dried oregano soften and the garlic, chile, vinegar, and oil taste more integrated. Stir it once before serving. If you prefer it less chilled, place only the portion you plan to eat on the counter for 15 to 20 minutes.
Authentic Chimichurri Sauce
Equipment
- Sharp chef's knife
- Cutting board
- Medium bowl
- Measuring Cups and Spoons
Ingredients
Chimichurri
- 1 cup fresh flat-leaf parsley finely hand-chopped (about 60 g)
- 4 cloves garlic minced very finely (about 12 g)
- 1 tbsp dried oregano
- 1 tsp red pepper flakes use 1/2 teaspoon for less heat
- 1/2 tsp kosher salt plus more to taste
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
Instructions
- Finely chop the parsley with a sharp knife, then mince the garlic. Do not use a food processor: the sauce should stay loose and flecked with distinct herbs, not turn into a smooth green paste.
- Add the parsley, garlic, dried oregano, red pepper flakes, and salt to a medium bowl. Stir until the seasonings are distributed through the herbs.
- Pour in the extra-virgin olive oil and red wine vinegar. Stir with a spoon until the herbs are evenly coated and the sauce looks glossy but not emulsified.
- Cover and refrigerate for at least 2 hours so the dried oregano and garlic flavor the sauce. Stir once before serving. For a less-chilled serving temperature, set out only the portion you will use for 15 to 20 minutes.
- Spoon over grilled steak, chicken, fish, potatoes, or vegetables. To use it as a marinade, marinate the food in the refrigerator and keep a separate, untouched portion for serving; discard any sauce that contacted raw meat, poultry, or seafood.
Notes
Nutrition
Use It as a Sauce or a Marinade
For chimichurri sauce for steak, spoon it over the meat after it rests. It is also useful as a fresh chimichurri marinade for chicken, steak, or fish: marinate the food in the refrigerator, reserve a clean portion for serving, and discard any sauce that touched raw meat, poultry, or seafood.
What to Serve with Chimichurri
Try it with these three Softly Recipes dinners: grilled chicken skewers, garlic butter salmon, or Greek lemon chicken and potatoes. It also wakes up roasted vegetables and warm potatoes without another pan or a cooked sauce.
Storage
Store homemade chimichurri in a sealed container in the refrigerator and use it within 3 days. Keep it cold rather than leaving it out for a long period, and use a clean spoon each time. Freezing is not recommended for this version because the fresh parsley loses its bright texture when thawed.
Frequently Asked Questions
What is traditional chimichurri made of?
This green chimichurri uses flat-leaf parsley, garlic, dried oregano, red pepper flakes, red wine vinegar, extra-virgin olive oil, and salt. The herbs are hand-chopped so the sauce stays loose and textured.
Can I use chimichurri as a marinade?
Yes. Marinate chicken, steak, or fish in the refrigerator, and reserve a separate untouched portion for serving. Discard any sauce that has contacted raw meat, poultry, or seafood.
How long does homemade chimichurri last?
Store this raw-garlic chimichurri in a sealed container in the refrigerator and use it within 3 days. Use a clean spoon each time and do not leave the container out for a long period.
Is chimichurri keto-friendly?
This no-added-sugar chimichurri can fit many low-carb eating patterns when used as a sauce. Individual dietary needs and serving sizes can vary.
Make the sauce ahead when you can: the five-minute prep remains the same, and the refrigerated rest does the rest of the work.