Sauces & Dressings Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Argentine Chimichurri
A punchy, herbaceous sauce of parsley, garlic, oregano, and red wine vinegar that's the soul mate of any grilled steak.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
5 steps- 1
In a medium bowl, combine the chopped parsley, minced garlic, and oregano.
- 2
Add the red wine vinegar, red pepper flakes, salt, and pepper, then stir to combine and let sit for 5 minutes so the garlic mellows in the acid.
- 3
Slowly pour in the olive oil while stirring, until the sauce comes together into a loose, spoonable consistency.
- 4
Taste and adjust salt and vinegar to your liking; the sauce should be bright, tangy, and grassy.
- 5
Let the chimichurri rest at room temperature for at least 30 minutes before serving to develop its full flavor. Store refrigerated up to 4 days and bring to room temperature before using.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving130
Calories
0 g
Protein
2 g
Carbs
14 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chimichurri is the bright, garlicky herb sauce that defines Argentine asado, the slow-grilled beef tradition at the heart of the country's food culture. It is built from parsley, garlic, oregano, vinegar, and oil, with no cooking involved, meant to cut the richness of grilled steak. Its sharp, fresh acidity is the counterpoint that keeps a plate of fatty grilled meat from feeling heavy.
Listahan note
This version keeps the sauce raw and chunky as it should be, balancing plenty of parsley and garlic against red wine vinegar and a little chili for a true Argentine bite.
Technique cues
- Chop the herbs by hand rather than blending, so the sauce stays a loose, textured relish instead of a puree.
- Let it sit at least thirty minutes before serving so the garlic mellows and the flavors meld into the oil.
- Use a generous amount of vinegar; chimichurri is meant to taste sharp and bracing against rich grilled meat.
Kitchen flow
- Parallel prep
- Chop the herbs and garlic while the grill heats, then let the sauce rest as the meat cooks and rests.
- Make-ahead
- It keeps for several days and the flavor improves on day two, so it is ideal to make ahead.
- Leftover move
- Spoon leftover chimichurri over eggs, roasted vegetables, or grilled fish, or stir it into rice.
- Cleanup rhythm
- Just a cutting board and bowl; the oily knife wipes clean with a paper towel before washing.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
fresh parsley
herb base
Purpose: Flat-leaf parsley is the green backbone that gives chimichurri its fresh, grassy character.
Handling: Finely chop the leaves and tender stems.
Adaptation: A little cilantro mixed in for a different but common variation.
garlic
pungent aromatic
Purpose: Raw garlic provides the sharp punch that defines the sauce.
Handling: Mince very finely so it distributes evenly.
Adaptation: There is no real stand-in; reduce the amount for a milder sauce.
red wine vinegar
acid
Purpose: Vinegar gives the bright, sharp acidity that cuts grilled meat.
Handling: Add to the chopped herbs and let it macerate.
Adaptation: Sherry vinegar or lemon juice for a slightly different tang.
dried oregano
earthy depth
Purpose: Oregano adds the warm, earthy herbal note distinctive to chimichurri.
Handling: Crush between your fingers as you add it.
Adaptation: Fresh oregano, using about three times as much.
red pepper flakes
gentle heat
Purpose: A little chili gives the warmth that traditional chimichurri carries.
Handling: Add to taste while mixing.
Adaptation: Fresh minced red chili, or omit for a milder sauce.
Technique notes
- Using a sharp knife rather than a food processor keeps the parsley bright green instead of bruised and dark.
- A pinch of salt drawn into the vinegar before mixing seasons the sauce evenly throughout.
- Serving it at room temperature, not cold, lets the oil stay loose and the aromas open up.
Ingredient swaps
- Milder for kids
- Leave out the red pepper flakes and halve the garlic for a gentler herb sauce.
- Lower-sodium direction
- Salt lightly and let the vinegar and garlic carry the punch.
- Vegan note
- Chimichurri is naturally vegan and gluten-free, making it a safe condiment for mixed tables.
Serve alongside
- Grilled flank or skirt steak
- Provoleta
- Grilled vegetables
- Crusty bread
- Malbec
- Sparkling water with lime
- Argentine lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep in a sealed jar in the fridge for up to one week, with the oil rising to the top; stir before each use.
- Bring to room temperature before serving so the oil loosens.
- It freezes for up to three months, though the herbs lose some brightness.
Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Airtight jar
Make this household-aware
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