Home > Condiments > Chimichurri Recipe (VIDEO)

Chimichurri Recipe (VIDEO)

This traditional Chimichurri recipe is so fresh, vibrant, and loaded with parsley, garlic, olive oil, and vinegar. It is excellent as a topping for Grilled Steak, Chimichurri Chicken, vegetables, shrimp, and just about anything.

It requires just a few simple ingredients and 5 minutes to make Chimichurri sauce, but the way you prepare the ingredients is key. We’re sharing all of our secrets to make the best, authentic chimichurri sauce. Watch the easy video tutorial and you’ll see just how easy it is.

Chimichurri Sauce

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What is Chimichurri Sauce?

Chimichurri is a sauce made with fresh parsley, garlic, some acidity (usually red wine vinegar), and olive oil. We also add oregano and crushed red pepper which is considered optional but they definitely elevate this sauce. It is essentially the Argentinian version of a pesto sauce. Authentic Chimichurri originates from Uruguay and Argentina and there are endless variations of chimichurri.

Chimichurri Recipe Video

Watch Natasha make this easy Chimichurri recipe, then grab the ingredients below and make this sauce. You’ll fall in love with the flavors here and it will elevate your grilling recipes.

Chimichurri Ingredients

  • Parsley – you’ll need 1 cup of finely chopped parsley which is about 1 medium bunch of parsley.
  • Garlic – adds tons of punchy flavor. Do not skimp on the garlic.
  • Extra virgin olive oil – use high-quality olive oil with tons of flavor since this sauce is not cooked.
  • Red wine vinegar – adds acidity and helps to tame the fresh garlic flavor.
  • Oregano – you can add this fresh or dried.
  • Salt – we use fine sea salt in 99% of our cooking.
  • Black pepper – freshly ground is best.
  • Red pepper flakes – adds a touch of heat and spice to the sauce
Ingredients for homemade Chimichurri recipe

How to Make Chimichurri

  1. Finely chop parsley leaves, and mince fresh garlic clove. Add both to a small bowl.
  2. Add remaining ingredients: oil, vinegar, oregano, salt, pepper, and red pepper flakes then stir to combine.
  3. Marinate – Cover and refrigerate for at least 2 hours or overnight.
Step by step how to make Chimichurri in mixing bowl

Tips for the Best Chimichurri

Here is our best advice for making a more authentic and traditional chimichurri sauce. Even if you’re chopping up the parsley and garlic by hand, it literally takes 5 minutes.

  • Chop by Hand – For the best flavor and texture in chimichurri, you’ll want to chop through the leaves without crushing them in a food processor.
  • Use Fresh Garlic – fresh cloves of garlic will give the chimichurri sauce the spicy kick that you expect in chimichurri. The garlic will really shine after resting at least 2 hours. Mince freshly peeled garlic cloves for the best flavor.
  • Let it Marinate – the sauce will taste best if you let it rest for at least 2 hours or even overnight. The flavors will meld and the garlic will infuse the oil.
Argentinian Chimichurri in bowl with spoon

Common Questions

How much parsley is in 1 cup of parsley?

You will need 1 bunch of fresh parsley, large stems removed, and finely chopped. Make sure to finely chop the parsley and not use the food processor.

Can I substitute the red wine vinegar?

You can substitute with white wine vinegar or lemon juice.

Can I use cilantro?

If you want to use cilantro, try using equal amounts (1/2 cup each) of cilantro and parsley.

Is Chimichurri spicy? 

The fresh garlic and red pepper flakes in this recipe are what make chimichurri seem spicy. If you prefer a milder chimichurri, omit the red pepper flakes.

Can I use a food processor?

For authentic chimichurri, we do not recommend using a food processor. It is more likely to crush or bruise your parsley whereas chopping by hand with a sharp knife will produce cleaner cuts through the herbs.

Flat leaf parsley chopped with a knife

Make-Ahead Tips

Not only is this an easy sauce to make, but you will also love that chimichurri keeps really well in the refrigerator or freezer.

  • Refrigerate – place in a mason jar or tupperware, cover, and refrigerate for at least 1 week.
  • To Freeze – you can put chimichurri sauce in ice cube trays and freeze for up to 3 months. Once the cubes are frozen, you can transfer them to freezer-safe zip bags. Thaw before serving.
  • To Serve – The oil can solidify in the refrigerator. If that happens, bring chimichurri to room temperature before serving.
Made-ahead Chimichurri sauce in a mason jar

How to Serve Chimichurri

This is one of the most versatile sauces and here are our favorite ways to serve it. I’d love to know how you serve this Chimichurri Sauce in the comments below.

Easy Chimichurri Sauce Recipe

4.94 from 32 votes
Prep Time: 10 minutes
Resting Time: 2 hours
Total Time: 2 hours 10 minutes
Chimichurri Sauce in black dish with serving spoon

This chimichurri recipe is so fresh and vibrant. It is excellent as a topping for Grilled Steak, chicken, vegetables, and just about anything.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $3-$5
Keyword: chimichurri recipe, chimichurri sauce
Cuisine: Argentinian
Course: Condiments, Sauce
Calories: 86
Servings: 8 people as a condiment

Ingredients

Instructions

  1. Finely chop parsley and garlic cloves with a knife (do not use a food processor) and transfer to a bowl.

  2. Add remaining chimichurri ingredients and stir to combine.
  3. Cover with plastic wrap and refrigerate at least 2 hours or overnight before serving. Store chimichurri for up to one week in the refrigerator.

Nutrition Facts
Easy Chimichurri Sauce Recipe
Amount Per Serving
Calories 86 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 151mg7%
Potassium 53mg2%
Carbohydrates 1g0%
Fiber 0.4g2%
Sugar 0.1g0%
Protein 0.3g1%
Vitamin A 653IU13%
Vitamin C 10mg12%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Ashley Hoeung
    November 8, 2022

    Hi, I could have sworn that this recipe had soy sauce in it? Now it’s red wine vinegar. Am I mistaken?

    Reply

    • Natasha's Kitchen
      November 10, 2022

      Hi Ashley, we updated the recipe to make it more authentic. The best way to look at old versions of a recipe is to go to this site and paste the url of the recipe in the search bar. I hope that helps!

      Reply

  • Jj
    August 31, 2022

    Very very bland. Needs more flavor, even though it’s “easy” should be good.

    Reply

  • Fran
    August 18, 2022

    Natasha, don’t know what I’d do without you. When it comes to cooking I have no imagination. Only for your recipes I’d be living on hamburger and hotdogs!. I’ve learned so much from you and have tried so many of your recipies. All delicious. Keep up the good work. Always your best fan.

    Reply

    • Natashas Kitchen
      August 18, 2022

      Aww, that’s the best! Thank you so much for sharing that with me, Fran. I’m all smiles reading your lovely comment!

      Reply

  • Mariela
    August 4, 2022

    The ingredients look differently on your previous recipe that you had for the chimichurri

    Reply

  • Linda Schulman
    July 30, 2022

    Just wondering if I would be able to freeze this for using in a marinade? Thank you 😊

    Reply

    • NatashasKitchen.com
      July 30, 2022

      Hi Linda! Yes, see my recipe note for instructions on freezing.

      Reply

  • Buddy Zaneski
    July 30, 2022

    Thanks, I’ve recently been seeking for details about this topic for ages and yours is the best I have located so far.

    Reply

    • NatashasKitchen.com
      July 30, 2022

      You’re very welcome! 🙂

      Reply

  • Lisa
    July 28, 2022

    Would water bath canning change the texture since it will “cook” for 10 mins or so?

    Reply

    • NatashasKitchen.com
      July 28, 2022

      Hi Lisa, I have not tested this to advise but I assume it would. You might check online to see if anyone has developed a good method for this.

      Reply

  • Mick
    July 27, 2022

    I got your cookbook from the library and the print was very, very light and in turn hard to read. Don’t know if this was just a group of books printed at one time as I love your recipes but the cookbook was difficult to read.

    Reply

    • Natasha's Kitchen
      July 27, 2022

      Hi Mick, what cookbook are you referring to? I don’t have a cookbook for sale yet, I am still working on it.

      Reply

  • Krystal
    July 26, 2022

    So easy and quick to make! Had some on my steak last night and loved it.

    Reply

    • Natasha's Kitchen
      July 26, 2022

      Good to know that you enjoyed this with your steak! Sounds delicious.

      Reply

  • Diane Cloutier
    July 25, 2022

    Hi Natasha, love the recipe but I had to make it twice. I always use the metric measurements. The US version calls for 1/2 tsp of salt, the metric version calls for 1 TBSP of salt. Needless to say I had do a redo. You might want to fix that. Thank you so much for all your recipes, you are my go to first on anything new I want to try.

    Reply

    • NatashasKitchen.com
      July 26, 2022

      Hi Diane! So glad you enjoy my recipes. Thank you for letting me know, I have fixed the error. 🙂

      Reply

  • Laima
    July 24, 2022

    My husband is from Uruguay and we make often. We add a little fresh basil and lemon juice. So delicious to just dip a good bread and enjoy too.

    Reply

    • Natasha's Kitchen
      July 24, 2022

      Good to know that you also make this too!

      Reply

  • John
    July 23, 2022

    This is an authentic recipe and delicious. I’ve been making one from Uruguay for several years that is similar to Natasha’s, but it includes minced red, orange, or yellow peppers, whose colors really pop against the parley’s green.

    Reply

    • Natashas Kitchen
      July 23, 2022

      That’s just awesome! Thank you for sharing your wonderful review, John!

      Reply

  • Roger
    July 23, 2022

    Just back from the store with the ingredients I didn’t have.
    Whipped it out in no time. Smells OMG ! yummy.
    Can’t wait to try it tomorrow.

    Reply

    • Natashas Kitchen
      July 23, 2022

      I hope you LOVE it Roger!

      Reply

  • Joann
    July 22, 2022

    Do you have a peppercorn recipe sauce? I try chimichurri sauce

    Reply

    • NatashasKitchen.com
      July 22, 2022

      No, I do not have a recipe for this, but thank you for the suggestion. 🙂

      Reply

  • Kristen
    July 22, 2022

    I made this sauce for some shrimp I was making for a party and everybody loved it. It was gone so fast I never had the chance to get any.

    Reply

    • Natashas Kitchen
      July 22, 2022

      It sounds like you need a double batch next time! Thank you for sharing your great review, Kristen!

      Reply

  • Donna
    July 22, 2022

    When I try to print the recipe, the sauce is totally different than your instructions. It shows parsley, garlic, lemon juice, soy sauce and olive oil?

    Reply

    • Natashas Kitchen
      July 22, 2022

      Hi Donna, I just tried to print it from two different devices, and the correct ingredients & measurements were printed. I recommend clearing your cache and cookies and restarting before trying again. I hope it works out!

      Reply

  • Jessica
    July 22, 2022

    Umm… so I had this with a steak at our favorite restaurant and I didn’t know I could make it at home, until I saw this recipe. I made it and it was absolutely fantastic! Thank you!

    Reply

    • Natashas Kitchen
      July 22, 2022

      You’re welcome! I’m so happy you enjoyed it, Jessica!

      Reply

  • Connie Hewett
    July 22, 2022

    This is an amazing recipe, I had it with salmon, just heavenly,
    I love your recipes they are so simple and tasty. Thank you.

    Reply

    • Natashas Kitchen
      July 22, 2022

      I’m so glad you’re enjoying my recipes, Connie! Thank you for your wonderful feedback!

      Reply

  • Ines Rousselle
    July 22, 2022

    This is the REAL, traditional Chimichurri recipe. Thank you!!

    Reply

    • Natashas Kitchen
      July 22, 2022

      You’re welcome! I hope you love it!

      Reply

  • jess
    July 22, 2022

    this is the best chimichurri I have found! thank you for sharing this recipe

    Reply

    • Natashas Kitchen
      July 22, 2022

      You’re welcome, Jess! I’m so glad you loved it!

      Reply

  • Greg
    August 21, 2021

    Hi Natasha,
    Would you recommend flat leaf or curly leaf parsley for this.
    Thanks.

    Reply

    • Natashas Kitchen
      August 21, 2021

      Hi Greg, I have an image of the parsley we used in the recipe. We used flat parsley for this sauce. I hope you love it!

      Reply

  • Angela
    April 11, 2021

    Hi Natasha, for how long it’s good on the fridge? Thank you

    Reply

    • Natasha's Kitchen
      April 11, 2021

      You can leave it in the fridge for 2-3 weeks! We haven’t had it last more than a week.

      Reply

  • Michelle
    February 26, 2021

    Question – I made this about an hour ago and followed the directions exactly, does it take awhile for it to look more liquidy?

    Reply

    • Natasha
      February 26, 2021

      Hi Michelle, it depends on how finely you chopped your cilantro, but it doesn’t ever become very liquidy unless you add more olive oil. Chimichurri sauce has some texture in it.

      Reply

      • Michelle
        February 26, 2021

        Thank you for getting back to me. I used parsley like the recipe said, is that not correct? I chopped it up pretty well just got nervous when it didn’t look like yours ,but it still has time 😆

        Reply

      • Gayle
        July 11, 2022

        I thought the recipe called for parsley. Can I use cilantro as mentioned above?

        Reply

        • Natashas Kitchen
          July 11, 2022

          Hi Gayle, that was my mistake, I meant parsley, but I imagine cilantro may work here, it will change the flavor profile a bit.

          Reply

  • Kia
    February 22, 2021

    Thank you for sharing Natasha that recipe. I have tried that in Sydney in 2018 and I was looking for a home recipe for chimichurri since quite a while to no avail. Beautiful as always! Mouth- watering as always your recipes are. Thanks a million.

    Reply

    • Natasha's Kitchen
      February 22, 2021

      Hi Kia, you are very welcome. It is my pleasure to share this recipe and I hope this becomes your favorite!

      Reply

  • renee
    September 29, 2020

    my friend from uruguay makes the best chimichuri in the world. adds more garlic cloves than yours and ads a oregano. one more secret ingredient that she wont tell me what it is.

    Reply

    • Natashas Kitchen
      September 29, 2020

      Thank you so much for sharing that with me! We sure do like garlic around here!

      Reply

  • Yen
    August 27, 2020

    I didn’t know the simple recipe cant create such a flavoury taste. It has become must have item in our fridge now 😋😋😋. Love it. Thank you

    Reply

    • Natasha's Kitchen
      August 27, 2020

      So wonderful to read your comments and feedback. I hope you love every recipe that you will try!

      Reply

  • Pamela S Worrell
    August 25, 2020

    I made this a little differently. I replaced the parsley with purslane. Purslane is very high in omega 3s (rivaling flaxseed)and the taste was amazing. Purslane is very easy to grow, btw.

    Reply

    • Natasha's Kitchen
      August 26, 2020

      Hello Pamela, so great to know that the substitute that you used worked well too! Thanks for sharing that with us.

      Reply

    • Kia
      February 22, 2021

      Which country do you live in? In England I haven’t heard of this veggie I’m wondering if I will be able to find it here…
      Best,
      Thanks for sharing,
      Kia

      Reply

  • Jeanie
    July 3, 2020

    Looking forward to making this! I noticed, though, you mentioned to make it a bit spicier, add 1/4 cup red pepper flakes. This must be a typo!!! 1/4 cup sounds like the entire jar (if you buy it in those little spice jars. I use a couple teaspoons when I want to spice something; 1/4 cup is a shocking amount. Am I missing something here?

    Reply

    • Natasha
      July 4, 2020

      Oh my goodness that was a typo for sure (laughing at myself), it’s definitely 1/4 tsp. I have updated the recipe and thank you for pointing that out.

      Reply

  • Dan Hicks
    June 30, 2020

    This looks GREAT but I’d like to can this and keep for later. Will it last in pressurized jars?

    Reply

    • Natasha
      June 30, 2020

      Hi Dan, I have only served this fresh or refrigerated but haven’t tried preserving it for longer. You might check online to see if anyone has developed a tutorial for canning chimichurri sauce.

      Reply

  • Lebogang
    June 30, 2020

    How long does it last after making.

    Reply

    • Natashas Kitchen
      June 30, 2020

      You can leave it in the fridge for 2-3 weeks! We haven’t had it last more than a week.

      Reply

  • Carmen Askew
    June 30, 2020

    Hola Samantha in Uruguay where I lived years ago they always serve it with anything,It is very nice

    Reply

    • Natashas Kitchen
      June 30, 2020

      That’s so great!

      Reply

  • marie Helene senecal
    June 29, 2020

    How long can you keep it in a mason jar?

    Reply

    • Natashas Kitchen
      June 29, 2020

      Hi Marie, you can leave it in the fridge for 2-3 weeks! We haven’t had it last more than a week. It goes quick in our house!

      Reply

  • Kristyn
    June 29, 2020

    This over chicken, is the absolute best!! I love the flavor! It’s hard to eat meat, without it!

    Reply

    • Natashas Kitchen
      June 29, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • katerina @ diethood.com
    June 29, 2020

    I LOVE how easy and delicious this is!! I can’t wait to try it!

    Reply

    • Natashas Kitchen
      June 29, 2020

      I hope you love this recipe Katerina!

      Reply

  • heather
    June 29, 2020

    Made this to put on steak and it was amazing! Added so much flavor.

    Reply

    • Natasha
      June 29, 2020

      Hi Heather, I’m so glad you loved it! Thank you for sharing your great review.

      Reply

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