Chimichurri is an uncooked herb sauce from Argentina and Uruguay, made from flat-leaf parsley, garlic, oil, red wine vinegar, and dried oregano. It is one of Latin America’s most beloved condiments, spooned generously over grilled meat at the table rather than cooked into a dish. Think of it as the Southern Cone’s answer to a finishing sauce — bright, garlicky, and alive with acidity. You will find it on the table at every Argentine asado, and once you taste it, you will want it on almost everything else.
Quick uses for chimichurri:
- Spooned over grilled beef, lamb, or pork straight from the barbecue
- Drizzled over empanadas as a dipping sauce
- Served alongside choripán (Argentine sausage sandwiches)
- Spooned over roasted vegetables or fish
- Used as a dressing for grain bowls or potato salad
Table of Contents
- Where does chimichurri come from?
- What are the core chimichurri ingredients?
- How to make chimichurri at home
- What variations and substitutions work well?
- How do you use chimichurri?
- What does chimichurri taste like, and how does it compare to pesto?
- How long does chimichurri last?
- How do you get a more authentic Argentine chimichurri?
- Key takeaways
- Chimichurri and empanadas: our perspective
- Useful sources
- FAQ
Where does chimichurri come from?
Chimichurri is rooted in the asado culture of Argentina and Uruguay, where it has sat on the table as ketchup does elsewhere — an everyday condiment rather than an occasional garnish. One popular etymology traces the name to the Basque word tximitxurri, loosely meaning “a mixture of several things in no particular order,” which suits the sauce perfectly.
The sauce comes in two main forms. Chimichurri verde (green) is the everyday default: parsley-led, bright, and sharp. Chimichurri rojo (red) introduces tomato or red pepper and smoked or sweet paprika, giving it a rounder, deeper profile suitable for richer cuts and sausages. Both are entirely legitimate; which one appears on the table usually comes down to regional habit or the household cook’s preference.
What are the core chimichurri ingredients?
Traditional chimichurri relies on six ingredients, and each one earns its place:
- Flat-leaf parsley — the herb backbone; it gives the sauce its green colour and fresh, slightly peppery character
- Garlic — adds pungency and depth; use more or less depending on your preference
- Red wine vinegar — the acid that brightens everything and cuts through the fat of grilled meat
- Olive oil or neutral oil — the carrier that binds the sauce and mellows the sharper notes
- Dried oregano — adds an earthy, slightly bitter depth that fresh oregano cannot replicate in the same way
- Salt — seasons and draws moisture from the herbs
Crushed red pepper (ají molido) is optional but common, adding a controlled background heat that is nothing like hot sauce. Serious Eats describes the flavour as bold, tangy, and herbaceous, with spiciness that can be moderated simply by reducing the chilli.
Common departures from tradition include cilantro (popular in North American versions, but it shifts the flavour profile noticeably away from the Argentine original) and fresh tomato (used in some rojo variations). These are not wrong, just different sauces.
How to make chimichurri at home
This recipe makes enough for multiple servings and comes together quickly, plus a short rest.
Ingredients:
- Flat-leaf parsley, garlic, red wine vinegar, olive or neutral oil, dried oregano, optional crushed red pepper flakes, salt to taste, and some boiling water.
Steps:
- Rehydrate the dried spices first. Combine the dried oregano and chilli flakes in a small bowl, pour hot water over them, and let them soak briefly. This prevents the dried spices from absorbing the sauce’s vinegar and oil later, keeping the final consistency loose and balanced.
- Chop the parsley and garlic by hand. Finely chop the parsley leaves (stems are fine in small amounts) and mince the garlic. Hand-chopping keeps the herbs rough and bright rather than bruised.
- Combine everything. Add the parsley, garlic, vinegar, oil, salt, and the rehydrated spice mixture to a bowl. Stir well to combine.
- Rest before serving. Cover and leave at room temperature for at least 30 minutes. The flavours marry, the acid mellows slightly, and the sauce becomes noticeably more cohesive.
Timing: Quick preparation and a resting period before serving. Best used fresh, though it keeps well refrigerated for several days.
Equipment: A sharp knife and a chopping board are all you need. A food processor works in a pinch but produces a muddier, pesto-like texture.
Pro Tip: Chop the parsley just before mixing — pre-chopped parsley left to sit will oxidise and dull the sauce’s colour. If you want a deeper flavour, make the chimichurri a few hours ahead and refrigerate it, then bring it back to room temperature before serving.
What variations and substitutions work well?
Chimichurri is forgiving, and small swaps rarely ruin it. The table below covers the most common variations and when each one changes the sauce meaningfully.
| Element | Traditional | Common variation | Does it change the sauce? |
|---|---|---|---|
| Herb base | Flat-leaf parsley | Cilantro (coriander) | Yes — noticeably different flavour profile |
| Acid | Red wine vinegar | Fresh lemon juice | Mildly — brighter, less complex |
| Oil | Neutral or light olive oil | Robust extra-virgin olive oil | Sometimes — peppery EVOO can compete with herbs |
| Heat | Ají molido (crushed red pepper) | Standard chilli flakes | Minimal — very similar result |
| Rojo additions | None | Smoked paprika, tomato, red pepper | Yes — rounder, deeper, suits richer cuts |
Chimichurri rojo is the most significant variation: it shares the herb base but introduces tomato or red pepper and paprika for a sauce that pairs beautifully with pork ribs or chorizo. Lemon juice in place of red wine vinegar is an acceptable swap that gives a cleaner, more citrus-forward result. The one substitution worth thinking about carefully is oil: a very peppery extra-virgin olive oil can overpower the parsley, so a neutral oil or a light blend often lets the herbs lead more clearly.
How do you use chimichurri?
Classic pairings
Chimichurri’s natural home is the asado table. Spooned over grilled beef, it cuts through fat and adds a bright herbal contrast. With choripán, it is practically non-negotiable. Provoleta (grilled provolone) benefits from a spoonful of verde on top, and roasted pork shoulder becomes something special with a generous drizzle. For empanadas, chimichurri works as both a dipping sauce and a finishing drizzle — the acidity lifts the richness of a beef or chicken filling beautifully.
Modern and Australian-friendly ideas
Beyond the grill, chimichurri is genuinely versatile. Stir it through a warm grain bowl, spoon it over roasted sweet potato or cauliflower, or use it as a dressing for a potato salad in place of mayo. It works with fish fillets, particularly barramundi or salmon, where the acidity does the same job it does with beef. You can also serve it alongside arepas for a broader Latin spread.
One rule on marinating: chimichurri’s vinegar content will toughen meat if used as a lengthy pre-cook marinade for thick cuts. Use it as a finishing sauce at the table rather than a multi-hour soak, and you will always get the best result.
What does chimichurri taste like, and how does it compare to pesto?
Chimichurri tastes bright, herbaceous, and garlicky, with a sharp acidic tang from the vinegar and a warm background heat if chilli is included. The heat is gentle and adjustable — nothing like a hot sauce burn. Parsley gives it green, slightly woodsy notes; garlic adds pungency; vinegar delivers the lift that makes it so effective alongside fatty grilled meats.
Chimichurri is not the same as pesto, despite both being herb-based sauces. The differences are fundamental.
| Feature | Chimichurri | Pesto |
|---|---|---|
| Herb base | Flat-leaf parsley, oregano | Basil |
| Texture | Loose, rough, oil-and-vinegar | Thick, emulsified paste |
| Dairy/nuts | None | Parmesan, pine nuts |
| Acid | Red wine vinegar or lemon | Minimal or none |
| Typical use | Grilled meat, empanadas, dipping | Pasta, sandwiches, pizza |
Pesto is rich, nutty, and creamy; chimichurri is lean, sharp, and herbal. They are not interchangeable, though both reward good olive oil and fresh ingredients.
How long does chimichurri last?
Stored correctly, chimichurri keeps well and actually improves over the first day or two as the flavours develop.
- Room temperature: Safe for up to two hours after making; beyond that, refrigerate it.
- Refrigerator: Keeps for up to two weeks in an airtight jar. The oil may solidify when cold — simply bring it back to room temperature and stir before serving.
- Freezer: Chimichurri freezes well in small portions (an ice cube tray works perfectly). Expect some colour change after thawing — the parsley will darken slightly — but the flavour holds.
Discard chimichurri if it smells sour or fermented beyond normal vinegar tang, if the herbs have turned grey or brown throughout, or if you see any visible mould. When in doubt, a fresh batch takes ten minutes.
How do you get a more authentic Argentine chimichurri?
The gap between a good chimichurri and a genuinely authentic one usually comes down to three things: rehydration, resting, and restraint.
Rehydrate your dried spices. Soaking dried oregano and ají molido in a small amount of boiling water before adding them to the sauce is a technique used by Argentine cooks to speed up rehydration and prevent those ingredients from drawing moisture out of the finished sauce. This step improves both texture and consistency and is worth the extra two minutes.
Rest the sauce. Allowing chimichurri to sit for at least 30 minutes before serving lets the flavours marry and the acid mellow. Making it a few hours ahead and refrigerating it produces an even more cohesive result.
Choose your oil thoughtfully. Traditional Argentine recipes often use a neutral oil or a light olive oil blend rather than a robust extra-virgin variety. A very peppery EVOO can compete with the parsley and garlic rather than carrying them.
Pro Tip: Hand-chop rather than blitz. A food processor bruises the parsley, releasing chlorophyll and producing a darker, muddier sauce that looks and tastes closer to pesto than chimichurri. A sharp knife and two minutes of chopping preserves the rough, bright texture that makes an authentic chimichurri so appealing.
For a deeper look at the Latin pantry staples that underpin recipes like this one, the Latin flavours and spices guide is a useful companion.
Key takeaways
Chimichurri is an uncooked Argentine herb sauce made from six core ingredients; it works best as a finishing condiment rather than a marinade, and resting it for at least 30 minutes before serving makes a meaningful difference to the flavour.
| Point | Details |
|---|---|
| What chimichurri is | An uncooked herb sauce from Argentina and Uruguay, made from parsley, garlic, oil, vinegar, oregano, and salt. |
| Primary use | A finishing condiment spooned over grilled meat, empanadas, and roasted vegetables at the table. |
| Six core ingredients | Flat-leaf parsley, garlic, red wine vinegar, oil, dried oregano, and salt — chilli is optional. |
| Finishing, not marinating | High-vinegar chimichurri toughens thick cuts if used as a long marinade; always apply at the table. |
| Rest before serving | Allow at least 30 minutes for flavours to marry and the acid to mellow before serving. |
Chimichurri and empanadas: our perspective
At Senor Empanada, we believe chimichurri is one of those rare condiments that makes everything it touches more alive. We have watched it transform a simple empanada into a full cultural experience — the brightness of the parsley and vinegar cutting through a rich beef filling in a way that feels both ancient and completely right. It is not a garnish; it is a conversation between the sauce and the food.
What we find underappreciated is how well chimichurri works as a dipping sauce specifically for empanadas. Most guides focus on steak, and rightly so, but the pairing with a hand-crimped empanada is just as natural and arguably more accessible for Australian home cooks who might not have a parrilla in the backyard. If you are making empanadas at home, a small bowl of chimichurri verde on the side is not optional — it is the finishing touch that completes the plate.
We invite you to explore our Latin American empanada recipes and discover just how well these two icons of the Southern Cone belong together.
Useful sources
These are the primary sources used to build this article, annotated for readers who want to go deeper.
- Chimichurri — Wikipedia: Broad overview of origin, regional variations, and etymology; a reliable starting point for cultural and linguistic background.
- Chimichurri — Britannica: Concise authoritative definition and ingredient overview; useful for confirming the core recipe.
- Serious Eats — chimichurri sauce recipe and method notes: Detailed technique guidance including the rehydration trick, oil choice, and flavour-balancing advice.
- The Argentine Asado — how to make chimichurri: Covers green vs red chimichurri, finishing sauce guidance, and the cultural role of chimichurri at the asado table.
- Argentine Asado — step-by-step chimichurri recipe: Focuses on hand-chopping technique, oil selection, and the cultural context of chimichurri as an everyday condiment.
- Choripán — traditional chimichurri and secrets: Argentine-focused guide emphasising simplicity, resting time, and the six-ingredient core.
- Forks Over Knives — chimichurri uses: Useful for vegetarian and plant-forward serving ideas including roasted vegetables and grain bowls.
- Tasting Table — chimichurri overview: Covers the chimichurri vs pesto comparison and the key structural differences between the two sauces.
FAQ
What does chimichurri taste like?
Chimichurri tastes bright, herbaceous, and garlicky, with a sharp tang from red wine vinegar and a gentle background heat if chilli is included. The spiciness is mild and adjustable, not comparable to hot sauce.
What is chimichurri sauce made from?
The traditional recipe uses flat-leaf parsley, garlic, red wine vinegar, olive or neutral oil, dried oregano, and salt, with optional crushed red pepper for heat.
Is chimichurri similar to pesto?
Both are herb-based sauces, but chimichurri is loose, oil-and-vinegar based, and contains no nuts or dairy, while pesto is a thick emulsified paste made with basil, Parmesan, and pine nuts.
Is chimichurri spicy?
Chimichurri is not inherently spicy. Heat depends entirely on how much crushed red pepper you add, and many traditional recipes use very little or none at all.