Why Chimichurri Is Argentina’s Greatest Gift to Home Cooks (And How to Make It Right)

Chimichurri sauce is one of Argentina’s most iconic culinary creations, beloved for its vibrant, tangy, and herbaceous flavor that perfectly complements grilled meats. Often described as the “soul of Argentine barbecue,” chimichurri combines fresh parsley, garlic, olive oil, vinegar, and a touch of chili for gentle heat, creating a sauce that is as versatile as it is flavorful. Its origins trace back to gaucho (cowboy) culture, where it was used to season meats cooked over open fires in the pampas, and today it remains an essential part of any authentic Argentine asado.

What makes chimichurri stand out is its simplicity. Unlike heavy cream or tomato sauces, it is raw, fresh, and quick to prepare, delivering brightness that cuts through the richness of steak, lamb, or even roasted vegetables and seafood. Its balance of acidity, aromatics, and herbs elevates every bite, making it a staple not only in Argentine kitchens but also among chefs worldwide who appreciate its bold yet clean profile.

In this recipe guide, you’ll learn how to make traditional Argentine chimichurri sauce step by step, with tips for adjusting the flavors to your liking and pairing it beyond grilled meats for salads, sandwiches, and marinades that bring a taste of South America to your daily meals.

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Best Time to Eat and What to Serve It With

Best time to eat:

Chimichurri is best served during lunch or dinner, particularly as an accompaniment to grilled meats at barbecues, weekend cookouts, or family gatherings.

Perfect pairings:

Side: Serve with Argentine ribeye steak, grilled sausages (chorizo), lamb chops, or roasted vegetables for a full asado experience.

Drink: Pair with a bold Argentine Malbec wine or a refreshing glass of sparkling water with lemon to balance the robust flavors.

Dessert: End your meal with a classic Argentine dessert like dulce de leche flan or alfajores (shortbread cookies filled with caramel) to round out your authentic culinary journey.

Chimichurri isn’t just a sauce—it’s a celebration of Argentina’s grilling traditions, bringing bright, bold flavors to any meal with minimal effort and maximum impact.

Chimichurri might look simple—just herbs, garlic, and oil—but in Argentina, it’s practically sacred. What most people outside South America don’t realize is that the chimichurri served in many U.S. restaurants barely resembles the original. The authentic version isn’t a pesto or a marinade—it’s a punchy, uncooked sauce meant to complement grilled meats, not drown them.

One of the biggest mistakes non-Argentine cooks make is treating chimichurri like a trendy green condiment, tweaking it to fit modern palates with ingredients like cilantro, lemon juice, or even avocado. In Argentina, that’s sacrilege. True chimichurri is rustic, sharp, and unapologetically strong in flavor, with vinegar and garlic leading the charge—not mellowed out for Instagram likes.

And here’s the real kicker: Chimichurri isn’t just a recipe—it’s an identity. It reflects Argentina’s no-nonsense food philosophy, where every ingredient serves a purpose and traditions are fiercely protected. When foreigners try to “improve” it, many Argentines see it not just as a culinary misstep, but a cultural misunderstanding.

How to Make Chimichurri Sauce

Chimichurri Sauce Recipe Ingredients

1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped (optional, for added flavor)
1/4 cup fresh oregano, finely chopped
4 cloves garlic, minced
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon lemon juice (optional, for added tang)
1 teaspoon red pepper flakes
Salt and pepper

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Step By Step How to Make Chimichurri Sauce

Prepare the Herbs and Garlic

Finely chop the parsley, cilantro (if using), and oregano. Mince the garlic cloves.

Mix the Ingredients

In a bowl, combine the chopped parsley, cilantro, oregano, and minced garlic. Add the red pepper flakes, olive oil, red wine vinegar, and lemon juice (if using). Mix well to combine.

Season and Adjust

Season with salt and pepper to taste. Adjust the acidity by adding more vinegar or lemon juice if desired.

Let It Sit

For the best flavor, let the chimichurri sit at room temperature for at least 30 minutes before serving. This allows the flavors to meld together.

Store

Store any leftovers in an airtight container in the refrigerator. Chimichurri can be kept for up to a week, though it’s best when fresh.

Serving

Chimichurri is traditionally served with grilled meats, but it also works well as a marinade or a topping for vegetables, seafood, and even as a salad dressing.

Tips To Make Chimichurri Sauce

Use fresh herbs for the best flavor. Dried herbs won’t give the same vibrant taste and texture.

Adjust the ingredients to suit your taste. Add more garlic for a stronger flavor, or increase the red pepper flakes for more heat.

For a smoother chimichurri, blend the ingredients in a food processor. For a chunkier texture, chop everything by hand.

How Many Calories Have Chimichurri Sauce

Calories: 120
Protein: 0.5 grams
Carbohydrates: 1.5 grams
Fat: 13 grams
Fiber: 0.5 grams
Sugar: 0 grams

Origin and History

Chimichurri has long been woven into the culinary identity of Argentina, where it stands not just as a condiment but as a cultural emblem. Its origins are somewhat mysterious, with multiple theories circulating about its early development. Some historians believe it emerged as a practical sauce made by gauchos who needed a simple, flavorful mixture to enliven fire-grilled meats eaten in the fields.

Another theory suggests that chimichurri evolved from Spanish and Basque herb sauces brought to South America by early European settlers. Over time, local herbs, vinegars, and preparation techniques shaped it into the uniquely Argentine staple it is today. What is clear is that its evolution reflects centuries of blending traditions from indigenous communities, European migrants, and rural cattle workers.

Despite the debates, chimichurri became widely recognized throughout the 19th century as beef production flourished across Argentina. As the asado ritual solidified itself as a cornerstone of Argentine social life, chimichurri naturally rose to prominence beside it. Today, it remains one of the country’s most widely recognized culinary exports.

Chimichurri may seem straightforward, but ask an Argentine about its “correct” version, and you will hear passionate arguments. One of the most debated points is whether chimichurri should include cilantro. Many purists insist that cilantro has no place in traditional recipes, claiming it alters the dish’s identity, while modern cooks argue that regional variations make adaptation acceptable.

Another ongoing dispute centers around texture. Some believe chimichurri should remain a loose, pourable sauce, while others prefer it thicker, almost spoonable, with finely chopped herbs rather than blended ones. This tension between tradition and convenience reflects the broader debate over whether culinary authenticity must remain fixed or can evolve with personal preference.

Even the use of red versus white vinegar can spark disagreement. Traditionalists defend red wine vinegar as the foundation of the classic Argentine flavor profile, while others appreciate the brightness and balance that white vinegar provides. These debates may seem small, but they reveal how deeply people feel connected to their food heritage.

How Long It Takes to Prepare

Chimichurri is celebrated for its convenience, and making it from scratch typically takes no more than 10 to 15 minutes. All that is required is chopping herbs, whisking the ingredients, and adjusting the seasoning. The preparation is intentionally simple, preserving the rustic spirit of the original gaucho recipe.

However, while the preparation itself is quick, the flavor benefits greatly from resting time. Allowing the sauce to sit for at least one hour helps the herbs soften and the vinegar mellow, resulting in a more balanced and aromatic mixture. Many experienced cooks recommend letting it rest overnight for maximum depth.

Because there is no cooking involved, chimichurri remains one of the easiest flavor-building elements to include in weeknight meals. Whether made in a small batch or scaled up for gatherings, it requires minimal effort yet produces an impressive impact on any dish it touches.

Serving Suggestions

Chimichurri is most famously paired with grilled meats, especially steak, where its acidity and herbaceousness cut through richness and elevate each bite. It works incredibly well with beef short ribs, flank steak, and grilled sausages, making it a natural star at any outdoor cookout or at-home asado.

Beyond red meat, chimichurri can transform seafood dishes, roasted vegetables, or simple grain bowls. Drizzling it over grilled shrimp or roasted cauliflower instantly adds vibrancy and complexity. It also makes an excellent finishing sauce for potatoes or mixed greens.

For an unexpected twist, chimichurri can be used as a marinade or dipping sauce. Mixing it into yogurt or mayonnaise creates a quick spread for sandwiches, while adding it to cooked rice or beans introduces layered flavor with almost no additional effort. Its versatility is one of the reasons it has gained global popularity.

Final Thoughts

Chimichurri stands as a reminder that some of the most powerful culinary traditions come from humble beginnings. What started as a practical herb sauce created by rural laborers has grown into an international favorite recognized for its bold simplicity and versatility. Its staying power reflects both cultural pride and universal appeal.

As debates continue about what makes chimichurri “authentic,” the truth is that its essence lies not in strict rules but in the spirit of sharing good food. Whether enjoyed at a family barbecue or prepared in a modern kitchen, the sauce brings warmth, connection, and a burst of brightness to any table.

If you have never made chimichurri at home, now is the perfect time. With minimal effort and everyday ingredients, you can create a condiment that enhances countless dishes and invites experimentation. Once you taste the real version, it is hard to imagine your meals without it.