Easy Chimichurri Recipe: A Taste of Argentina’s Summer Grilling Tradition

Growing up in a half-Italian, half-Argentinian home, the sizzle of meat on the grill was more than a weekend tradition—it was a ritual. But as much as we all loved the steak, it was the sauce—always vibrant green, garlicky, and herbaceous—that made the meal unforgettable. My grandmother called it “liquid gold,” and she wasn’t wrong. This is chimichurri, the unsung hero of South American cuisine.

This easy chimichurri recipe brings that magic to your table in under 10 minutes. It’s simple, zesty, and full of character—just like Nonna’s summer barbecues under the Buenos Aires sun. Let’s dive in.

What is Chimichurri?

Chimichurri is a raw herb sauce that originated in Argentina and Uruguay, traditionally served with grilled meats. It’s a bold mixture of fresh parsley, garlic, olive oil, vinegar, and spices, meant to enhance, not overshadow, your main dish.

The green version (chimichurri verde) is the most common, though a red variant with paprika and roasted peppers also exists. What makes chimichurri so appealing is its simplicity and adaptability—you can spoon it over steak, stir it into grains, or even dip fresh bread into it.

Why You’ll Love This Easy Chimichurri Recipe

• Quick to Make: No cooking involved—just chopping and mixing.

• Incredibly Versatile: Works as a sauce, marinade, or dressing.

• Naturally Vegan & Gluten-Free: Pure, clean ingredients with maximum flavor.

• Perfect for Summer: Fresh herbs and bright vinegar make it the ideal warm-weather condiment.

Whether you’re hosting a summer cookout or adding zing to a midweek dinner, this chimichurri will become your go-to condiment.

Ingredients

Makes about 4 servings. Adjust amounts if you’re cooking for a crowd.

• 1 cup fresh flat-leaf parsley, finely chopped

• 2 tablespoons fresh oregano, finely chopped (or 1 tbsp dried)

• 4 cloves garlic, minced

• 1/2 teaspoon red pepper flakes (more if you like heat)

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• 2 tablespoons red wine vinegar

• 1/2 cup extra virgin olive oil

Optional additions: finely chopped shallot, lemon zest, a tablespoon of fresh cilantro for a Latin-American twist.

How to Make Chimichurri Sauce

Step 1: Finely Chop the Herbs and Garlic

Use a sharp knife to chop the parsley and oregano as finely as possible. Mince the garlic to a paste if you prefer a smoother texture.

Step 2: Mix the Base

In a bowl, combine chopped herbs, garlic, red pepper flakes, salt, and black pepper.

Step 3: Add the Vinegar

Stir in the red wine vinegar. This gives the sauce its signature tang.

Step 4: Whisk in the Olive Oil

Slowly pour in the olive oil while whisking to emulsify the sauce slightly.

Step 5: Let It Rest

Let the sauce sit for at least 15–30 minutes at room temperature before serving to let the flavors meld.

Tip: For the best results, make it ahead and let it sit for a few hours or overnight in the fridge.

Serving Suggestions

This sauce shines when paired with:

• Grilled Ribeye or Sirloin Steak – the classic Argentinian pairing

• Roast Chicken or Grilled Lamb

• Grilled vegetables like zucchini, bell peppers, or mushrooms

• Shrimp skewers or pan-seared fish

• Drizzled over eggs, avocado toast, or grain bowls

• Used as a marinade for tofu or tempeh

Want to wow your guests? Serve it with a rustic loaf of bread as an appetizer dip.

Tips for the Best Chimichurri

1. Use fresh herbs. Dried parsley won’t cut it here.

2. Hand-chopping > food processor. A blender can create a paste; you want texture.

3. Don’t skimp on the garlic. It’s the soul of the sauce.

4. Balance the acid and oil. Taste and adjust—some prefer a touch more vinegar.

5. Let it mellow. Chimichurri improves after resting for an hour or two.

Variations to Try

• Red Chimichurri (Chimichurri Rojo): Add smoked paprika or roasted red peppers.

• Cilantro Blend: Swap half the parsley with cilantro for a bolder, Latin flair.

• Lemon Chimichurri: Use lemon juice and zest instead of vinegar for citrusy brightness.

• Creamy Chimichurri: Blend with Greek yogurt or avocado for a thicker dip.

Storage Tips

Store leftovers in an airtight jar in the refrigerator for up to 1 week. The oil may solidify—just let it come to room temperature and give it a stir.

You can also freeze chimichurri in ice cube trays for easy use later. Great for marinades!

Nutrition Information (Per Serving)

• Calories: 120

• Fat: 14g

• Carbohydrates: 1g

• Protein: 0g

• Fiber: 0.5g

• Sodium: 100mg

Note: Nutrition may vary slightly depending on oil and salt brands.

A Personal Note from My Kitchen

Every time I whip up this easy chimichurri recipe, I remember sitting on a low stool next to my grandmother’s grill. I’d watch her pour the sauce over perfectly charred meat, always insisting on serving it from a small ceramic bowl she brought from Argentina. “Use only fresh herbs,” she’d say with a wink, “the sauce knows when you’re lazy.”

That little detail stuck with me. Food, after all, is memory. This chimichurri is not just a condiment—it’s a celebration of summer, tradition, and bold flavor.

Related Recipes to Explore

Here are a few recipes that pair beautifully with chimichurri:

• Grilled Skirt Steak with Chimichurri

• Argentinian Beef Empanadas

• Grilled Vegetable Platter with Chimichurri

• Easy Chimichurri Chicken

Final Thoughts

This easy chimichurri recipe is everything a summer condiment should be—quick, punchy, and brimming with fresh flavor. It’s proof that sometimes the simplest ingredients, when thoughtfully prepared, can create something unforgettable.

So whether you’re firing up the grill or jazzing up your weeknight dinner, chimichurri is your secret weapon. Give it a try, and let it transport you to the sun-soaked patios of South America.

And don’t forget—I’d love to hear how you use it! Did you add your own twist? Tag me in your photos or drop a comment below.

Easy Chimichurri Recipe: A Taste of Argentina’s Summer Grilling Tradition

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• Author: Gabriel Stone
• Total Time: 10 minutes
• Yield: 4 servings 1x

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Description

A vibrant, herbaceous sauce from Argentina and Uruguay, chimichurri is known for its bold flavor and versatility. Perfect for grilled meats, veggies, or as a marinade, this quick and easy condiment brings fresh, zesty character to any dish.

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Ingredients

Scale 1x2x3x

• 1 cup fresh flat-leaf parsley, finely chopped

• 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried)

• 4 cloves garlic, minced

• 1/2 teaspoon red pepper flakes (adjust to taste)

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• 2 tablespoons red wine vinegar

• 1/2 cup extra virgin olive oil

• Optional: finely chopped shallot, lemon zest, 1 tablespoon fresh cilantro

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Instructions

• Finely chop parsley and oregano; mince garlic.

• In a bowl, combine chopped herbs, garlic, red pepper flakes, salt, and black pepper.

• Stir in the red wine vinegar.

• Slowly whisk in the olive oil until the mixture is well combined.

• Let the sauce rest for 15–30 minutes before serving to allow the flavors to meld.

Notes

• Use fresh herbs for the best flavor—dried parsley isn’t recommended.

• Hand-chopping gives the sauce its traditional texture.

• Letting the sauce rest improves the flavor—make it ahead if possible.

• Store leftovers in the fridge for up to 1 week or freeze in ice cube trays.

• Prep Time: 10 minutes
• Cook Time: 0 minutes