Homemade Chimichurri Sauce from Scratch

Chimichurri is the soul of Argentine BBQ. If asado is the fire, chimichurri is the heart — a vibrant, herbaceous green sauce that transforms every cut of grilled meat into something truly unforgettable. Whether you are drizzling it over a perfectly seared skirt steak, slathering it on chorizo, or using it as a marinade for chicken thighs, chimichurri is the one condiment that belongs at every grill session. The best part? You can make it from scratch in just 15 minutes with ingredients you likely already have in your kitchen.

What Is Chimichurri and Where Does It Come From?

Chimichurri is a raw herb sauce that originated in Argentina and Uruguay, where it has been a staple of the parrilla (grill) culture for centuries. The classic green version — chimichurri verde — is made with fresh parsley, garlic, oregano, olive oil, red wine vinegar, and a touch of heat from red pepper flakes. There is also a red version called chimichurri rojo, which includes tomatoes and roasted red peppers, but the verde variety is the one most closely associated with traditional Argentine asado. The exact origin of the name is debated — some say it comes from the Basque word tximitxurri, meaning a mixture of several things in no particular order, which is a pretty accurate description of how the sauce comes together.

The Key Ingredients for Authentic Chimichurri

The secret to great chimichurri is using the freshest ingredients possible. Here is what you need to know about each component. Fresh flat-leaf parsley is non-negotiable — it is the backbone of the sauce and provides that signature bright green color and clean herbal flavor. Curly parsley will work in a pinch but lacks the depth of flavor. Garlic should be used generously and minced by hand rather than crushed or processed, which can make it taste sharp and bitter. Fresh oregano is ideal, but dried oregano is a perfectly acceptable substitute and is actually what many Argentine grandmothers use. For the acid, red wine vinegar is the traditional choice — it adds brightness and helps preserve the sauce. Extra virgin olive oil brings richness and body, so use the best quality you can afford. Finally, coarse sea salt and a pinch of red pepper flakes round out the flavor profile with salinity and gentle heat.

The Right Technique: Knife vs. Food Processor

One of the most important decisions when making chimichurri is how you chop the herbs. In Argentina, the traditional method is always by hand with a sharp knife, and for good reason. When you use a food processor or blender, the high-speed blades generate heat and oxidize the parsley rapidly, turning it dark and giving the sauce a slightly bitter, processed taste. Hand-chopping preserves the cell structure of the herbs, resulting in a sauce that stays bright green longer and has a more complex, layered flavor. Yes, it takes a few extra minutes, but the difference in quality is immediately noticeable. Take your time with a good chef's knife, chop the parsley finely but not to a paste, and you will be rewarded with a chimichurri that tastes genuinely homemade in the best possible way.

How to Store Chimichurri and How Long It Lasts

Fresh chimichurri is best enjoyed the same day it is made, when the herbs are at their most vibrant and the garlic has had just enough time to mellow without becoming too pungent. That said, it keeps very well in the refrigerator for up to 5 days when stored in a sealed glass jar or airtight container. The olive oil will solidify slightly when cold, so always bring chimichurri back to room temperature before serving and give it a good stir. Some people argue that chimichurri actually tastes better on day two, once the flavors have had overnight to fully develop — and honestly, they are not wrong. If you want to make a large batch for a big asado, you can also freeze chimichurri in ice cube trays for up to 3 months, thawing individual portions as needed.

Ways to Use Chimichurri Beyond Steak

While chimichurri and grilled beef are an iconic pairing, this versatile sauce has so many more applications that are worth exploring. Use it as a marinade for chicken, lamb chops, or shrimp before they hit the grill — the acid in the vinegar helps tenderize the meat while the herbs infuse incredible flavor. Spoon it over roasted potatoes or grilled vegetables like zucchini, eggplant, and bell peppers. Stir a spoonful into scrambled eggs for a herby breakfast, spread it on crusty bread as an appetizer, or thin it out with a little extra olive oil and use it as a salad dressing. Chimichurri is also fantastic with grilled fish, particularly salmon and swordfish. Once you have a jar of homemade chimichurri in your refrigerator, you will find yourself reaching for it constantly — it truly makes everything taste better.