Go Back
+ servings
close up of a bowl of authentic chimichurri with a spoon of sauce held over it.
Print SAVE Pin
5 from 2 votes

Authentic Chimichurri Recipe

Prepare an authentic chimichurri recipe in the comfort of your own kitchen! Featuring fresh parsley, oregano, garlic, olive oil, and vinegar, this sauce is a game-changer for any dish it’s paired with. It adds busts of flavor to grilled meats such as this grilled flank steak, seafood, or even vegetables. You’ll love how versatile this Argentinian condiment is! Yield: About 2 cups
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 32 tablespoons
Calories34.4 kcal
Cost $0.05 per tablespoon


  • 1 medium bowl
  • 1 Chef's knife
  • 1 cutting board


  • 1 cup chopped parsley Substitute with cilantro or mint for a different taste.
  • 3 tablespoon chopped fresh oregano If you don’t have oregano, use all parsley or cilantro.
  • 1 red pepper fresno, finely chopped, Alternatively, use red jalapeño or red bell pepper.
  • ½ cup finely chopped green onion You can also use chives or omit the green onion.
  • 4 garlic cloves minced and turned into a paste, Don’t skip adding fresh garlic cloves.
  • 2 teaspoon red pepper flakes Or, use chili flakes for a similar spice level and flavor.
  • 2 tablespoon red wine vinegar White wine vinegar or apple cider vinegar are also options.
  • 1 tablespoon fresh lime juice Lemon juice will work in a pinch.
  • ½ cup extra virgin olive oil If you don’t have olive oil, try avocado oil.
  • Salt and pepper to taste


  • In a medium bowl, mix all the ingredients together (hand-chopped parsley, oregano, red pepper and green onion, minced garlic, red pepper flakes, red wine vinegar, lime juice, olive oil, and salt and pepper) until combined. It will result in a chimichurri sauce with a chunky texture. Alternatively, you can use either the mortar and pestle or the food processor for a smooth sauce.
  • Cover and chill in the fridge to use within 24-48 hours. Right before using, mix it again!

Recipe Video

Recipe Notes

  • Fridge: Store chimichurri in an airtight container in the refrigerator for up to 1-2 days. It’s essential to keep it covered and check on it regularly for signs of spoilage.
  • Freezer: If you won’t use your chimichurri sauce within a few weeks, it’s best to store it in the freezer. Keep it in an airtight container or resealable plastic bag for up to 2 months. Thaw frozen chimichurri in the fridge overnight, mix well, and serve at room temperature.
  • Prep ahead: Chimichurri can be prepared up to 2 days in advance and kept in the fridge, allowing the flavors to meld and intensify.


Calories: 34.4kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 3.4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Sodium: 3.8mg | Potassium: 33.3mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 335.3IU | Vitamin C: 7.8mg | Calcium: 12.7mg | Iron: 0.4mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.