If there’s one sauce that makes me feel like a culinary rockstar with minimal effort, it’s Argentinian Chimichurri. This zingy, vibrant green sauce has the magical ability to make anything it touches about 1000% more delicious! I first discovered it at an Argentinian steakhouse where I was honestly more impressed with the sauce than the expensive steak it came with (don’t tell the chef).

The origin story of chimichurri is a bit murky – some say it was created by an Irishman named Jimmy McCurry who fought for Argentine independence, and his name gradually transformed into “chimichurri” as locals pronounced it. Others claim it comes from the Basque word “tximitxurri,” meaning “a mixture of several things in no particular order.” Regardless of who invented it, we all owe them a serious debt of gratitude! This fresh version is so much better than anything you’ll find bottled at the store – it’s bright, zingy, and has that perfect balance of herbs and garlic that makes you want to drizzle it on EVERYTHING.

The beauty of homemade Argentinian Chimichurri is how customizable it is – prefer more heat? Add extra red pepper flakes. Love garlic? Go wild! This is your sauce adventure, and I’m just here to guide you through it.

Classic Argentinian Chimichurri

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Fresh, vibrant Classic Argentinian Chimichurri balances grassy parsley and oregano with sharp garlic and mild heat, cutting through rich meats with acidic brightness.

• Author: Amanda MacArthur
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 1 Cup 1x
• Category: Sides & Sauces

Ingredients

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• 1 cup fresh parsley leaves, packed
• ¼ cup fresh oregano leaves (or 1 tablespoon dried)
• 3–4 garlic cloves
• 1 small shallot, roughly chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• ½ teaspoon red pepper flakes (adjust to taste)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup extra virgin olive oil

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Instructions

1. Pulse herbs, garlic, and shallot in a food processor until finely chopped but not pureed
2. Transfer to a bowl and stir in remaining ingredients
3. Let sit for at least 15 minutes before serving to allow flavors to blend

Notes

• Makes about 1 cup

This versatile Argentinian Chimichurri is traditionally served with grilled meats, particularly steak, where it cuts through the richness beautifully. But don’t stop there! It’s amazing drizzled over roasted vegetables, spooned onto eggs, tossed with pasta, or used as a marinade for chicken. For the ultimate easy dinner party trick, grill a few different proteins and vegetables, then set out a bowl of chimichurri so guests can add it to whatever they like – instant Argentine steakhouse vibes with minimal effort!

The sauce gets even better after a day in the refrigerator as the flavors meld, though the vibrant green color may darken slightly. It’ll keep for about a week in the fridge, but honestly, it rarely lasts that long in my house – we find ways to put it on practically everything! For a fun twist, add a splash of extra vinegar and use it as a bright, herbaceous salad dressing that will make even the most basic greens taste special.

Has this Argentinian Chimichurri become your new favorite kitchen MVP? Or have you discovered an unexpected use for it that I need to know about immediately? Share your chimichurri adventures in the comments – I’m always looking for new excuses to put this magical green sauce on everything!