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    You are here: Home / Recipes / Sauces & Dips

    Argentinian Chimichurri Sauce

    BY: Courtney PUBLISHED: Aug 16, 2017 12 Comments UPDATED ON: Jun 7, 2019

    This post may contain affiliate links. Please see my disclosure policy for more information.
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    Homemade Argentinian Chimichurri Sauce Recipe fresh and delicious

    Try our homemade Argentinian Chimichurri Sauce and you’ll be putting it on everything!     

    Try our homemade Argentinian Chimichurri Sauce and you'll be putting it on everything!

    how to use Argentinian Chimichurri sauce

    This homemade authentic Argentinian Chimichurri Sauce recipe is not just for topping. There are SO many ways to use it.

    • chimicurrui marinade – marinate your proteins or veggies before grilling or baking
    • use as a salsa. chop up some tomatoes or use the chimichurri sauce as its own dip
    • skip the typical salad dressing and use chimichurri to dress your salad
    • great for rice, potatoes, mushrooms, carrots, peppers and onions, steak, salmon, shrimp, chicken, etc. its great on everything

    how to make Argentinian Chimichurri sauce

    Chris hates plain white rice. He also said he didn’t like chimichurri sauce. That’s when I made it at home because I knew he was used to the stuff in the jar. You need to make chimichurri at home, without a blender, and just a good old knife and cutting board. You can use fresh or dried oregano. I went with dried as that is what is most readily available.

    Try our homemade Argentinian Chimichurri Sauce and you'll be putting it on everything! Chopped Parsley

     

    Ingredients shot - Try our homemade Argentinian Chimichurri Sauce and you'll be putting it on everything!

    The main ingredients are parsley, garlic, olive oil, oregano, salt, pepper, crushed red pepper, red wine vinegar. That’s it, simple right? The reason we suggest using a knife over a blender or processor is mainly due to the texture. A true chimichurri has texture and won’t be a bright soupy mixture, more of an herby mixture where you can still separate the olive oil.

    If you want Authentic Chimichurri you should always use your best kitchen tool, your chef knife!

    Try our homemade Argentinian Chimichurri Sauce and you'll be putting it on everything! Mixing

    how long does chimichurri sauce last

    I make a batch of Argentinian Chimichurri Sauce every Sunday and we usually finish it by Tuesday. Don’t make too much that you won’t use it within 2-3 days. We like to allow our chimichurri to sit about 30-60 minutes before enjoying. This allows the flavors to really develop.

    Additionally, when we top our food we like to add in a little more flavor by squeezing on some fresh lemon or lime.

    Try our homemade Argentinian Chimichurri Sauce and you'll be putting it on everything! Spoon closeup
    3.4.3177
    Try our homemade Argentinian Chimichurri Sauce and you'll be putting it on everything!
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    5 from 14 votes

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    Argentinian Chimichurri Sauce

    Argentinian Chimichurri Sauce Author: Courtney Prep time: 10 mins Cook time: 60 mins Total time: 1 hour 10 mins Serves: 10 Try our homemade Argentinian Chimichurri Sauce and you'll be putting it on everything!
    Prep Time: 10 mins
    Cook Time: 1 min
    Total Time: 11 mins
    Course: Condiment
    Cuisine: Argentinian
    Keyword: argentinian chimichurri, chimichurri, chimichurri sauce
    Servings: 10
    Calories: 24kcal
    Author: Courtney

    Ingredients

    • 1 bunch of parsley about 1 1/2 - 2 cups
    • 5 cloves garlic
    • 1 cup olive oil
    • 1/4 cup red wine vinegar
    • 1/2-1 teaspoon crushed red pepper flakes
    • 1 tablespoon dried oregano
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    Prevent your screen from going dark

    Instructions

    • Chop the parsley and garlic as small as you can.
    • Place the parsley and garlic into a bowl and add in the remaining ingredients.
    • Mix until fully combined.
    • Use as desired.
    • Store leftovers in the refrigerator and use within 2-3 days.
    Nutrition
    Calories: 24kcal | Fat: 2g | Sodium: 60mg | Potassium: 12mg | Vitamin A: 45IU | Vitamin C: 0.6mg | Calcium: 11mg | Iron: 0.2mg

    The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

    nutrition disclaimer

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    POSTED IN: Recipes Sauces & Dips Vegan Recipes garlic oregano parsley

    About Courtney

    Fruit and Veggie lover. I love making produce fun and delicious, not to mention taking tons of pictures in the process! :-)

    Reader Interactions

    Comments

    1. Michelle

      February 17, 2018 at 6:20 pm

      Holy yum ness! This was so so good. Definitely part of our regular on hand recipes to have now. Thank you !

      Reply
      • Courtney

        December 23, 2018 at 12:20 am

        So glad you enjoyed!! 😀

        Reply
    2. Emilie

      February 22, 2018 at 10:37 pm

      I have got to try this. I’ve never made a chimchurri sauce homemade before and I had no idea it was this simple Thanks for the recipe!

      Reply
      • Courtney

        December 23, 2018 at 12:21 am

        We hope you try it! It’s one of our favorite recipes 😀

        Reply
    3. Sandra Shaffer

      February 22, 2018 at 10:48 pm

      So fresh and delicious. We love adding chimichurri sauce to grilled flank steak. It’s making my mouth water just thinking of all those tasty flavors!

      Reply
      • Courtney

        December 23, 2018 at 12:21 am

        It’s so flavorful – now we’re craving it too! 😀

        Reply
    4. Matt

      December 22, 2018 at 11:13 pm

      By far the best Chimichurri recipe I’ve used, using the knife instead of the food processor definitely the way to go 👌, prepared this recipe both ways, the difference in taste, knife vs processor is amazing and worth the effort.

      Reply
      • Courtney

        December 23, 2018 at 12:22 am

        Wow – thank you so much, Matt! We completely agree! This is absolutely the best when made from scratch and chopped by hand. 🙂

        Reply
    5. Stephanie

      June 23, 2020 at 7:40 am

      This sauce it amazing! It was my first time making chimichurri and I checked out a few recipes before deciding on this one. I loved the simplicity of it and the only ingredient I needed to buy was the parsley, so that was a win! I have to admit that I did pulse it a few times in my blender because I needed to save time and counter space (our cutting board takes up more space than our blender), but it was still absolutely amazing. I definitely will be making it again and for sure will have to try it using a knife next time!

      PS: I also never usually leave comments on recipes, but this was so good that I just HAD to tell you!

      Reply
      • Courtney

        July 06, 2020 at 5:04 pm

        Aww thank you so much for commenting and letting us know you love it too! A blender works too, but we just prefer the rustic cuts from a knife. 🙂

        Reply
    6. Margareth

      January 13, 2022 at 10:46 pm

      When making this recipe, do you encourage using the stems as well or will it add more of a bitter taste using them? I’ve made other recipes with stems and find that it does give a more pungent flavor. Just curious. I have not made a chimichurri sauce yet, but this one sounds delicious. I’ve seen other recipes that include red or white onions, what are your thoughts on those? Thank you.

      Reply
      • Courtney

        January 14, 2022 at 4:29 pm

        We suggest saving stems for stocks or flavoring recipes like boiling water for rice etc. Authentic chimichurri shouldn’t have onions, we suggest keeping them out. 🙂 Hope that helps!

        Reply

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