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Best Chimichurri Sauce Recipe Video

June 16, 2015 by Florentina 17 Comments

Seriously the Best Chimichurri Sauce Recipe of all times, Argentinian and South American versions with video included! 

Bowl of Argentinian Chimichurri Sauce with Parsley, Oregano and Red Pepper Flakes

This simple and bold sauce that originated in Argentina can take your meal from good to amazing with just a drizzle. 

The best chimichurri to drizzle over your flank steak, burgers, crispy chicken wings or fish!

And did I mention it only takes a few minutes to make ? For realsssss!

If you prefer you can serve it as a dipping sauce or even use it as a marinade. 

I used my food processor here because I was after a rustic texture of the parsley, but If you are wanting something smoother then you can use a blender instead, so your sauce will be more of a silky puree. Whatever rocks your taste buds. 

Pitcher of Chimichurri Sauce with Parsley and Cilantro

I think of chimichurri like a pesto sauce minus the nuts.

The traditional Argentinian recipe is made with parsley and fresh oregano, while all over South and North America, especially California and Mexico, a mix of cilantro and parsley is common.

So If you aren’t fond of cilantro just leave it out and stick to the classic.  I love to make this with flat leaf Italian parsley as the curly one is more ornamental and lacks in flavor but will sure do in a pinch 😉

Of course you’ll need to use some of that good extra virgin olive oil you have hidden in the pantry, and a juicy lime or lemon, tough traditionally apple cider or red wine vinegar is used.

Taste and bump up the garlic if you want, tough it is definitely garlicky as it is. Use a small jalapeno or some red pepper flakes to give it some spice If you like.

Can be stored in the refrigerator for a few days, just remember to bring it to room temperature before serving. 

What to serve With:

  • this chimichurri steak 
  • crispy chicken wings  
  • roasted chicken 
  • roasted sweet potato rounds 
  • best grilled chicken 
  • chicken tacos de carnitas 
  • tossed with brown rice
  • zucchini patties
Print Pin

Best Chimichurri Sauce

A perfect marriage of parsley, oregano, garlic and cilantro (optional for the South American / California version ), make the best Argentinian chimichurri sauce of all times.
Course Side Dishes
Cuisine Spanish
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 people
Author Florentina

Ingredients

  • 1 bunch flat leaf parsley (tops only)
  • 1/2 bunch cilantro (optional for the South American Version) (tops only)
  • 1/3 c extra virgin olive oil
  • 1 large lime or lemon - juiced (or 2 tbsp red wine vinegar)
  • 4 cloves garlic grated
  • 1/2 tsp sea salt + more to taste
  • 1/2 chile pepper or a pinch of red pepper flakes (optional)
  • 2 tbsp fresh oregano leaves

Instructions

  • In the bowl of a small food processor or blender, add the parsley, oregano cilantro if using, olive oil, garlic and lime or lemon juice. 
    Process until smooth to your liking, but still with a little texture. Transfer to a jar or bowl and season to taste with the sea salt.
  • Adjust seasonings to your taste, by adding more sea salt, extra lime juice and red pepper flakes.

Notes

If you don't have a blender or food processor you can make it without! Use a sharp knife and finely chop everything as well as you can on the cutting board then mix everything in a bowl.

Still Hungry ?

Chimichurri Steak Recipe with Peppercorn Crust

Chimichurri Steak Recipe with Peppercorn Crust

Basil Chimichurri Grilled Shrimp Recipe

Basil Chimichurri Grilled Shrimp

Baked Sweet Potato Rounds with Chimichurri Sauce Recipe

Baked Sweet Potato Rounds with Chimichurri Sauce Recipe

Mexican Shrimp Tacos with Salsa Fresca and Crema

Mexican Shrimp Tacos

Filed Under: Appetizers, Gluten Free, How to .., Paleo, Vegan, Vegetarian

About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

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Reader Interactions

Comments

  1. Anne Lemieux

    June 21, 2017 at 2:41 pm

    5 stars
    Aloha Florentina:

    Have you frozen the chimichurri to use in small batches? I would freeze in large silicon ice trays. I am just cooking for me and may not use as quickly as a week. Blessings, Anne

    Reply
    • Florentina

      June 21, 2017 at 3:31 pm

      I have not Anne, but only because we go through it quick. I would definitely freeze it in ice cube trays just like pesto but then store them in freezer bags.

      Reply
  2. Douglas Battjes

    July 18, 2017 at 3:44 am

    5 stars
    Florentina,,,,This Chimichurri is sooooo good, and big fan of cilantro, so used more. You said the traditional is made with apple cider vinegar or red wine vinegar. What is the ratio? same for either, 2 TAB. Make a very similar receipt I made for years, I use this on Halibut or any fish, and even,,,,,,hang on, almost the same receipt to my Ox tail soup, like a 1 cup or more, the best flavor,,,try it. And freeze it in little paper cups or big ones,,trays aren’t not nearly big enough.

    Douglas

    Reply
  3. Letty / Letty's Kitchen

    December 25, 2017 at 11:39 am

    5 stars
    Made this to go with asparagus –awesome. I used fresh cilantro and mint and dried oregano, white balsamic vinegar and lime, salt and ancho chile powder1. And of course plenty of garlic! Love your ratio!

    Reply
  4. Diana

    March 13, 2018 at 1:47 pm

    Hi Florentina, I just came across your recipe. I have never made this but I have herbs to use up and your recipe looks fantastic how will could it not be when you are channeling “your Grandfather” maybe? Either way I can’t wait to try this, thank you for sharing!!

    Reply
  5. Stephanie

    April 6, 2018 at 4:08 pm

    5 stars
    Very good!

    Reply
  6. Sandy

    August 26, 2018 at 8:45 am

    5 stars
    C’est très bon accompagnement avec le poulet grillé

    Reply
  7. Maggie Unzueta

    October 28, 2018 at 2:45 pm

    5 stars
    I bet this is as good as it looks. YUMMMM!

    Reply
  8. Cristina

    December 6, 2018 at 6:32 am

    5 stars
    Lovely recipe beautiful pictures thank you for sharing!

    Reply
  9. Lisette

    September 18, 2019 at 2:23 pm

    I am half Puerto Rican on my mom’s side and half Argentinian on my dads side. We use tons of cilantro in PR cooking so I cannot bring myself to put it in chimichurri.

    Reply
  10. Caroline

    October 30, 2020 at 6:56 am

    I love chimichurri sauce on cold seafood salads; ie cooked shrimp or scallops. Instead of parsley or cilantro, though, I use a blenderful of baby arugula leaves minus the chili flakes. The light peppery flavor of arugula give the sauce a tangy tingle without the heat of chili’s. Tender palates live in our home …

    Reply

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Ciao Florentina Channeling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L.

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