Chef-tested recipe
Argentina’s parsley, oregano, garlic, vinegar, chilli, and oil condiment for the parrilla
Chimichurri verde is the bright uncooked condiment served throughout Argentina with food from the parrilla. The classic profile is parsley-forward, with dried oregano, garlic, chilli, red wine vinegar, and oil. It should be chopped rather than puréed, and a short rest is essential: the oregano hydrates, the garlic softens, and the vinegar and oil settle into a loose spoonable sauce.
Recipe at a glance
- Servings
- About 600 ml, or 24 servings
- Prep Time
- 20 mins
- Cook Time
- PT0M
- Resting Time
- 1 hour
- Total Time
- 1 hour 20 mins
- Cuisine
- Argentinian
- Course
- Sauces, dips, and condiments
- Cooking Method
- Oregano hydration, hand chopping, mixing, and room-temperature resting
- Difficulty
- Easy
- Best Served With
- Best served with asado, grilled steak, chorizo, provoleta, roast chicken, grilled fish, potatoes, bread, or charred vegetables.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Sharp chef’s knifepaid link
- Non-reactive mixing bowlpaid link
- Whiskpaid link
- Glass storage jarpaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the chimichurri
- Dried oreganopaid link: 12 g
- Crushed red chilli flakes: 6 g
- Boiling water: 60 ml
- Flat-leaf parsley leaves and tender stems, finely chopped: 100 g
- Garlic cloves, very finely minced: 30 g
- Red wine vinegar: 120 ml
- Neutral oil or mild olive oilpaid link: 280 ml
- Fine sea saltpaid link: 12 g
- Freshly ground black pepper: 4 g
Preparation Overview
Wash and dry the parsley completely, then chop it by hand with a sharp knife. Mince the garlic very finely. Use a mild oil so peppery bitterness does not overpower the herbs and vinegar.
Method
Place the dried oregano and chilli flakes in a mixing bowl.
Pour over the boiling water and rest for 10 minutes to hydrate.
Add the finely chopped parsley and garlic.
Pour in the red wine vinegar.
Add the salt and black pepper and stir until the salt dissolves.
Pour in the oil gradually while stirring.
Taste and adjust vinegar, salt, and chilli.
Cover and rest at cool room temperature for 1 hour.
Stir thoroughly before serving because the herbs naturally settle.
Spoon over grilled food only after it comes off the heat, or serve alongside.
Beginner Technique Notes
Chop parsley by hand; a blender turns it into a wet purée and can make the oil bitter.
Hydrating dried oregano removes its dusty texture and releases aroma.
Chimichurri is a loose condiment, not a thick pesto.
Use a non-reactive bowl because the vinegar is strongly acidic.
Tips and Variations
Prepare the sauce a day ahead and refrigerate, then bring it to room temperature before serving.
For chimichurri rojo, add sweet paprika and a little finely chopped roasted red pepper.
Avoid coriander leaves in the classic Argentinian version.
Reserve a clean portion before brushing raw meat so the table sauce remains safe.
Serving Ideas
- Serve in a small ceramic pitcher or bowl with a spoon, keeping the sauce loose enough to scatter herbs and vinegar over hot grilled meat.
Storage
Refrigerate in a clean airtight container for up to 1 week. Bring to room temperature and stir before serving. Do not keep sauce that has contacted raw meat.
Nutritional Value
Allergen Notes
No major allergens are intentionally included. Check vinegar, chilli flakes, and oil for cross-contact or sulphites where declared.
Frequently Asked Questions
Is authentic chimichurri made with coriander?
Classic Argentinian chimichurri verde is parsley-based; coriander appears in modern variations.
Should chimichurri be blended?
No. Fine hand chopping preserves its loose, leafy texture.
Can chimichurri be used as a marinade?
Yes, but keep the marinade separate from sauce intended for serving.
Why does it need to rest?
Resting hydrates oregano and allows garlic, vinegar, chilli, and oil to integrate.
