Argentina’s parsley, oregano, garlic, vinegar, chili, 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, chili, 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.
- Prep
- 20 mins
- Cook
- PT0M
- Rest
- 1 hour
- Total
- 1 hour 20 mins
- Serves
- About 600 ml, or 24 servings
- Difficulty
- Easy
The recipe
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Before you start
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.
Ingredients
For the chimichurri
Equipment
- Sharp chef’s knife paid link
- Non-reactive mixing bowl paid link
- Whisk paid link
- Glass storage jar paid link
- Cutting board paid link
- Digital kitchen scale paid link
Method
Place the dried oregano and chili 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 chili.
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.
Chef’s 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.
Serve with
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.
Nutrition per serving (estimated)
- 110 kcal
- Calories
- 0 g
- Protein
- 1 g
- Carbohydrates
- 12 g
- Fat
- 0 g
- Fibre
- 0 g
- Sugar
- 250 mg
- Sodium
Allergens
No major allergens are intentionally included. Check vinegar, chili flakes, and oil for cross-contact or sulfites where declared.
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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, chili, and oil to integrate.
