Herby and bright, chimichurri is an uncooked sauce originating from Argentina and Uruguay, typically served with grilled meat, fish, and vegetables. It takes no time to stir together and makes everything on your plate taste better!

A bowl of stirred together chimichurri.

According to a Gourmet magazine article from 2006, Chimichurri is the national condiment of both Argentina and Uruguay, and there are countless ways to make it. Below you’ll find one that calls for both parsley and cilantro, shallots and garlic, salt and crushed red pepper flakes, and olive oil and vinegar. But know that the beauty of this recipe is its adaptability. I’ve included many substitution notes in the recipe box below.

Herby and bright, chimichurri takes no time to stir together and is a wonderful condiment to serve with grilled meat or fish or roasted vegetables of any kind. When it is on the table, I find myself spooning it over everything on my plate. I hope you all find time to make it soon.

How to Make Chimichurri, Step by Step

First, gather your ingredients: cilantro, parsley, salt, crushed red pepper flakes, shallots (or red or white onion), garlic, olive oil, and vinegar (or lemon or lime).

The ingredients to make chimichurri on a counter top.

Finely mince the shallots and garlic and place them in the bowl with the vinegar, salt, and crushed red pepper flakes. Let them macerate, while you chop the herbs.

Shallots, garlic, pepper flakes and white balsamic vinegar in a bowl.

Add the herbs and olive oil:

Parsley, cilantro, and olive oil added to the bowl of shallots, garlic, pepper flakes and white balsamic vinegar.

Then stir together:

A bowl of stirred together chimichurri.

Transfer to a jar:

A jar of chimichurri.

And store in the fridge for up to a week:

A jar of chimichurri.
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A bowl of stirred together chimichurri.

Homemade Chimichurri

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Description

Herby and bright, chimichurri is an uncooked sauce originating from Argentina and Uruguay, typically served with grilled meat, fish, and vegetables. It takes no time to stir together and makes everything on your plate taste better!

Recipe adapted from a 2006 Gourmet Magazine article. 

Notes:

  • This recipe lends itself to improvising. Here are some ideas:
    • Shallots: You can use finely diced red or white onion in their place.
    • Garlic: If you are sensitive to raw garlic, you can omit it altogether.
    • Salt: I always use Diamond Crystal salt or flaky sea salt. Use any salt you like, just know that some varieties are saltier than others, so use your judgment when measuring, taste, and add more to taste.
    • Crushed red pepper flakes: Use less than 1/2 teaspoon if you are sensitive to heat. You could also use a small fresh hot chili.
    • White Balsamic Vinegar: You could use red wine vinegar or fresh lemon or lime juice in its place. You could also use a mix of lemon and lime juice or a mix of citrus and vinegar.
    • Herbs: You can use all parsley or all cilantro or, as I’ve suggested below, a mix of the two.

Ingredients

Please read all notes above before proceeding

  • 2 tablespoons finely minced shallots
  • 1 teaspoon finely minced garlic, from 1 small clove
  • 1/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes or to taste
  • 1/4 cup white balsamic vinegar
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped cilantro
  • 1/3 cup extra-virgin olive oil

Instructions

  1. Place the shallots, garlic, salt, crushed red pepper flakes, and vinegar in a bowl. Stir together. Let the mixture macerate for 5 minutes while you chop the herbs (if you haven’t done so already).
  2. Add the herbs and olive oil and stir together. Taste. Adjust with more salt, acid, or olive oil to taste.
  3. Transfer to a jar and store in the fridge for up to a week.
  • Prep Time: 15 minutes
  • Category: Sauce
  • Cuisine: Argentinian