Chimichurri recipe — Argentinian herb sauce for the BBQ
Deel
Chimichurri is the classic Argentinian herb sauce for the BBQ — fresh, herbaceous, and slightly spicy. Perfect with steak, lamb, chicken, and grilled vegetables. Made in 5 minutes and always a hit.
→ Chimichurri recipe — full recipe | All BBQ side dishes
What is chimichurri?
Chimichurri comes from Argentina and Uruguay — countries with a rich BBQ tradition (asado). The sauce consists of fresh parsley, garlic, olive oil, red wine vinegar, and chili flakes. There are two versions: the green (chimichurri verde) and the red (chimichurri rojo) with tomato and bell pepper.
→ Argentinian BBQ — making asado at home
Ingredients
- 1 large bunch fresh parsley (approx. 50g)
- 4 cloves garlic
- 3 tbsp red wine vinegar
- 6 tbsp olive oil
- 1 tsp chili flakes or cayenne pepper
- 1 tsp oregano
- Salt and pepper to taste
→ Chili flakes with BBQ — what are they? | Oregano with BBQ
Preparation
- Finely chop the parsley — or use a food processor for a smooth sauce
- Press the garlic or chop finely
- Mix all ingredients in a bowl
- Taste and season with salt, pepper, and extra vinegar
- Let rest for at least 30 minutes for the flavors to meld
Pro tip: Make chimichurri a day in advance — the flavor intensifies as the herbs steep longer. Store in the refrigerator for up to 5 days.
What to serve with?
- Steak — the classic combination. Entrecôte on the BBQ
- Picanha — Brazilian and Argentinian go perfectly together. Picanha on the BBQ
- Lamb chops. Lamb chops on the BBQ
- Grilled vegetables. Vegetarian BBQ
- Chicken. Chicken on the BBQ