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Authentic Argentine Chimichurri Recipe

Authentic Argentine Chimichurri Recipe

Authentic Argentine chimichurri, hand-chopped the traditional way with fresh parsley, garlic, oregano, and red wine vinegar. A bold, peppery extra virgin olive oil gives it a grassy, throat-catching finish that stands up to grilled steak.

By Olivea Kitchen | Published July 13, 2026

Jump to Recipe
Prep 15 min
Cook 0 min
Total 30 min
Easy

Why We Love This Recipe

Chimichurri is one of those sauces that is genuinely good for you almost by accident. It is a raw bouquet of fresh parsley, garlic, and oregano bound in olive oil, so nothing is cooked off. Parsley brings vitamin K, vitamin C, and folate, garlic adds its aromatic compounds, and the whole thing leans on herbs and good fat rather than sugar or cream. It is a natural fit for a Mediterranean-diet pattern built around vegetables, herbs, and extra virgin olive oil.

Because chimichurri is uncooked, the olive oil is the body of the sauce and never meets heat, which is exactly where a fresh, high-phenolic oil earns its place. Our Ultra High Phenolic Extra Virgin Olive Oil is rich in polyphenols, specifically hydroxytyrosol, the most studied olive polyphenol, at a lab-verified 1,000+ mg/kg you can check on the label. That peppery catch at the back of the throat is those polyphenols, so the same thing that makes the sauce taste alive is the health story. Polyphenols are highest in a fresh bottle and fade with time, light, and heat, so a raw sauce like this is one of the best ways to get the most of them to the plate. If you want to read how hydroxytyrosol works, we keep the science in one place.

Our oil is USDA Certified Organic, single-origin from Messinia, Greece, early harvest, cold-pressed within hours, and qNMR-verified by the University of Athens, with the polyphenol target set by the Harvard-trained cardiologists who direct our sourcing. Rich in monounsaturated fats and finished raw, it is the kind of olive oil that makes a simple herb sauce taste, and feel, like real food.

View Nutrition Facts

Recipe Success Tips

Chop by hand, skip the food processor.

A processor bruises the parsley and turns the sauce into a dark paste. Rock a sharp knife through the herbs and garlic until finely chopped but still distinct, so the chimichurri stays loose and spoonable the way it is served in Argentina.

Let it rest before serving.

Give the finished sauce at least 15 to 20 minutes at room temperature. The garlic mellows, the oregano rehydrates, and the vinegar and oil come together into one balanced, vibrant sauce instead of separate sharp notes.

Use flat-leaf parsley, not curly.

Flat-leaf (Italian) parsley has a cleaner, brighter flavor and chops more evenly. Curly parsley is tougher and can taste grassy in a raw sauce where every leaf counts.

Finish raw with a fresh, peppery oil.

Since the oil is never heated here, its flavor and polyphenols go straight to the plate. Reach for a fresh, high-phenolic bottle with a real peppery bite, and open it close to when you plan to use it so it tastes its brightest.

Salt the herbs, then adjust.

Add most of the salt with the chopped herbs so it draws out their flavor, then taste after resting and correct for salt and acid. Chimichurri should read bright and savory, not sour.

Ingredients

8
servings
  • 3/4 cup Ultra High Phenolic Extra Virgin Olive Oil
  • 1 cup packed fresh flat-leaf parsley, finely chopped
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • 3 tbsp red wine vinegar
  • 1/2 to 1 tsp red pepper flakes
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground

Kitchen Tools You'll Need

Chef's Knife
Cutting Board
Mixing Bowl
Measuring Spoons
Whisk or Fork

How to Cook Authentic Argentine Chimichurri Recipe

PREP

1
Finely chop the parsley by hand, stems and all if they are tender, until you have loose, evenly minced herbs. Mince the garlic separately so it does not clump.
2
Crumble the dried oregano between your fingers as you add it, which wakes up its aroma and helps it soften in the sauce.

MIX

3
In a mixing bowl, combine the chopped parsley, garlic, oregano, red pepper flakes, kosher salt, and black pepper. Stir in the red wine vinegar and let it sit for a minute so the salt starts to draw out the herbs.
4
Pour in the Ultra High Phenolic Extra Virgin Olive Oil and whisk gently with a fork until the sauce comes together. Whisked in raw, its grassy, peppery bite is the backbone of the chimichurri, not a neutral carrier, and it lingers against the vinegar and garlic.

FINISH

5
Let the chimichurri rest at room temperature for 15 to 20 minutes so the flavors meld, then taste and adjust salt, vinegar, or heat. Spoon it generously over grilled steak, chicken, or roasted vegetables, or serve it alongside warm bread.

Recipe Notes

Chimichurri is the classic partner for grilled steak, and it is just as good spooned over chimichurri chicken or draped across a rested ribeye in our chimichurri steak. It also brightens roasted vegetables, grilled shrimp, and simple eggs, and doubles as a bold sandwich spread.
For a softer, more herbal green sauce, try our cilantro chimichurri, which swaps in cilantro for a fresh, citrusy edge. For a smoky, deeper version built on roasted red pepper and paprika, make chimichurri rojo. You can also dial the heat up with fresh red chili or down by easing off the pepper flakes.
Because this sauce is raw, the oil's flavor is front and center, so we reach for the bold, peppery Ultra High Phenolic Extra Virgin Olive Oil as the star. Prefer a gentler, less peppery result? Our High Phenolic Extra Virgin Olive Oil gives a smoother, more rounded finish while still bringing real olive-oil character.
Store chimichurri in an airtight jar in the refrigerator for up to a week; the flavor actually deepens after a day. The olive oil will firm up when cold, so let the sauce come to room temperature and give it a stir before serving. Keep your oil bottle sealed and away from light and heat to protect its fresh, peppery flavor.

Nutrition Facts per Serving

Nutrition Facts
Serving size 2 tablespoons
Calories 180
% Daily Value*
Total Fat 20g26%
Saturated Fat 2.8g14%
Trans Fat 0g
Unsaturated Fat 17g
Monounsaturated Fat 14.5g
Polyunsaturated Fat 2g
Cholesterol 0mg0%
Sodium 180mg8%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.6g2%
Total Sugars 0.1g
Includes 0g Added Sugars 0%
Protein 0.4g1%
Vitamin K 62mcg52%
Vitamin C 8mg9%
Vitamin A 25mcg3%
Calcium 14mg1%
Iron 0.7mg4%
Potassium 48mg1%
* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

Making chimichurri raw is one of the best ways to taste an olive oil's fresh, peppery character and get its polyphenols straight to the plate. For an easy daily polyphenol habit on the days you are not cooking, our Olivea Hydroxytyrosol Supplement delivers a convenient no-cook dose of the same olive polyphenols you taste in this sauce.

Olivea: Suplemento de hidroxitirosol
Olivea: Suplemento de hidroxitirosol
$40.00
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Frequently Asked Questions

Authentic Argentine chimichurri is a raw sauce of finely chopped fresh parsley, garlic, dried oregano, red wine vinegar, red pepper flakes, salt, and a generous amount of extra virgin olive oil. There is no cooking involved, so the quality of the herbs and oil is what defines it.
Hand-chopping is the traditional method and gives the best result. A food processor bruises the parsley and turns the sauce dark and pasty, while chopping by hand keeps it loose, textured, and bright green.
Since the oil is used raw and makes up the body of the sauce, use a fresh extra virgin olive oil with real flavor. Our Ultra High Phenolic Extra Virgin Olive Oil adds a grassy, peppery finish, while our High Phenolic Extra Virgin Olive Oil gives a smoother, milder result.
Chimichurri is built from fresh herbs, garlic, and extra virgin olive oil with no added sugar, which fits naturally into a Mediterranean-diet pattern. Because it is raw, the olive oil is a rich source of monounsaturated fats and polyphenols like hydroxytyrosol that go straight to the plate.
Stored in an airtight jar in the refrigerator, chimichurri keeps for up to a week and the flavor deepens after a day. The oil will solidify when cold, so let it return to room temperature and stir before serving.
Chimichurri is the classic sauce for grilled steak, but it is also excellent on chicken, shrimp, roasted vegetables, eggs, and warm bread. It works as both a finishing sauce and a marinade.
Yes. Reserve some fresh chimichurri to serve raw at the table, and use the rest to marinate steak, chicken, or vegetables for a few hours before grilling so the garlic and herbs flavor the meat.
Green chimichurri (chimichurri verde) is the classic parsley-based sauce in this recipe. Red chimichurri (chimichurri rojo) adds roasted red pepper, tomato, or paprika for a smokier, deeper flavor.
Traditional chimichurri has a gentle warmth from red pepper flakes rather than strong heat. You can adjust it easily by adding more flakes or fresh chili for a spicier sauce, or less for a milder one.
Yes, and it is often better made ahead. Preparing it a few hours to a day in advance lets the garlic, oregano, and vinegar meld into the oil for a more balanced, vibrant sauce.

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