Chimichurri Sauce

A fresh and flavorful chimichurri sauce that adds bright, herby flavor to steak, chicken, vegetables, potatoes, and more.

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Sauces & Spreads

Argentinian

Kitchen Pace : 🕒

Servings:

Recipe by NAVA Kitchen

Homemade chimichurri sauce with chopped parsley, garlic, red pepper, and olive oil in a small ceramic bowl.

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Ingredients:

1 bunch Italian parsley, finely chopped
2 garlic clove, minced or pressed
1 tbsp paprika
½ tsp crushed red pepper
⅓ cup extra virgin olive oil
1 tbsp balsamic vinegar, optional
Salt, to taste

Method:

Start Cooking

Finely chop the parsley and mince the garlic.
Add the parsley and garlic to a small bowl with the paprika and crushed red pepper.
Pour in the olive oil and balsamic vinegar, if using.
Stir until well combined.
Season with salt to taste.
Let the chimichurri rest for 15–30 minutes before serving for the best flavor. Bon appétit!

Kitchen Tools:

Notes:

From the kitchen

Yields about 1 cup.
Coarsely chop the parsley rather than finely mincing it for the best texture.
Let the sauce sit for at least 15 minutes so the flavors have time to blend.

Make it yours

Add dried oregano for a more traditional chimichurri flavor.
Add more crushed red pepper for extra heat.
Try smoked paprika for a deeper, smokier flavor.
Add a little more garlic for a bolder taste.
Stir in a splash of balsamic vinegar if you prefer a tangier sauce.
Adjust the olive oil to make the chimichurri thicker or looser.

At the table

Serve with grilled steak, chicken, roasted vegetables, potatoes, or crusty bread.

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FROM THE PANTRY

Chimichurri

WHY WE LOVE IT

A spoonful of chimichurri over steak, chicken, roasted vegetables, or potatoes instantly makes the dish feel more complete. It is also easy to adjust, so you can make it more garlicky, spicy, tangy, or mild to suit your taste.

A LITTLE STORY

One popular legend links the name chimichurri to a 19th-century Irishman named “Jimmy McCurry,” although there is no historical evidence confirming the story. A more widely accepted theory traces the name to the Basque word tximitxurri, meaning a mixture or hodgepodge. The sauce itself likely developed in Argentina and Uruguay as European herb traditions blended with the region’s grilling culture.

DID YOU KNOW?

A classic companion to South American asado (barbecue), chimichurri is traditionally made with flat-leaf parsley, garlic, dried oregano, oil, and vinegar. While the green version is the best known, variations such as chimichurri rojo add red pepper, paprika, or other seasonings for a deeper, warmer flavor.