Authentic Chimichurri
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The greatest condiment for any grilled or barbecued meats is real chimichurri from Argentina and Uruguay!

The majority of recipe websites will vouch that their chimichurri is the best, most authentic chimichurri and will use words like “genuine,” “real deal,” and other buzzwords to boost their rankings in Google search results.

The truth is that there are so many versions in the world of chimichurri that it’s currently challenging to determine which recipe is most closely related to the original.

Wait. You might be wondering what chimichurri is. A loose oil-based condiment called chimichurri is used with churrasco or barbecued meats.

How can I be so certain that THIS chimichurri recipe is the real deal? Simple. I questioned my father, who is one of the best cooks I know and was born and nurtured in Uruguay for the first forty or so years of his life.

He is giving you HIS recipe for chimichurri, which he and I both learned to make growing up. a 1935 version from far back when… and it doesn’t get more genuine than that!

 Authentic Chimichurri
Authentic Chimichurri(Pinterest)


Last week, my father, who was recently informed that he has late-stage cancer, and I were sitting at home, sharing chimichurri stories from his youth and early twenties, including his memories of grilling churrasco on enormous old cast iron plates over an open fire and capping the afternoon with a game of soccer on the street.

zero internets. No phones. a period of unadulterated joy amid third-world poverty. A period he now treasures.

We’ve enjoyed a lot of great moments over the years, but this one was especially memorable because of his new diagnosis and the uncertainty surrounding our future as a whole.

As he watched over me, he instructed me on how to chop each ingredient and how much to use it.

He also gave me his advice to start with a small amount of the strongest ingredients (such as garlic, salt, and chili), then gradually add more until you reach the desired taste.

So, I rushed into the kitchen to begin making his version and fired up my cast iron pan. You can’t remedy an overabundance of anything. With chimichurri, you cannot conceal yourself. Start small and progressively increase.

Now, I cringe a little bit whenever I see a chimichurri recipe online. Not because they include a lot of “bad ingredients,” but rather because blenders and food processors purée them completely.

Instead of being the lovely, silky sauce that pours over your steak, chicken, or fish, what is meant to be a loose, oil-based condiment turns into a herb mash that is more akin to eating baby food with your churrasco.

No, no, no good.

I’m not stating that this is the only method for making chimichurri, and you should never trust anyone else’s recipes. That kind of blogger is not me. But what I am saying is that if you’re searching for a traditional chimichurri recipe with lovely flavors, this is it.

Some advice

  1. Before you begin, finely chop your parsley. I typically get a sizable handful, wash, and chop it finely before measuring. (My father eyeballs rather than measuring, but you get the point.) If you don’t have enough, take a little more and continue to chop until you do.
  2. Use four cloves of garlic if you enjoy its pungent flavor. Start with 2 cloves of garlic if you prefer a mellower flavor; combine everything, and let settle for a few minutes. Taste test after that. Add more if you want it.
  3. You can customize chimichurri to your preferences. Add extra chili, pepper, salt, or all of the above. You have the choice. This is my father’s rendition, which we both adore. We hope you enjoy it as well!
  4. Red chili powder is optional. You can use half, none, or a whole huge chili in place of what we use. Alternatively, you might use 1-2 teaspoons of dried red chili flakes.
  5. The ideal vinegar for chimichurri is red wine vinegar. Use lemon juice as a replacement. White vinegar and balsamic vinegar are not suggested.
 Authentic Chimichurri
Authentic Chimichurri(Pinterest)

INGREDIENTS Of Authentic Chimichurri

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup finely chopped parsley
  • 3-4 cloves garlic, finely chopped or minced
  • 2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
  • 3/4 teaspoon dried oregano
  • 1 level teaspoon of coarse salt
  • pepper, to taste (about 1/2 teaspoon)

INSTRUCTIONS For Authentic Chimichurri

  1. In a bowl, combine all of the ingredients. Before using, let the oil sit for 5 to 10 minutes to allow all of the flavors to be released. If you have the time, let it sit for longer than 2 hours.
  2. Chimichurri can be made ahead of time and stored in the refrigerator for up to 24 hours.
  3. Use while grilling or barbecuing to baste meats (such as chicken or steaks). Instead of using it as a marinade, we like to use chimichurri to baste our steaks. But if you choose, you can marinate your food in it. Add a few teaspoons to the meat as well before serving.


Calories: 128kcal | Carbohydrates: 1g | Fat: 13g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 61mg | Vitamin A: 425IU | Vitamin C: 21.5mg | Calcium: 12mg | Iron: 0.5mg