Chimichurri Sauce Header

Chimichurri Verde & Chimichurri Rojo are an excellent condiment used to elevate and add a zesty herbal note to a wide variety of dishes. It’s a Beautiful Zesty, Oil based Sauce with Vibrant Green Herbs & Red Specs of Chilies throughout creating a Mild Heat. Most notably used with Churrasco and other Grilled/Barbecue meats and Seafood, or to accompany a meal as a Dipping Sauce or as a Salad Vinaigrette. It is an extremely versatile and forgiving sauce, where all the individual ingredients can be adjusted in amounts to suit your taste.

About Chimichurri

Chimichurri is an uncooked Oil based sauce used for basting, as a condiment, dressing or marinade originating from Argentina, brought over by Spanish settlers. There are two main types, Green/Verde & Red/Rojo. There are also many other versions from different regions, such as the Mexican version, which uses Cilantro instead of Parsley & Lime Juice for the acidity.

Green Chimichurri gets its color from a lot of Parsley and has a mild heat. While Red Chimichurri get its color from Roasted Red Pepper and is suppose to be spicier.

No matter the type or additional ingredients added. It is always made up of the Vinaigrette ratio of 3 parts Oil to 1 part Vinegar. With some sort of heat source through Chilies and various Herbs, usually Parsley with Garlic.

What does Chimichurri taste like

The Flavor Profile is an Oil based sauce or Vinaigrette that has a slightly Zesty, Bright Herbal flavor from the Parsley and Garlic pungency with a mild heat. By itself, it tastes like a Herbal Vinaigrette with some heat. However, it does a superb job at elevating meat dishes where the overall flavor is greater than the individual ingredients.

Chimichurri Ingredients

Traditional Argentina Chimichurri Verde consists; Oil, Fresh Parsley, Red Wine Vinegar, Oregano, Garlic, Red Chilies (Ají Criollo Chiles or Aji Molido Chil Flakes), Salt & Pepper.

Sunflower Oil

Sunflower Oil

Traditional Argentina version I believe uses Sunflower Oil or other Neutral Oils. Overtime, the use of a light tasting Extra Virgin Olive Oil was used. This may just be a matter of preference or a choice for a healthier Oil.

Fresh Parsley

Fresh Parsley

Use only Fresh Flat leaf Parsley with the stems removed. In the Mexican version, Cilantro is used or a combination of Parsley & Cilantro.

Red Wine Vinegar

Red Wine Vinegar

Traditional Argentina Chimichurri uses Red Wine Vinegar. Some replace it with other acids, such as Lime Juice used in the Mexican Version or Sherry Vinegar for the Spanish version.



Finely chop 3-5 Garlic Cloves. Shallots or Onions are sometimes included.

Red Thai Chilies or Birds Eye Chilies


Red Chiles for Color and a source of Heat. Seeds removed for less Heat or included for more Heat.

Optionally exchanged with Chili Flakes, Aleppo or other Chilies. Even Serrano, Jalapeño or Pimento Paste. This too may come down to preference. The important aspect is some form of heat.

Trraditionally Ají Criollo Chiles or Aji Molido Chil Flakes are used.

Fresh Oregano


Oregano can be used Fresh or Dried. If using Fresh use 1 Tbl and chop with the Parsley, else use 1 tsp of dried Oregano.

Oregano is usually included in the Green version and omitted in Red.

Fine Sea Salt

Salt & Pepper

Just Sea Salt & Black Pepper to season.

If you choose to use Chili Flakes instead of Chiliies, then you can also add in a small amount of finely chopped Sweet Peppers for a bit of Sweetness and the vibrant Red specs, which is just visually pleasing.

There are many other versions that may include Onions, Shallots, Paprika, Pimento Paste, Bell Peppers or Long Peppers, Cumin, and Chili Powders to list a few. There are also two main kinds of Chimichurri (Green & Red or Verde & Rojo).

For authentic Argentinian Chimichurri, use Sunflower Oil or Spanish or Argentinian light EVOO & Spanish Red Wine Vinegar at a ratio of 3 parts Oil to 1 part Vinegar. With Ají Criollo Chiles or Aji Molido Chil Flakes.

How to Make Chimichurri

All you need is a cutting board and Knife. No food processor here, as you’re not looking for a purée in Oil. But instead, a flavored Oil or Vinaigrette type dressing in small bits for texture contrast and visually pleasing.

Mixed Chimichurri

Chimichurri Verde

Wash & Dry the Parsley well to chop. Finley chop the Garlic & Red Chilies with the seeds removed or included for spicier.

Add Oil & Red Wine Vinegar with Salt & Pepper. Mix well and refrigerate for 2 hours or more to develop the flavors.

Take it out to come to room temp before mixing and serving.

How to store Chimichurri

Place into a Tupperware container or Jar and cover to refrigerate for up to 3 weeks. The Flavors improve with aging. After a few days the Herbs will lose their color, but it’s still good, arguably even better. For longer storage, it’s best to freeze in an Ice Cube Tray for up to 6 months.

How to Serve Chimichurri

Take the Chimichurri out from the fridge to come to room temperature so that the Oil can thin out a bit. The Oil can separate, so give it another mix before serving.

The most popular use is over Steaks & Asados (grilled meats). But can include Pork Chops, Lamb, Chicken, Burgers, Sausages, and Seafood, even Roasted Vegetables and used as a Dressing for Salads.

Types of Chimichurri

There are two main types of Chimichurri, which are Green & Red Chimichurri or Verde & Rojo Chimichurri. Green or Verde is milder in heat than Red or Rojo.

While the most basic ingredients are the same. Consisting of Oil, Herbs, Acid, Garlic, Chilies for heat, Salt & Pepper. The amounts or types added can vary, resulting in different versions, such as the Mexican or Spanish versions.

Green Chimichurri

The Traditional Green version or Chimichurri Verde relies on a bunch of Parsley for the Green Color with specs of Red Chilies. In the case of using Chili Flakes, finely chopped Peppers can be added.

Green Chimichurri Verde

Green Chimichurri

  • 1/2 C Extra Virgin Olive Oil or Sunflower Oil
  • 1/2 C Fresh Parsley
  • 2 1/2 Tbl Red Wine Vinegar
  • 3-5 Cloves Garlic
  • 1-2 Whole Red Chilies 
  • 1 tsp Dried Oregano
  • 1 tsp Sea Salt 
  • 1/2 tsp Black Pepper 

Red Chimichurri

The Red version or Chimichurri Rojo contains the same ingredients as Green. Although usually with much less Parsley and may have the Red Chilies swapped out with Fresno Chilies or other Chilies. It also includes the addition of Roasted Red Peppers or Pimento Paste (Sweet and/or Hot) at about 1/2 a Cup, with Smoked Paprika and may include Red Onions. Sometimes other spices like Cumin & Red Chili Flakes are added.

Red Chimichurri is supposed to be Spicer than the Green version. So adjust the heat to get the desired heat level. This can be achieved with the type and amount of Chilies used, Hot Pimento Paste or Hot Smoked Paprika.

Red Chimichurri

Red Chimichurri

Make the below modification to the Green Chimichurri to make Red.

  • Optionally reduce the Parsley by half 
  • Add 1 Roasted Red Pepper, skin removed and minced or use 1/2 C Pimento Paste (Sweet and/or Hot for Spicy)
  • Add 1/2 Tbl good Quality Smoked Paprika 
  • the Acid can be exchanged with Lemon Juice

Spanish Chimichurri

Spanish Chimichurri uses Sherry Vinegar as the acidic component, a Spanish light tasting Olive Oil and either finley chopped chilies for Verde or Sweet and/or Hot Pimento Paste with Smoked Paprika for Rojo.

Ferma Sweet Pimento Paste

Pimento Paste

Sweet Pimento Paste or Hot Pimento Paste for spicer. For just a medium heat both Sweet & Hot can be used in amounts to reach the desired heat level.

Mexican Chimichurri

Mexican Chimichurri uses Cilantro instead of Parsley or a mix of Cilantro & Parsley with Lime Juice as the acidic component. It can include other ingredients such as various finely chopped Chilies, Cumin, and Bay Leaves.



Italian Chimichurri

Italian Chimichurri uses Fresh Basil in place of Parsley with Tomatoes instead of Peppers. The Acidity comes from an Italian Red Wine Vinegar and Red Chili Flakes with Black Pepper for that touch of heat.

Fresh Packaged Basil


Fresh Basil finely chopped, just the same as Parlsey in the original version.

Chimichurri Adjustments

This is the beautiful thing about Chimichurri, it is highly customizable to taste and the only things you really need to keep in mind is that it is a Vinaigrette of 3:1 Oil to Acid, with Garlic and a Heat Source, Salt & Pepper and a doiminat Herb, usually Parlsey and/or Cilantro. From here, adjust to suit your taste and even other uncommon ingredients added to shape the overall flavors. Below are some ideas and thoughts on them.

Chimichurri Oil

It may be that EVOO was originally used with the Spanish version. When introduced to Argentina, they used Sunflower Oil. Either way, any neutral Oil can be used, and this may all just come down to personal preference. Although a light tasting extra Virgin Olive Oil is definitely a much healthier choice.

Olive Oil cropped

Extra Virgin Olive Oil

It’s important to choose a light tasting Extra Virgin Olive Oil or a Neutral Oil such as Sunflower Oil. Stronger tasting Olive Oils will overpower and can cause a bitter taste.

Chimichurri Herbs

Most common is the use of Parsley, a lot for the Green or Verde version with Oregano. Only a small amount of Parlsey with Oregano omitted for the Red or Rojo version. Sometimes Cilantro is used or the combination of Parlsey & Cilantro as in the Mexican version.

Fresh Parsley


Use Flat Leaf Parsley.

Chimichurri Spices

There aren’t really any spices that are added besides the use of Cumin sometimes with the Mexican version. Red Chimichurri always contains Smoked Paprika. Chili Flakes can substitute Fresh Chilies.

Hodi Paprika


For Red Chimichurri use a good quality Smoked Paprika. For me this is the Hodi Brand of either Sweet or Hot with Beech Smoked Paprika.

Chimichurri Acid

The base liquids in a Chimichurri Sauce is the Vinaigrette, which is a ratio of Oil to Vinegar at 3:1. Some may like a more or less acidic taste, but the norm is a sauce based on the Vinaigrette ratio of 3:1. Sometimes a play on acid is utilized with the use of both Red Wine Vinegar & Lemon Juice, which can be very nice.

With Traditional Chimichurri, the acid comes from Red Wine Vinegar.

Red Wine Vinegar

Red Wine Vinegar

This can be exchanged with White Wine Vinegar, Sherry Vinegar, Apple Cider Vinegar, Lemon or Lime juice.

Chimichurri Garlic

No matter what version, Garlic is always used. Shallots or Red Onions are sometimes added. This recipe makes use of 3-5 Garlic Cloves depending on how weak or strong you like. You can certainly add less or more to suit your taste.

Shallots & Onions belong in the same family (Amaryllidaceae) as Garlic and for this reason may be why they are sometimes added. Other ingredients within the same family are Green Onions, Chives, and Leeks.



No matter what version, Garlic is always used.

Chimichurri Heat Source

The heat can be customized to your preference and come from a variety of places. Like Red or Green Chilies, Ají Criollo Chiles or Aji Molido Chil Flakes, Fresno Chilies, Serrano, Jalapeño, Red Chili Flakes, Aleppo Chili Flakes and even Black/White Pepper, Cayenne Pepper or Peppercorns.

I prefer Hot Aleppo Chili Flakes if not adding in Chilies because the Flavors are more rounded and has a fruity tone to it which is really beautiful in this sauce with the help of Pepper for additional heat. Either Hot Pimento Paste or Hot Paprika can be used for a source of heat too.

If using Chili Flakes, then the addition of finely chopped Bell Peppers or Long Red Peppers is something I prefer to add for both Sweetness and the Appearance. It’s very pleasing to see the red specs in the Sauce.

Hot Aleppo

Chili Flakes

The Chili Flakes can come from numerous places such as the standard Red Chili Flakes, Sweet or Hot Aleppo, or for authenticity Aji Molido Chil Flakes.

Chimichurri Salt & Pepper

The Salt & Pepper blend which uses Sea Salt, Black & White Pepper is a blend I almost always use. Although you can just season with Salt alone to taste and then add Pepper to taste for better control and fine tuning. The Salt will bring out the flavors more, especially with the use of Oil as the medium.

Another option I really enjoy is the use of Butter Popcorn seasoning. I know not at all traditional, but it is So Good with Seared or Grilled meats. It adds that Buttery flavor with the conistency of a Vinaigrette, Liquid Butter! In fact you can even make a Chimichurri Compound Butter by omitting the Oil and using Butter as the medium.

Salt & Pepper Blend

Salt & Pepper Blend

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper

Chimichurri Sweetness

Sweetness can be added in through the use of Sweet Peppers. Either chopped Sweet Peppers for the Green Chimichurri or the use of Sweet Pimento Paste for the Red Chimichurri.

Long Sweet Red Pepper

Long Red Pepper

These are really nice Sweet Peppers that can be finely chopped and added when using Hot Chili Flakes for the Heat source.

How to use Chimichurri

Besides using Chimichurri to marinate, baste or serve over Seared or Grilled Meats. It can also be used to make Chimichurri Mayonnaise, a Dressing for Salads. To a compound Butter, Dip for Bread, Breadsticks, Pita Bread, or a condiment sauce for Burgers, Hot Dogs, Sausages, Kebabs, Tacos, Asados, Burritos, Fajitas, Pizza and used with Roasted Vegetables.

Chimichurri Pork

Pork or Steak

Chimichurri Verde ladled over Salt & Pepper Seared Pork Chops or Steaks while they rest before serving.

Chimichurri Baked Chicken Quarters

Chicken Quarters

Marinated and Baked with more Chimichurri Verde ladled over top.

Seared Chicken Breast with Chimichurri Rojo

Chicken Breast

Salt & Pepper Seared Chicken Breast with Chimichurri Rojo ladled over top.

Chimichurri Mayo

Chimichurri Mayo can be used as a spread for Sandwiches, Subs and other Deli Foods or used with Beef or Chicken Burgers. One such place I used it in was the Chimichurri Burger and these were really good and simple.

Chimichurri Burgers

Chimichurri Burgers

Buttered & Toasted Brioche Buns with Burger patties covered in Chimichurri Verde, stacked on with Onions, Pickles and Mayo.

Chimichurri Salad Vinaigrette

Chimihucrri Vinaigrette can be used in a variety of Salads. Use Leafy Greens and Garden Vegetables. It can also be used in a Pasta Salad or as a dressing for Cucumber Salad.

Chimichurri Butter

Chimichurri Compound Butter is just Butter instead of Oil. It is excellent with Shrimp and other Seafoods as well being used on grilled meats. For the Acid use Lemon Juice.

Chimichurri Pin


A Beautiful Zesty, Oil based Sauce with Vibrant Green Herbs & Red Specs of Chilies throughout creating a Mild Heat. Most notably used with Churrasco and other Grilled/Barbecue meats and Seafood, or to accompany a meal as a Dipping Sauce or as a Salad Vinaigrette. It is an extremely versatile and forgiving sauce, where all the individual ingredients can be adjusted in amounts to suit your taste.
Prep Time10 minutes
Rest10 minutes
Course: Condiment, DIP, Ingredient, Sauce
Cuisine: Argentine, Spanish
Keyword: Chimichurri Sauce, Chimichurri Verde, Green Chimichurri, Verde Chimichurri
Servings: 8 portions
Author: JAH


  • 1 Tupperware Bowl
  • 1 Cutting Board & Knife


  • 1/2 C Extra Virgin Olive Oil - light tasting or neutral Oils like Sunflower
  • 1/2 C Fresh Parsley - chopped
  • 2 1/2 Tbl Red Wine Vinegar
  • 3-5 Cloves Garlic - finley Chopped
  • 1-2 Whole Red Chilies - or use of 1 tsp of Aji Molido, Chili Flakes, or Aleppo,
  • 1 tsp Dried Oregano - or 1 Tbl of Fresh Oregano
  • 1 tsp Sea Salt - or more
  • 1/2 tsp Black Pepper - or less, especially when using Hot Chilies


  • Wash, remove and discard the Parsley Stems, only chopping the Leafy parts. Finley chop Garlic and Chilies with the seeds removed or included for spicier.
  • Combine and mix all the ingredients together in a small bowl. Set aside to rest on the counter for 10 minutes before using. Preferably let rest for 24 hours before use.
  • Adjust the Salt & Pepper, Acidity and/or Heat if needed. Mix again before serving. If refrigerating, take out to rest to come to room temp and mix again before serving.


While the Chimichurri can be used in as little as a 10 Minutes rest. Better flavors are developed the longer it ages. Chimichurri can last in the fridge for up to 3 weeks or frozen in ice cube trays for 6 months. 

Red Chimichurri

Make the below modification to the Green Chimichurri to make Red Chimichurri
  • Optionally reduce the Parsley by half 
  • Add 1 Roasted Red Pepper, skin removed and minced or use 1/2 C Pimento Paste (Sweet and/or Hot for Spicy)
  • Add 1/2 Tbl good Quality Smoked Paprika 
  • the Acid can be exchanged with Lemon Juice
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