Traditional Chimichurri

Michelle Bernstein's mother taught her how to make this recipe when she was five years old because it is such an essential part of Argentinean cuisine; a bowl of chimichurri can be found on every dinner table. In her home base of Miami, the award-winning chef is known for her expert cooking with Latin flavors. Super tasty, traditional and incredibly easy to make, her recipe features fresh parsley, garlic and tangy vinegar. It gets an extra kick from oregano and crushed red pepper. Chimichurri is typically served with steak, but it's also great on smoky grilled fish and chicken.


Slideshow: More Condiments


  • Total Time:
  • Servings: makes about 3/4 cup

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  • 1/4 cup coarsely chopped parsley
  • 3 tablespoons red wine vinegar
  • 4 large garlic cloves, minced (2 1/2 tablespoons)
  • 2 tablespoons oregano leaves
  • 2 teaspoons crushed red pepper
  • Kosher salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil

How to make this recipe

  1. In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

Make Ahead

The chimichurri can be refrigerated overnight. Bring to room temperature before serving.


Watch this how-to video to find out the best way to peel and chop garlic.

Serve With

This traditional chimichurri recipe is incredibly versatile. Serve it over beautifully charred steaks or as a sauce for a mixed grill. It’s also perfect with grilled chicken or seared tuna.

Suggested Pairing

Chimichurri sauce originated in Argentina as a complement to the country's great grass-fed beef; similarly, a smoky Argentine Malbec will make a great partner to grilled steaks topped with this expert sauce.

Contributed By Photo © Abby Hocking Published June 2006

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Aggregate Rating value: 5

Review Count: 3

Worst Rating: 0

Best Rating: 5

Author Name: Midori Clough Harris

Review Body: This was the best Chimichurri recipe my husband and I have ever made.  It was very authentic to what some of the Argentine chefs have made.  Very well balanced.  It was so addicting.  I kept drizzling it on my baguette while waiting for our steaks to cook.  This is definitely a keeper.

Review Rating: 5

Date Published: 2016-07-06

Author Name: RONALD FRED

Review Body: I have many chimichuri recipes my arsenal. I always make it for anything from steak to lamb.. As I was not home to make it last night so my daughter tried this recipe and boy am I glad... It is the best I have ever tasted.. So I will not be using any other recipe ever again...

Review Rating: 5

Date Published: 2017-03-29

Author Name: Tori Pintar

Review Body: This is a super easy and delicious chimichurri recipe. The oregano really shines and it was excellent with our wild elk steak!

Review Rating: 5

Date Published: 2017-01-26