Chim Chiminey: The Best Chimichurri Recipe

Elevate your Chimichurri Game and dazzle your friends and taste buds with this super simple recipe for the best chimichurri that we have found. We scoured all the best recipe resources so you can get right down to business. Follow us through this quick and EASY preparation. Here we go, Great Chimichurri!

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Stop! Awesome work, you are done. Pour yourself a glass of Malbec. Want more? Read on for more chimichurri details and recipe options.

The Search: Top Candidates

#1 Cafe Delites Authentic Chimichurri

#2 Michelle Bernstein’s Traditional Chimichurri

#3 Chef John’s Chimichurri

#4 Smoky Red Chimichurri

The Best Chimichurri Recipe: Authentic Chimichurri

This recipe stood out immediately due to its authentic origins and relegation of the blender or food processor. Ultimately we had to call this one the best chimichurry recipe out there! Hand chopped is authentic as it gets if time allows!

Ingredients

• 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 coarse salt
• pepper, to taste (about 1/2 teaspoon)

Instructions

1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows. 
2. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
3. Use to baste meats (chicken or steaks) while grilling or barbecuing. We don’t use it as a marinade but choose to baste or meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

Runner Up: Traditional Chimichurri

Chef Bernstein’s recipe goes straight for crushed red pepper and utilizes fresh oregano rather than dried. She calls for preperation in a food processor.

Ingredients

• 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

Instructions

1. Do dry ingredients in processor.
2. Process until smooth.
3. Combine with Olive Oil.
4. Let sit 20 minutes.

Also Great: Chef John’s Chimichurri

Chef John introduces a couple of non-traditional components such as cilantro and cumin. He also opts for white wine vinegar. He calls for preparation in a blender.

Ingredients

• 1/2 cup olive oil
• 4 cloves garlic, minced, or more to taste
• 3 tablespoons white wine vinegar, or more to taste
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh oregano leaves
• 1 bunch flat-lead parsley, stems removed

Instructions

1. Combine all ingredients in a blender.
2. Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.

Greatly Unique: Smoky Red Chimichurri (Chimichurri Rojo)

For an interesting twist, this Red Chimichurri from the Chicago Tribune introduces smoked paprika, shallots, and ground red chile. This recipe recommends microwaving the garlic to take the bite out of the flavor which is a tip that we recommend universally. We believe this is the best Chimichurri Rojo recipe out there.

Ingredients

• 6 large garlic cloves, peeled
• 2 large shallots, very finely chopped and well rinsed
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/4 cup finely chopped fresh parsley or cilinatro (or combination)
• 1 tablespoon sweet smoked paprika
• 1 teaspoon sweet ground red chile, such as New Mexico powder
• 3/4 teaspoon salt
• 1/4 teaspoon ground cumin
• Pinch of crushed rep pepper flakes

Instructions

1. Put garlic in small microwave-safe dish. Cover with water. Microwave on high 1 1/2 minutes. Drain; cool.
2. Crush garlic in a press or chop finely. Mix with remaining ingredients in a small bowl. Taste and adjust seasonings.

Dropping Knowledge: Chimichurri

Chimichurri is an uncooked sauce that comes from Argentine origins. Its basic components are chopped parsley, garlic, oregano, and vinegar. The addition of red pepper or red chili flakes is attributed to Uruguay and is found as a typical component of most recipes. The two typical forms of Chimichurri are Chimichurri Verde (Green) and Chimichurri Rojo (Red). We included a Rojo recipe as our Greatly Unique feature if you would like to go that direction.

While venturing down the chimichurri rabbit hole we discovered a number of common themes and misconceptions. We even discovered that the world is not in agreement as to how Chimichurri got its name!

One theory is Chimichurri got its name from a fellow named Jimmy who joined the fight for Argentine independence. Nobody could pronounce ‘Jimmy’s Curry’ so it became Chimichurri. If you don’t believe that you might believe that it was named by Basque settlers who arrived in the 19th century and is derived from the word ‘tximitxurri’. It might also have come from at desperate English/Spanish mangling by a British Prisoner’s attempt to request condiments in 1806. You be the judge!

Many recipes list lemon juice as a primary acid component rather than vinegar. We have found this is rather untraditional and did not choose to feature any of these recipes. Lemon juice could be used as an alternate or substitute if desired.

Traditional Chimichurri preparations are chopped by hand and have a rustic appearance. This preference is reflected in our top recipe which discourages the use of a blender or food processor. All recipes can be cut by hand or with a small appliance, however, chimichurri is not a puree or emulsion and as such, it should be blended sparingly to retain its rustic texture. Chimichurri should not look like baby food.

Chimichurri is traditionally used as a topping for a variety of grilled meats. Although it can be used as a marinade or for other playful preparations it is typically a finishing sauce.

There are also some great non-traditional Chimichurri uses such as these delicious potatoes, this bread, or as a great sauce for grilled tofu steaks!

The Search: How We Found Delicious

We are a cooking resource. We read a LOT of recipes online. We read books on cooking techniques. We have honed the ability to see through the noise and find AUTHENTIC recipes that stand on their own merits rather than their perceived rankings.

So we kicked tires, turned stones, read reviews, cooked food, and did an absurd amount of research just to pin down a sauce for you. We are confident that we found the best chimichurri recipe out there! Our goal is to help you to prepare delicious food for yourself, your friends, and family. We don’t want you to waste your time trying to filter out the nonsense.

Thanks for reading!

Looking for some general rub, sauce, and sides recipes? Check out our Great Notes feature on quick ratios and recipes!