Eat More. Be More.

The Best Chimichurri Recipe You’ve Ever Had

If you find yourself in Argentina ordering grilled meat, it’s going to be served with chimichurri. The first time I had it was at a couples cooking class (do it, those are so much fun and you’ll learn a ton) with an Argentinean theme. Grass fed Argentinean beef, Argentinean wine, and chimichurri.

I’ve NEVER put anything on my steak, especially nasty steak sauce, until I had this chimichurri. Even better? It’s not going to ruin your diet…unless you eat it on a bag of chips…which may be worth it.

Chimichurri is somewhat generic and flexible and can have different ingredients and consistencies by location. This is my favorite version.

Bonus: Print this recipe as a single page PDF by clicking here!



Yield: 5 cups


1 bunch flat leaf-parsley, chopped (about 1 cup)
1 medium Spanish onion, finely chopped
5 cloves garlic, finely minced
2 medium red bell peppers, seeded and finely diced (about 1/2 cup)
1 tbsp dried oregano
1 tbsp coarse salt
1 tsp ground black pepper
1 tbsp chili flakes
1 cup olive oil
1/4 cup red wine vinegar

Prep Work

Step 1
Add the dry ingredients to a large mixing bowl.

Dry ingredients in bowl

Dry ingredients in bowl

Cooking Tip: How To Cut and Seed a Bell Pepper

Here is another tip I picked up at the same cooking class. Below is a video on the easiest and fastest way to cut your bell pepper and remove the seeds.

Step 2
Add the fresh vegetables and minced garlic and mix all the ingredients except the oil and vinegar. This time we used a garlic press (affiliate link) instead of mincing to save time.


Step 3
Stir in 1/4 cup water and the 1/4 cup of vinegar and let rest for 30 minutes.


Step 4
In a small saucepan, heat the oil over medium heat until it reaches 95 degrees. This isn’t going to take long, so keep an eye on it.

Step 5
Slowly add the warm oil to the bowl, stirring constantly. Allow the mixture to cool completely.


Be sure to have appropriate supervision when working with sharp utensils and pouring the hot oil. But keep them at a safe distance.


It won’t look like much when finished, but the taste will more than make up for it.


Step 7
Transfer it to an airtight container and place it in the refrigerator. The flavors will develop and enhance overnight. For best results, prepare at least 2 to 3 days ahead of time. Chimichurri can be stored in the refrigerator for up to a week.

Enjoy on Steak or Chicken


More Cooking Tips

Let It Sit

It takes a while for the ingredients to properly maturate. This stuff really hits it’s peak by the third day. If you are firing up the grill on Sunday afternoon, make this Friday night for best results. You won’t regret it as long as you can stay out of it until Sunday. You can store it in the refrigerator for at least a week if you store it in an air tight bowl and have air tight will power.

The Garlic

I use all fresh ingredients as much as possible. I use whole garlic gloves that I peel and mince. When you cut garlic, the more you cut it, the stronger it gets because more oil is released. So if you slice it, it won’t be as strong as if you mince it. For this recipe we used a garlic press (affiliate link). This is the one we have and it gets the job done.

What is your favorite thing to put on steaks or chicken?

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