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Argentinian Chimichurri Recipe

This Argentinian Chimichurri is made with parsley, olive oil, garlic, and red chili peppers. It is perfectly flavored for pouring over a churrasco steak or flavoring up some vegetables with a delicious taste of Argentina!

Prep Time
10 mins
Total Time
10 mins
Servings: 1 cup
Calories: 1033 kcal
Course: Condiments
Cuisine: Argentinian

Ingredients

  • 1 cup densely packed parsley stems removed (about 1 bunch)
  • 1 small red chili pepper seeds removed for less spice
  • 4 garlic cloves minced
  • 2 tsp dried oregano
  • 3 tbsp red wine vinegar
  • ½ cup extra virgin olive oil
  • 1 tsp coarse kosher salt
  • ¼ tsp black pepper

Instructions

    Cup of Yum
  1. Finely chop the parsley until very small. Mince your red chili pepper, making sure to wear gloves to protect your fingers.
  2. Add all of the ingredients together in a bowl and mix to combine. Allow this to rest for at least 2 hours if able to allow the flavors to blend together.

Notes

  • Recipe copyright The Foreign Fork. For personal or educational use only.
  • Make sure to use fresh herbs, dried herbs will not work. Some Chimichurri Recipes also use cilantro, but my recipe does not.
  • Try to find a small red chili pepper, like a Carolina Cayenne Chili Pepper. You can add more or less chili depending on your spice preference. Remove the seeds to reduce the spiciness level. You can also try adding dried chili flakes.
  • This chimichurri turns out quite garlicky. You can reduce the garlic if you’d prefer a less garlicky version. 
  • You can also use fresh oregano if desired
  • You can use lemon as a substitute 
  • Kosher salt is recommended. If you are using table salt, use less. 
  • Do not use a food processor on this recipe. Take the time to chop up your herbs and flavorings by hand. It enhances the texture of the chimichurri so much!
  • If you want chimichurri but also have roasted red peppers on hand, try out this
  • Red Chimichurri
  • that we love! 
  • The flavors of this recipe will get more potent overnight (notably the garlic)!
  •  
  • Parsley: Make sure to use fresh herbs, dried herbs will not work. Some Chimichurri Recipes also use cilantro, but my recipe does not.
  • Red Chili Pepper: Try to find a small red chili pepper, like a Carolina Cayenne Chili Pepper. You can add more or less chili depending on your spice preference. Remove the seeds to reduce the spiciness level. You can also try adding dried chili flakes.
  • Garlic: This chimichurri turns out quite garlicky. You can reduce the garlic if you’d prefer a less garlicky version. 
  • Dried Oregano: You can also use fresh oregano if desired
  • Red Wine Vinegar: You can use lemon as a substitute 
  • Kosher Salt: Kosher salt is recommended. If you are using table salt, use less. 
  • Do not use a food processor on this recipe. Take the time to chop up your herbs and flavorings by hand. It enhances the texture of the chimichurri so much!
  • If you want chimichurri but also have roasted red peppers on hand, try out this Red Chimichurri that we love! 
  • The flavors of this recipe will get more potent overnight (notably the garlic)!

Nutrition Information

Serving 1batch Calories 1.033kcal (0%) Carbohydrates 15g (5%) Protein 4g (8%) Fat 109g (168%) Saturated Fat 15g (75%) Polyunsaturated Fat 12g Monounsaturated Fat 79g Sodium 2.372mg (0%) Potassium 602mg (17%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 5.555IU (0%) Vitamin C 149mg (166%) Calcium 182mg (18%) Iron 7mg (39%)

Nutrition Facts

Serving: 1cup

Amount Per Serving

Calories 1033

% Daily Value*

Serving 1batch
Calories 1.033kcal 0%
Carbohydrates 15g 5%
Protein 4g 8%
Fat 109g 168%
Saturated Fat 15g 75%
Polyunsaturated Fat 12g 71%
Monounsaturated Fat 79g 395%
Sodium 2.372mg 0%
Potassium 602mg 13%
Fiber 5g 20%
Sugar 3g 6%
Vitamin A 5.555IU 0%
Vitamin C 149mg 166%
Calcium 182mg 18%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.