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Hand pouring vibrant chimichurri sauce over sliced medium-rare steak on a wooden board, cover image for MasalaMonk chimichurri recipe.

Some sauces quietly change the way you cook. Chimichurri is one of those quiet revolutions: a small bowl of vivid green herbs, garlic and oil that suddenly makes steak, chicken, vegetables, burgers, salmon, even rice taste brighter and more alive. If you’ve ever wondered what chimichurri is, how to make an authentic Argentinian version at home, or how to turn one simple chimichurri recipe into a marinade, dry rub, salad dressing, dip, or even a compound butter, you’re in exactly the right place. We’ll walk through a classic chimichurri sauce recipe, look at red chimichurri and spicy versions, explore cilantro and basil twists, then step into all the ways to use chimichurri for steak, chicken, salmon and beyond.

Along the way, you’ll see how this humble Argentine sauce for steak connects to a whole world of dips and dressings—like basil pesto with 10 variations or Greek tzatziki sauce ideas—so you can build a complete “sauce toolbox” in your kitchen.

What Is Chimichurri?

Chimichurri is a loose, uncooked herb sauce from Argentina and Uruguay, traditionally spooned over grilled meats at outdoor barbecues, or asados. According to its entry on Wikipedia, it’s typically made with parsley, garlic, oregano, vinegar, oil and chili, and it comes in both green (chimichurri verde) and red (chimichurri rojo) versions. It’s part sauce, part marinade, part all-purpose condiment.

Portrait shot of a rustic bowl filled with bright green chimichurri sauce, Argentina’s signature herb sauce, surrounded by parsley, garlic, chili flakes and red wine vinegar on a dark wooden table. — Chopped parsley, garlic, chili, vinegar and olive oil suspended in one loose, glossy chimichurri—this is the Argentinian herb sauce that turns grilled meat, seafood and vegetables from plain to unforgettable.

Unlike creamy, cooked sauces, chimichurri is raw and punchy. It behaves like a cross between a salsa and a vinaigrette: fresh herbs and garlic suspended in a tangy pool of red wine vinegar and olive oil. That’s why it works as:

A bright chimichurri steak sauce, poured generously over sliced beef
A quick chimichurri marinade for steak, chicken, prawns or tofu
A zippy chimichurri dressing for salads or grain bowls
A lively chimichurri dip with bread, fries or roasted vegetables

In some menus and cookbooks you’ll see it called “chimi sauce” or “chimi recipe,” and occasionally people mis-hear it as “jimmy churri sauce.” No matter how you spell it, the idea is the same: finely chopped herbs, bold garlic, enough acidity to wake everything up and enough oil to soften all that intensity.

Also Read: Cranberry Sauce with Orange Juice (7 Easy Recipes & Variations)

Chimichurri Recipe Main Ingredients and Flavour Profile

Before you learn how to make chimichurri step by step, it helps to understand its flavour structure. Most chimichurri ingredients lists share a common backbone:

Fresh flat-leaf parsley – the core herb in traditional chimichurri
Garlic – usually raw and finely minced, for deep savoury heat
Oregano – often dried, sometimes fresh, for that warm earthiness
Red pepper flakes or fresh chili – the level that turns it into a spicy chimichurri sauce
Red wine vinegar – the most common acid in a classic Argentinian chimichurri sauce recipe
Olive oil – a good, flavourful oil to carry everything
Salt and black pepper – to round out and balance all the sharp edges

Overhead shot of chimichurri ingredients on a dark surface including flat-leaf parsley, garlic cloves, dried oregano, red pepper flakes, red wine vinegar and olive oil with a chef’s knife. — This is the whole story in one frame: flat-leaf parsley for freshness, garlic for heat, oregano for warmth, chili for a kick, red wine vinegar for tang and olive oil to pull everything together into classic chimichurri sauce.

Many families add tiny tweaks: a spoonful of finely chopped onion or shallot, a splash of lemon juice, or a bay leaf left to infuse the sauce, like in some Argentine home-style recipes. However, the heart of a classic chimichurri recipe remains the same.

If you picture a spectrum of green sauces:

Pesto is thick, rich and cheesy, know how to make it here Pesto Recipe: Classic Basil Pesto Sauce & 10 Variations.
Italian salsa verde is caper- and anchovy-heavy.
Mexican salsa verde leans on tomatillos.

Chimichurri sits in its own niche: all about herbs, vinegar, garlic and chili—not creamy, not cheesy, not tomato-based. It’s an Argentinian herb sauce designed to cut through the richness of grilled meat and wake up the whole plate.

Also Read: Healthy Tuna Salad – 10 Easy Recipes (Avocado, Mediterranean, No Mayo & More)

How to Make Chimichurri: The Classic Green Recipe

Let’s start with a simple, authentic-style green chimichurri sauce you can use on almost anything. This is the base that all the other variations grow from.

Serves: 6–8 as a condiment
Time: 10–15 minutes, plus resting

Ingredients for Classic Chimichurri Sauce Recipe

1 cup very finely chopped flat-leaf parsley (tender stems and leaves)
3–4 cloves garlic, minced into a paste
1–2 tablespoons fresh oregano, chopped (or 1 teaspoon dried oregano)
½–1 teaspoon red pepper flakes, to taste
¼ cup red wine vinegar
½–¾ cup extra-virgin olive oil
½ teaspoon fine salt (plus more to taste)
¼ teaspoon freshly ground black pepper
Optional: 1–2 tablespoons finely minced red onion or shallot
Optional: 1–2 tablespoons fresh lemon juice

Step-by-Step Method for Chimichurri Sauce Recipe

1. Chop the herbs by hand

Begin by giving the parsley and oregano a really fine chop. Lay the leaves in a loose pile, then run a sharp knife through them again and again until the pieces are tiny but still distinct. You want to see little flecks of green, not a wet paste. This is what keeps chimichurri loose, textured and almost salad-like rather than thick and gluey.

Close-up of hands using a chef’s knife to finely chop fresh flat-leaf parsley on a wooden board with small bowls of garlic and chili in the background for chimichurri sauce. — Fine, even parsley pieces help chimichurri cling lightly to steak, chicken and vegetables, instead of clumping in big leafy chunks or turning into a paste in the blender.

Instead of reaching for a blender or food processor, take a minute to enjoy the knife work. Machines tend to bruise the herbs, releasing too much moisture and turning the sauce into something closer to pesto. Hand-chopping protects the flavour, keeps the colour bright and gives that classic Argentine-style chimichurri look we want over steak, chicken and vegetables.

2. Build the herb base

Once the herbs are finely chopped, slide them into a medium bowl. Add the minced garlic, red pepper flakes and the tiny dice of onion or shallot if you’re using it. Sprinkle over the salt and black pepper, then gently stir everything together. You’re building the flavour foundation here, so take a moment to make sure the aromatics are evenly distributed.

Bowl filled with finely chopped parsley, minced garlic, shallots and red chili flakes being stirred together as the herb base for chimichurri sauce. — When parsley, garlic, shallots and chili come together in one bowl, you’ve built the flavour core—later the vinegar and olive oil simply carry this mix over every slice of steak, chicken, seafood or vegetables.

As the herbs, garlic and chili sit together, they start to release their oils and juices. This early mixing step helps the chimichurri taste integrated later, instead of like oil with bits floating in it. You should already catch the smell of parsley, garlic and spice lifting out of the bowl.

3. Add vinegar, then oil

Now it’s time to give the mixture its bite. Pour in the red wine vinegar and any lemon juice first. Stir well and let the herbs soak up that acidity for a minute; this brief pause softens the raw edge of the garlic and starts to “cook” the herbs in the best possible way.

Close-up of red wine vinegar being poured from a glass jug into a bowl of chopped parsley, garlic and chili to make chimichurri, with MasalaMonk.com text on the image. — Let the vinegar hit the herbs first so it can soften the garlic and wake up the parsley, then follow with olive oil to turn everything into a loose, silky chimichurri that runs beautifully over steak, chicken or vegetables.

Only after the vinegar has had a chance to mingle do you begin adding the olive oil. Start with about ½ cup, stirring as you pour, then gradually add more until the chimichurri looks loose, glossy and spoonable—somewhere between a chunky salsa and a vinaigrette. The herbs should be well coated but not drowning in oil. This balance is what lets the sauce cling to steak or chicken while still running slightly across the plate.

4. Taste and adjust

Before you call it done, taste a small spoonful. Ask yourself how it feels on your tongue. If the flavour is sharp or slightly aggressive, a little extra olive oil will round it out. When the sauce tastes flat or dull, reach for a pinch more salt or another drizzle of vinegar to bring it back to life.

Hand holding a spoonful of glossy green chimichurri sauce above a bowl, with salt, chili flakes and a lemon wedge on a dark table, showing the step of tasting and adjusting seasoning. — A quick taste at this stage tells you whether your chimichurri needs a pinch more salt, an extra splash of vinegar or just a little more chili to match the steak, chicken or vegetables you’re about to serve it with.

On the other hand, if the chimichurri seems too gentle, you can easily wake it up. Add a few more red pepper flakes, a touch of fresh chili or a bit more garlic until the heat and fragrance match what you like on your steak or chicken. This is where you turn a basic chimichurri into your best chimichurri recipe—tiny adjustments until the herbs, acidity, heat and richness all feel in harmony.

5. Let it rest

Finally, give the sauce a little time to settle. Leave your homemade chimichurri at room temperature for 20–30 minutes before serving. During this rest, the herbs hydrate in the oil and vinegar, the garlic softens, and the individual flavours relax into one another.

Glass jar filled with fresh homemade chimichurri sauce resting on a dark wooden table, vibrant green herbs and chili suspended in olive oil with a napkin beside it. — After you mix it, let chimichurri rest in a jar for a little while—the parsley softens, the garlic mellows and the whole sauce tastes deeper when it finally hits steak, chicken, seafood or vegetables.

If you’re planning ahead, you can refrigerate the chimichurri for several hours or even overnight. Just remember to bring it back to room temperature and stir well before using it. That way, when you spoon it over a freshly grilled steak, fold it into chicken and rice, or drizzle it on roasted vegetables, you get the fullest, most rounded flavour in every bite.

That’s it. You’ve just made a simple, easy chimichurri recipe you can rely on. It’s the answer to all the “how to make chimichurri,” “how do you make chimichurri,” and “how is chimichurri made” questions in one small bowl.

Also Read: Upma Recipe: 10+ Easy Variations (Rava, Millet, Oats, Semiya & More)

Authentic, Traditional and Regional Chimichurri Styles

Once you know the basic technique, you’ll see a whole family of chimichurri recipes out in the wild: authentic versions from Argentina and Uruguay, spicy riffs from Brazil, and herb-loaded sauces inspired by Mexican or Cuban cuisine.

Argentinian parrilla-style platter with sliced grilled beef and sausages arranged around a rustic bowl of green chimichurri sauce, with a hand dipping torn bread into the sauce and the words Chimichurri at the Asado on top. — At an Argentinian asado, chimichurri is the bowl everyone reaches for—passed around the table to soak grilled beef, sausages and even torn bread in sharp parsley, garlic and vinegar rather than sitting as a garnish on just one steak.

Authentic Argentinian Chimichurri Recipe

When people talk about an “authentic chimichurri recipe” or “traditional chimichurri sauce,” they usually mean one thing: heavy on parsley, simple on extras, and totally uncooked.

Recipes like this one from Cafe Delites and Hernan Dieguez’s Argentine chimichurri stick close to that idea—parsley, garlic, oregano, vinegar, chili and oil, sometimes with a bay leaf for perfume. The result is sharp, herbaceous and perfectly suited to grilled beef, sausages and skewers.

These classic versions answer the craving for:

Authentic chimichurri sauce
Chimichurri original recipe
Traditional chimichurri sauce recipe
Argentine chimichurri recipe or argentinian chimichurri sauce recipe

If you’re chasing that straight-from-the-parrilla feeling, make the basic recipe above, keep parsley as the star, and resist adding too many extras.

Wooden board with four small bowls of chimichurri variations styled as Brazilian, Chilean, Cuban and Mexican, surrounded by grilled beef, citrus wedges, jalapeño slices and spices, with the title One Sauce, Four Accents. — One basic chimichurri idea becomes four accents here: extra-cilantro Brazilian style with grilled beef, red pepper–flecked Chilean chimichurri, citrus-and-cumin Cuban sauce and a jalapeño-and-lime Mexican twist—all built on the same herb, garlic, vinegar and olive oil backbone.

Brazilian, Chilean, Cuban and Mexican Chimichurri Recipe Twists

As chimichurri travelled, it picked up new accents:

Brazilian chimichurri sauce sometimes includes more cilantro and can accompany picanha and other Brazilian steak cuts.
Chilean chimichurri may lean into red bell pepper and milder chilies.
Cuban-style chimichurri occasionally brings in citrus and a touch of cumin.
Mexican chimichurri sauce or “chimichurri mexicano” might introduce jalapeño, serrano or lime juice, nudging the flavour closer to salsa while keeping the herb-and-vinegar backbone.

None of these are less “real”; they’re just a different answer to the same question: how to make a herby, garlicky chimichurri sauce suit local taste and local grills.

Also Read: Double Chocolate Chip Cookies – Easy Recipe with 7 Variations

Cilantro, Basil and Avocado Chimichurri Recipe Variations

Once you’re comfortable with parsley and oregano, it’s natural to start asking “Can you make chimichurri with cilantro?” or “What about basil chimichurri?”

The short answer is yes. Quite happily.

Portrait image of a bowl of bright green parsley-cilantro chimichurri sauce on a dark surface, surrounded by fresh parsley, cilantro and lemon and lime wedges, with text overlay explaining how to make parsley–cilantro chimichurri. — Parsley–cilantro chimichurri is an easy upgrade on the classic: simply replace part of the parsley with cilantro, keep the garlic, oregano, vinegar and chili the same and finish with lemon or lime juice. The result leans gently toward Mexican flavours and is unbeatable on grilled chicken, fish tacos, shrimp skewers and roasted vegetables.

Parsley–Cilantro Chimichurri Recipe

Cilantro chimichurri is probably the most popular variation right now. To make a well-balanced cilantro chimichurri:

Replace ¼ to ½ of the parsley with cilantro leaves.
Keep the oregano, garlic, vinegar and chili the same.
Add a little extra lemon or lime juice for brightness if the flavour feels heavy.

This version is wonderful on grilled chicken, fish tacos, shrimp skewers and roasted vegetables. It edges closer to Mexican flavours while staying clearly a chimichurri, not a salsa.

Portrait image of a bowl of basil chimichurri sauce on a dark surface, surrounded by basil and parsley leaves, lemon halves, lemon zest and small glasses of vinegar, with text overlay explaining how to make basil chimichurri. — Basil chimichurri softens the classic sauce into something a little more Italian—use plenty of basil with parsley, whisk in red wine or sherry vinegar, garlic and olive oil, then finish with black pepper and lemon zest before spooning it over roasted vegetables, grilled zucchini or simple chicken breasts.

Basil Chimichurri Recipe and Herb Mixes

Basil brings a soft, sweet edge and moves the sauce closer to an Italian profile. For a basil chimichurri:

Use half basil, half parsley, or a third basil, a third parsley, a third cilantro.
Stick with red wine vinegar, or try sherry vinegar for a rounder note.
Add a touch of black pepper and maybe a small grating of lemon zest.

Basil chimichurri is especially good on roasted vegetables, grilled zucchini, simple chicken breasts and even as a spread inside sandwiches. If you love this kind of herb creativity, you’ll probably also enjoy exploring pesto recipes with 10 easy variations, which cover nut-free, spicy and vegan twists on basil-based sauces.

Avocado Chimichurri Sauce Recipe

If you’re craving something creamier—but still dairy-free—avocado chimichurri is a clever hybrid. You essentially make a quick chimichurri recipe in a bowl, then mash in a ripe avocado until the texture sits between a spoonable sauce and a chunky dip.

Portrait image of creamy avocado chimichurri sauce in a bowl with a spoonful beside it and roasted sweet potato wedges topped with the sauce, surrounded by avocado halves, parsley and lime wedges on a dark surface. — Avocado chimichurri starts as a regular chimichurri, then gets a ripe avocado mashed in until it turns thick and scoopable—add extra vinegar and lime to keep it bright, then spoon it over sweet potatoes, tacos, burgers or grain bowls for a creamy but still dairy-free sauce.

It’s brilliant with:

Grilled prawns and fish
Roasted sweet potatoes
Chip bowls, tacos and burritos
As a spread on burgers and sandwiches

Because avocado dulls acidity slightly, you may want to add more vinegar and lime juice to keep the flavour bright.

Also Read: One-Pot Chicken Bacon Ranch Pasta (Easy & Creamy Recipe)

Red Chimichurri, Green Chimichurri and Spicy Versions

Most people first meet a green chimichurri sauce. However, red chimichurri sauce has a strong tradition too and deserves its own moment.

Overhead image of two bowls of chimichurri sauce on a dark surface, one bright green chimichurri verde and one deep red chimichurri rojo, surrounded by parsley, garlic, red pepper flakes, paprika and red pepper with text Green vs Red Chimichurri. — Both sauces start from the same idea—herbs, garlic, vinegar and oil—but chimichurri verde stays bright and parsley-heavy, while chimichurri rojo adds paprika, extra chili and red pepper for a smokier, deeper flavour on grilled meat and vegetables.

Green Chimichurri (Chimichurri Verde)

The classic green version—chimichurri verde—is what you’ve already seen: parsley-led, olive-oil rich, with red pepper flakes scattered through. It’s the default when you see recipes for:

chimichurri skirt steak
chimichurri flank steak
chimichurri beef steak
Argentinian steak with chimichurri

The green colour signals freshness, herbal intensity and that unmistakable “asado” aroma.

Portrait recipe card showing a bowl of deep red chimichurri rojo on a dark surface, surrounded by paprika, chili flakes, diced red bell pepper and garlic, with text explaining how to make red chimichurri sauce. — Red chimichurri, or chimichurri rojo, starts with the same herb-and-garlic base as the green version, then leans into paprika, extra chili and a little red bell pepper or tomato. The result is a smokier, richer sauce that’s ideal for pork, lamb, sausages and even roasted cauliflower steaks when you want something bolder than classic chimichurri verde.

Red Chimichurri (Chimichurri Rojo)

Red chimichurri starts from the same base but adds ingredients like:

Sweet or hot paprika
Extra chili flakes or chopped fresh chilies
Finely diced red bell pepper
Sometimes a spoonful of tomato paste or sun-dried tomatoes

The result is a red chimichurri sauce for steak that feels richer, smokier and often spicier. This is the version to reach for when you want red chimichurri sauce recipe or a more fiery chimichurri hot sauce to drizzle or dip.

Red chimichurri loves grilled pork, lamb chops, spicy sausages and roasted cauliflower steaks just as much as it loves beef.

Portrait recipe card showing a dark bowl of spicy green chimichurri sauce on a black surface, surrounded by sliced red and green chilies, chili flakes, cayenne powder and a glass of vinegar, with text explaining how to make spicy chimichurri. — This is the dial-it-up version of chimichurri: fresh serrano or red jalapeño stirred into the herbs, a pinch of cayenne or hot smoked paprika and enough vinegar to keep all that heat feeling bright instead of heavy.

Turning Up the Heat: Spicy Chimichurri Sauce Recipe

If you want a chimichurri sauce spicy enough to make your lips tingle but still balanced, there are a few easy moves:

Swap part of the red pepper flakes for finely chopped fresh chili (serrano, red jalapeño or bird’s eye).
Add a pinch of cayenne or hot smoked paprika.
Keep the vinegar level high so it stays bright, not muddy.

At that point you’re on the border between chimichurri and a light hot sauce, and that’s a very comfortable place to be.

Also Read: Easy Lemon Pepper Chicken Wings (Air Fryer, Oven & Fried Recipe)

Chimichurri for Steak: Flank, Skirt, Ribeye, Bavette and Churrasco

Now for the main event: chimichurri and steak. This is where most people fall in love with the sauce in the first place.

High-resolution guide image showing sliced rich and lean grilled steaks on a dark wooden board with two bowls of chimichurri sauce and on-image text titled Chimichurri Steak Playbook explaining how to pair chimichurri with different steak cuts. — This quick playbook shows how chimichurri behaves with different steaks: richer cuts like ribeye, picanha and bavette shine with a sharper, more acidic sauce, while leaner steaks such as flank, sirloin or rump benefit from a touch more oil and salt, whether you use chimichurri as a marinade, a finishing sauce or both.

General Rules for Chimichurri Steak

Before we dive into specific cuts, a few guiding ideas:

Richer steaks (ribeye, picanha, bavette) can handle a sharper, more acidic chimichurri.
Leaner steaks (sirloin, rump, some flank) sometimes like a touch more oil and salt.
You can use chimichurri as a steak marinade, a steak sauce, or both.

If you’d like exact internal temperatures, the USDA and FoodSafety.gov charts recommend cooking whole beef steaks and roasts to at least 145°C / 63°C with a short rest for safety, even though many steak lovers prefer rarer doneness. You can aim for the safe zone while still serving juicy meat by using chimichurri generously over the top.

Flank Steak Recipe and Chimichurri

Flank steak has a strong, beefy flavour and a visible grain. It loves marinade, high heat and a sharp knife.

Portrait recipe card showing a grilled flank steak on a wooden board, sliced thinly against the grain with green chimichurri sauce spooned over the slices, a small bowl of chimichurri on the side and text explaining how to marinate and serve flank steak with chimichurri. — Marinate flank steak for 30–60 minutes in an extra-acidic chimichurri, grill it hot and fast, let it rest, then slice thinly against the grain and spoon more sauce over the top—suddenly a relatively affordable cut turns into a steak-night centrepiece.

For flank steak and chimichurri:

Marinate the steak for 30–60 minutes in a slightly more acidic chimichurri marinade for steak (add extra vinegar, salt and a splash of water).
Pat it dry and grill or pan-sear on high heat until it hits your preferred temperature.
Rest for at least 5–10 minutes.
Slice thinly against the grain and spoon chimichurri sauce flank steak generously over the slices.

This approach turns a relatively affordable cut into something that feels like a special occasion.

Skirt Steak Recipe and Chimichurri

Skirt steak, or entraña, is another classic partner. It’s thinner than flank and cooks extremely quickly, making it perfect for weeknight chimichurri dinners.

Portrait recipe card showing grilled skirt steak on a dark wooden board, sliced into thin strips and topped with green chimichurri sauce, with a small bowl of chimichurri and text explaining how to cook skirt steak with chimichurri. — For weeknights, skirt steak and chimichurri are hard to beat: toss the steak with chimichurri, garlic and a little extra salt, grill it 2–3 minutes per side on very high heat, then rest, slice and finish with a fresh spoonful of sauce for maximum flavour with minimal time.

Try this chimichurri sauce for skirt steak routine:

Toss skirt steak with a few spoonfuls of chimichurri, garlic and extra salt for a quick chimichurri marinade.
Grill on a very hot pan or barbecue, about 2–3 minutes per side.
Let it rest, then slice and drizzle with fresh chimichurri.

Because skirt is quite rich, this combo often feels like the best chimichurri steak you’ve had without much effort at all.

Ribeye, Bavette and Other Cuts

For thick, marbled cuts like ribeye or bavette, you might skip the marinade and simply use chimichurri as a finishing sauce. Salt the steak ahead, cook it as you like, then bathe it in chimichurri sauce for steak at the table.

The same basic idea works for:

Chimichurri ribeye
Bavette chimichurri
Churrasco chimichurri (thin steaks cooked hot and fast)
Mixed grills where several cuts share a platter and a big bowl of chimichurri in the middle

If you’d like to go all in on steak technique—two-zone grilling, resting, slicing—resources like the Serious Eats guides to grilled steak are very handy, and chimichurri slots right into those methods as the finishing touch.

Choripán, Burgers and Sandwiches

Chimichurri doesn’t stop at whole steaks. It is also the heart of the beloved choripán recipe: grilled chorizo sausage tucked into crusty bread, drenched in chimichurri. A quick version is simple:

Grill sausages until browned and cooked through.
Split crusty rolls, toast lightly, spoon in chimichurri.
Add sausage, then more chimichurri on top.

High-resolution image showing a choripán, a chimichurri-topped burger and a steak sandwich arranged on a dark wooden board around a bowl of green chimichurri sauce, with overlay text about using chimichurri on choripán, burgers and sandwiches. — Chimichurri turns simple sandwiches into parrilla food: drizzle it over grilled chorizo in choripán, swap it for ketchup and mayo on burgers, or spoon it into steak sandwiches with roasted peppers for a fast way to make everyday grill-night feel more Argentinian.

Similarly, you can use it to create:

Chimichurri burger toppings instead of ketchup and mayo
Steak sandwiches with herby chimichurri and roasted peppers
Beef skewers—essentially churrasco bites—served with chimichurri as a dipping sauce

A little bowl of sauce suddenly turns grill night into something much more Argentinian.

Also Read: Sheet Pan Chicken Fajitas Recipe (Easy One-Pan Oven Fajitas)

Chicken Chimichurri, Baked Dishes and Chicken-and-Rice Bowls

Although beef gets most of the attention, chicken and chimichurri are an extremely useful pairing for everyday cooking. The acidity brightens mild meat, while the herbs make simple meal prep feel more exciting.

Portrait recipe image showing raw chicken thighs in a dark baking dish covered in green chimichurri marinade, with a small bowl of chimichurri and a spoon on a dark background and step-by-step text for chicken chimichurri marinade. — For an easy chicken chimichurri marinade, coat thighs or breasts in a few spoonfuls of sauce with a little extra oil, let them sit for at least 30 minutes, then grill, roast or pan-sear and finish with a fresh spoonful of chimichurri at the table.

Chicken Chimichurri Marinade Recipe

For a straightforward chicken chimichurri sauce recipe:

Place chicken thighs or breasts in a bowl or zip bag.
Add 3–4 tablespoons of chimichurri plus a drizzle of extra oil.
Marinate 30 minutes (or up to a few hours in the fridge).
Grill, roast or pan-sear until fully cooked.
Serve with more fresh chicken chimichurri sauce spooned over the top.

You can also bake a chicken chimichurri tray bake: scatter potatoes, onions and bell peppers in a roasting dish, nestle in the marinated chicken, and roast until everything is tender and golden. The excess chimichurri and chicken juices effectively become a built-in pan sauce.

Portrait recipe card showing a bowl of rice topped with shredded chimichurri chicken, roasted vegetables, black beans and avocado slices, drizzled with green chimichurri sauce, with text explaining how to build a chicken chimichurri rice bowl. — Turn leftover chimichurri chicken into a full meal by shredding it over warm rice or quinoa, adding roasted vegetables, beans and creamy avocado, then finishing the bowl with another bright drizzle of sauce.

Recipe for Chicken Chimichurri and Rice

Leftover chimichurri chicken becomes the base of a great chicken and chimichurri rice bowl:

Shred cooked chicken.
Toss with a spoonful of chimichurri and some cooked rice or quinoa.
Add roasted vegetables, beans, avocado or a fried egg.

It’s a quick route to a flavourful lunch, especially when you already have chimichurri sitting in the fridge.

For sandwich nights, use chimichurri instead of mayo in grilled chicken sandwiches and wraps, weaving it into spreads alongside ideas from MasalaMonk’s chicken sandwich recipes for an entire roster of combinations.

Also Read: Negroni Recipe: Classic Cocktail & Its Variation Drinks

Chimichurri and Salmon, Seafood, Vegetables and Plant-Based Proteins

Chimichurri is not just about beef and poultry. Its balance of herbs and acid makes it naturally comfortable with seafood, vegetables and vegetarian proteins.

Portrait guide image titled Chimichurri & Salmon – 3 Ways showing grilled salmon fillets topped with green chimichurri, pieces finished with creamy avocado chimichurri, bowls of sauce and lemon wedges on a dark platter. — Salmon is a natural partner for chimichurri—grill fillets and finish them with classic sauce, roast a side of salmon and drizzle a looser chimichurri dressing down the middle, or go richer with a creamy avocado chimichurri on top of each portion.

Chimichurri and Salmon

For chimichurri and salmon, you have a few approaches:

Grill or pan-sear salmon fillets with only salt and pepper, then spoon cilantro-heavy chimichurri over the top.
Roast a side of salmon and drizzle a looser chimichurri dressing over the whole platter.
Use avocado chimichurri as a creamy topping, especially if you like richer sauces.

The mild sweetness of salmon plays beautifully with the tang of vinegar, garlic and herbs.

Portrait recipe card showing chimichurri-marinated shrimp and prawn skewers with a white fish fillet topped with green chimichurri, served on a dark platter with lemon wedges and a bowl of sauce, with text explaining how to marinate and cook shrimp, prawns and white fish in chimichurri. — For shrimp, prawns and firm white fish, a short chimichurri bath is enough—marinate for 15–20 minutes, grill or bake, then finish with a fresh spoonful of sauce so the seafood stays bright and delicate instead of heavy.

Shrimp, Prawns and White Fish

Chimichurri also works well as a marinade and finishing sauce for prawns, shrimp and firm white fish:

Toss prawns in a chimichurri marinade for 15–20 minutes.
Skewer and grill, then serve with more chimichurri.
Or bake fish portions in parchment with a spoonful of chimichurri on top.

Because seafood is delicate, you may prefer a slightly less garlicky version for these dishes.

Vegetables, Beans and Tofu

On the plant side, chimichurri brings grilled and roasted vegetables to life: think charred broccoli, roasted carrots, grilled portobello mushrooms, corn on the cob, sweet potato wedges and crispy roast potatoes.

Portrait guide image titled Vegetables, Beans & Tofu showing a dark plate with roasted broccoli, carrots, corn on the cob, crispy tofu cubes and a quinoa-and-bean mix, all drizzled with green chimichurri sauce and served with a small bowl of chimichurri. — Chimichurri isn’t just for steak—drizzle it over roasted broccoli and carrots, spoon it onto crispy tofu or paneer ‘steaks’ and toss it through warm beans and grains to build bright, plant-forward bowls that taste like they’ve been finished at the grill.

You can also:

Drizzle chimichurri over crispy tofu or paneer “steaks.”
Stir it into warm beans and vegetables with cooked grains to make chimichurri rice bowls.
Use it as a dressing for a bean and grain salad, similar in spirit to classic potato or pasta salads.

If you lean heavily into plant-based cooking, it’s worth browsing MasalaMonk’s various veggie-forward ideas—like their high-protein meal prep concepts or grain-based recipes—and simply adding chimichurri as the finishing touch.

Chimichurri Marinade, Rub, Seasoning and Dry Mix Recipe

So far we’ve looked at chimichurri as a fresh sauce. However, it can also become a chimichurri seasoning or chimichurri dry rub that lives in your spice cupboard.

Recipe for Chimichurri Marinade

To convert your sauce into a marinade:

Increase the vinegar slightly.
Add more salt.
Thin with a tablespoon or two of water.

This looser mixture clings to meat or vegetables, tenderising gently and adding flavour without being too oily. It works especially well as a beef chimichurri marinade or as a marinade for chicken thighs and drumsticks.

Recipe infographic showing a bowl of chimichurri marinade with a basting brush on one side and a dish of dry chimichurri seasoning on the other, with grilled steak and corn around them and text explaining how to use chimichurri as a marinade and dry mix. — Use chimichurri two ways: loosen the sauce with extra vinegar, salt and a splash of water to make a marinade that clings to steak, chicken and veg without too much oil, or keep a dry chimichurri mix of herbs, chili flakes and smoked paprika in your spice jar to rub on meat or whisk with oil and vinegar for instant chimi sauce.

Dry Chimichurri Mix Recipe

A dry chimichurri mix lets you capture the essence of the sauce using dried herbs and spices. You might combine:

Dried parsley
Dried oregano
Garlic powder
Onion powder
Red pepper flakes
Smoked paprika
Dried basil or thyme (optional)
Salt and pepper

Sprinkle this chimichurri spice mix as a rub on steak, chicken, pork chops or tofu, or whisk it with vinegar and olive oil for a quick, pantry-friendly chimi sauce.

This is also an excellent answer when you want chimichurri flavour but don’t have fresh herbs on hand.

Also Read: French 75 Cocktail Recipe: 7 Easy Variations

Chimichurri Butter, Mayo, Cream Sauce and Salad Dressing

Once you’ve made a batch of chimichurri, it becomes a building block for many other condiments.

Chimichurri Butter Recipe

For steak nights, grilled corn or baked potatoes, chimichurri butter is a small luxury:

Stir 3–4 tablespoons of thick chimichurri into ½ cup softened butter.
Shape into a log, wrap and chill.
Cut slices and place them on hot steak or vegetables so they melt into a gorgeous herby pool.

This compound butter keeps well in the freezer and turns even plain steamed vegetables into something special.

Portrait recipe card showing a log of chimichurri compound butter on a dark wooden board with coin slices melting over grilled steak and charred corn, with text explaining how to make chimichurri butter. — Stir a few spoonfuls of chimichurri into softened butter, chill it in a log and slice coins to melt over hot steak, grilled corn or baked potatoes—one batch of chimichurri butter turns simple mains and sides into restaurant-level plates.

Chimichurri Mayo and Dipping Sauces Recipe

If you like dipping fries or roasted potatoes into sauce, you can whisk chimichurri into mayonnaise or Greek yogurt:

Equal parts chimichurri and mayo make a rich, tangy spread.
Chimichurri plus yogurt and a squeeze of lemon creates a lighter dipping sauce or salad dressing.

These are terrific alongside crispy potatoes or as alternative burger sauces. For more dip inspiration, you can explore MasalaMonk’s spinach dip recipes and adapt those serving ideas to chimichurri too.

Portrait guide image titled Chimichurri Mayo, Dip & Dressing showing three small bowls on a dark board filled with chimichurri mayo, chimichurri yogurt dip and a loose chimichurri salad dressing, surrounded by fries, roasted potatoes, salad greens and a jar of chimichurri in the background. — One batch of chimichurri turns into three new sauces: whisk it with mayo for a tangy burger spread, fold it into yogurt with lemon for a lighter dipping sauce and thin it with vinegar and water for a bright salad dressing over greens, grain bowls and grilled vegetables.

Chimichurri Salad Dressing Recipe

To transform chimichurri into a salad dressing, simply:

Thin with extra vinegar and a splash of water.
Add a pinch of sugar or honey if you like a slightly softer edge.
Taste to balance salt and acid.

This chimichurri dressing is gorgeous over grilled vegetable salads, steak salads, grain bowls and hearty greens.

Also Read: How to Make Churros (Authentic + Easy Recipe)

Store-Bought Chimichurri Sauce vs Homemade Recipe

Every now and again, people look for best premade chimichurri sauce that can be store bought, ready-made jars and bottles can be handy, but once you understand how to make homemade chimichurri sauce, you gain a lot of control.

Homemade chimichurri:

Lets you choose fresh herbs and a good olive oil.
Allows you to boost garlic, reduce heat or play with herbs like basil and cilantro.
Avoids preservatives, stabilisers and hidden sweeteners.

Premade chimichurri sauce and chimichurri in a bottle, on the other hand, can be:

Useful for camping, travel or last-minute cooking.
A quick way to explore different regional takes if you see interesting labels.

If you do buy a jar, you can always “doctor” it: add fresh parsley, more vinegar, extra garlic or chili to bring it closer to your taste. Over time, though, most people find that making a quick chimichurri recipe at home is faster than driving out specifically to buy chimichurri sauce.

Also Read: Simple Bloody Mary Recipe – Classic, Bloody Maria, Virgin & More

How to Store, Freeze and Make Chimichurri Ahead

Chimichurri is one of those condiments that almost improves after a day, which makes it ideal for meal prep.

Short term: keep it in a covered jar in the fridge for up to 3–4 days. The flavours deepen and mellow.
Medium term: top the jar with a thin layer of olive oil to slow oxidation and keep the herbs greener.
Freezing: for longer storage, spoon chimichurri into ice cube trays and freeze. Pop out cubes into a freezer bag and use them later as a quick marinade base or cooking sauce.

Before serving refrigerated or thawed chimichurri, stir it well and let it come to room temperature. You can also refresh it with a little extra parsley, vinegar and oil if it tastes tired.

Is Chimichurri Healthy?

From a nutrition angle, chimichurri looks pretty friendly. It’s essentially:

Fresh herbs (especially parsley and sometimes cilantro and basil)
Garlic and sometimes onion
Olive oil
Vinegar and lemon juice
Chili and spices

The bulk of the calories come from olive oil; roughly speaking, a tablespoon might sit in the 45–60 calorie range, mostly from fat. That means a modest spoonful can add big flavour for relatively few calories, especially compared to creamy, cheese-heavy or sugar-sweetened sauces.

To make a healthy chimichurri recipe:

Keep the oil to the lower end of the range and lean more on herbs and vinegar.
Use it to dress lean proteins—chicken, seafood, tofu, legumes—instead of only marbled steaks.
Pair it with fibre-rich sides: salads, roasted vegetables, beans, whole grains and sweet potatoes.

If you’re building a broader “healthy comfort” menu, you might also like to balance rich dinners with more gently indulgent drinks and treats—like MasalaMonk’s healthy pumpkin spice latte or a small mug of homemade hot chocolate made with real cocoa.

What to Serve with Chimichurri Steak and Chicken

A plate of chimichurri steak or chicken doesn’t need complicated sides, but thoughtful ones make the whole meal sing.

Potato Lovers’ Heaven

Herby chimichurri sauce and potatoes are natural partners. You could:

Make a big bowl of potato salad—classic, German, Russian or vegan—and let guests spoon chimichurri over their portions for extra zing.
Put out a tray of crispy homemade French fries and serve chimichurri as an alternative dip to ketchup or mayo.
Build a platter of easy potato appetizers or sweet potato appetizer ideas and drizzle chimichurri across the top.

Because chimichurri is both garlicky and acidic, it cuts through the richness of fried or roasted potatoes effortlessly.

High-resolution food guide titled Classic Sides & Party Bites showing green bean casserole, deviled eggs topped with a touch of chimichurri, spinach dip with vegetable sticks and a bowl of chimichurri on a dark wooden board, with a grilled steak slice at the edge of the frame. — Turn chimichurri steak or chicken into a full spread with cosy sides: a bubbling green bean casserole, deviled eggs finished with a tiny chimichurri drizzle and a dip board where spinach dip, fresh vegetables and a bowl of chimi all share the same platter.

Classic Sides and Party Bites

Beyond potatoes, there are plenty of other dishes that sit happily beside a platter of chimichurri steak:

A pan of green bean casserole (MasalaMonk’s green bean casserole recipes offer classic and updated versions) next to grilled meat feels festive.
A tray of classic deviled eggs can be dusted with a tiny drizzle of chimichurri instead of paprika for a twist.
For dipping boards, consider pairing chimichurri with spinach dip variations and fresh vegetables.

Finally, for nights when you’re turning chimichurri steak into a full occasion, you can round things out with a dessert or a late-night drink. An espresso martini recipe variation makes a lively after-dinner cocktail, while a simple hot chocolate or lemon-water routine will suit quieter evenings.

Chimichurri vs Other Sauces You Might Love

Once you’ve mastered one good chimichurri recipe, it’s natural to compare it to other favourites in your kitchen. Each sauce has its own personality:

Chimichurri is raw, herby, sharp and slightly spicy, made for grilled meat and vegetables.
Pesto is rich, cheesy and nutty; it loves pasta, sandwiches and roasted vegetables. You can learn more variations in MasalaMonk’s pesto guide.
Tzatziki is cool and creamy, based on yogurt, cucumber and garlic, perfect for wraps and mezze; MasalaMonk’s Greek tzatziki sauce recipes dive into that world.
Béchamel is a gentle white sauce, the base for lasagna and gratins; it’s explored in MasalaMonk’s béchamel sauce for lasagna.

Learning chimichurri alongside these other “master sauces” gives you a lot of flexibility: one night you serve flank steak with chimichurri, another you layer a vegetable lasagna with béchamel, and on another you pile grilled meat, tzatziki and salad into flatbreads. All of them start from simple, repeatable techniques.

Also Read: Katsu Curry Rice (Japanese Recipe, with Chicken Cutlet)

Bringing It All Together

By now you’ve seen chimichurri from several angles:

As a classic Argentine sauce for steak, originally designed for asados and grilled meats.
As a versatile chimichurri sauce recipe that can dress flank steak, skirt steak, ribeye, chicken, salmon, vegetables, burgers and choripán.
As a base for variations like cilantro chimichurri, basil chimichurri, avocado chimichurri, red chimichurri sauce and spicy chimichurri hot sauce.
As a building block for chimichurri butter, chimichurri marinade, chimichurri dry rub, chimichurri salad dressing and more.

High-resolution overhead image showing sliced chimichurri steak, grilled chicken, roasted potatoes and salmon arranged around a central bowl of green chimichurri sauce with smaller bowls of red and creamy chimichurri, overlaid with the title One Sauce, A Dozen Dinners and bullet points about using chimichurri on meats, vegetables and in marinades, butter, rubs and dressing. — This final feast table pulls everything together: one bowl of chimichurri becomes the finishing touch for steak, chicken and salmon, a drizzle for roasted potatoes and vegetables, and the base for red, creamy and marinade-style variations—proof that a single sauce can carry a dozen different dinners.

You’ve also seen how easily your homemade chimichurri can sit next to potato salads, green bean casseroles, French fries, deviled eggs, dips and drinks to make complete meals that feel thoughtful without being complicated.

Most importantly, you now know exactly how to make chimichurri, how to adjust it to your taste, and how to keep it in your fridge as a ready-to-go flavour bomb. The next time you’re staring at a plain steak, a tray of vegetables or a pack of chicken thighs, you’ll have a simple answer: chop some herbs, add garlic, vinegar, chili and oil, and let chimichurri do the heavy lifting.

FAQs

1. What is chimichurri sauce?

To begin with, chimichurri is an uncooked herb sauce from Argentina and Uruguay made primarily with parsley, garlic, vinegar, olive oil, oregano and chili. It’s traditionally served with grilled beef at asados, which is why so many people think of it first as an Argentinian steak sauce. However, modern cooks now use chimichurri sauce as a condiment, marinade, dressing and dip for everything from steak and chicken to salmon, vegetables, burgers and rice bowls.

2. What ingredients are used to make chimichurri?

Next, let’s talk about the chimichurri ingredients list. A classic, traditional chimichurri recipe includes:

Fresh flat-leaf parsley
Garlic
Dried or fresh oregano
Red pepper flakes or fresh chili
Red wine vinegar
Olive oil
Salt and black pepper

Optionally, many home cooks also add a little finely chopped onion or shallot, lemon juice, bay leaf or a hint of other herbs. These variations still fit the idea of an authentic chimichurri sauce as long as parsley, garlic, oil and vinegar remain the main ingredients.

3. How do you make chimichurri?

Moving on, the basic method for how to make chimichurri is very straightforward:

Finely chop parsley (and any other fresh herbs) with a sharp knife.
Mince garlic into a paste and combine it with the herbs, oregano, chili, salt and pepper.
Stir in red wine vinegar and optional lemon juice.
Add olive oil until you get a loose, spoonable sauce.
Taste and adjust salt, acid and heat.
Let your chimichurri rest at room temperature so the flavours meld.

That’s the answer behind “how do you make chimichurri” lots of chopping, no cooking and a little patience.

4. How do you make the best chimichurri recipe for steak?

After you’ve mastered the basics, the best chimichurri recipe for steak is mainly about balance. For rich cuts like ribeye, picanha, skirt steak or flank steak, it helps to:

Use plenty of parsley and garlic.
Increase vinegar slightly so the chimichurri cuts through fat.
Add enough salt so the sauce tastes vivid on its own.
Adjust chili for a gentle burn if you want a spicy chimichurri sauce.

For a classic chimichurri for steak recipe, many people follow a roughly 3:1 ratio of oil to vinegar and keep the sauce quite loose. That style works brilliantly as a finishing sauce for flank steak and chimichurri, skirt steak and chimichurri, chimichurri ribeye and other grilled beef steaks.

5. Can I use chimichurri as a marinade, rub or dry seasoning?

In many cases, yes. A basic chimichurri recipe turns into a chimichurri marinade when you simply increase vinegar and salt, then thin the sauce with a splash of water. This version clings to steak, chicken, prawns or tofu for 30–60 minutes before grilling. Furthermore, you can mix dried parsley, dried oregano, garlic powder, onion powder, chili flakes, smoked paprika, salt and pepper to create a dry chimichurri mix or chimichurri seasoning that works as a rub. That dry chimichurri rub can then be sprinkled on meat, seafood or vegetables before cooking, giving you chimichurri flavour even when fresh herbs aren’t available.

6. Is chimichurri healthy?

From a nutrition perspective, chimichurri can be a healthy addition to your meals when you use it mindfully. It’s mostly made from fresh herbs, garlic, olive oil, vinegar and chili. Consequently, you get beneficial fats from the olive oil and plenty of phytonutrients from the parsley and other herbs. Because most of the calories come from oil, a tablespoon of chimichurri sauce will usually sit around 45–60 calories. If you want a healthier chimichurri recipe, simply use more herbs and vinegar relative to oil, and drizzle it over grilled vegetables, lean steak, chicken, seafood, beans or tofu instead of heavy cream-based sauces.

7. What is the difference between authentic chimichurri and modern versions?

In practice, an authentic Argentinian chimichurri sauce recipe usually keeps things very simple: parsley, garlic, oregano, vinegar, olive oil, chili, salt and pepper. That’s the kind of traditional chimichurri recipe you’ll see served with grilled beef at asados. By contrast, modern chimichurri recipes may introduce cilantro, basil, carrot tops, lemon juice, lime juice, smoked paprika, onion, bay leaves or even avocado. These still count as chimichurri as long as the basic idea—herbs, garlic, oil and vinegar—stays intact.

8. Can you make chimichurri with cilantro?

Absolutely. Once you feel comfortable with classic parsley chimichurri, a cilantro chimichurri recipe is a natural variation. Typically, you:

Swap one-quarter to one-half of the parsley for cilantro.
Keep the oregano, garlic, vinegar and chili the same.
Possibly add a little lime juice or extra lemon juice for brightness.

As a result, you get chimichurri cilantro, chimichurri cilantro parsley or chimichurri with parsley and cilantro—different names for the same parsley–cilantro blend. This kind of chimichurri sauce recipe with cilantro goes especially well with chicken, salmon, prawns, fish tacos and grilled vegetables.

9. What is red chimichurri sauce?

Red chimichurri, or chimichurri rojo, is a cousin of the green version. Instead of only parsley and green herbs, red chimichurri sauce often includes:

Sweet or hot paprika
Extra chili flakes or fresh red chili
Sometimes finely chopped red bell pepper
Occasionally tomato paste or sun-dried tomato

Beyond that, the structure stays the same: herbs, garlic, vinegar, oil and salt. Therefore, “chimichurri red” or “red chimichurri sauce recipe” typically point to a smokier, slightly richer sauce. Red chimichurri is particularly good as a sauce for steak, pork chops, sausages and grilled vegetables.

10. How should I use chimichurri besides steak?

Once you have a jar of chimichurri in the fridge, it becomes a multi-use condiment. Moreover, you can:

Spoon chimichurri over grilled chicken, baked chicken or roast chicken pieces.
Drizzle cilantro-heavy chimichurri over salmon or other fish fillets.
Toss roasted vegetables and potatoes in chimichurri dressing.
Use it on burgers as a chimi sauce instead of ketchup and mayo.
Stir a spoonful into cooked rice or quinoa to make chimichurri rice bowls.
Serve chimichurri as a dip alongside fries, sweet potato wedges or crusty bread.

So when you’re wondering “how to use chimichurri” or “how to use chimichurri sauce,” the answer is simple: treat it anywhere you’d enjoy a bold herb sauce, vinaigrette or salsa.

11. How long does homemade chimichurri last and how do you store it?

For best flavour, homemade chimichurri is usually stored in an airtight jar in the refrigerator. Under normal circumstances, it keeps well for about 3–4 days. Over time, the herbs soften and the garlic mellows, which can be very pleasant. To extend its life a little, you can:

Cover the surface with a thin layer of olive oil.
Always use a clean spoon to avoid contamination.

If you’d like to store chimichurri longer, you can freeze it in small portions (for instance, in an ice cube tray). Later on, thaw a cube or two to use as a quick marinade, chimichurri sauce for steak or a base for dressings. Before serving, let it come back to room temperature and stir well.

12. Can I freeze chimichurri?

Yes, chimichurri freezes surprisingly well. Instead of discarding leftovers, you can spoon the sauce into an ice cube tray or small containers and freeze. Subsequently, each cube becomes a ready-made flavour bomb: add one to a pan sauce, melt one over grilled steak, or whisk one into extra vinegar and oil for a fast chimichurri dressing. The texture of the herbs softens slightly after freezing, yet the flavour remains intense, making frozen chimichurri ideal for marinades, skillet sauces and stews.

13. Why does my chimichurri taste bitter, too oily or too acidic?

Occasionally, a chimichurri sauce recipe can feel out of balance. If it tastes bitter, one reason might be over-processed herbs: blending parsley and oil aggressively can release bitter compounds. Another cause can be very sharp, low-quality olive oil. To fix this, chop herbs by hand when possible and consider using a milder oil or a mix of oils.

When chimichurri tastes too oily, add more vinegar, lemon juice and chopped herbs until it feels fresher and lighter. On the other hand, if your chimichurri is too acidic, stir in more olive oil, a pinch of sugar or honey and a little extra salt. In short, you can repair most “bad” chimichurri by adjusting those three dials: oil, acid and salt.

14. What is the difference between chimichurri, pesto and salsa verde?

Although they’re all green sauces, they serve different purposes. Chimichurri is a raw Argentinian herb sauce with parsley, garlic, vinegar, chili and oil, designed as a condiment and marinade for grilled meats. Pesto is a thick Italian sauce made with basil, pine nuts, Parmesan, garlic and olive oil; it’s usually tossed with pasta or spread on sandwiches. Salsa verde can refer to different sauces, but Italian salsa verde includes parsley, capers, anchovies and vinegar, while Mexican salsa verde is based on tomatillos and chilies. Consequently, when you’re searching for chimichurri sauce recipe, pesto recipe or salsa verde, you’re really choosing between three distinct personalities, even though they share herbs and garlic.

15. Is “chimi sauce,” “chimi recipe” or “jimmy churri sauce” the same as chimichurri?

Every so often, you might see people write “chimi sauce,” “chimi recipe” or even “jimmy churri sauce.” Generally, these are just informal or misspelled ways of referring to chimichurri. In some contexts, especially around Dominican street food, “chimi” can mean a specific style of burger, yet the sauce on those burgers is often inspired by chimichurri flavours. Therefore, if someone mentions chimi sauce for steak or asks how to make jimmy churri sauce, they usually want a standard chimichurri sauce recipe—parsley, garlic, vinegar, chili and olive oil—no matter how they spell it.