Chimichurri is the green stuff that wakes up everything off the grill. Bright, herby, a little punchy. In Argentina it’s basically the soul of an asado — steak, chicken, veggies, potatoes, all of it. There’s a story that gauchos mixed it up out on the Pampas with whatever they had on hand. I can totally see that.
Here’s how I throw it together: a big handful of flat-leaf parsley, chopped by hand — knife, not blender. One small garlic clove, minced really fine. Red wine vinegar for tang, good olive oil to round it out. Pinch of salt. Maybe a few chili flakes if you like a nudge of heat. Stir it together till it looks loose and glossy — not a purée, more like a chunky herb sauce. Smells amazing the second parsley hits the board.
What I love is how fast and flexible it is. Takes about ten minutes, maybe less. Spoon it over steak, roasted veg, fried eggs — even yesterday’s potatoes. It pretty much turns a Tuesday into a backyard cookout.
Every spoonful is a little warm-air, open-fire moment — fresh, sharp, and kind of rustic in the best way. I’d say make extra; it keeps a couple days and somehow disappears even faster.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Chop and combine
Finely chop parsley and garlic, then place in a bowl with dried oregano and red pepper flakes.
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Add liquids
Stir in red wine vinegar and olive oil until well combined.
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Season
Add salt and black pepper to taste. Adjust vinegar or oil for desired consistency and tang.
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Rest and serve
Let the sauce rest for at least 30 minutes to allow flavors to meld. Serve over grilled meats, vegetables, or even as a marinade.
Note: Best if allowed to sit for at least 30 minutes before serving to let flavors meld. Store in the refrigerator up to 3 days.
Updated: August 30, 2025