Name: Homemade Chimichurri Recipe (Argentine Steak Sauce)
Prep time: 10 min
Ingredients: 25 g fresh parsley (finely chopped); 10 g fresh basil (optional, chopped); 1 small celery stalk (diced); 1 small red chili pepper (minced); 1 garlic clove (minced); 30 g onion (minced); 40 ml lemon juice; 60 ml extra-virgin olive oil; ½ tsp kosher salt; ¼ tsp black pepper

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If you’ve ever enjoyed grilled steak at an Argentine asado or tried a juicy steak sandwich, you’ve probably tasted the magic of chimichurri. This fresh green sauce is bold, tangy, garlicky, and herb-packed—perfect for grilled meats, roasted vegetables, or even drizzling over chicken and fish.

Unlike creamy sauces, chimichurri is naturally dairy-free and oil-based, making it light but powerful in flavor. It only takes 10 minutes to prepare, keeps for days in the fridge, and instantly elevates any dish.

Today, I’ll walk you through how to make a traditional homemade chimichurri that works beautifully with Canadian and U.S. steaks, BBQ chicken, or even roasted potatoes.

Ingredients

25 g fresh flat-leaf parsley, finely chopped
10 g fresh basil leaves, finely chopped (optional, for sweetness)
1 small celery stalk (10 g), finely diced
1 small red chili pepper, deseeded and minced (use jalapeño or Fresno in North America)
1 garlic clove, finely minced
30 g onion, finely minced
40 ml fresh lemon juice (about ½ lemon)
60 ml extra-virgin olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper

Step-by-Step Instructions

Prepare the herbs and vegetables
Wash and pat dry the parsley and basil. Chop finely with a sharp knife—chimichurri should be rustic, not blended smooth. Dice the celery, chili, garlic, and onion very finely.

Mix the base
In a medium bowl, combine parsley, basil, celery, chili, garlic, and onion. Sprinkle in the salt and pepper.

Add acidity
Squeeze fresh lemon juice directly over the chopped mixture. Stir well to let the acid soften the onion and garlic.

Finish with olive oil
Pour in extra-virgin olive oil. Stir until all ingredients are coated and the sauce is glossy.
Let it rest
Cover and let the chimichurri rest at room temperature for at least 15 minutes before serving. This allows the flavors to meld.

Tips for the Best Chimichurri

Don’t overblend. A food processor makes it too smooth. Hand chopping keeps it authentic.
Use fresh herbs only. Dried parsley won’t give you the right flavor.
Rest before serving. Even 15–20 minutes makes a huge difference.
Adjust heat level. Add more chili for spice, or keep it mild for family-friendly meals.

Substitutions & Variations

Vinegar instead of lemon juice: Authentic Argentine recipes often use red wine vinegar. Swap 1:1.
Herb swaps: Try cilantro for a fresher, citrusy profile. Oregano is also traditional.
Oil: A mild olive oil works best, but avocado oil can be used if you prefer.
Make it red chimichurri: Add 1 tsp smoked paprika and 1 tbsp tomato paste for a deeper flavor.

How to Serve Chimichurri

Chimichurri isn’t just for steak. Here are some ideas to try:

Drizzle over a Steak au Poivre for a mix of creamy and herbaceous flavors.
Serve with Homemade Salisbury Steak instead of gravy for a lighter twist.
Toss with crispy Authentic Belgian Fries or roasted Parisian Potatoes.
Use as a dressing over a crisp Homemade Caesar Salad.
Brush over grilled chicken or shrimp for an instant flavor boost.

Storage

Fridge: Store in a sealed jar for up to 4 days. Stir before serving.
Freezer: Freeze in small portions (ice cube tray works well) for up to 3 months.

FAQ

Q: Can I make chimichurri ahead of time?
Yes—chimichurri tastes even better after resting overnight.

Q: Is chimichurri spicy?
It depends on your chili choice. You can make it mild or hot to taste.

Q: Can I use a blender?
You can pulse ingredients briefly, but avoid puréeing. The best chimichurri is rustic and chunky.

Q: What meat is best with chimichurri?
Flank steak, skirt steak, ribeye, or even chicken thighs pair beautifully.