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Chimichurri: An Authentic Recipe for this Argentinian Sauce

1½ Cups

15 minutes Plus cooling

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This recipe can easily be halved, but if you're like us, you'll find uses other than steak for this delicious condiment; we also like it on grilled pork, fish and other seafood. Chimichurri can be stored in an airtight container in the refrigerator for up to a week; bring to room temperature before serving.



Don't substitute fresh oregano. The stronger flavor and texture of dried oregano is a hallmark of chimichurri.

15 minutes

Plus cooling


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Robert J.
August 30, 2022
Easy and delicious
Super easy and delicious! I made this to go with the oven-perfect steaks, and I can see this becoming a staple condiment for other things as well.
Lynn P.
August 27, 2022
Simple- if you like a little spicy heat you will love this
If you like a little spicy heat you will love this. Really does only take 15 min to make
Gabriel A.
December 23, 2023
My new favorite sauce
This chimichuri is divine. I am a huge chimichuri fan but have never used oregano before and was surprised to see how much of it goes into this sauce, but the moment you taste it you will understand. I could eat this with every meal it is so good. Outstanding recipe!
Linda L.
December 4, 2023
Not impressed
1st milk street recipe that disappoints. Cannot taste oregano — I LOVE spicy but this spicy overwhelms any other flavors — at least to *everyone* in my family. Would love to see a Chimichurri recipe that’s …. More traditional?! Ty though & if we all had the same preferences it would be a boring world!
Lori O.

This stuff is addictive. I've made it twice with the Argentinian steak and eat the leftovers (it makes a decent amount) on everything from vegetables to fish. I found it a little spicy with the 1/4 cup red pepper so dialed that back a bit second time around.

Nancy W.

This is not to my taste at all....nothing like any variety of chimichurri I've had before (and I've liked them all). Overpowering taste of paprika and vinegar; the oregano is lost. To each his/her own.....

Carolyn F.

Can you use extra virgin olive oil?

Lynn C.

Hi Carolyn -

Extra-virgin olive oil has too much distinctive flavor and would throw off the flavor profile. A regular olive oil, grapeseed oil, safflower oil, or canola oil would all work better here.

The Milk Street Team

Gery F.

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Tina R.

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