Chimichurri, sauce, pickle or ferment from Argentina: what it is and how it is eaten

Chimichurri is a raw sauce from Argentina and Uruguay, made with parsley, garlic, chili pepper, oregano, olive oil, and red wine vinegar or lemon juice. It is most often served with grilled meats, especially steak, but can also be used with poultry or fish. The sauce is popular across much of Latin America.

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Chimichurri is an uncooked sauce from Argentina and Uruguay
Main ingredients are parsley, garlic, chili, oregano, oil, and vinegar or lemon juice
Served with grilled meats like steak and sausage
Comes in green and red varieties
Name may come from a Basque word for 'mixture'

What is Chimichurri?

Chimichurri is a green or red sauce made with chopped flat-leaf parsley, garlic, chili peppers, oregano, olive oil, and either red wine vinegar or lemon juice. Sometimes onion or shallot is added. The sauce is uncooked and has a fresh, sharp, and herby flavor, with a little heat from the chili. It is usually spooned over grilled meats, giving them a bright, tangy finish. The texture is loose and slightly chunky, with visible pieces of herbs and garlic.

Where does Chimichurri come from?

Chimichurri comes from Argentina and Uruguay, where it is a classic partner for grilled meats. The name may come from the Basque word 'tximitxurri', meaning a mix of things, reflecting the sauce's mixed ingredients. Basque settlers in the 19th century may have brought the term. Other stories about the name's origin, such as links to English words or names, are not supported by historical evidence.

How is Chimichurri made?

To make chimichurri, flat-leaf parsley is finely chopped and mixed with minced garlic, chili pepper, oregano, and salt. Olive oil and red wine vinegar or lemon juice are added to bring everything together. Some versions include a little hot water, onion, or shallot. The sauce is stirred but not cooked, keeping the flavors fresh and vibrant. It can be used immediately or left to sit for a short time to let the flavors blend.

How and when is Chimichurri eaten?

Chimichurri is most often served with grilled meats, especially steak and sausages, but it can also go with poultry or fish. It is used both as a table condiment and as a basting sauce during cooking. Diners may spoon it over meat as it rests or at the table. The sauce is a staple at barbecues and is found in homes and restaurants throughout Argentina and Uruguay.

Kinds of Chimichurri

There are two main types: green (chimichurri verde) and red (chimichurri rojo), which may include more chili or paprika. The basic ingredients can vary, with some recipes using sunflower oil instead of olive oil, or adding onion, shallot, or different kinds of chili. Outside Argentina and Uruguay, the name 'chimichurri' can refer to unrelated sauces or toppings, such as a hamburger topping in the Dominican Republic or a pizza sauce in León, Mexico.

What Chimichurri means

Chimichurri is closely tied to the tradition of grilling meat, known as asado, in Argentina and Uruguay. It is a symbol of local food culture and is found at gatherings, family meals, and celebrations. The sauce is also known in neighboring countries and has spread throughout Latin America, becoming a familiar condiment beyond its original home.

Questions people ask about Chimichurri

What is chimichurri made of?

Chimichurri is made from chopped flat-leaf parsley, garlic, chili pepper, oregano, olive oil, and either red wine vinegar or lemon juice. Some versions also include onion or shallot.

Where does chimichurri come from?

Chimichurri comes from Argentina and Uruguay, where it is a traditional sauce served with grilled meats.

How is chimichurri used?

Chimichurri is used as a condiment for grilled meats, especially steak and sausages. It can be spooned over meat as it cooks or served at the table.

Is chimichurri always green?

No, chimichurri comes in both green (verde) and red (rojo) varieties. The red version includes more chili or paprika.

Is chimichurri vegan?

Yes, chimichurri is vegan, as it is made only from herbs, spices, oil, and vinegar or lemon juice.

Good reading and sources

Encyclopaedia BritannicaArticle

Where this page comes from

The facts on this page come from the Wikipedia article "Chimichurri", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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