Four-herb spicy chimichurri is the Argentinian grilled-meat sauce taken to its best form: parsley, cilantro, basil, and oregano pulsed coarse with garlic, serrano, red pepper, and warm spices in olive oil and red wine vinegar. It's the sauce that makes grilled lamb hearts and liver — or any simply grilled meat — unforgettable. Serve it immediately or let the flavors bloom for a few hours.
MAKES ABOUT 2 CUPS/470 ML
Chimichurri is an Argentinian sauce typically served with grilled meats. I first had it in 2004 when I visited Argentina, and later again when I spotted a recipe. I have been making many variations since. This four-herb version is my favorite.
INGREDIENTS
1 cup/40 g fresh parsley
½ cup/20 g fresh cilantro
¼ cup/10 g fresh basil
1 tbsp/3 g oregano
2 tbsp/20 g white onion, chopped
2 tbsp/20 g red bell pepper chopped
1 serrano pepper, chopped
3 cloves garlic
½ tsp sea salt
½ tsp pepper
½ tsp cumin
1 tsp/7 g chili powder
6 tbsp/90 ml extra-virgin olive oil
2 tbsp/30 ml red wine vinegar
COOKING INSTRUCTIONS
Mix all ingredients in a food processor. Pulse a few times until blended but still coarse.
CHEF’S TIP
The chimichurri can be served immediately, but the flavors are greatly improved after a few hours.
Pro Tips
- Pulse the food processor only a few times until blended but still coarse — a puréed chimichurri loses the rustic texture that defines the sauce.
- The sauce tastes noticeably better after a few hours of resting, so make it before you fire up the grill and let the herbs steep in the oil.
- Fresh oregano if you can find it; dried oregano works in the same amount but brings a sharper, less floral note.
- The serrano carries the heat — seed it for a gentler sauce, or add a second pepper if your table likes real fire.
- Chimichurri isn't just for meat: spoon it over roasted vegetables, eggs, or grilled fish for an instant hit of freshness.
Frequently Asked Questions
How long does chimichurri keep?
Up to a week refrigerated in a sealed jar. The olive oil solidifies slightly when cold — let it come to room temperature and stir before serving.
What's the difference between this and classic chimichurri?
Classic chimichurri relies on parsley and oregano alone; this four-herb version adds cilantro and basil for extra layers, plus serrano and chili powder for real heat.
Can I use dried herbs instead of fresh?
Fresh herbs are the whole point of chimichurri's bright flavor. In a pinch, use a third of the amount of dried — but the sauce will taste noticeably flatter.
What does it pair with besides grilled meat?
It's brilliant with roasted vegetables, drizzled over eggs, or spooned onto any simply cooked protein that needs a fresh, herby lift.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Mix all ingredients in a food processor. Pulse a few times until blended but still coarse. CHEF’S TIP The chimichurri can be served immediately, but the flavors are greatly improved after a few hours.
