10 Amazing Chimichurri Recipe Variations to Transform Your Grilled Dishes

Welcome to the vibrant world of chimichurri! This beloved Argentine sauce has captured hearts and taste buds worldwide with its fresh, herbaceous flavors and incredible versatility. Whether you’re a seasoned grill master or a curious home cook, finding the perfect chimichurri recipe can elevate your culinary game to new heights. From the traditional green sauce that graces every Argentine asado to creative variations bursting with unique flavors, we’ve gathered 10 exceptional chimichurri recipes that will revolutionize how you think about this iconic condiment. Get ready to discover your new favorite sauce that will make every meal unforgettable!

 

Traditional Argentine Chimichurri

This authentic Argentine chimichurri is the perfect vibrant green sauce that brings bold, fresh flavors to any grilled meat. Made with simple, high-quality ingredients, this recipe delivers the classic taste that has made chimichurri a beloved staple in Argentine cuisine.

Ingredients:

• 1 cup fresh flat-leaf parsley, finely chopped
• 4-6 garlic cloves, minced
• 3 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Prepare the parsley: Wash and thoroughly dry the fresh parsley. Remove the thick stems and finely chop the leaves and tender stems. You should have about 1 packed cup.
2. Mince the garlic: Peel and finely mince the garlic cloves. For a smoother texture, you can use a garlic press or microplane grater.
3. Combine dry ingredients: In a medium bowl, mix the chopped parsley, minced garlic, oregano, red pepper flakes, salt, and black pepper.
4. Add the vinegar: Pour the red wine vinegar over the herb mixture and stir well to combine.
5. Incorporate the oil: Slowly drizzle in the olive oil while stirring constantly to create an emulsified sauce.
6. Rest the sauce: Let the chimichurri sit at room temperature for at least 30 minutes to allow the flavors to meld together.
7. Final seasoning: Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.

Serving and Storage:

Serve immediately with grilled meats, especially beef, chicken, or lamb. Chimichurri can be stored in the refrigerator for up to 1 week in an airtight container. Bring to room temperature before serving and stir well as the oil may separate.

Chef’s Tip: For the most authentic flavor, use good quality extra virgin olive oil and fresh flat-leaf parsley. The sauce should have a vibrant green color and a balanced tangy, garlicky flavor that complements rather than overpowers the meat.

Red Chimichurri (Chimichurri Rojo)

This vibrant red chimichurri is a colorful twist on the classic Argentinian sauce, featuring red bell peppers and paprika that add sweetness and mild heat to any grilled meat or vegetable dish.

Ingredients:

• 2 large red bell peppers, roasted and peeled
• 1 cup fresh parsley leaves, finely chopped
• 1/4 cup fresh oregano leaves (or 2 tablespoons dried oregano)
• 4 garlic cloves, minced
• 1/2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Prepare the red peppers: Roast the red bell peppers over an open flame or under the broiler until the skin is charred and blistered on all sides. Place them in a bowl, cover with plastic wrap, and let steam for 15 minutes. Peel off the skin, remove seeds, and roughly chop.
2. Combine herbs and garlic: In a medium bowl, mix together the finely chopped parsley, oregano, and minced garlic.
3. Add the peppers: Fold in the chopped roasted red peppers, mixing gently to combine with the herbs.
4. Season the mixture: Add both sweet and smoked paprika, red pepper flakes, salt, and black pepper. Mix thoroughly.
5. Add liquids: Slowly drizzle in the olive oil and red wine vinegar while stirring continuously to create a cohesive sauce.
6. Let it marinate: Allow the chimichurri to sit at room temperature for at least 30 minutes before serving to let the flavors meld together.
7. Serve: Use immediately or store in the refrigerator for up to one week. Bring to room temperature before serving for best flavor.

Serving suggestions: This red chimichurri pairs beautifully with grilled steak, chicken, fish, roasted vegetables, or can be used as a vibrant condiment for sandwiches and empanadas.

Cilantro Chimichurri

This vibrant Cilantro Chimichurri offers a fresh, citrusy twist on the classic Argentine sauce, using cilantro instead of traditional parsley for a brighter flavor profile.

Ingredients:

• 2 cups fresh cilantro leaves, roughly chopped
• 4 garlic cloves, minced
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Prepare the cilantro: Wash and thoroughly dry the cilantro. Remove thick stems and roughly chop the leaves and tender stems.
2. Combine ingredients: In a medium bowl, combine the chopped cilantro, minced garlic, oregano, red pepper flakes, salt, and black pepper.
3. Add liquids: Pour in the olive oil, red wine vinegar, and lime juice. Mix well to combine all ingredients.
4. Let it rest: Allow the chimichurri to sit at room temperature for at least 15 minutes to let the flavors meld together.
5. Adjust seasoning: Taste and adjust salt, pepper, or lime juice as needed.
6. Serve: Use immediately or store in refrigerator for up to one week. Serve with grilled meats, fish, or vegetables.

Tips:

• For best flavor, make the chimichurri at least 30 minutes before serving
• The sauce will keep in the refrigerator for up to a week
• Bring to room temperature before serving if chilled

Spicy Chimichurri

This fiery version of the classic Argentine chimichurri sauce adds a spicy kick that perfectly complements grilled meats and vegetables.

Ingredients:

• 1 cup fresh flat-leaf parsley, finely chopped
• 3-4 garlic cloves, minced
• 2-3 fresh jalapeños, seeded and finely chopped (or 1-2 teaspoons red pepper flakes)
• 2 tablespoons fresh oregano (or 1 tablespoon dried oregano)
• 1/3 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for extra heat)

Instructions:

1. Prepare the herbs: Wash and thoroughly dry the parsley. Remove thick stems and finely chop the leaves. If using fresh oregano, chop it finely as well.
2. Handle the heat: For jalapeños, remove seeds and white membranes to control heat level, then finely mince. Alternatively, use red pepper flakes for a different heat profile.
3. Combine dry ingredients: In a medium bowl, mix the chopped parsley, oregano, minced garlic, jalapeños (or red pepper flakes), salt, black pepper, and cayenne if using.
4. Add liquids: Pour in the red wine vinegar and mix well. Let it sit for 2-3 minutes to allow flavors to meld.
5. Finish with oil: Slowly drizzle in the olive oil while stirring continuously to create an emulsion.
6. Rest and adjust: Let the chimichurri rest for at least 30 minutes at room temperature. Taste and adjust seasoning, adding more salt, pepper, or heat as desired.
7. Serve: Use immediately or store in refrigerator for up to one week. Bring to room temperature before serving.

Serving suggestions: Perfect with grilled steaks, chicken, fish, or roasted vegetables. Can also be used as a marinade or condiment for sandwiches and burgers.

Mint Chimichurri

This refreshing mint chimichurri is a delightful twist on the classic Argentine sauce, perfect for elevating lamb dishes and Mediterranean cuisine.

Ingredients:

• 1 cup fresh parsley leaves, finely chopped
• 1/2 cup fresh mint leaves, finely chopped
• 4 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice

Instructions:

1. Prepare the herbs: Wash and thoroughly dry the parsley and mint leaves. Remove any tough stems and finely chop both herbs using a sharp knife or food processor.
2. Mince the garlic: Peel and finely mince the garlic cloves. For a smoother texture, you can crush them with the flat side of your knife before mincing.
3. Combine dry ingredients: In a medium bowl, mix the chopped parsley, mint, minced garlic, oregano, red pepper flakes, salt, and black pepper.
4. Add acidic components: Pour in the red wine vinegar and fresh lemon juice. Stir well to combine all ingredients.
5. Incorporate olive oil: Slowly drizzle in the olive oil while stirring constantly to create a well-emulsified sauce.
6. Let it marinate: Allow the chimichurri to rest at room temperature for at least 30 minutes to let the flavors meld together.
7. Taste and adjust: Sample the sauce and adjust seasoning as needed. Add more salt, pepper, or lemon juice to taste.
8. Serve: Use immediately or store in the refrigerator for up to one week. Serve with grilled lamb, roasted vegetables, or Mediterranean dishes.

Chef’s Tip: For the best flavor, make this chimichurri a few hours ahead of serving. The sauce actually improves as it sits and the flavors develop.

Oregano Chimichurri

This herb-forward Oregano Chimichurri recipe emphasizes dried oregano for an earthy, Mediterranean flavor profile. This rustic version delivers robust and aromatic qualities that pair beautifully with grilled meats, roasted vegetables, or crusty bread.

Ingredients:

• 1/2 cup fresh flat-leaf parsley, finely chopped
• 3 tablespoons dried oregano
• 4 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon red pepper flakes
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 small shallot, finely minced (optional)

Instructions:

1. Prepare the herbs: Wash and thoroughly dry the fresh parsley. Remove thick stems and finely chop the leaves. Set aside in a mixing bowl.
2. Combine dry ingredients: Add the dried oregano, minced garlic, red pepper flakes, salt, and black pepper to the bowl with parsley. If using shallot, add it now.
3. Add acid: Pour the red wine vinegar over the herb mixture and stir well to combine all ingredients.
4. Incorporate oil: Slowly drizzle in the olive oil while stirring constantly to create a well-emulsified sauce.
5. Rest and develop flavors: Let the chimichurri sit at room temperature for at least 30 minutes to allow the flavors to meld together. For best results, refrigerate for 2-4 hours before serving.
6. Final seasoning: Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
7. Serve: Bring to room temperature before serving. Drizzle over grilled meats, roasted vegetables, or use as a dipping sauce for bread.

Chef’s Tips:

• The dried oregano is key to this variation – don’t substitute with fresh oregano as it will change the intended flavor profile
• This chimichurri can be stored in the refrigerator for up to one week
• Always bring to room temperature before serving for optimal flavor
• For extra depth, toast the dried oregano lightly in a dry pan before adding

Lemon Chimichurri

Ingredients:

• 1 cup fresh parsley leaves, finely chopped
• 1/4 cup fresh cilantro leaves, finely chopped
• 3-4 garlic cloves, minced
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh oregano (or 1 teaspoon dried)

Instructions:

1. Prepare the herbs: Wash and thoroughly dry the parsley and cilantro. Remove stems and finely chop the leaves. Place in a medium mixing bowl.
2. Add aromatics: Add minced garlic, lemon zest, and oregano to the bowl with the herbs.
3. Season: Add salt, black pepper, and red pepper flakes. Mix well to combine all dry ingredients.
4. Add liquids: Pour in the fresh lemon juice and slowly drizzle in the olive oil while stirring continuously to create an emulsion.
5. Taste and adjust: Sample the chimichurri and adjust seasoning as needed. Add more lemon juice for extra tanginess or more salt to taste.
6. Rest: Let the sauce sit for at least 15-20 minutes at room temperature to allow flavors to meld together.
7. Serve: Use immediately or store in refrigerator for up to 1 week. Perfect for grilled seafood, chicken, or roasted vegetables.

Serving Tips: This bright, zesty sauce pairs exceptionally well with grilled fish, roasted chicken, shrimp, or as a marinade for poultry. The citrusy notes make it lighter than traditional vinegar-based chimichurri.

Garlic Heavy Chimichurri

This intensely garlicky chimichurri is perfect for garlic lovers who want bold, pungent flavors to complement their grilled meats.

Ingredients:

• 8-10 garlic cloves, minced (double the usual amount)
• 1 cup fresh flat-leaf parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh oregano (optional)

Instructions:

1. Prepare the garlic: Mince the garlic cloves very finely. For an extra intense garlic flavor, you can crush them with the flat side of a knife and then mince.
2. Combine herbs: In a medium bowl, combine the chopped parsley and cilantro. Mix well to distribute evenly.
3. Add garlic and seasonings: Add the minced garlic, red pepper flakes, salt, black pepper, and oregano (if using) to the herb mixture.
4. Create the base: Slowly drizzle in the olive oil while stirring constantly to create an emulsion-like consistency.
5. Add acidity: Stir in the red wine vinegar until well combined.
6. Let it rest: Allow the chimichurri to sit at room temperature for at least 30 minutes to let the flavors meld. For best results, refrigerate for 2-4 hours.
7. Final adjustment: Before serving, taste and adjust salt, pepper, or vinegar as needed. The garlic flavor will intensify over time.

Serving suggestions: This garlic-heavy chimichurri pairs exceptionally well with grilled steaks, lamb chops, chicken, or roasted vegetables. Store covered in the refrigerator for up to 1 week.

Green Chimichurri with Capers

This sophisticated Green Chimichurri with Capers elevates the classic Argentine sauce with briny capers that add depth and gourmet complexity. Perfect for grilled meats, roasted vegetables, or as a versatile condiment.

Ingredients:

• 1 cup fresh parsley leaves, finely chopped
• 1/4 cup fresh cilantro leaves, finely chopped
• 3-4 garlic cloves, minced
• 2 tablespoons capers, drained and chopped
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper

Instructions:

1. Prepare the herbs: Wash and thoroughly dry the parsley and cilantro. Remove stems and finely chop the leaves. Place in a medium mixing bowl.
2. Add aromatics: Add the minced garlic to the bowl with the herbs.
3. Incorporate capers: Drain the capers and roughly chop them to release their briny flavor. Add to the herb mixture.
4. Create the base: Add red pepper flakes, salt, and black pepper to the bowl. Mix well to distribute the dry ingredients evenly.
5. Add acid: Pour in the red wine vinegar and fresh lemon juice. Stir to combine.
6. Emulsify with oil: Slowly drizzle in the olive oil while stirring continuously to create a well-integrated sauce.
7. Rest and develop flavors: Let the chimichurri sit at room temperature for at least 30 minutes to allow flavors to meld.
8. Final seasoning: Taste and adjust salt, pepper, or acidity as needed.

Serving Suggestions:

Serve immediately or store in refrigerator for up to 5 days. Bring to room temperature before serving. Perfect with grilled steak, roasted chicken, grilled vegetables, or crusty bread.

Chimichurri with Shallots

This refined chimichurri variation uses mild shallots instead of raw onion, creating a gentler, more sophisticated flavor profile with subtle sweetness.

Ingredients:

• 2 large shallots, finely minced
• 1 cup fresh flat-leaf parsley, finely chopped
• 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano)
• 4 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions:

1. Prepare the shallots: Peel and finely mince the shallots. Set aside for 5 minutes to allow their natural sweetness to develop.
2. Chop the herbs: Wash and thoroughly dry the parsley and oregano. Remove thick stems and finely chop the leaves.
3. Combine dry ingredients: In a medium bowl, combine the minced shallots, chopped parsley, oregano, minced garlic, red pepper flakes, salt, and black pepper.
4. Add liquids: Slowly drizzle in the olive oil and red wine vinegar while stirring constantly to emulsify the mixture.
5. Mix thoroughly: Stir all ingredients until well combined and the mixture has a vibrant green color.
6. Let it rest: Allow the chimichurri to sit at room temperature for 15-20 minutes to let the flavors meld together.
7. Taste and adjust: Sample and adjust seasoning with additional salt, pepper, or vinegar as needed.

Serving Suggestions:

This elegant chimichurri pairs beautifully with grilled meats, roasted vegetables, or as a spread for crusty bread. The mild shallot flavor makes it perfect for more delicate dishes like grilled fish or chicken.

Storage:

Store covered in the refrigerator for up to 1 week. Bring to room temperature before serving and stir well as ingredients may separate.

With these 10 incredible chimichurri recipe variations in your culinary arsenal, you’re equipped to transform any ordinary meal into an extraordinary dining experience. Each recipe brings its own personality to the table – from the authentic Argentine tradition to bold, modern interpretations that push flavor boundaries. Whether you prefer the classic parsley blend, crave the heat of spicy jalapeños, or desire the brightness of fresh citrus, there’s a chimichurri recipe here that will become your signature sauce. So fire up that grill, gather your fresh herbs, and start experimenting with these amazing recipes that celebrate the beautiful versatility of this beloved condiment!