Chimichurri, sometimes called Argentinian pesto or Argentinian BBQ sauce, is a classic condiment every home cook needs in their culinary arsenal. It can be used as a marinade for fish or chicken, and our favorite way, as a perfect accompaniment to grilled steak. Read below for our easy recipe, sure to light up your summer grill rotation with garlicky goodness.

What You'll Need

  • cutting board
  • measuring cups
  • food processor
  • citrus juicer
  • Chef's knife
chimichurri in wooden bowl with pepper and chiles


  • 1 packed cup of fresh parsley, stems removed
  • 4 cloves of garlic
  • 1 tbsp fresh basil
  • 1 tbsp fresh oregano
  • ¼ cup olive oil
  • 2 tbsp red wine vinegar
  • salt and pepper
  • 1 tsp red pepper flakes
  • 1 lime
  • 1 jalapeño


Step #1: Prep Time

Peel garlic cloves. Manually juice lime until there's 1 tbsp of fresh-squeezed juice. Slice jalapeño and remove seeds. Set aside.

green chimichurri on cooked skirt steak

Step #2: Herbalicious

In food processor, combine herbs and garlic and pulse a few times until minced. Add salt and pepper, jalapeños, red pepper flakes, lime juice, and vinegar and pulse twice more.

Step #3: Emulsifying Excellence

While blending, slowly add olive oil until chimichurri reaches desired consistency. Store in refrigerator for at least two months, and freezer for up to a year. Pro tip: add extra red pepper flakes or jalapeño to up your spice factor!

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