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Bowl of red chimichurri sauce with grilled steak, lemon wedges, and fresh parsley

Argentinian Red Chimichurri (Chimi Rojo) Recipe

Red Chimichurri, known in Argentina as Chimichurri Rojo or Chimi Rojo, is a bold and flavorful sauce traditionally served with grilled meats, especially Argentinian asado (barbecue).
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Sauce
Cuisine: Argentinian, South American
Calories: 95
Ingredients Equipment Method Video Notes

Ingredients
  

  • ½ cup extra virgin olive oil 
  • 2 tbsp red wine vinegar
  • 1 tbsp tomato paste 
  • 3 cloves garlic finely minced
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp dried oregano

Equipment

  • Mixing bowl
  • Whisk or spoon
  • Garlic press or knife for mincing
  • Measuring spoons and cups
  • Small jar or airtight container for storage
  • Food processor optional for quicker mixing

Method
 

  1. Prepare the Garlic and Herbs: Finely mince the garlic cloves and chop the fresh parsley as finely as possible. This ensures the flavors distribute evenly throughout the sauce.
    Combine the Dry Ingredients: In a medium mixing bowl, add the dried oregano, smoked paprika, sweet paprika, red pepper flakes, salt, and black pepper.
    Hand chopping garlic and fresh parsley on a wooden cutting board
  2. Add the Flavor Base: Stir in the minced garlic, chopped parsley, and tomato paste. Mix until the ingredients form a thick paste.
    Incorporate the Liquids: Pour in the red wine vinegar and olive oil. Whisk or stir thoroughly until the mixture becomes smooth and well combined.
    Garlic, herbs, and spices sautéing in a pan with a wooden spoon
  3. Adjust Consistency: If the sauce appears too thick, add 1 tablespoon of warm water and mix again until the desired consistency is reached.
    Balance the Flavor: Taste the chimichurri and add a small pinch of sugar if needed to balance the acidity from the vinegar.
    Small bowl of green chimichurri sauce with fresh herbs and lemon wedges on a wooden board
  4. Rest the Sauce: Let the chimichurri sit for 10–15 minutes before serving. This resting time allows the flavors to blend together.
    Serve or Store: Serve immediately over grilled meats or store in an airtight container in the refrigerator for up to 5 days.
    Sliced medium-rare steak topped with fresh chimichurri sauce on a plate

Video

Notes

Nutrient Amount per Serving
Serving Size ~35 g
Calories 95 kcal
Carbohydrates 2 g
Protein 0.4 g
Fat 10 g
Saturated Fat 1.4 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 7.1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 210 mg
Potassium 45 mg
Fiber 0.4 g
Sugar 0.5 g
Vitamin A 520 IU
Vitamin C 2.5 mg
Calcium 12 mg
Iron 0.4 mg

Cooking Tips

  • Use quality olive oil: Since chimichurri is not cooked, good olive oil makes a noticeable difference in flavor.
  • Let it rest: Allowing the sauce to sit helps the garlic and spices infuse into the oil.
  • Adjust the heat: Add more red pepper flakes if you prefer a spicier chimichurri.
  • Fresh vs dried herbs: Fresh parsley is traditional and provides the best flavor.
  • Perfect pairing: Chimichurri rojo is excellent with grilled steak, chicken, lamb, sausages, roasted potatoes, and vegetables.