Authentic Argentine CHIMICHURRI sauce

Chimichurri is by far my favourite sauce/condiment - and this is my recipe for how to make the best chimichurri you've ever had.
Whilst this sauce is most commonly used on steak, it's just as delicious on poultry, seafood, vegetables, or just a nice piece of bread.
Music by: Nimaubeats Millan ( / @nimaubeatsmillan )
For the full recipe and exact ingredient amounts follow this link: www.hernandieguez.com/recipes...
Lots of people have asked me about the grater I used in this video so I thought I'd share a link to it, I use this thing for EVERYTHING (zesting citrus, grating cheese/garlic/chocolate, etc). Available here: amzn.to/3f5njsC

[@Mrpistolero777]

This is the right version guys.

[@HernanDieguez]

Glad you liked it Alberto!

[@pedrobambinoperez2572]

Isn’t the bay leaf optional tho?

[@HernanDieguez]

Hey Pedro! Everything is optional really! If you don’t like the bay leaf definitely skip it - after all if you’re making this for yourself, you’re the one that has to enjoy it!

[@pedrobambinoperez2572]

@@HernanDieguez well at some point it stops being chimi right? I’d say that besides the bay leaf, every ingredient that you used is what makes a real chimi. Anyway I was asking because we make it the same way at home but without the bay leaf. Of course everything is optional but I was wondering if the bay leaf was part of the traditional recipe of if it was just that, optional.

[@yahushaking4367]

@@pedrobambinoperez2572 si laurel es parte de la cocina Argentina.

[@Gatuso2311]

Made this with 48hr marinade time. I was the star of the show that day. This is indeed a really good recipe

[@HernanDieguez]

Glad to hear it went down so well! ⭐️

[@bobouistic]

I just had this for the first time as a Kenyan, it is superb, so I've come for this recipe, only to discover it's so easy. Sweet onion sauce, here I come.

[@MichaelDuhon]

I have a bed full of parsley in my garden this year. I never made chimichurri before so searched around and found Hernan’s channel. So glad I did, it’s delicious. Been making bruschetta with it, topped with thin slices of avocado, a sprinkle of parmesan and fresh black pepper.

[@HernanDieguez]

So glad you liked it! That sounds delicious!

[@robertbarker33]

The word Chimichurri comes from Basque, "Tximitxurri" which translates to "a mixture of several things in no particular order". Many Basques settled in Argentina in the 19th century.

[@lautaroespinoza4149]

True

[@raywilson3166]

No it came from an Irish man visiting Buenos Aires who wanted to add spice to his food but couldn't find Indian spices. They called it Jimmy's Curry and that became chimichurri

[@EshockT]

Basque origin is more believable

[@lukebruce5234]

@@raywilson3166 yeah that's not believable brother

[@cccesprite]

Haven't met many Irish people eating spicy food ... and the spices here don't seem natural to Irish @@raywilson3166

[@anonymous06329]

Thank you so much for this! i've been wanting to try this for a while and now i'm definitely making this over the next few days.

[@cau6659]

So glad I found your recipe. I already made it now it's marinating in the fridge...Hope it turned out 👌

[@raven9ine]

Was looking for an original recipe. Made this for a big BBQ, scaled it up 7 times and everyone loved it so much! Thanks for sharing!

[@HernanDieguez]

Glad to hear it was a hit!

[@skydomi]

I just made this and the first taste was amazing. Can’t wait until it’s done resting in the fridge to let the flavours incorporate. Great recipe.

[@HernanDieguez]

So glad you liked it! It will be even better tomorrow!

[@michaelheiss4456]

Thank you ! I made it for my family , Brother in law is Argentinian and his mother is from Peru ! They all loved it and it reminded them of back home . His mother tried to see what I was doing and I got a big smile , she says , Don't forget the chili ! I told her ; I already put it in , go relax ; I got this ! 😉

[@HernanDieguez]

This comment has genuinely put a huge smile on my face! So glad to hear it was a hit with the family!

[@caroera-rea9138]

Love it!!! Used to leave in Miami and i had my fresh Chimichurri.. but since I moved to the midwest i can't find anything authentic, Thank you for this !!!

[@ignaciodominguez3214]

I went to a little restaurant in Mexico City in September of 2022 located on Independence Ave and the waiter came out with bread and something green and oily with a bunch of herbs. I fell in love with the flavor and I think I finally know what it's called. Thank you!

[@jcl8086]

lol Same! I was just in Roatan, Honduras and ate at a small restaurant that put some green oily looking stuff on my white rice. It was the best ever and I’ve been looking for what it is ever since!

[@meccamadina6517]

This was me at a Mexican restaurant I went too last week they had it paired with mussels it was amazing I’m hooked

[@ej732]

Had this for the first time a few days ago at a new Argentinian restaurant in the area, I need MORE. Thank you for the recipe!

[@jesucristobostero3287]

where are you from?

[@ej732]

@@jesucristobostero3287 Pittsburgh

[@estherphillips4663]

Thank you for this recipe, just made it and it tastes amazing. Can't wait to start using it in a days' time 😍

[@HernanDieguez]

So glad you liked it Esther!

[@reenedixon5425]

I've made this recipe several times, and always comes out perfect! It's the bomb!

[@HernanDieguez]

Thanks! So glad you liked it!

[@fanceeist]

I made this as instructed. It was AMAZING! So good that I am back here to make it again. I put it on steak, chicken, potatoes- all fantastic! Thank you so much for the recipe ❤.

[@HernanDieguez]

So glad you liked it!

[@ceciliahernandez5661]

My mouth watered, Literally. Making this asap.

[@willwud]

I’m in Argentina currently and this looks bang on!!!!!! 👍🏻👌🏻

[@ChefOcasional]

This Chimichurri saouce looks great, I'm gonna try this myself, thanks 👍

[@veromontiel9972]

Muchas Gracias! Me encanto, no tenia vinaigre de vino rojo, y use vinagre balsamic, aun asi quedo delicioso. Thank you so much! I loved it. I was out of red wine vinegar so substituted balsamic vinegar. It was Delicious. Thanks

[@LAM-vl4wc]

Oh my gosh! So good before I even put in the fridge. Thank you 💓

[@HernanDieguez]

Glad you liked it!

[@lizfarmer2355]

Can't wait to try it. My favorite condiment

[@rodolfojohnvillegas5274]

been following this recipe for a year now. absolutely amazing!

[@HernanDieguez]

Thanks brother!

[@JERZAMORA]

Gracias por compartir esta receta Hernan! Hoy la probamos y nos encantó! Un abrazo

[@HernanDieguez]

Que bueno que les gustó! Un abrazo!

[@gloriamrales-king8606]

Followed your recipe. LOVE IT!! ❤ Thank you!!!

[@HernanDieguez]

So glad you liked it!

[@lilyan7590]

I made this for passover. So good!!! Thank you :) Left it for 24 hours in fridge.. i love this recipe, its definitely for garlic lovers

[@HernanDieguez]

So glad you liked it!

[@lilyan7590]

We loved it and it lasted pretty long in the fridge in glass jar ( made lots )

[@madebywera5048]

best recipe ever. I keep coming back and doing chimichurri from this video all the time

[@HernanDieguez]

Thank you! Really appreciate it!

[@lauraperez9361]

This looks so beautiful 🤩 I can’t wait to make it. Love from California

[@HernanDieguez]

I’m glad you liked it Laura! Let me know how it goes!

[@gluis2k]

Making this right now. Thank you for the recipe!

[@HernanDieguez]

Awesome! Hope you like it!

[@antoninb2645]

Really love your chimichurri! Thanks to you now i make it all the time.

[@HernanDieguez]

That’s awesome to hear! Glad you liked it!

[@leav2192]

I made this recipe. It was absolutely amazing. I'm making it again for our Thanksgiving.

[@HernanDieguez]

So glad you liked it!

[@miathapapaya]

This is my favorite thing to marinade flap or skirt steak in for grilled steak sandwiches. One of my all time fav foods

[@HernanDieguez]

Same here!

[@gilc.6888]

Thank you for the video. We put this stuff on everything. We recently made a chunk roast with chimichuri.

[@HernanDieguez]

So glad you liked it! I’ve never had it with roast - will need to give that a try!

[@alenseven11]

Great and simple, as it should be. 🔝🔝👌🏼

[@alex-E7WHU]

This looks fantastic, im going to have to make some soon.😊

[@tatianatorrico6985]

Idolo, la mejor receta de chimi que vi hasta ahora!

[@HernanDieguez]

Gracias Tatiana! Que bueno que te gusto!

[@paulkaihla7743]

Great presentation and narrative. Thank you.

[@HernanDieguez]

Thanks Paul! Really appreciate it!

[@FilipeOliveira1993]

Amazing recipe! I feel like this is the next big kitchen KZbinr

[@HernanDieguez]

😍

[@dominicmoreno4662]

Thank you. Peace and love

[@rondela7341]

Thank you for this. Ratios were perfect. All i had was malt vinegar and it was delish.

[@HernanDieguez]

Glad you liked it!

[@YellowJeep]

I'm looking forward to trying your chimichurri recipe. It's very similar to one I've been making for years, except it calls for fresh oregano and didn't have the red chili flakes.

[@josiryramos7053]

Este es el video que busco de referencia siempre que hago la receta de chimichurri. Queda esquisita!

[@HernanDieguez]

Gracias! Que bueno que te gustó!

[@yogalban]

omg i just made this, its my first time making it and ITS SO GOOOODDDDD!!

[@HernanDieguez]

Thanks! So glad you liked it!

[@seana3571]

Love the recipe. I’ve been making so much of this. Thank you for sharing your recipe. Love from Austin Texas.

[@HernanDieguez]

So glad you liked Sean! Hope to one day visit Texas to try out a proper Texas barbecue! 🤤

[@seana3571]

@@HernanDieguez if you come to Austin, let me know. I definitely will come out to grab a beer.

[@HernanDieguez]

Sounds great!

[@Jll31527]

My go to for the past couple of years, and always a big hit with my friends and family, thanks to you 😬 off to make some more for a BBQ tomorrow 💪🏽

[@HernanDieguez]

So glad to hear this! Good luck with the bbq tomorrow - hope it’s a hit!

[@karinturkington2455]

Great video! I'm going to make this today.

[@HernanDieguez]

So glad you liked it Karin! Let me know how it turns out! 🤞

[@WiIIyeckerslike]

Just made this, tastes great! Steaks on the BBQ later. Thanks for taking the time to make the video.

[@HernanDieguez]

Really glad you liked it!

[@WiIIyeckerslike]

@@HernanDieguez Made it again today, Merry Christmas !

[@HernanDieguez]

Love it! Merry Christmas!

[@powerofseven10]

Thanks for the recipe mate.

[@jonathanbudge]

Thank you. I lived in Buenos Aires for two years and can’t find anything like it here in Utah. I’ll be making this soon. Time to make a choripan.

[@dallmayer4166]

@johnathanbudge misionero😂😂

[@pookiethemadi]

The best recipe!!!

[@earthlingYT]

it's nice to a recipe based on ratios. That's how I cook, too! People say they just "throw things in the pan", but it's all about the ratios.

[@HernanDieguez]

Thank you! Glad you liked it! I think this is the first comment I get from someone that liked the ratios 😂 I actually created a website and put the full amounts on there because so many people wanted exact amounts 😅

[@earthlingYT]

When I can, I turn recipe amounts *into* ratios. Like 1 Tbsp and 1 tsp reduce from 6 servings to 2 servings is 1 tsp to a third of a tsp. I had to work really hard on the math. I can see why milligram measurements would be easier. #singlelife

[@hickszn]

But what was the ratio of parsley to oil? That’s the most important ratio I feel like in this recipe and it wasn’t mentioned

[@michelleg.4587]

I enjoyed your video for the chimichurri recipe☺️👍

[@HernanDieguez]

Thanks Michelle! I’m really glad you liked it! 😍

[@robertcalamusso4218]

Great. Thank you ! 🇦🇷

[@extrasuperpooper]

Спасибо за рецепт. Только что сделал. Поставил в холодильник на выдержку, потом отпишусь, что вышло. P.S. я чуть слюной не захлебнулся, пока смотрел, как вы пробуете с мясом :-)

[@pastryshack551]

Glad I found you was trying to understand the Spanish spoken with difficulty, luckily I found you.

[@pradipkuri5140]

Very healthy recipe. Thank you for sharing this recipe. I am watching from Bangladesh.

[@HernanDieguez]

Thanks for watching Pradip!

[@RHINO3648]

Out Standing ! Thank You !

[@HernanDieguez]

Glad you like it Walt! Thanks for watching!

[@sernani99]

As an argentine living in Texas, I semi approved this message, we grew up not using olive oil but just regular one, no red wine vinegar but just white distilled vinegar and no bay leaves. This is a more modern version, and I am sure it tastes great, but not your traditional chimi churri, kind of like I add a little paprika on mine, non-traditional.

[@JoshuaM2024]

Fresh Oregano makes a big difference, has more of a authentic and flavorful taste. Great video

[@HernanDieguez]

I’ve never tried it with fresh oregano! Will need to give it a try! Thanks Luis!

[@manuelalmendarez2232]

I think it would but its not as strong.

[@1mingster]

Fantastic recipe

[@HernanDieguez]

So glad you linked it!

[@skunkworksinc.]

got to say, hands down, the best CHIMICHURRI sauce out there... no bullshit... no add lib... it is what it is.....its needs no extras The best critics are children trying something new for the first time, my son tried this with his steak on the grill... and he now wishes he was Argentinian (leave my grammar alone) lol .. I tried to convince him it has Irish roots (like everything else on earth) but he was having none of it 🙂

[@HernanDieguez]

Hahaha best compliment I could have asked for! Glad you and your son enjoyed it! Thanks for the comment - this made my day!

[@davidem759]

Chimichurri is so good i would be tempted to even pour cereals in that bowl

[@HernanDieguez]

😂

[@Marvelous1616]

All these time I thought this is an Indian salsa.😂 Thank you for the recipe. I really love the taste of chimichurri.❤❤❤

[@fredrik8446]

Tack så mycket 🙏🏼 as we say in Sweden 🇸🇪

[@Metoobie]

looks delicious! I was surprised to see the addition of bay leaves; did you remove them after a couple of days? Great vid, cool music!

[@HernanDieguez]

Thanks - glad you liked it! I don’t normally remove them, but when I serve the chimichurri I simply leave them behind 😊

[@EvanToutz]

This is totally the right version, I recommend anyone who does any cooking shows like this leave a link to the written out recipe. I only recommend this as for example myself at least, I'm cooking like six different dishes today and it's just much easier when you have them all in your phone on separate tabs in your browser so you can go back and forth without having to start a video watch exactly what you're doing step by step. I guarantee you you'll get more views and likes if you have a link to a written recipe.

[@HernanDieguez]

Glad you liked it Evan! And thanks for the feedback that’s really useful! Would a written recipe in video description work or do you think it’s more useful to have a completely separate thing (like a blog or something)?

[@nells736]

@@HernanDieguez Great recipe, and a written recipe in the description would be fantastic...thanks!

[@joshuabamidele6853]

Made it for some friends with some steak sandwiches. Loved it

[@HernanDieguez]

Glad you liked it Joshua!

[@delcaribe]

Muy chévere!

[@KenrickWidjaja]

This is excellent... Please make more videos..

[@HernanDieguez]

Thanks Kenrick! Really glad you liked it! I’m hoping to get back to making more videos soon! 😉

[@AO-bm1pi]

Just made this recipe let it sit over night having it with tri tip tomorrow night thank you

[@HernanDieguez]

Amazing! You’re in for a treat!

[@AO-bm1pi]

Yes it hit the spot Mexican out hear in Tennessee gracias

[@Anewevisual]

i loveeeee it

[@LifeFlight101]

I just ate and my stomach is growling watching this!!! Excited to try with a tomahawk and how it compares to my typical bleu cheese topping.

[@HernanDieguez]

Haha glad you liked it! Let me know how it goes!

[@franco28stl]

Mine is so close but I use sunflower oil as it’s a little more neutral. So good with Choripan or vacío (flank).

[@HernanDieguez]

Que rico un buen vacío! Saludos!

[@modifiedrelease9279]

I made the Uruguayan version from a legit source online and the food blogger is from Uruguay. The only difference was, that the recipe asked for ordinary olive oil, not extra virgin olive oil and it did not ask for bay leaves and it asked for fresh red chilies but obviously, this is the Argentinian version, I'll try your version once I've consumed all of my Uruguayan chimichurri, thanks for the recipe.

[@HernanDieguez]

Thanks! Hope you like it!

[@Enrique-er2kg]

There are several types of Chimichurri in Argentina, but basically they can be divided into 2: the green Chimichurri, and the red Chimichurri. This video is about the green Chimichurri, but I must say that the red Chimichurri is much better.

[@MaritimeSunset]

THANK YOU

[@HernanDieguez]

Thank you for watching!

[@JohnOConnor65]

I wish I had followed this recipe first. This is my favourite so far. I'm yet to try the ones that recommend apple cider vinegar. It's so confusing as so many claim to be authentic but I guess it's a matter of taste. I'm having this in about 5 minutes with a nice ribeye steak. Big thumbs up.

[@HernanDieguez]

Glad you liked it John!

[@Meny1973]

Me encanto la receta, soy de Chile. Por eso quiero una auténtica como esta. El vídeo de la sopa con las verduras sobrantes?

[@HernanDieguez]

Que bueno que te gusto la receta Ximena! Apenas tenga tiempo filmo el video de la sopa que quede debiendo!

[@Burrito666666]

I guess it depends on what you're using it for, as an example i love the mustard version to lay on some nice salmon and almost every sea food

[@olgamarchenko6576]

Thanks ❤

[@HernanDieguez]

Thank you for watching!

[@wolverinegnr]

Hi Hernan Thank you for the recipe. How long does this last in the fridge? Thanks

[@HernanDieguez]

Hey Ricardo! It should last a couple of weeks on the fridge no problem! You might notice the oil solidifies on top but just take it out of a fridge a few minutes before you want to use it, give it a mix and you’re good to go!

[@texasboy5117]

I see a new sauce in my near future! That should be awesome over skirt steak.

[@luisoti1743]

Finally un pibe mostrando the right way to do it…delicious OMG.I have just one question, is ok to eat this chimichurri every day? Or is it too much of these ingredients, thank you

[@HernanDieguez]

Thanks Luis - really glad you liked it! Hahaha I don’t know about every day but I eat it every week and so far I’m doing ok! 😂

[@phoenixherbert]

Thank you.

[@chrishall1407]

I'm making this right now for some strips we are eating tomorrow. I only sub one thing. My wife despises much of ANYTHING resembling heat. So, I'm using Korean red chili flakes instead. Slight flavor change and much less heat due to the seeds being removed.

[@FoodforThought12345678dsds]

you know korean red chilli flakes are spicy right?

[@LuizValenz]

Very good job, I don't use vinegar, I am very sensitive to the flavor 😊, I use few drops of lemon instead. Btw I use almost 5 garlics in my version of chimichurri, in my fam we have a high level garlic taste jajaja

[@HernanDieguez]

Thanks - glad you liked it!

[@subhamsahu6734]

Hello herman I definitely liked the recipe, just asking how long can you keep the sauce in the refrigerator?

[@HernanDieguez]

It should last a couple of weeks on the fridge no problem. You might notice the oil solidifies on top but just take it out of a fridge a few minutes before you want to use it, give it a mix and you’re good to go!

[@chris_ea]

❤ thanks

[@twowheelseatingmeals-motoj8080]

Dude, have you ever heard of “BITTER extract”. I added HALF A TEASPOON. To your recipe. And added a little more sugar. THIS WAS UNBELIEVABLY WELL RECEIVED - by over 20+++ Of my friends (I organised a birthday party: My 26th) All of my friends COULD NOT STOP TALKING ABOUT THIS. Granted, not sure if it’s them just being nice friends or it’s genuinely about the recipe. But if it’s 20+ people talking about the same thing, then surely it must be good???

[@momlovesnoel]

I've only waited 40 years for this very authentic recipe!! I've been doing it VERY wrong for a long time....... (any hints for bitter Chimichurri ??)

[@HernanDieguez]

Better late than never! 😉 I haven’t had a problem with it being bitter, but you could always try adding a bit more oil and/or salt, that might help counteract any bitter flavor. Good luck!

[@Rajugorkha0008.]

Very nice 👌

[@anatoseeds]

Yum

[@Anishdude18]

Hey man! This looks great! What are the dimensions of your chopping board if I may ask?

[@HernanDieguez]

Hey - thanks! Just measured it to make sure - it's 50x40x5 (cm)

[@athia37]

I grew up on a farm in Santiago Del Estero province of Argentina,and we had " asado" every weekend,and guess what sauce was used on everything,at the end of the grilling ? Yup," Chimichurri ! " I grew up eating it on almost anything savory..

[@Miguel_PuroGuasave_Rodriguez]

Hey bro this is the best chimichurri you can put on a stake. I make it just the way you say to and I get props all the time. Makes me feel like a real chef 😂 sorry for taking your credit.

[@HernanDieguez]

Thanks Miguel! Really glad you liked my man!

[@daz1000]

Great vid - well done. Is it Normal for it to go solid in the fridge ???

[@HernanDieguez]

Thank you! And yeah that’s totally normal and nothing to worry about! If you keep it out in room temperature for a few minutes or warm it up slightly it will go back to a liquid form and ready to be used 😉

[@jerriotglencamp7562]

Chef Alton Brown close up. I loved it.

[@JO-hy1fj]

Great video

[@HernanDieguez]

Thanks!

[@cosmothewonderdog8602]

I just made this. I actually had Argentinian olive oil. I’m sure that made it better. 😁

[@stinkyfungus]

Classic for beef, pork and poultry. But lamb? Going 50/50 parsley/mint absolutely slaps.

[@eduardosalido1671]

Thanks for the recipe. Quick question do you still add salt and pepper to the steak?

[@HernanDieguez]

Glad you liked it! Yeah I still do use salt and pepper in the steak itself, but if I know that I’ll be using chimichurri I don’t baste it with butter/garlic or anything like that