Filipina In A Southern Kitchen

Homestyle Chimichurri

I always think that Homestyle Chimichurri is better than the storebought version. It is fresh, and you can adjust the flavor according to your preference.
This sauce is one of my favorite condiments for the barbecue or any grilled meat because I don’t have to do much on the proteins as prep. Salt and oil, then grill. This condiment is the workhorse in my grilled dishes. 
This recipe is straightforward, flexible, and non-restrictive. You can make so many things with the sauce: drizzle on grilled meat, marinades, or as a pasta sauce. You must have this a staple for spring and summer barbecue. 
The season for grilling is here. I barely touched the girl the past few years, but I have decided to spend more time grilling this season.

What is Chimichurri?

Chimichurri’s origin is from Argentina and is a mixture of parsley, garlic, red wine vinegar, olive oil, chili, and salt. Set aside and let the time do its magic to let the flavors come together. 

Homestyle Chimichurri 

My herb garden inspires this homestyle chimichurri.  I wanted to make use of the herbs currently growing in my garden. The addition of the spring onions gives a certain Je nais se quois.

Simple HomeStyle Chimichurri Sauce
Simple HomeStyle Chimichurri Sauce


Ingredients for Homestyle Chimichurri
ingredients of homestyle chimichurri

My recipe is a great way to start a chimichurri recipe, but you can constantly adjust the ratio and measurements according to preference. 

Two cloves of garlic for a milder flavor work best for me. Add one garlic at a time to adjust the taste. 

Equal parts parsley and spring onions are the sweet spot for me. Then the addition of about a tablespoon of freshly chopped oregano brings it home. 

Red wine vinegar is probably the best acid for chimichurri. If you have no access, a great replacement would be white wine vinegar or lemon juice.  

Red pepper flakes and pepper according to taste always. I like a little bit of heat, so about 1/4 tsp of red pepper flakes is about right for me. 

How To Make Homestyle Chimichurri

Most recipes whizz everything in a blender and turn it into a paste. I prefer chopping everything up. More old school, and it has a better texture. 

I like to chop the garlic first, add the salt and the vinegar. 

Then, I chop my herbs, letting the vinegar do its magic with the garlic to taper the robustness. 

Mix the chopped herbs, red pepper flakes, and garlic mixtures. Then, top with olive oil. 

Serve immediately or set aside for thirty minutes to meld all the flavors together. 

How To Store Chimichurri Sauce 

Refrigerate for up to a week. Let it come to room temperature before serving. 

Other Uses of Chimichurri

The Chimichurri is best when drizzled over barbecue, grilled meat, and seafood. I love this over vegetables, pasta and marinade. 

Pin this Homestyle Chimichurri 

It would be best if you tried this grilled fish and vegetable recipe with chimichurri. I guarantee this is going to be a grill favorite in your homes. 
Grilled fish and veggies with homestyle chimichurri
Chimichurri with Grilled Fish and veggies

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Use #BeWithMia when you replicate the recipe so I can find you. I love to hear from you. 
Simple HomeStyle Chimichurri Sauce

Homestyle Chimichurri

Mia Estolano-Levert
This Homestyle Chimichurri sauce is straightforward, flexible, and non-restrictive. You can make so many things with the sauce: drizzle on grilled meat, marinades, or as a pasta sauce. You must have this a staple for spring and summer 🙂
Prep Time 5 mins
Resting Time 30 mins
Total Time 35 mins
Course Condiment
Cuisine Argentina
Servings 1 1/4 cup
Calories 155 kcal


  • knife
  • chopping board


  • 2 tbsp garlic, finely chopped about two large cloves
  • 1 tsp very coarse sea salt or 1/4 tsp Morton's kosher salt
  • 1/4 cup chopped finely fresh parsley
  • 1/4 cup chopped finely spring onions
  • 1 tbsp finely chopped oregano
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • red pepper flakes according to taste
  • pepper to taste


  • Finely chop garlic cloves. In a bowl, add garlic, salt, and vinegar.
  • Chop parsley, spring onions, and oregano. Mix with the garlic mixture.
  • Add olive oil and red pepper flakes.
  • Set aside for 30 minutes to let the flavors infuse and for the garlic to mellow.
  • Serve on grilled meat. Use as a marinade. Or even as a pasta sauce.


Store in the fridge for 5 days. Let it come to room temperature before serving.
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