Chimichurri Sauce Recipe

This easy chimichurri sauce recipe might just become your new favorite! It’s fresh, tangy, and bursting with bold flavor—perfect for BBQ, grilled meats, and honestly, just about anything.

Chimichurri is a vibrant, herb-packed sauce that is loved throughout South America, but you can make it at home and enjoy it anywhere. It comes together in under 10 minutes, but don’t let the simplicity fool you—it delivers big flavor every time.

Made with fresh herbs, garlic, vinegar, and olive oil, chimichurri adds a zesty, savory punch to whatever you pair it with. It’s traditionally served as a simple Flank Steak with Chimichurri Sauce dish, but it also tastes amazing on everything from roasted veggies to grilled chicken—or even as a dip for crusty bread.

Why This is the Best Chimichurri Sauce Recipe

• Quick and Easy to Make: Making this chimichurri sauce is a breeze! It doesn’t take more than ten minutes to prepare.
• Herby: It’s loaded with fresh herbs, including oregano, parsley, and cilantro.
• Tasty: This chimichurri sauce has so much flavor that it can transform any dish from boring to amazing.
• Dairy and Gluten-Free: It has no dairy or gluten products in it at all.
• Great Use of Parsley: The best thing about this recipe is the use of parsley, which grows abundantly in our garden, along with all the other ingredients that are either in our pantry or growing in our garden.
• Versatile: This versatile sauce complements grilled meats and vegetables, making it a popular addition to BBQ parties.
• Store Beautifully: It stays good for weeks, so you can use it all week to flavor your meals.

Believe me, your only regret will be that you didn’t make it earlier!

Ingredients for Chimichurri Sauce

To prepare this chimichurri sauce recipe, you’ll need the following ingredients:

• Parsley: Make use of young parsley. Although parsley has a slight bitterness by nature, it becomes more bitter as it ages, becomes darker, and matures.
• Cilantro: I strongly suggest using fresh cilantro for greater flavor.
• Green Onion: Their crisp texture and fresh bite enhance the flavor of chimichurri and also add an extra layer of aroma without overpowering the sauce.
• Garlic: Freshly minced garlic adds a bright, zesty flavor to this sauce. Don’t worry, the raw taste won’t be overbearing because it will mellow as it combines with the vinegar.
• Oregano: A little oregano adds intrigue to this sauce. You can use dried, but fresh is good too.
• Olive Oil: The olive oil is what unites the entire sauce; therefore, for optimal flavor, choose the best quality olive oil.
• Red Wine Vinegar: While red wine vinegar is my go-to, white wine vinegar and champagne vinegar are equally delicious alternatives.
• Salt and Freshly Ground Black Pepper: To make all the flavors shine.
• Lemon Juice: Although optional, it adds some extra tang.

How to Make Chimichurri Sauce

Although there are different methods to make chimichurri, this recipe for chimichurri sauce is very simple. 

1. Place the parsley, cilantro, green onions, garlic, and oregano into a food processor. Pulse briefly until the ingredients are chunky but not pureed. Alternatively, you can finely chop the ingredients with a knife if you don’t have a food processor.
2. Place the chopped herb mixture into a medium bowl and stir in the remaining ingredients.
3. Cover and refrigerate for at least 15 to 30 minutes, or overnight, to let the flavors meld and to thicken slightly.

Chimichurri Sauce Variations 

You can easily experiment with different ingredients to make this recipe for chimichurri sauce to your liking.

• Spicy Chimichurri: Add some red pepper flakes or chopped fresh red chilies. I like to add crushed red pepper flakes for a little kick of heat. It’s much better if you have fresh chilies available! Jalapeño or serrano chiles also work nicely, but red Fresno chiles offer a lovely pop of color. For a subtle heat, don’t forget to remove their seeds before chopping them.
• Smoky Version: To make a smoky version, you can add a little bit of chipotle powder or smoked paprika.
• Lemon Zing: For added brightness, add zest or substitute lemon juice for vinegar.
• Minty Chimichurri: For a unique twist, add 1-2 teaspoons of fresh mint; it tastes fantastic with lamb.
• Oil-Free Chimichurri: For those who would prefer it, you may even make an oil-free option. You simply need to replace the olive oil with aquafaba, which is the liquid from canned chickpeas. 

Serving Suggestions

Chimichurri sauce is a simple way to add flavor and freshness to any dish. The most common way to serve it is as Chimichurri Steak. It’s also great with shrimp recipes, fish, vegetables, chicken, and toasted bread, but it’s especially great with meats like london broil on the grill. I’ve even tried it over scrambled eggs and liked it! 

You can also combine it with rice or pasta for a delicious meal. It also makes an excellent salad dressing. No matter the type of sandwich (or burger) you are preparing, a spoonful of this tasty chimichurri sauce will provide a burst of new flavor.

Storage 

You may want to double this recipe for chimichurri sauce because it stores so well.

• Refrigerator: When stored in an airtight container, it can be kept for up to a week in the fridge. Let it reach room temperature before using.
• Freezer: Chimichurri can be frozen in ice cube trays and then transferred to a freezer-safe bag. It will last up to three months. Thaw it in the fridge overnight or in the microwave for a few minutes before using.

Pro Tips

• The key to making the best chimichurri is to use fresh herbs.
• Use flat-leafed, fresh parsley. There is a greater bitterness in curly parsley, and it is less easy to cut.
• If you want original texture, chop by hand because too much mixing can make it emulsified or mushy.
• Give it time to rest. After combining, set aside the sauce for at least 20-30 minutes to let the flavors meld.
• Keep the vinegar in balance. It’s customary to use red wine vinegar, but don’t go overboard. Taste and add gradually.
• Don’t forget to add salt. It helps balance the oil and acidity and makes the herbs taste better

FAQ’s

Can I Make Chimichurri Ahead Of Time?

Certainly, the chimichurri sauce may be prepared in advance. It actually tastes better after being refrigerated for a few hours. It can last up to a week or more in the refrigerator if kept in an airtight container. Before serving, just let it reach room temperature.

Can I Use a Food Processor or Blender to Make Chimichurri?

While a food processor or blender can be used to make chimichurri sauce, give it a gentle pulse. If you process it too much, it can emulsify, which isn’t traditional/desirable and can alter the taste.

What If I Don’t Have Red Wine Vinegar?

Use white wine vinegar, sherry vinegar, or lemon juice as a last resort. Although it will provide a sweeter touch, apple cider vinegar can also work.

Is Chimichurri Sauce Spicy?

Yes, it can be. While green traditional chimichurri has a herby, tangy flavour, red chimichurri frequently contains ingredients such as smoked paprika, dried red chilli, cayenne pepper, or pepper flakes, which add a notable amount of heat. You can adjust the level of spice to fit your own tastes.

Is Chimichurri Sauce Vegan and Gluten-Free?

Yes, chimichurri sauce is usually considered vegan, as it doesn’t contain gluten or animal products. It is typically made with ingredients like olive oil, vinegar, garlic, parsley, and oregano that are neither gluten-containing nor derived from animals.

Why Is My Chimichurri Bitter?

Overuse of garlic or parsley stems, which might taste a little bitter, could be one reason. The usage of spoilt ingredients could be another factor. Therefore, be careful to use fresh ingredients and follow the recipe’s recommended quantity.

What is Chimichurri?

This vibrant Argentine condiment, somewhat like pesto, is a staple across South America. The original version combines fresh oregano, parsley, garlic, vinegar, and oil, with a hint of chile for heat, though there are countless ways to customize it.

In Argentina and across South America, chimichurri sauce is commonly used as both a marinade and a dipping sauce for grilled meats like steak, chicken, lamb, and fish. But, it’s also delicious served over rice, tossed with vegetables, or even stirred into pasta.

Other Easy Sauces to Try

• Hollandaise Sauce
• Rosa Sauce
• Mushroom Wine Sauce
• Cucumber Mint Sauce
• Blue Cheese Dipping Sauce

Want more Chimichurri recipes? Try my Grilled Chimichurri Chicken and Chimichurri Flank Steak recipes.

Chimichurri Sauce Recipe

Written by Matt | Plating Pixels

This easy chimichurri sauce recipe is made with fresh herbs, garlic, vinegar, and olive oil. This chimichurri sauce adds a zesty, savory punch to whatever you pair it with.

5 from 7 votes

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Prep Time 10 minutes mins

Resting Time 30 minutes mins

Total Time 40 minutes mins

Course Sauce

Cuisine Greek, Mexican

Servings 8

Calories 63 kcal

Ingredients

  

1x2x3x

• 1 cup fresh parsley
• 1 cup fresh cilantro
• 2 stalks green onion thinly sliced
• 3 large cloves garlic minced
• 2 tablespoons fresh oregano or 2 teaspoons dried
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• Salt and freshly ground black pepper to taste
• Optional: juice of ½ lemon for extra tang and a pinch of cayenne pepper for spice

Instructions

 

• Place the parsley, cilantro, green onions, garlic, and oregano into a food processor. Pulse briefly until the ingredients are chunky, but not pureed. Alternatively, you can finely chop the ingredients with a knife if you don’t have a food processor.
• Place the chopped herb mixture into a medium bowl and stir in the remaining ingredients.
• Cover and place in the fridge for at least 15 to 30 minutes, or overnight, to let the flavors meld and to thicken slightly.

Notes

Variations

• Spicy Chimichurri: Add some red pepper flakes or chopped fresh red chillies. I like to add crushed red pepper flakes for a little kick of heat. It's much better if you have fresh chillies available! Jalapeño or serrano chiles also work nicely, but red Fresno chillies offer a lovely pop of colour. For a subtle heat, don't forget to remove their seeds before chopping them.
• Smoky Version: To make a smoky version, you can add a little bit of chipotle powder or smoked paprika.
• Lemon Zing: For added brightness, add zest or substitute lemon juice for vinegar.
• Minty Chimichurri: For a unique twist, add 1-2 teaspoons of fresh mint; it tastes fantastic with lamb.
• Oil-Free Chimichurri: For those who would prefer it, you may even make an oil-free option. You simply need to replace the olive oil with aquafaba, which is the liquid from canned chickpeas. 

Nutrition Facts

Chimichurri Sauce Recipe

Serving Size

 

2 tablespoons

Amount per Serving

Calories

63

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

5

g

Sodium

 

3

mg

0

%

Potassium

 

33

mg

1

%

Carbohydrates

 

1

g

0

%

Fiber

 

0.2

g

1

%

Sugar

 

0.1

g

0

%

Protein

 

0.2

g

0

%

Vitamin A

 

398

IU

8

%

Vitamin C

 

6

mg

7

%

Calcium

 

8

mg

1

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

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