Chimichurri sauce is a bold, herb-packed condiment that instantly elevates grilled meats, roasted vegetables, seafood, and even sandwiches. This classic South American sauce is known for its vibrant green color, garlicky bite, and tangy finish—made with simple, fresh ingredients you likely already have on hand.
Whether you’re grilling steak, roasting chicken, or looking for a fresh sauce to drizzle over vegetables, this easy chimichurri recipe delivers restaurant-quality flavor in minutes.
Other Chimichurri Recipes
What Is Chimichurri Sauce?
Chimichurri is a traditional uncooked herb sauce made primarily with fresh parsley, garlic, olive oil, vinegar, and seasonings. Unlike pesto, chimichurri contains no nuts or cheese and has a looser, oil-and-vinegar base that keeps it bright and punchy.
It’s most famously served with grilled steak, but its uses go far beyond that.
Classic Chimichurri Sauce Ingredients
- Fresh parsley (flat-leaf preferred)
- Fresh garlic
- Olive oil
- Red wine vinegar
- Red pepper flakes
- Salt
- Black pepper
- Optional: fresh oregano or dried oregano
Simple ingredients, big flavor—this is the heart of authentic chimichurri.
How to Make Chimichurri Sauce
- Finely chop the herbs and garlic
Use a sharp knife to finely chop the parsley and garlic. Avoid using a food processor if you want traditional texture. - Add seasoning
Stir in red pepper flakes, salt, black pepper, and oregano if using. - Mix in vinegar and olive oil
Pour in the red wine vinegar, then slowly stir in the olive oil until the sauce is loose and spoonable. - Rest before serving
Let the chimichurri rest for at least 10–15 minutes to allow the flavors to meld.
Tips for the Best Chimichurri
- Use fresh parsley, not dried
- Chop by hand for the best texture
- Let it rest before serving for deeper flavor
- Adjust vinegar and salt to taste
- Store at room temperature for short-term use
Chimichurri Variations
- Spicy chimichurri: Add extra red pepper flakes or fresh chili
- Cilantro chimichurri: Replace part of the parsley with cilantro
- Lemon chimichurri: Swap red wine vinegar for fresh lemon juice
- Garlic-forward chimichurri: Increase garlic for a bolder bite
What to Serve with Chimichurri Sauce
This sauce is incredibly versatile and instantly upgrades simple meals.
How to Store Chimichurri
Store chimichurri in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving and stir well, as the oil may solidify when chilled.
Other Homemade Pantry Recipes to Try
How to Make Chimichurri Sauce
- Total Time: 10 minutes
- Yield: 1 CUP 1x
Description
This easy homemade chimichurri sauce is fresh, garlicky, and packed with herbs. Made with parsley, garlic, olive oil, and vinegar, it’s the perfect sauce for steak, chicken, seafood, and roasted vegetables.
Ingredients
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1 cup fresh flat-leaf parsley, finely chopped
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3–4 garlic cloves, finely minced
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2 tablespoons red wine vinegar
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½ cup olive oil
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½ teaspoon red pepper flakes
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½ teaspoon salt, or to taste
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¼ teaspoon black pepper
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1 teaspoon dried oregano or 1 tablespoon fresh oregano (optional)
Instructions
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Finely chop the parsley and garlic and add them to a bowl.
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Stir in the red wine vinegar, red pepper flakes, salt, black pepper, and oregano if using.
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Slowly pour in the olive oil while stirring until the sauce is loose and well combined.
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Let the chimichurri rest for 10–15 minutes before serving to allow the flavors to meld.
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Taste and adjust seasoning as needed.
Notes
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For authentic texture, chop by hand instead of using a food processor.
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Chimichurri tastes even better after resting.
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Bring to room temperature before serving if refrigerated.
- Prep Time: 10 MINS
- Category: BASICS, CONDIMENT, SAUCE
- Cuisine: ARGENTINE, SOUTH AMERICAN
Final Thoughts
Homemade chimichurri sauce is fresh, vibrant, and far superior to store-bought versions. With just a few minutes and simple ingredients, you can create a sauce that adds bold flavor to almost anything you cook. Once you try it homemade, it will become a staple in your kitchen.
