If you’ve ever had chimichurri sauce spooned over a perfectly grilled steak, you already know the magic.
This bright, herby, garlicky Argentinian condiment is one of those sauces that makes everything it touches taste instantly more alive.
It’s made with simple, fresh ingredients, comes together in minutes, and honestly, once you have a jar of it in your fridge, you’ll find yourself putting it on just about everything.
I’m not exaggerating when I say this is the one sauce recipe that friends always ask me for at gatherings.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 0 minutes |
| Total Time | 10 minutes |
| Servings | 8 servings (about 1 cup) |
| Difficulty Level | Easy |
This sauce pairs so beautifully with a grilled ribeye steak that the two feel made for each other.
Why You’ll Love This Chimichurri Sauce
This sauce is one of those no-cook recipes that punches way above its weight.
You just chop, mix, and let it sit, and the result is a vibrant, restaurant-quality condiment ready in under 15 minutes.
It’s completely versatile. Drizzle it over grilled meats, stir it into grain bowls, use it as a marinade, or spread it on sandwiches.
The fresh herbs do all the heavy work, and the olive oil pulls everything into a silky, spoonable sauce with incredible depth.
It’s naturally vegan, gluten-free, and dairy-free, so it works for almost any dietary need.
And unlike store-bought versions, the flavor here is bold, fresh, and nothing like anything you’d find in a bottle.
- Made with 100% fresh ingredients, no cooking required
- Ready in 10 minutes flat
- Versatile enough to use as a marinade, dipping sauce, or finishing sauce
- Keeps well in the fridge for up to a week
- Naturally vegan, gluten-free, and dairy-free
- Endlessly customizable to your heat and herb preference
Ingredients
Traditional chimichurri uses a handful of pantry-friendly ingredients, most of which you likely already have on hand. The key is using fresh parsley, not dried, for that signature bright flavor.
- 1 cup fresh flat-leaf parsley, finely chopped (packed)
- 3 tablespoons fresh oregano leaves, finely chopped (or 1 tablespoon dried oregano)
- 4 cloves garlic, finely minced
- 1 small shallot, finely minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 3 tablespoons red wine vinegar
- 1/2 teaspoon fine sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
Kitchen Equipment Needed
You don’t need any fancy gadgets to pull this off. A sharp knife and a good cutting board are really all you need, though a few other tools can speed things up.
- Chef’s knife
- Cutting board
- Glass mixing bowl
- Fine mesh strainer or colander (optional, for rinsing herbs)
- Measuring spoons
- Airtight glass jar for storing
- Garlic press (optional)
- Food processor (optional, for a smoother version)
Recommended Products for This Recipe
These are the products I personally reach for when making chimichurri, and they genuinely make a difference in the final result.
1. Bragg Organic Raw Apple Cider Vinegar (or Red Wine Vinegar)
A good quality vinegar is the backbone of chimichurri’s tangy brightness.
I prefer Pompeian Organic Red Wine Vinegar because its balanced acidity doesn’t overwhelm the herbs. It’s the kind of small upgrade that’s very noticeable in the final sauce.
2. California Olive Ranch Extra Virgin Olive Oil
The olive oil in chimichurri isn’t just a carrier, it’s actually a major flavor contributor.
California Olive Ranch Extra Virgin Olive Oil has a fresh, grassy flavor that complements the herbs without overpowering them. Using a quality EVOO here makes a real difference.
3. OXO Good Grips 3-Piece Mixing Bowl Set
A good-sized glass or stainless mixing bowl makes it easier to combine the chimichurri without making a mess.
I love the OXO Good Grips Mixing Bowl Set because the non-slip base keeps everything steady while you stir. It’s one of those kitchen basics that earns its counter space every single day.
4. Weck Tulip Jar (for Storage)
Chimichurri keeps beautifully in the fridge for up to a week, and a Weck Tulip Glass Jar is my favorite vessel for it.
The wide mouth makes it easy to spoon out, and the glass doesn’t absorb odors or flavors the way plastic containers can. Plus, they look gorgeous on the counter.
Step-by-Step Instructions: How to Make Chimichurri Sauce
1. Prep Your Fresh Herbs
- Start by rinsing your fresh flat-leaf parsley thoroughly under cold running water to remove any dirt or grit.
- Shake off the excess water, then spread the parsley on a clean kitchen towel or paper towels and pat it dry completely. Wet herbs will water down your sauce, so drying them is important.
- Pull the parsley leaves off the stems. You can include some of the tender upper stems, but discard the thick, woody lower stems, as they can make the sauce bitter.
- Gather the parsley into a tight pile on your cutting board and chop it very finely with a sharp chef’s knife until you have 1 cup of finely chopped, packed parsley.
- Do the same with the fresh oregano leaves. If you’re using dried oregano instead of fresh, simply measure out 1 tablespoon and set it aside.
2. Mince the Garlic and Shallot
- Peel 4 cloves of garlic and place them on your cutting board.
- Using your chef’s knife, smash each clove lightly with the flat side of the blade, then peel away the skin.
- Mince the garlic as finely as possible. The smaller the pieces, the more evenly it will distribute throughout the sauce. A garlic press also works great here if you have one.
- Next, peel the shallot and cut it in half from root to tip. Place each half cut-side down and slice it thinly, then rotate and mince it into very small, fine pieces.
- Set the garlic and shallot aside in a small bowl.
3. Combine the Herbs, Garlic, and Aromatics
- Add your finely chopped parsley and oregano to a medium mixing bowl.
- Add the minced garlic and minced shallot to the bowl with the herbs.
- Sprinkle in 1 teaspoon of red pepper flakes. If you prefer a milder sauce, start with 1/2 teaspoon. If you love heat, go up to 1.5 teaspoons.
- Add 1/2 teaspoon of fine sea salt and 1/4 teaspoon of freshly ground black pepper.
- Give everything a brief stir with a fork or spoon just to start bringing the mixture together.
4. Add the Red Wine Vinegar
- Drizzle in 3 tablespoons of red wine vinegar directly over the herb and garlic mixture.
- Stir well to combine. The vinegar will begin to slightly wilt and season the herbs, which is exactly what you want.
- Let this mixture sit for about 5 minutes before adding the oil. This brief rest allows the acid in the vinegar to mellow the raw sharpness of the garlic and shallot.
5. Stream in the Olive Oil
- Now slowly drizzle in 1/2 cup of extra virgin olive oil while stirring continuously with a fork.
- Stir as you pour to help emulsify the sauce slightly, though chimichurri is meant to be a loose, oil-based sauce rather than fully blended, so don’t worry about getting a perfectly smooth consistency.
- Once all the oil is incorporated, taste the chimichurri and adjust the seasoning. Add more salt, a splash more vinegar for tang, or extra red pepper flakes for heat as needed.
6. Rest the Chimichurri Before Serving
- Transfer the finished chimichurri to a bowl or an airtight jar.
- Let it rest at room temperature for at least 15 to 30 minutes before serving. This resting time is crucial because it allows all the flavors to meld together and deepen.
- Give it a good stir or shake before using, as the oil and herbs may separate slightly as it sits.
- Serve immediately as a sauce, marinade, or condiment, or cover and refrigerate for later use.
Read Also: Fra Diavolo Sauce Recipe
Tips for The Best Chimichurri Sauce
A few simple tips make the difference between a good chimichurri and a genuinely great one. Most of it comes down to ingredient quality and giving the sauce enough time to rest.
- Always use fresh parsley, not dried. Fresh flat-leaf (Italian) parsley is the backbone of traditional chimichurri and gives it that bright, grassy flavor that dried simply cannot replicate.
- Chop by hand for the best texture. A food processor is quick, but hand-chopping gives you a more rustic, chunky sauce with better visual appeal. If you use a processor, pulse briefly and avoid over-processing into a paste.
- Let it rest. Chimichurri absolutely needs at least 15 to 30 minutes to sit before serving. Skipping this step means missing out on the deeply developed, layered flavor the sauce is known for.
- Use good olive oil. Since olive oil makes up the bulk of the liquid, its quality matters. A grassy, flavorful extra virgin olive oil will make a noticeable difference in the finished sauce.
- Taste and adjust. Every bunch of parsley and every clove of garlic is slightly different, so always taste your chimichurri and adjust the salt, vinegar, and red pepper flakes before serving.
- Don’t skip the shallot. It adds a subtle sweetness that rounds out the sharpness of the raw garlic beautifully.
- Make it ahead. Chimichurri actually gets better after a few hours in the fridge, as the flavors continue to meld and develop.
Serving Suggestions
Chimichurri’s punchy, herby flavor makes it one of the most adaptable sauces in your repertoire. It works beautifully with proteins, vegetables, and even breads.
If you’re looking for a great pairing for Sunday dinner, try it alongside herb-roasted leg of lamb.
- Grilled steak: The classic. Spoon it generously over a hot, rested ribeye, skirt steak, or flank steak.
- Grilled chicken: Drizzle over grilled lemon herb chicken skewers for a bright, herby finish.
- Roasted vegetables: Toss with roasted potatoes, carrots, or any root vegetable right out of the oven.
- Shrimp: Use as a dipping sauce or marinade for grilled or sautéed shrimp.
- Lamb chops: Chimichurri is a natural partner for lamb, cutting through the richness beautifully.
- Egg dishes: Spoon over fried or poached eggs for a stunning flavor punch.
- Sandwiches and wraps: Spread it onto bread instead of mayo for a vibrant, herby alternative.
- Grain bowls: Drizzle over farro, quinoa, or rice bowls for an instant upgrade.
Variations of Chimichurri Sauce
The classic green chimichurri is just the beginning. Once you master the base recipe, it’s incredibly easy to riff on it depending on what you’re serving or what you have on hand.
Traditional chimichurri is a beautifully flexible sauce that welcomes small tweaks without losing its essential character. Here are a few popular and delicious ways to change it up.
- Red chimichurri (Chimichurri Rojo): Swap the parsley for roasted red peppers and use smoked paprika in place of some of the fresh herbs. The result is a smoky, deep red sauce that’s fantastic with grilled chorizo.
- Cilantro chimichurri: Replace half the parsley with fresh cilantro for a brighter, more citrusy variation popular in Mexican-inspired cooking.
- Mint chimichurri: Add a handful of fresh mint leaves alongside the parsley. This version is especially good with lamb.
- Lemon chimichurri: Swap red wine vinegar for fresh lemon juice and add a teaspoon of lemon zest for a lighter, citrus-forward sauce.
- Smoky chimichurri: Stir in 1/2 teaspoon of smoked paprika for a subtle depth that pairs beautifully with grilled and BBQ meats.
- Extra spicy chimichurri: Double the red pepper flakes or add a finely minced fresh jalapeño or serrano pepper for a fiery kick.
You might also enjoy: Garlic Parmesan Sauce
Storage and Reheating
Chimichurri stores remarkably well and actually gets better after a day in the fridge as the flavors continue to develop. Proper storage keeps it vibrant and fresh for up to a week.
- Refrigerator: Store chimichurri in an airtight glass jar or container in the refrigerator for up to 7 days. The olive oil will solidify slightly when cold, which is completely normal.
- Bring to room temperature before serving: Remove the jar from the fridge 15 to 20 minutes before you plan to use it. Give it a good stir to recombine the oil and herbs.
- Freezer: Chimichurri freezes well. Pour it into an ice cube tray, freeze until solid, then transfer the cubes to a zip-lock bag. Frozen chimichurri keeps for up to 3 months. Simply thaw a cube or two at room temperature whenever you need it.
- Do not microwave: Chimichurri is a raw, oil-based sauce and doesn’t need reheating. Microwaving it can dull the bright, fresh herb flavors significantly.
- Stir before each use: The oil and herb solids naturally separate as the sauce sits. Always stir or shake the jar vigorously before spooning it out.
Nutritional Facts
The following is an approximate nutritional breakdown per serving (about 2 tablespoons), based on the standard recipe yield of approximately 8 servings.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 125 kcal |
| Total Fat | 13.5g |
| Saturated Fat | 1.9g |
| Cholesterol | 0mg |
| Sodium | 150mg |
| Total Carbohydrates | 1.5g |
| Dietary Fiber | 0.5g |
| Sugars | 0.2g |
| Protein | 0.4g |
| Vitamin C | 12% DV |
| Iron | 5% DV |
Nutritional values are estimates and will vary based on specific ingredients and portion sizes used.
Read Also: Tzatziki Sauce Recipe
Health Benefits of Key Ingredients
Beyond its incredible flavor, chimichurri is genuinely good for you. Its core ingredients are loaded with antioxidants, anti-inflammatory compounds, and essential nutrients that support overall health.
Most of the health benefits come from the fresh herbs and high-quality olive oil, which together form one of the most nutritionally dense sauce bases you’ll find in any cuisine.
- Fresh parsley: An excellent source of vitamin K, vitamin C, and folate. It also contains powerful antioxidants like luteolin and apigenin, which have been studied for their anti-inflammatory properties.
- Garlic: One of the most well-researched functional foods in the world. Garlic contains allicin, a sulfur compound with documented antimicrobial and cardiovascular-supporting properties.
- Extra virgin olive oil: Rich in heart-healthy monounsaturated fats and oleocanthal, a natural anti-inflammatory compound. Regular consumption of quality EVOO is associated with reduced risk of cardiovascular disease.
- Oregano: Contains carvacrol and thymol, powerful compounds with antioxidant and antibacterial properties. Oregano also provides a meaningful amount of vitamin K per serving.
- Red wine vinegar: Contains acetic acid, which may support blood sugar regulation when consumed with meals. It also provides trace minerals and polyphenols from the grape base.
- Red pepper flakes: Contain capsaicin, which is known to support metabolism and reduce inflammation. Even small amounts contribute meaningful antioxidant activity.
FAQs About Chimichurri Sauce
1. What is chimichurri sauce made of?
Traditional chimichurri sauce is made from fresh flat-leaf parsley, garlic, red wine vinegar, olive oil, and red pepper flakes, with oregano and sometimes shallot added for extra depth.
It’s a cold, uncooked sauce, meaning no heat is involved at any stage of the process.
2. Is chimichurri the same as pesto?
No, they’re quite different. Pesto is an Italian sauce made with basil, pine nuts, Parmesan, garlic, and olive oil, and it has a thicker, creamier consistency.
Chimichurri is an Argentinian herb sauce made primarily with parsley and vinegar, and it’s much thinner, oil-based, and tangier in flavor.
3. Can I make chimichurri ahead of time?
Yes, and it’s actually recommended. Chimichurri benefits from sitting for at least 30 minutes before serving, and it tastes even better after a day in the fridge when the flavors have fully melded together.
You can make it up to 5 to 7 days in advance and store it in a sealed jar in the refrigerator.
4. Can I use a food processor instead of chopping by hand?
You can, but use it carefully. Pulse the herbs and garlic a few times until roughly chopped, then add the liquids and pulse once or twice more.
Over-processing will turn the sauce into a smooth purée, which loses the rustic, textured quality that makes traditional chimichurri so appealing.
5. What’s the difference between green and red chimichurri?
Green chimichurri (chimichurri verde) is the classic version made with fresh parsley, garlic, olive oil, vinegar, and herbs.
Red chimichurri (chimichurri rojo) incorporates roasted red peppers, tomatoes, or paprika, giving it a deeper, smokier, slightly sweeter flavor profile that works especially well with grilled sausages and pork.
Best Chimichurri Sauce Recipe
Ingredients
- 1 cup fresh flat-leaf parsley packed, finely chopped; stems removed
- 3 tbsp fresh oregano leaves finely chopped; or substitute 1 tablespoon dried oregano
- 4 garlic cloves finely minced
- 1 small shallot finely minced
- 1 tsp red pepper flakes adjust to taste; reduce to ½ tsp for mild, increase to 1½ tsp for extra heat
- 3 tbsp red wine vinegar
- ½ tsp fine sea salt or to taste
- ¼ tsp freshly ground black pepper
- ½ cup extra virgin olive oil 120ml; use a good quality, grassy EVOO for best results
Equipment
- Chef’s knife
- Cutting board
- Glass mixing bowl Medium size
- Fine mesh strainer or colander For rinsing herbs (optional)
- Measuring spoons
- Airtight glass jar For storing chimichurri
- Garlic press (optional)
- Food processor For a smoother version (optional)
Method
- Rinse the parsley thoroughly under cold running water, pat completely dry, then pull the leaves from the stems and finely chop until you have 1 packed cup. Repeat with the fresh oregano leaves.
- Smash, peel, and finely mince 4 garlic cloves, then peel and finely mince the shallot into very small pieces. A garlic press also works well for the garlic.
- Add the chopped parsley, oregano, minced garlic, and minced shallot to a medium mixing bowl. Sprinkle in the red pepper flakes, sea salt, and black pepper, then stir briefly to combine.
- Drizzle in the red wine vinegar and stir well to combine, then let the mixture rest for 5 minutes to allow the acid to mellow the raw sharpness of the garlic and shallot.
- Slowly drizzle in the extra virgin olive oil while stirring continuously with a fork to loosely emulsify the sauce. Taste and adjust salt, vinegar, or red pepper flakes as needed.
- Transfer the chimichurri to a jar or bowl and let it rest at room temperature for at least 15 to 30 minutes before serving to allow the flavors to fully meld. Stir or shake well before each use.
Nutrition
Notes
- Always use fresh flat-leaf (Italian) parsley, not dried — it’s the backbone of authentic chimichurri and the flavor difference is significant.
- Chop the herbs by hand for the best rustic texture. If using a food processor, pulse very briefly to avoid turning the sauce into a smooth paste.
- Don’t skip the resting time. Chimichurri needs at least 15–30 minutes to sit before serving; the flavors deepen considerably as it rests.
- Use a good quality extra virgin olive oil since it makes up the bulk of the sauce and heavily influences the final flavor.
- Chimichurri actually tastes even better the next day — make it a day ahead for the deepest, most developed flavor.
- Store in an airtight glass jar in the refrigerator for up to 7 days. The olive oil will solidify when cold; simply bring to room temperature and stir before serving.
- To freeze, pour into an ice cube tray, freeze until solid, then transfer cubes to a zip-lock bag. Frozen chimichurri keeps for up to 3 months.
- For a cilantro chimichurri variation, replace half the parsley with fresh cilantro. For a mint version ideal for lamb, add a small handful of fresh mint leaves.
- To make it extra spicy, double the red pepper flakes or add one finely minced fresh jalapeño or serrano pepper.
- Do not microwave chimichurri — it’s a raw, cold sauce and heat will significantly dull the bright, fresh herb flavor.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Chimichurri Sauce is one of those kitchen staples that earns its place on the table again and again.
It’s fast, it’s fresh, and it elevates everything it touches from a simple grilled chicken breast to a celebratory cuts of beef.
Once you make it yourself, you’ll never reach for a jarred version again.
I’d love to hear how yours turns out.Drop a comment below and let me know what you served it with, or share a photo of your chimichurri creation.
And if you end up making a variation like the mint or cilantro version, I really want to know about it.
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