Best Chimichurri Sauce Recipe
This classic Argentinian chimichurri sauce is a bright, bold, and herby condiment made with fresh flat-leaf parsley, garlic, red wine vinegar, and extra virgin olive oil. It comes together in just 10 minutes with no cooking required, and its punchy, garlicky flavor elevates everything from grilled steak and lamb chops to roasted vegetables and grain bowls. The longer it sits, the better it gets — making it a perfect make-ahead sauce for grilling season and beyond.
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)
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
Instructions
- 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.
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.
Nutrition
Serving: 2tablespoonsCalories: 125kcalCarbohydrates: 1.5gProtein: 0.4gFat: 13.5gSaturated Fat: 1.9gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 9.8gSodium: 150mgPotassium: 55mgFiber: 0.5gSugar: 0.2gVitamin A: 10IUVitamin C: 12mgCalcium: 3mgIron: 5mg
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