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Chimichurri is made with a mixture of fresh minced parsley, garlic, red wine vinegar, oregano, and olive oil. Originating in Uruguay and Argentina, learn how to make the best chimichurri sauce recipe in just 5 minutes and enjoy with all your favorite fish, chicken, or steak recipes.
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What is Chimichurri?
Originating in Argentina and Uruguay, chimichurri is a deliciously rich and herby sauce made with fresh parsley, garlic, oregano, red wine vinegar, olive oil, and red chili flakes. Throughout Argentina and South America, chimichurri is brushed, basted, or spooned over grilled meats like chicken, beef, and fish, but it’s also commonly served as a dipping sauce or used as a marinade. There are countless variations, including chimichurri rojo, which is made with red bell pepper, red onion, flat-leaf parsley, garlic, oregano, paprika, red wine vinegar, and olive oil. So, if you ever find yourself with a garden of overflowing fresh herbs or a bunch of fresh parsley in the fridge about to go bad, chimichurri is the perfect way to use it up.
Key Ingredients
- Fresh flat-leaf parsley
- Garlic cloves
- Shallots (optional – not authentic)
- Dried oregano
- Red wine vinegar (or white wine vinegar)
- Red chili or Dried chili flakes
- Salt and Black pepper
- Extra Virgin Olive Oil
How to Make Chimichurri Sauce
This recipe will take you just five minutes and requires no cooking at all. Tip: Use a food processor to get the parsley and garlic into a small, even chop.
- Add the ingredients except for the extra virgin olive oil to a food processor; pulse until finely minced.
- Transfer the mixture to a bowl and stir in the olive oil.
- Let rest 15 minutes, then season with salt to taste.
- Serve at room temperature.
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Have you tried making this Easy Chimichurri Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Chimichurri Recipe
Ingredients
- ½ cup chopped parsley, flat-leaf parsley
- 4 cloves garlic, chopped
- 1 shallot, chopped
- 1 teaspoon dried oregano
- 1 small red chili, seeded and diced (or 2 tsp red pepper flakes)
- 3 tablespoon red wine vinegar
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- ⅔ cup good-quality extra-virgin olive oil
Instructions
- Add all ingredients except for the extra virgin olive oil to the bowl of a food processor.
- Pulse until finely minced. Be extra careful not to over-process, as this can turn the mixture into a thick paste instead of nicely minced herbs and aromatics. Remove the lid and scrape down the sides as needed.
- Transfer the mixture to a medium bowl and stir in the olive oil, mixing gently to combine.
- If possible, let the chimichurri rest for about 15 minutes to allow the flavors to meld, then season with additional kosher salt or sea salt to taste.
- Serve over your favorite grilled meats and vegetables or use as a marinade! Enjoy!
Notes
- Yield: Approximately 1 cup
- Try removing as much of the stems from your parsley as possible (so you’re using the leaves only).
- I do not recommend substituting garlic powder in place of fresh garlic.
- The shallot is not an authentic chimichurri ingredient. Feel free to add it in or leave it out.
- From what I’ve learned, dried oregano is the more popular/authentic choice. However, you may also use fresh oregano leaves in place of dried. For every 1 teaspoon of dried oregano, substitute with 1 tablespoon of fresh.
- If you don’t own a food processor, you can absolutely make this recipe without the help of any electronics. Simply chop everything into super small bits and mix with the olive oil.
- Storage: If you prepare chimichurri ahead of time, keep stored in an air-tight container, and refrigerate until ready to use. Best if brought to room temperature before serving.
- Freezing: Some people have frozen leftover chimichurri sauce in ice cube trays, but I have not tried this personally. Should you give this a try, be sure to transfer the frozen cubes to a ziplock bag once they are frozen and enjoy within 1-2 months. Thaw your desired number of cubes in the refrigerator before using – do not microwave.
- Chimichurri is delicious with your favorite bbq or grilled meats like chicken, flank steak, or skirt steak. Mix it with rice or serve it topped on your favorite tacos.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Serve Chimichurri
Chimichurri a traditional Argentinean condiment to serve with steak or grilled meats. ALL grilled steak loves being topped with or marinated in chimichurri sauce. But that’s not all…chicken, shrimp, and fish all love a little drizzle or spoonful of this traditional recipe, too! It’s perfect for grilling, roasting, or dipping.
Try it with,
- grilled veggie skewers
- Salad
- Pasta
- SOUP!
- Pizza
- Eggs (this is a personal favorite)
- Rice!
There are so many fun and unique way to serve this delicious and flavorful sauce. Simply go crazy! Or keep it simple and enjoy this baked chimichurri chicken or these chimichurri steak bites.
Frequently Asked Questions
Green chimichurri is typically not considered very spicy. To make it spicy, add a hot red chili, red chili flakes, or a dash of cayenne powder. If you’re sensitive to spicy foods, simply leave them out.
Yes.
Yes. Should you decide to make chimichurri ahead of time, store it in an air-tight container with a thin layer of oil on top.
Now, some people say that it tastes best when enjoyed the day it is made, while others say it is better once the flavors have had the night to blend.
My opinion? Chimichurri tastes best the day you make it. The very best after it has hung out for 30 minutes or so. A night in the refrigerator doesn’t make a huge difference except that the parsley tastes like it may have lost a little of its freshness (probably because it has). Day three and day four chimichurri continues to lose even more freshness, largely due to that parsley, so I recommend enjoying within 1-3 days.
Although it is filled with healthy ingredients like parsley and garlic, the base is olive oil. All oil, no matter the source, is crazy high in energy (translation- high in calories), so it’s best to enjoy in moderation.That said, this delicious chimichurri recipe is naturally low in carbs, sugar-free, and perfect for the following diets- keto, gluten-free, paleo, whole30, dairy-free, lover of all foods.
I tried chimichurri on a flank steak at a restaurant twenty years ago. I loved it and ordered it almost every time. I moved away for a year, and when I came back, the restaurant was closed. I’ve hunted on the internet for years looking for a recipe close to that and I finally found it here. Incredible! I made the recipe as written except I missed the part about seeding the chilis. It was a bit zippy. However, it turns out that I like it that way. I’ve tried this on various cuts of beef, pork chops and shrimp. It was all wonderful. I can’t wait to try more of your recipes. Thank you so much for posting this.
Thank you so much for sharing your story! I’m honored my chimichurri recipe brought back those great memories for you. I love that you enjoyed the extra kick from the chilis—and that you’ve tried it on so many different proteins! I really appreciate your kind words and hope you find lots more recipes here to enjoy. Thanks again for your wonderful feedback!
Incredible! Made this for the first time and it blew everyone away. I will be making it again tonight to serve with lamb chops
That’s wonderful to hear! Serving your chimichurri with lamb chops is a delicious choice, as its vibrant flavors complement lamb beautifully.
I have a large quantity of curly leaf parsley in my garden. Is that a no go for this recipe?
You can definitely use curly leaf parsley for your chimichurri sauce! While traditional chimichurri recipes often call for flat-leaf parsley because of its slightly stronger flavor and more tender leaves, curly leaf parsley will still work well. It has a slightly different texture and a milder taste, but it will contribute a fresh, herby quality to the sauce. Just make sure to chop it finely, as the leaves can be a bit tougher. Using curly leaf parsley from your garden will add a personal touch to your chimichurri, making it uniquely yours!