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.
What is Chimichurri?
Originating in Argentina and Uruguay, chimichurri is an uncooked condiment that is typically served brushed, basted, or spooned onto food (most often meat like chicken and steak) as it cooks. It may also be served on the side or used as a marinade (highly recommended – best marinade ever).
Served at room temperature, this delicious green sauce is made with fresh parsley, garlic, oregano, red wine vinegar, olive oil, and red chili flakes and tastes delicious with chicken, steak, drizzled over veggie skewers or tossed with tender roasted cauliflower.
While this green-colored chimichurri (chimichurri Verde) is the better-known version of chimichurri here in the states, you may also find a red chimichurri (chimichurri Rojo) made from a combination of red bell pepper, red onion, flat-leaf parsley, garlic, oregano, paprika, red wine vinegar, and olive oil.
Many non-authentic versions of this condiment can also be found. Versions which include fresh cilantro…and cumin…and lime juice. Most likely very delicious, they are not considered authentic.
Chimichurri 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. I do, however, recommend using a food processor to get the parsley and garlic chopped super small.
Get started by adding everything except for the extra virgin olive oil to the bowl of a food processor. Process until finely minced. Careful not to over-process or over-blend. This will result in a thick paste rather than nicely minced fresh herbs and aromatics.
Transfer the mixture to a medium bowl and combine with the olive oil. Gently mix to combine. If you have a little extra time, allow it to rest for 15 minutes or so before seasoning with additional kosher salt or sea salt, to taste.
Best served at room temperature.
Note: 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.
Frequently Asked Questions
Is chimichurri spicy?
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.
Is chimichurri keto?
Yes.
Can you make chimichurri ahead of time?
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.
Is chimichurri healthy?
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
Can You Freeze Chimichurri?
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.
How to Serve Chimichurri
Chimichurri a traditional Argentinean condiment to serve with steak or grilled meats. ALL 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.
Looking for more sauce and dip recipes? Try these reader favorites:
- Best Ever Creamy Homemade Ranch Dressing
- How to Make Harissa Paste
- Homemade White Bean Hummus
- Tzatziki Sauce Recipe (How to Make Tzatziki)
- Guacamole Recipe- How to Make Guacamole
- Tartar Sauce Recipe: How to Make the Best Tartar Sauce
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 the chopped parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced (take care not to turn it into a thick paste from over-processing).
- Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine. Allow the Chimichurri to stand for 15 minutes, time permitting.
- Serve over your favorite grilled meats and vegetables or use as a marinade! Enjoy!
Jessica's Notes
- 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 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.
- Chimichurri is delicious serve 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.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I want to try this but am unsure of what would be the best red pepper to use. Do you have a suggestion>
A red jalapeno or serrano will work fine 🙂
Or for less kick, a green jalapeno.
This is REALLY good. I used a Fresno chili for the red pepper and added extra red wine vinegar because I like acidic sauces!
Very delicious and easy to make. I prefer the chopping of all ingredients by hand gives it a fresher taste.
Thanks for the feedback and rating, NoeSan 🙂
How can I replace red wine or white wine with?
There is no red or white wine in this recipe. There is red wine vinegar 🙂
You could substitute that with rice vinegar or apple cider vinegar.
Excelente receta Queda espectacular. Solo que yo como Uruguayo le adicioné LImón y un poco de mostaza.
Gracias Carlos 😀 . I will have to try it that way!
74 year old argentine living in France for 15 years and 20 years in So CA. Finally I find a recipe which resembles the authentic “rioplatense” chimichurri without the soapy tasting CILANTRO nor overbearing onions. 🙏 Big Thank you so much!
Thank you so much for the kind feedback Richard 🙂
YUM!!!! I have aLOT of parsley and was looking for some recipes to use it in. Came across this and it was so very easy and SO MUCH FLAVOR! I didn’t add the shallot bc I didn’t have one. I had to ‘make’ my red wine vinegar (1:3 red wine:white vinegar) as I discovered I didn’t have any after I started.
I CANT WAIT to try this on everything!!
Thanks for the kind feedback Andrea 🙂
I grow all types of herb, I take rosemary, parsley, all color of sweet pepper, onion, garlic, celery, very little hot pepper, and a few other. Put into my food processor, then add vinegar, olive oil and little pickle juice.
Put into jars in my fridge. I use it mostly in all my dishes. Should I add salt and pepper, never did.
this was wonderful!
Made this exactly as written and it is perfect!
I like how you mentioned that fresh parsley, red wine vinegar, garlic, and even chili flakes can be used to make chimichurri sauce. My brother is thinking of looking for a wholesale chimichurri sauce supplier because he’s considering opening an authentic taco truck and wants to have fresh condiments to go with the food. It seems like a good idea for my brother to think about finding a reputable supplier that can help provide delicious sauces for my brother’s taco truck if he decides to open one.
Hi
I am an Indian . I tried this recipe exactly the way you mentioned and we all in my family and friends loved it . From now on this sauce is going to be used with most of the dishes we make . Thank you for this amazing cool sauce recipe.
Regards Komesh
I liked your recipe, but just like Monica above, I avoided the shallots, it was very good!
A question I can’t seem to find an answer to is the “type” of parsley? Regular curly style, or Italian?
Hi Thomas,
Great question – flat style 🙂
I’m confused because the recipe says flat leaf parsley (which is Italian)… Which one do you recommend?
Italian/Flat parsley per the recipe card and post 🙂
Phenomenal, just like I remember from my travels in South America
Turned out great and enjoyed with the typical skirt steak and choripan (sausage sandwich)
Being Uruguayan I did not add the shallots. BTW thank you for also mentioning our Uruguay, it seems to always be Argentina that gets the attention, the same with the Dulce de Leche 😉