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Irresistibly fresh and vibrant, Chimichurri is a versatile Argentinian sauce that pairs well with everything from grilled meat and vegetables to roasted potatoes. With almost 2,500 five-star reviews and over 100 reader comments, this easy chimichurri sauce recipe is a tried-and-trusted favorite. Chop by hand or blend together in a food processor; it comes together in just 5 minutes.
I originally shared this super easy chimichurri recipe in 2019, and it’s been a favorite ever since. Bold and brilliantly green, it literally tastes delicious when drizzled over everything from grilled steak (obv) and veggies to eggs, sandwiches, and more! It’s fresh, super simple, and ready in minutes! In this post, you’ll find everything you need to know about making chimichurri at home including what it is, how to make it, storage tips, and the best ways to serve it.
Reader Comments
“Incredible! Made this for the first time and it blew everyone away. I will be making it again tonight to serve with lamb chops.” – Monica
“I’ve tried a lot of chimichurri recipes and this one is the BEST one, by far!! The ingredients are wonderfully balanced, it’ easy to make and the flavor is insane!!” – Babs
Table of Contents
What is Chimichurri?
Originating in Argentina and Uruguay, chimichurri is a fresh, no-cook herb condiment that’s often brushed, spooned, or basted over meats as they cook, especially steak and chicken. It’s just as delicious served on the side for dipping or drizzling, and it doubles as an incredible marinade when you want bold, tangy flavor to really soak in. Made with fresh parsley, garlic, oregano, red wine vinegar, olive oil, and red chili flakes, chimichurri is best enjoyed at room temperature.
Variations
The version you’ll most often see in the United States is chimichurri verde, the classic green sauce made with lots of fresh parsley. You may also come across chimichurri rojo, a red chimichurri sauce typically made with red bell pepper, red onion, flat-leaf parsley, garlic, oregano, paprika, red wine vinegar, and olive oil.
You’ll also find plenty of modern variations that include ingredients like cilantro, cumin, or lime juice. Most likely very delicious, but they aren’t considered traditional Argentinian chimichurri.
What’s in Chimichurri Sauce?
Here’s what you’ll need to make this quick & easy chimichurri recipe, plus substitutions.
- Flat-leaf parsley: The classic base for chimichurri. Curly parsley also works, but it’s technically not traditional.
- Fresh garlic: Adds bold, garlicky bite. Garlic powder is not recommended.
- Shallots (optional): Adds mild onion flavor, but it’s technically not authentic. Feel free to add it, or leave it out. Several readers have commented that it’s delicious either way.
- Dried oregano: Brings earthy, savory depth.
- Red wine vinegar (or white wine vinegar): Red wine vinegar is best for chimichurri. If you need a substitute use white wine vinegar or lemon juice.
- Fresh or dried red chili: Adds heat. Use Aleppo pepper for a milder warmth, cayenne for more kick, or finely minced fresh red chili.
- Salt and black pepper: Balances and sharpens the flavors. Start with a small amount and add more to taste.
- Extra virgin olive oil: Ties everything together and adds richness. Mild olive oil or avocado oil can be used if you prefer a more neutral taste.
Find the complete recipe with measurements in the recipe card below.
How to Make Chimichurri
Chimichurri can be made two ways: finely chopped by hand for a more traditional, textured sauce, or quickly pulsed in a food processor for convenience.
If you use a small food processor, be careful not to over-blend. Chimichurri should stay spoonable with visible flecks of herbs and garlic, not turn into a smooth green paste. Use short pulses and stop as soon as everything is finely chopped, then stir in the olive oil by hand for the best texture.
Tip: Let the chimichurri rest for 15 minutes before serving. This gives the garlic, herbs, and vinegar time to meld so the flavor tastes more balanced and vibrant.
Serving Suggestions
Fresh and garlicky homemade chimichurri is most famous with grilled steak, but it’s just as delicious in countless other ways. Try using it as:
- A marinade: Chimichurri adds bold flavor to chicken, steak, pork, shrimp, vegetables, or tofu. Marinate, cook, then spoon a little extra on top right before serving. Check out my chimichurri steak bites and chimichurri chicken recipe for inspiration (and tips!)
- A sauce: Serve it as a finishing sauce for anything hot off the grill or out of the oven. Drizzle it over roasted cauliflower steaks and grilled veggie skewers, or spoon it over eggs for bold, tangy flavor. It’s also fantastic in grain bowls filled with rice or quinoa, roasted veggies, beans or chickpeas, avocado, and a squeeze of lemon.
Honestly, there are so many fun and unique ways to enjoy chimichurri. You can even add it to soup, sandwiches, and pizza!
Chimichurri Frequently Asked Questions
It depends on how much chili you add. For extra heat, 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.
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 (aka calories), so it’s best to enjoy in moderation. That said, this delicious chimichurri recipe is naturally gluten-free, dairy-free, vegan, and sugar-free, and 100% approved for keto, paleo, and whole30 diets.
Yes, and it’s one of the best uses for it. Marinate steak, chicken, shrimp, or pork for 30 minutes to 4 hours, then use extra sauce for serving (remember to keep the marinade and serving sauce separate from each other).
Can I Make Chimichurri Ahead?
Yes, absolutely. Chimichurri will keep in the refrigerator for up to 1 week when stored in an airtight container.
That said, the flavor is at its best the same day you make it, ideally after resting for about 30 minutes so everything can meld. An overnight chill is fine, but the parsley will gradually lose some of its bright, fresh taste over time. For the most vibrant flavor, I recommend enjoying it within 1 to 3 days, even though it’s still safe to eat for up to a week.
Can I 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 to 2 months. Thaw your desired number of cubes in the refrigerator before using; do not microwave.
More Favorite Sauce and Dip Recipes
If you try making this easy chimichurri recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Chimichurri Sauce Recipe
Ingredients
- ½ cup chopped parsley, flat-leaf parsley
- 4 cloves garlic, minced
- 1 small shallot, finely minced, optional
- 1 teaspoon dried oregano
- 1 small red chile, seeded and diced (or 2 tsp red pepper flakes)
- 3 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- ⅔ cup Extra-virgin olive oil
Instructions
- Prep the ingredients: Finely chop the parsley and mince the garlic (and shallot, if using).
- Combine: Add parsley, garlic, oregano, vinegar, red chile (or red pepper flakes), salt, and black pepper to a medium bowl.
- Add oil: Pour in the olive oil and stir until everything is evenly mixed and the sauce looks spoonable and glossy.
- Rest: Let the chimichurri sit for 15 minutes at room temperature so the flavors meld.
- Serve: Stir again and serve as a sauce, dip, or marinade.
- Food processor option: Add parsley, garlic, shallot, oregano, vinegar, chile, salt, and pepper to a small food processor and pulse just until chopped (do not blend into a paste). Transfer to a bowl and stir in the olive oil by hand.
Video
Notes
- Yield: Approximately 1 cup
- This chimichurri recipe is vegan, gluten-free, dairy-free, low carb, keto-friendly, paleo-friendly, Whole30-friendly
- Do not over-blend: Chimichurri should be chunky and spoonable, not smooth like pesto. If using a food processor, use short pulses and stop early.
- Parsley: Flat-leaf parsley is best. Curly parsley works if needed, but the flavor is a bit sharper. Try removing as much of the stems from your parsley as possible (so you’re using the leaves only).
- Shallot: Optional and not traditional, but adds a mild sweetness. Swap with finely minced red onion if preferred.
- Oregano: 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.
- Vinegar: Red wine vinegar is the classic choice. Substitute with white wine vinegar if needed.
- Heat level: For mild chimichurri, use a small pinch of red pepper flakes. For more heat, add extra minced red chile or a pinch of cayenne.
- Best when fresh: Chimichurri tastes brightest the day it’s made (after resting). It will keep in the fridge up to 1 week, but for peak flavor, enjoy within 1 to 3 days.
- Storage: Store in an airtight container in the refrigerator. Let it sit at room temperature for 15 to 20 minutes before serving and stir well. A thin layer of olive oil on top helps keep it fresh.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great sauce! We opted to use one cup of extra virgin olive oil instead of 2 cups for a chunkier chimichurri. And it was chefs kiss. Thanks so much for sharing your recipe!
Thanks for the great feedback and rating, Martee 😀
Beautiful sauce, will defo make it again and gets my 5 stars !!!
Thank you Allison 🙂
First time making this recipe, it has Amazing Flavor. My family and I love it. I even made extra to bring to a pharmacist co-worker that loves the chimichurri sauce.
I love hearing that your whole family loved this recipe 😀
Easy and delicious! I love putting on steak
Thanks, Michelle 🙂
So simple and delicious. I just made this to drizzle on baked chicken and grilled zucchini. DELICIOUS! I had to use red pepper flakes, but it didn’t matter, still delicious. My olive oil is good, but its a daily olive oil, next time I’m going to use an extremely high quality one. Thank you for this deliciousness!
Thanks for coming 😀
Followed the recipe to the t and it came out delicious! We added chimichurri to a bratwurst in a hoagie with some sautéed onions! Everyone was quiet at the dinner table getting down on their plate! On point!
Thanks E 🙂
i had to switch a few things, but overall very good, thank you so much.
Chimichuri
Great recipe! Personally I love it when people put their own spin on recipes and I think yours is great. I didn’t use shallot but I used fresh mint, as well as parsley and fresh oregano which I’ve done before. I love mint and I think it gives this another level of flavour. Vinegar and oil just needs to balanced to taste but it’s basically 4 oil to one vinegar as in a dressing. I tend to use 3 to 1 as I like it a bit more tangy and I add one teaspoon of sugar but each to their own huh – thanks for sharing!
I found this to be a great recipe and I used the red pepper flakes. I also added a half of an avocado for richness and creamy texture. It was raved about.
Thanks for leaving a raving review, Brian 😀