This post may contain affiliate links. Please read our disclosure policy.
If you’re looking for a sauce that instantly transforms dinner, you need this easy Chimichurri sauce recipe in your life. Bright, herby, garlicky, and just a touch spicy, Chimichurri is Argentina’s signature condiment and for good reason. It takes just a few minutes to make and is hands-down the best Chimichurri recipe for steak, chicken, shrimp, veggies, or even as a dip with crusty bread.
Why I Love This Chimichurri Recipe
This Chimichurri sauce is as simple as it is versatile. Fresh herbs, garlic, and olive oil come together with a splash of vinegar for a punchy sauce that’s both light and bold at the same time. I love that it keeps well in the fridge, so you can make it once and enjoy it on everything all week long.
And bonus: it doubles as a marinade for flank steak, hello, easy weeknight dinners!
Ingredients for Chimichurri Sauce
Here’s what you’ll need (measurements are in the recipe card below). Let’s talk about substitutions too, because flexibility is key.
- Fresh parsley – Flat-leaf parsley is the classic base. Curly parsley works, too, if that’s what you have. Want a twist? Add cilantro for a little extra earthiness.
- Fresh oregano – Authentic recipes use fresh oregano, but dried works in a pinch. Can’t find oregano? Try thyme or marjoram.
- Garlic – Fresh garlic cloves are essential here. For a softer flavor, roast the garlic first.
- Red wine vinegar – Red wine vinegar gives the sauce its tanginess. No red wine vinegar? Use apple cider vinegar or lemon juice.
- Red pepper flakes – For that subtle kick, a sprinkle of crushed red pepper flakes goes a long way. Adjust to your spice tolerance, or swap with fresh chili for more heat.
- Kosher salt & black pepper – Simple but important for balance, salt and pepper are best used at the end.
- Olive oil – Use a good extra-virgin olive oil since it’s the base of the sauce. Avocado oil works in a pinch.
How to Make Chimichurri
- Chop: Finely mince parsley, oregano, and garlic (or pulse in a food processor).
- Mix: Combine herbs, garlic, vinegar, red pepper flakes, salt, and pepper in a small bowl.
- Stir: Slowly add olive oil, whisking until blended.
- Rest: Let it rest 15–30 minutes before serving so the flavors can meld.
What is Chimichurri?
Chimichurri is a traditional Argentine sauce made with fresh herbs, garlic, vinegar, and olive oil. It’s often served with grilled meats (like grilled steak) but works beautifully with chicken, seafood, and even roasted vegetables. Think of it as Argentina’s version of basil pesto, minus the nuts and cheese.
How to Store Leftovers
Chimichurri will keep in the fridge for up to 5 days. Store it in a jar with a tight lid and stir before using.
Want it to last longer? Freeze in an ice cube tray and pop out portions whenever you need a quick flavor boost.
Kellie’s Tips for the Best Chimichurri
Taste and adjust, more vinegar for tang, more red pepper for heat.
Chop herbs by hand for a rustic, chunky texture.
Use fresh garlic for the best flavor, jarred is just not going to taste as good.
Let it rest before serving; the flavors get even better with a little time.
Recipes to Serve with Chimichurri Sauce
This sauce is a star alongside:
More Easy Sauce Recipes
If you love this sauce, try these next:
- Arugula Pesto Sauce
- Creamy Tzatziki
- The Best Creamy Horseradish Sauce
- Simple Romesco Sauce
- Homemade Caesar Dressing
For more easy condiment ideas, follow us on Facebook!
Chimichurri Recipe
Equipment
- chef's knife
- cutting board
Ingredients
- 1 cup fresh flat-leaf parsley, packed
- 1/2 cup fresh oregano, or 1 1/2 tablespoons dried
- 4 garlic cloves
- 2 tablespoons red wine vinegar, or apple cider vinegar
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- On a cutting board, mince parsley, oregano, and garlic finely with a sharp knife. (Alternatively, you can pulse in a food processor, if preferred.)
- In a small bowl, mix herbs, garlic, vinegar, red pepper, salt, and pepper with a spatula or spoon.
- Slowly stream in the olive oil while stirring until well blended.
- Allow the sauce to sit 15–30 minutes to allow flavors to blend. Refrigerate leftovers for up to 5 days.
Notes
- The flavor gets even better after it sits for a bit, so if you have time, make it a few hours ahead.
- Store leftovers in the fridge for up to 5 days, or freeze in ice cube trays for quick, single-serve portions.
- Fresh herbs really make this sauce shine, skip the dried herbs for the best flavor.
- Want it spicier? Add extra red pepper flakes or a fresh chili pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
