Chimichurri Sauce Recipe

This traditional Chimichurri recipe is so fresh, vibrant, and loaded with parsley, garlic, olive oil, and vinegar. It is excellent as a topping for steak, chicken, vegetables, shrimp, and just about anything.

It takes about 10 minutes to prepare with just a few simple ingredients, but the way you prepare the parsley and garlic makes a difference. Watch my video tutorial to see why I recommend chopping the herbs by hand.

This post may contain affiliate links. Read my disclosure policy.

Chimichurri Video

Watch Natasha make this easy Chimichurri recipe, then grab the ingredients below and make this sauce. You’ll fall in love with the flavors here and it will elevate your grilling recipes.

What is Chimichurri?

Chimichurri is a fresh herb sauce popular in Argentina and Uruguay, made with parsley, garlic, olive oil, and red wine vinegar. I love adding oregano and crushed red pepper for extra flavor and a little heat. Chimichurri is traditionally served as a condiment with Grilled Steak or other grilled meats.

Chimichurri Ingredients

• Parsley – you’ll need 1 cup of finely chopped flat-leaf parsley, which is about 1 medium bunch. For a cilantro variation, use 1/2 cup parsley and 1/2 cup cilantro.
• Garlic – use fresh garlic cloves to give chimichurri its signature garlicky bite.
• Extra virgin olive oil – use high-quality olive oil with tons of flavor since this sauce is not cooked.
• Red wine vinegar – adds acidity and balances the richness of olive oil and fresh garlic. You can substitute with white wine vinegar or lemon juice.
• Seasonings – use fresh or dried oregano, red pepper flakes for a touch of heat, sea salt, and freshly cracked black pepper.

How to Make Chimichurri

1. Finely chop parsley leaves and mince fresh garlic cloves. Add both to a small bowl.
2. Add remaining ingredients: oil, vinegar, oregano, salt, pepper, and red pepper flakes, then stir to combine.
3. Rest – You can use the sauce right away, but it will taste better if you let the flavors meld for 10 to 30 minutes before serving.

Tips for the Best Chimichurri

Here is our best advice for making a more authentic and traditional chimichurri sauce. Even if you’re chopping up the parsley and garlic by hand, it literally takes 10 minutes.

• Chop by Hand – While you can pulse the ingredients together in a food processor, I prefer chopping with a sharp knife for the most authentic flavor and texture.
• Use Fresh Garlic – Fresh cloves of garlic will give the chimichurri sauce the punchy kick that you expect in chimichurri.
• Let it Rest – Chimichurri will taste best if you refrigerate for 10 to 30 minutes for the flavors to meld, or you can refrigerate overnight.

Is Chimichurri Spicy?

The fresh garlic and red pepper flakes in this recipe are what make chimichurri seem spicy. If you prefer a milder chimichurri, omit the red pepper flakes.

How to Store Chimichurri

Not only is this an easy sauce to make, but you will also love that chimichurri keeps really well in the refrigerator or freezer.

• Refrigerate – place in a mason jar or tupperware, cover, and refrigerate for up to 4 days.
• To Freeze – you can put chimichurri sauce in ice cube trays and freeze for up to 3 months. Once the cubes are frozen, you can transfer them to freezer-safe zip bags. Thaw before serving.
• To Serve – The oil can solidify in the refrigerator. If that happens, bring chimichurri to room temperature before serving.

How to Serve Chimichurri

This is one of the most versatile sauces, and these are my favorite ways to serve it:

• Steak – Add sauce over sliced Carne Asada, or Pan-Seared Steak.
• Chicken – Chimichurri Chicken will become your new favorite.
• Seafood – brush over Grilled Salmon and even Grilled Shrimp.
• Pork – top Grilled Pork Chops with sauce
• Potatoes – Drizzle over Roasted Potatoes or Boiled Potatoes.
• Vegetables – spoon over Grilled Vegetables or Roasted Cauliflower

More Homemade Condiments and Sauces