This traditional Chimichurri recipe is so fresh, vibrant, and loaded with parsley, garlic, olive oil, and vinegar. It is excellent as a topping for Grilled Steak, Chimichurri Chicken, vegetables, shrimp, and just about anything.
It requires just a few simple ingredients and 5 minutes to make Chimichurri sauce, but the way you prepare the ingredients is key. We’re sharing all of our secrets to make the best, authentic chimichurri sauce. Watch the easy video tutorial and you’ll see just how easy it is.
This post may contain affiliate links. Read my disclosure policy.
What is Chimichurri Sauce?
Chimichurri is a sauce made with fresh parsley, garlic, some acidity (usually red wine vinegar), and olive oil. We also add oregano and crushed red pepper which is considered optional but they definitely elevate this sauce. It is essentially the Argentinian version of a pesto sauce. Authentic Chimichurri originates from Uruguay and Argentina and there are endless variations of chimichurri.
Chimichurri Recipe 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.
- Parsley – you’ll need 1 cup of finely chopped parsley which is about 1 medium bunch of parsley.
- Garlic – adds tons of punchy flavor. Do not skimp on the garlic.
- 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 helps to tame the fresh garlic flavor.
- Oregano – you can add this fresh or dried.
- Salt – we use fine sea salt in 99% of our cooking.
- Black pepper – freshly ground is best.
- Red pepper flakes – adds a touch of heat and spice to the sauce
How to Make Chimichurri
- Finely chop parsley leaves, and mince fresh garlic clove. Add both to a small bowl.
- Add remaining ingredients: oil, vinegar, oregano, salt, pepper, and red pepper flakes then stir to combine.
- Marinate – Cover and refrigerate for at least 2 hours or overnight.
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 5 minutes.
- Chop by Hand – For the best flavor and texture in chimichurri, you’ll want to chop through the leaves without crushing them in a food processor.
- Use Fresh Garlic – fresh cloves of garlic will give the chimichurri sauce the spicy kick that you expect in chimichurri. The garlic will really shine after resting at least 2 hours. Mince freshly peeled garlic cloves for the best flavor.
- Let it Marinate – the sauce will taste best if you let it rest for at least 2 hours or even overnight. The flavors will meld and the garlic will infuse the oil.
You will need 1 bunch of fresh parsley, large stems removed, and finely chopped. Make sure to finely chop the parsley and not use the food processor.
You can substitute with white wine vinegar or lemon juice.
If you want to use cilantro, try using equal amounts (1/2 cup each) of cilantro and parsley.
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.
For authentic chimichurri, we do not recommend using a food processor. It is more likely to crush or bruise your parsley whereas chopping by hand with a sharp knife will produce cleaner cuts through the herbs.
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 at least 1 week.
- 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 here are our favorite ways to serve it. I’d love to know how you serve this Chimichurri Sauce in the comments below.
- Steak – Add sauce over sliced Carne Asada, or Pan-Seared Steak.
- Chicken – Chimichurri Chicken will become your new favorite.
- Salmon – 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 vegetables.
Easy Chimichurri Sauce Recipe
- Finely chop parsley and garlic cloves with a knife (do not use a food processor) and transfer to a bowl.
- Add remaining chimichurri ingredients and stir to combine.
- Cover with plastic wrap and refrigerate at least 2 hours or overnight before serving. Store chimichurri for up to one week in the refrigerator.