FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Appetizers > Easy Chimichurri Sauce Recipe

Easy Chimichurri Sauce Recipe

This chimichurri recipe is excellent as a topping for Grilled Steak, chicken, vegetables, and just about anything.

It requires just a few simple ingredients to make Chimichurri, but the way you prepare the ingredients is key. We’re sharing all of our secrets to make the best, authentic chimichurri sauce.

Chimichurri Sauce in bowl with spoon

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 lemon juice or red wine vinegar), and oil. It originates from Argentina and there are endless variations for chimichurri. Chimichurri is essentially the Argentinian version of a pesto sauce.

My sister Svetlana taught me how to make this one and I love that she adds a little soy sauce which adds an extra layer of flavor.

Chimichurri sauce ingredients with parsley, fresh lemon, extra virgin olive oil, soy sauce and garlic cloves

How to Make Chimichurri Sauce:

  1. Finely chop parsley leaves, and mince fresh garlic clove. Add both to a small bowl.
  2. Add freshly squeezed lemon juice, olive oil, and soy sauce. Stir to combine.
  3. Cover and marinate at least 2 hours or overnight.

step by step how to make chimichurri sauce in a bowl with parsley, garlic, oil, lemon juice and soy sauce

Tips for Making the Best Chimichurri:

  • 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.

Marinated chimichurri sauce recipe in a bowl

Common Questions:

How much parsley is in 1 cup parsley? 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.

Can I substitute the soy sauce? The soy sauce adds great flavor and a little goes a long way, but if you prefer to keep it soy-free, you can add a little salt to taste instead of soy sauce.

Can I use cilantro? If you want to use cilantro, try using equal amounts (1/2 cup each) of cilantro and parsley.

Is this a spicy Chimichurri? The fresh garlic in this recipe is what makes chimichurri seem spicy. If you prefer a spicier chimichurri, add 1/4 tsp red pepper flakes.

Chimichurri sauce in a mason jar ready for serving

How to Serve Homemade Chimichurri:

Easy Chimichurri Sauce Recipe

5 from 3 votes
Prep Time: 10 minutes
Resting Time: 2 hours
Total Time: 2 hours 10 minutes
Chimichurri sauce in mason jar

This chimichurri recipe is so fresh and vibrant. It is excellent as a topping for Grilled Steak, chicken, vegetables, and just about anything.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $3-$5
Keyword: chimichurri sauce
Cuisine: Argentinian
Course: Condiments, Sauce
Calories: 69 kcal
Servings: 8 people as a condiment

Ingredients

  • 1 cup chopped parsley (from 1 bunch parsley)
  • 4 garlic cloves finely minced
  • 2 Tbsp lemon juice freshly squeezed
  • 1 Tbsp low sodium soy sauce or 1/2 Tbsp regular soy sauce
  • 4 Tbsp extra virgin olive oil

Instructions

  1. Chop parsley and garlic cloves with a knife (do not use a food processor) and transfer to a bowl.
  2. Add remaining chimichurri ingredients and stir to combine.
  3. Cover with plastic wrap and refrigerate at least 2 hours or overnight before serving.
Nutrition Facts
Easy Chimichurri Sauce Recipe
Amount Per Serving
Calories 69 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 71mg3%
Potassium 48mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 632IU13%
Vitamin C 12mg15%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Jeanie
    July 3, 2020

    Looking forward to making this! I noticed, though, you mentioned to make it a bit spicier, add 1/4 cup red pepper flakes. This must be a typo!!! 1/4 cup sounds like the entire jar (if you buy it in those little spice jars. I use a couple teaspoons when I want to spice something; 1/4 cup is a shocking amount. Am I missing something here?

    Reply

    • Natasha
      July 4, 2020

      Oh my goodness that was a typo for sure (laughing at myself), it’s definitely 1/4 tsp. I have updated the recipe and thank you for pointing that out.

      Reply

  • Dan Hicks
    June 30, 2020

    This looks GREAT but I’d like to can this and keep for later. Will it last in pressurized jars?

    Reply

    • Natasha
      June 30, 2020

      Hi Dan, I have only served this fresh or refrigerated but haven’t tried preserving it for longer. You might check online to see if anyone has developed a tutorial for canning chimichurri sauce.

      Reply

  • Lebogang
    June 30, 2020

    How long does it last after making.

    Reply

    • Natashas Kitchen
      June 30, 2020

      You can leave it in the fridge for 2-3 weeks! We haven’t had it last more than a week.

      Reply

  • Carmen Askew
    June 30, 2020

    Hola Samantha in Uruguay where I lived years ago they always serve it with anything,It is very nice

    Reply

    • Natashas Kitchen
      June 30, 2020

      That’s so great!

      Reply

  • marie Helene senecal
    June 29, 2020

    How long can you keep it in a mason jar?

    Reply

    • Natashas Kitchen
      June 29, 2020

      Hi Marie, you can leave it in the fridge for 2-3 weeks! We haven’t had it last more than a week. It goes quick in our house!

      Reply

  • Kristyn
    June 29, 2020

    This over chicken, is the absolute best!! I love the flavor! It’s hard to eat meat, without it!

    Reply

    • Natashas Kitchen
      June 29, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • katerina @ diethood.com
    June 29, 2020

    I LOVE how easy and delicious this is!! I can’t wait to try it!

    Reply

    • Natashas Kitchen
      June 29, 2020

      I hope you love this recipe Katerina!

      Reply

  • heather
    June 29, 2020

    Made this to put on steak and it was amazing! Added so much flavor.

    Reply

    • Natasha
      June 29, 2020

      Hi Heather, I’m so glad you loved it! Thank you for sharing your great review.

      Reply

Add comment/review

Leave a comment






As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.