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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

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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 5 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
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

 

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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.

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Read comments/reviewsAdd comment/review

  • Greg
    August 21, 2021

    Hi Natasha,
    Would you recommend flat leaf or curly leaf parsley for this.
    Thanks.

    Reply

    • Natashas Kitchen
      August 21, 2021

      Hi Greg, I have an image of the parsley we used in the recipe. We used flat parsley for this sauce. I hope you love it!

      Reply

  • Angela
    April 11, 2021

    Hi Natasha, for how long it’s good on the fridge? Thank you

    Reply

    • Natasha's Kitchen
      April 11, 2021

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

      Reply

  • Michelle
    February 26, 2021

    Question – I made this about an hour ago and followed the directions exactly, does it take awhile for it to look more liquidy?

    Reply

    • Natasha
      February 26, 2021

      Hi Michelle, it depends on how finely you chopped your cilantro, but it doesn’t ever become very liquidy unless you add more olive oil. Chimichurri sauce has some texture in it.

      Reply

      • Michelle
        February 26, 2021

        Thank you for getting back to me. I used parsley like the recipe said, is that not correct? I chopped it up pretty well just got nervous when it didn’t look like yours ,but it still has time 😆

        Reply

  • Kia
    February 22, 2021

    Thank you for sharing Natasha that recipe. I have tried that in Sydney in 2018 and I was looking for a home recipe for chimichurri since quite a while to no avail. Beautiful as always! Mouth- watering as always your recipes are. Thanks a million.

    Reply

    • Natasha's Kitchen
      February 22, 2021

      Hi Kia, you are very welcome. It is my pleasure to share this recipe and I hope this becomes your favorite!

      Reply

  • renee
    September 29, 2020

    my friend from uruguay makes the best chimichuri in the world. adds more garlic cloves than yours and ads a oregano. one more secret ingredient that she wont tell me what it is.

    Reply

    • Natashas Kitchen
      September 29, 2020

      Thank you so much for sharing that with me! We sure do like garlic around here!

      Reply

  • Yen
    August 27, 2020

    I didn’t know the simple recipe cant create such a flavoury taste. It has become must have item in our fridge now 😋😋😋. Love it. Thank you

    Reply

    • Natasha's Kitchen
      August 27, 2020

      So wonderful to read your comments and feedback. I hope you love every recipe that you will try!

      Reply

  • Pamela S Worrell
    August 25, 2020

    I made this a little differently. I replaced the parsley with purslane. Purslane is very high in omega 3s (rivaling flaxseed)and the taste was amazing. Purslane is very easy to grow, btw.

    Reply

    • Natasha's Kitchen
      August 26, 2020

      Hello Pamela, so great to know that the substitute that you used worked well too! Thanks for sharing that with us.

      Reply

    • Kia
      February 22, 2021

      Which country do you live in? In England I haven’t heard of this veggie I’m wondering if I will be able to find it here…
      Best,
      Thanks for sharing,
      Kia

      Reply

  • 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

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