Chimichurri sauce is an Argentinian condiment I love to throw on just about everything. It’s packed with fresh herbs, punchy garlic, tangy vinegar, and a glossy finish that looks amazing over grilled meats, vegetables, and more!
Why You’ll Love This Chimichurri Sauce
Any green sauce made with loads of fresh herbs is my absolute favorite—especially chimichurri. Think of it as the Argentinian version of pesto, but in a much looser form where every ingredient really shines. My summertime specialty is adding a generous spoonful over grilled skirt steak or using it to make chimichurri chicken. But it’s so versatile, you can use it on just about anything coming off the grill or out of the oven. Here’s why else you’ll love this recipe:
- It’s an authentic chimichurri sauce. My recipe mirrors the original I had in Buenos Aires (as I was headed down South America to Antarctica). It’s layered with fresh herbs, aromatics, and a subtle kick from red chili pepper. Some recipes may include cilantro and onions, but they’re not traditionally included in the Argentinian version.
- It’s easy to make and stores beautifully. It comes together in 10 minutes and lasts for weeks, making it perfect for adding flavor to meats and veggies throughout the week!
Chimichurri Sauce Ingredients
The basic formula for chimichurri sauce is herbs, aromatics, acid, and fat. But for the classic version, it’s best to stick to the exact ingredients listed below. Even a small change (yes, even swapping the vinegar) can completely alter the flavor of the sauce.
- Fresh Herbs: The bulk of this sauce is made from fresh herbs—specifically flat-leaf parsley and oregano. If you can’t find fresh oregano, dried oregano works perfectly fine. In fact, dried is more commonly used in Argentina (I just happened to have fresh on hand).
- Chili Pepper: I prefer fresh ingredients, so I’m dicing a red chili pepper. But red pepper flakes work just as well. In Argentina, I found restaurants that served it both ways.
- Garlic: I usually reach for a garlic press, but this recipe is all about hand-chopped ingredients. So mince the garlic with a knife instead and avoid using garlic powder.
- Olive Oil: Use your best extra-virgin olive oil. It’s the base of the sauce, after all!
- Red Wine Vinegar: Stick with red wine vinegar. Using any other kind will noticeably change the flavor of the sauce.
Find the printable recipe with measurements below.
How To Make Chimichurri
Step one: Finely chop the parsley, oregano, chili pepper, and garlic. Then, place everything into a small bowl. Pro tip: You’ll sometimes find that people use a food processor to blend the ingredients. But for a more authentic version, everything should be chopped by hand. That way, it won’t become a thicker, more homogenized sauce when it should be loose.
Step two: Add in the olive oil, vinegar, salt, and pepper, and stir together until combined. While the sauce can be used right away, I recommend letting the sauce sit at room temperature for a few hours (or overnight) to let the flavors meld together. It’ll taste even better!
Ways To Use Chimichurri Sauce
- Spoon onto cooked meats and seafood. Chimichurri sauce spooned over steak is always a value-add. But it also tastes amazing with grilled shrimp, lamb chops, baked pork chops, baked chicken, or really any protein that could use a fresh, herbaceous touch.
- Toss with veggies. This sauce is a perfect match for grilled vegetables like zucchini or eggplant. It’s also delicious with sautéed zucchini, cauliflower steaks, or mixed into a chimichurri potato salad.
- Add a layer to sandwiches. No matter what kind of sandwich (or even burger) you’re making, a spoonful of chimichurri adds a punch of fresh flavor.
- Enjoy for breakfast, drizzled over fried eggs or poached eggs.
More Easy Sauce Ideas
- Tzatziki: My favorite cucumber yogurt sauce.
- Horseradish Sauce: Perfect for fancy cuts of beef.
- Chipotle Sauce: A staple for Mexican dishes.
- BBQ Sauce: Homemade is best!
- Romesco Sauce: Smoky, nutty, and so good.
- Or browse through my list of sauces and dressings for more ideas!
If you make this chimichurri sauce recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Ingredients
- ½ cup finely chopped flat leaf parsley leaves
- 1 tablespoon finely chopped fresh oregano leaves or 1 teaspoon dried oregano
- 1 tablespoon finely chopped red chili pepper (from one small chili pepper) or ½ teaspoon dried red pepper flakes
- 3 to 4 garlic cloves, finely chopped
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Chop the dry ingredients. Finely chop the parsley, oregano, chili pepper, and garlic. Alternatively, you can pulse the ingredients in a food processor (but see my note above on why I think hand chopping is best!). Then place the chopped ingredients in a small bowl.
- Stir everything together. Add the olive oil, vinegar, salt, and pepper. Stir together and serve immediately or store in the fridge.
Lisa’s Tips
- Each serving is about 3 tablespoons.
- Store in the fridge: Pour it into an airtight jar (like this Weck jar) and store in the fridge for up to 3 weeks.
- Freeze for later: You can freeze the sauce in a freezer-safe bag or container for up to 3 months. And if you have an ice cube tray (like Souper Cubes), you can freeze the sauce into cubes. Once you’re ready to use it, let the sauce thaw in the fridge overnight.
Nutrition
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Recipe originally posted July 2022, but updated to include new information and photos for your benefit!
I just made this last night on top of my marinated chicken kabobs. It was beyond delicous. Its going on the fourth of July menu. How far in advance can I make this for the fourth please?
Hi Beth – I’m so glad you loved this chimichurri sauce! You can make it several days in advance (this can also last up to 3 weeks in the fridge).