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If there’s one sauce that can wake up a plate in seconds, it’s chimichurri. Bright, zesty, and unapologetically bold, this chimichurri sauce recipe is one of my best friends in the kitchen. Whether I’m spooning it over a sizzling steak, tossing it with roasted veggies, or swiping it across crusty bread (yes, that’s my guilty pleasure), this vibrant green sauce delivers instant flavor fireworks.
The best part? You can pull it together in 15 minutes, tops. A handful of fresh herbs, good olive oil, a splash of red wine vinegar, and a little resting time — that’s all it takes to whip up a sauce that’s as versatile as it is delicious. Stick around, because by the end of this post you’ll not only know how to make chimichurri sauce, but you’ll also have a dozen new ideas for enjoying it way beyond steak.
Story Behind the Dish
Chimichurri isn’t just a sauce; in Argentina and Uruguay, it’s practically a way of life. Traditionally served with grilled beef at weekend asados (big family barbecues), it’s the green companion that shows up at every table. Each family has its own version — some lean on extra garlic, others love more vinegar, and a few sneak in cilantro — but the soul of chimichurri is always the same: fresh herbs, sharp acidity, and bold flavor meant to cut through smoky, charred meat.
Even the name has stories swirling around it. Some say it comes from Basque settlers, others insist it’s from English soldiers trying to say “give me curry,” and there are plenty more theories depending on who you ask. Whatever the truth, chimichurri has traveled far beyond the Pampas and landed in kitchens worldwide. And honestly? Once you taste how vibrant and versatile it is, you’ll understand why this humble sauce earned its place in food history.
Why You’ll Love This Chimichurri Sauce Recipe
- It’s fast: 15 minutes of chopping and mixing, and you’re done.
- It’s flexible: Use it as a sauce, marinade, or dip.
- It’s bold: Fresh herbs, garlic, chili, and vinegar pack a punch.
- It’s fresh every time: No cooking needed, just raw, lively ingredients.
Recipe at a Glance
- Main star: Fresh parsley and oregano.
- Flavor profile: Herby, garlicky, tangy, and a little spicy.
- Time: 15 minutes active + at least 2 hours resting.
- Why it works: The vinegar and oil balance, while the herbs and garlic bring freshness and depth. A simple combo that never fails.
What You’ll Need for this Chimichurri Sauce Recipe
- 1 cup fresh parsley, finely chopped
- 2 garlic cloves, finely chopped**
- ½ cup fresh oregano, finely chopped
- 1 tablespoon red chili pepper flakes (adjust to taste)
- 1 teaspoon coarse or kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar
**This recipe calls for two garlic cloves, but since we have two sensitive stomachs here at home (mine included, even though I adore garlic), I used just one. If you’re like me, start with one clove. If you love garlic and it doesn’t bother you, go all in with two.
Tip: You can use a santoku knife or a mezzalune to chop the herbs — both work great!
Prep & Cook
Step 01
Prepare the Herbs: Wash the parsley and oregano well, then pat them dry with paper towels. Let them dry as much as possible before chopping finely.
Step 02
Mix the Dry Ingredients and Fresh Herbs: In a medium bowl, combine the finely chopped garlic, red chili pepper flakes, coarse salt, and freshly ground black pepper, parsley and oregano.
Mix everything together until well combined.
This mixture creates the aromatic, spicy base of the chimichurri.
Step 03
Add the Vinegar: Stir in the red wine vinegar first for a tangy kick.
Step 04
Add the Oil: Now, slowly add the olive oil, mixing gently so all the dry ingredients are well coated.
Step 05
Let It Rest: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours, or ideally overnight, so the flavors can meld beautifully.
Serve and Enjoy: Chimichurri is ready to go! Use it with grilled meats like steak, chicken, or lamb, or try it with roasted vegetables, seafood, or even crusty bread.
Secrets from Our Kitchen to Yours
- Chimichurri tastes better after resting. Overnight is gold.
- Like it milder? Cut the chili flakes in half. Want fire? Add more.
- Use it as a marinade before grilling — it tenderizes and seasons beautifully.
Serving Suggestions
- Classic: Spoon over grilled steak, chicken, or lamb.
- Fresh: Drizzle over roasted potatoes or grilled veggies.
- Fun: Spread on sandwiches, burgers, or even pizza crust. We do it all the time.
- Light: Pair with grilled shrimp or fish for a fresh seafood dinner.
- Try it with our Simple Roasted Potatoes.
- Another recipe that calls for this chimichurri sauce recipe is our Oven Roasted Tri-tip.
- Keep an eye out — our Roasted Eye of the Round recipe is coming up soon, and chimichurri will be its perfect partner.
- Finish your meal with a delicious Papaya Dessert.
Put Your Spin on It
- Herb swap: Try cilantro for a Latin twist.
- Citrus lift: Add lemon zest for extra brightness.
Tasty Thoughts
This Chimichurri Sauce Recipe is proof that sometimes the simplest things are the ones we can’t live without. With just a few fresh ingredients, you’ve got a sauce that can travel across meals all week long. It’s bold without being bossy, and it has that irresistible way of making even the simplest dish feel like you planned something special.
I love that it never turns out exactly the same twice — sometimes a little spicier, sometimes more garlicky — but always good. That’s the beauty of this recipe: it’s forgiving, flexible, and full of life. Keep it in your fridge, and you’ll keep finding new reasons to use it.
Common Questions
Can I make the chimichurri sauce recipe ahead of time?
Yes, it actually gets better as it sits. Two hours is the minimum; overnight is even better.
How long does chimichurri last in the fridge?
About 4–5 days in an airtight container. Just give it a stir before serving.
Can I freeze chimichurri?
Yes! Freeze in small portions (like ice cube trays) and thaw as needed.
My Best Chimichurri Sauce Recipe for Meats, Veggies and More
- Total Time: 15 minutes
- Yield: About 1½ cups 1x
Description
This fresh and bold chimichurri sauce recipe brings parsley, oregano, garlic, vinegar, and olive oil together for a punchy flavor that’s perfect with meats, veggies, seafood, or even bread. Quick to make and endlessly versatile, it’s a fridge staple that upgrades any dish.
Ingredients
- 1 cup fresh parsley, finely chopped
- 2 garlic cloves, finely chopped**
- 1/2 cup fresh oregano, finely chopped
- 1 tablespoon red chili pepper flakes (adjust to taste)
- 1 teaspoon coarse or kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
**This recipe calls for two garlic cloves, but since we have two sensitive stomachs here at home (mine included, even though I adore garlic), I used just one. If you’re like me, start with one clove. If you love garlic and it doesn’t bother you, go all in with two.
Instructions
- Prepare the Herbs: Wash the parsley and oregano well, then pat them dry with paper towels. Let them dry as much as possible before chopping finely.
- Mix the Dry Ingredients and Fresh Herbs: In a medium bowl, combine the finely chopped garlic, red chili pepper flakes, coarse salt, and freshly ground black pepper, parsley and oregano. Mix everything together until well combined. This mixture creates the aromatic, spicy base of the chimichurri.
- Add the Vinegar: Stir in the red wine vinegar first for a tangy kick.
- Add the Oil: Now, slowly add the olive oil, mixing gently so all the dry ingredients are well coated.
- Let It Rest: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours, or ideally overnight, so the flavors can meld beautifully.
- Serve and Enjoy: Chimichurri is ready to go! Use it with grilled meats like steak, chicken, or lamb, or try it with roasted vegetables, seafood, or even crusty bread.
Notes
Chimichurri tastes better after resting. Overnight is gold.
Like it milder? Cut the chili flakes in half. Want fire? Add more.
Use it as a marinade before grilling — it tenderizes and seasons beautifully.
Note: These values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
- Prep Time: 15 minutes
- Category: Sauces, Butters & Flavors
- Method: No-Cook
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0 g
- Sodium: 90 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keep Cooking with Us
If you loved this chimichurri sauce recipe, here are a few other recipes that pack flavor into every bite:
- Roasted Vegetables – perfect sidekick for chimichurri.
- Filet Mignon with Red Wine and Pink Peppercorn Sauce – for steak night.
- Creamy Chicken Bites – sweet, tangy, and elegant.
Happy Cooking!
🧡Mary and Fabi.
