Chimichurri sauce is a zesty, herb-packed Argentinian condiment that adds a punch of freshness to everything from grilled meats to roasted veggies. This quick and easy recipe is customizable, vibrant, and incredibly addictive.
Why You’ll Love Chimichurri Sauce
- Fast and Fresh: Ready in 10 minutes with pantry staples and fresh herbs.
- Endless Ways to Enjoy It: Drizzle it over juicy steak, mix it into roasted vegetables, or use it as a bold dipping sauce.
- Endlessly Adaptable: Try it as basil chimichurri sauce, mint chimichurri sauce, or even a creamy chimichurri sauce.
- Flavor Bomb: Bold garlic, tangy vinegar, and spicy red pepper flakes make this the best chimichurri sauce recipe you’ll try.
- Naturally Gluten-Free & Vegan: Clean, simple ingredients that fit most diets.
Homemade Chimichurri Sauce Ingredients
- 1 cup fresh parsley (flat-leaf), tightly packed
- ½ cup olive oil
- 3 tbsp red wine vinegar
- 4 garlic cloves, peeled
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
Optional Add-ins:
- For basil chimichurri sauce: replace half the parsley with fresh basil
- To make mint chimichurri sauce: Blend in 2 tablespoons of freshly chopped mint for a cool, refreshing twist.
- For creamy : blend in 2 tbsp Greek yogurt or mayonnaise
How to Make Chimichurri Sauce Step-by-Step
Step 1: Prep Herbs and Garlic
Rinse and pat dry the parsley and any additional herbs. Roughly chop them and the garlic.
Step 2: Blend
Add fresh parsley, garlic, oregano, and a pinch of red pepper flakes to your food processor, and give it a few quick pulses until everything is finely broken down. Pulse until finely chopped.
Step 3: Add Liquids
Pour in olive oil and vinegar. Blend just enough to get the texture you prefer—go coarse for a rustic feel or smoother for a more refined finish.
Step 4: Season and Rest your
Add salt and pepper to taste. Let sit for 20 minutes before serving for deeper flavor.
Storing Your Parsley Chimichurri Sauce Safely
- Fridge: Store in a sealed jar for up to 5 days.
- Freezer: Freeze in ice cube trays, then transfer to a bag and store for up to 2 months.
- Safety: Always use clean utensils to avoid contamination and keep it refrigerated when not in use.
What to Serve with Chicken Chimichurri and More
- Chicken Chimichurri: Use as a marinade or topping for grilled chicken.
- Steak or Skirt Steak: A classic pairing for authentic Argentinian flavor.
- Grilled Fish or Shrimp: A light, citrusy contrast to seafood.
- Roasted Vegetables: Spoon chimichurri over golden-baked potatoes, tender cauliflower, or sweet roasted carrots for a burst of flavor.
- Crusty Bread: Serve as a dipping sauce at your next gathering.
Conclusion
Whether you stick to a traditional authentic chimichurri sauce or mix it up with basil or mint, this vibrant condiment delivers flavor in every spoonful. Try this easy homemade sauce today and elevate your next meal in minutes.
Bring Your Chimichurri Sauce to Life with These Flavor-Packed Recipes:
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FAQs About This Recipe
Can I use cilantro instead of parsley?
Yes. It adds a unique twist and works well in fusion dishes.
Is chimichurri spicy?
Just a hint of crushed red pepper adds a mellow kick, enhancing the herbal brightness without dominating the flavor. Adjust to your preference.
How can I make it creamy?
Blend in 2 tablespoons of Greek yogurt or mayo for a creamy chimichurri sauce.
How long does it last?
Store in the fridge for up to five days, or pop it in the freezer to preserve the flavor for as long as two months.
What proteins go best with chimichurri?
Pair it with grilled chicken, juicy steak, seared tofu, or crispy roasted chickpeas for a flavorful upgrade.
Authentic Chimichurri Sauce Recipe
- Total Time: 10 minutes
- Yield: 1 cup (serves 6–8 as a condiment)
- Diet: Gluten Free
Description
This vibrant and zesty chimichurri sauce bursts with fresh herbs, garlic, and a touch of heat. Originally from Argentina, it’s the perfect companion to grilled meats, roasted vegetables, seafood, or crusty bread. Ready in just minutes, this homemade chimichurri is bold, herbaceous, and endlessly customizable with basil, mint, or creamy variations. Once you try it, you’ll want to drizzle it on everything
Ingredients
-
1 cup fresh flat-leaf parsley, tightly packed, chopped
-
½ cup extra virgin olive oil
-
3 tablespoons red wine vinegar
-
4 garlic cloves, peeled
-
1 teaspoon dried oregano
-
½ teaspoon red pepper flakes (optional)
-
Salt and black pepper, to taste
Optional Variations:
-
Basil Chimichurri Sauce: Replace half the parsley with fresh basil
-
Mint Chimichurri Sauce: Add 2 tablespoons freshly chopped mint
-
Creamy Chimichurri Sauce: Blend in 2 tablespoons of Greek yogurt or mayonnaise
Instructions
-
Prep the Herbs and Garlic
Rinse and pat dry parsley and any optional herbs like basil or mint. Roughly chop them along with the garlic cloves. -
Add to Food Processor
Place the parsley, garlic, oregano, and red pepper flakes into a food processor. Pulse a few times until the mixture is finely chopped. -
Incorporate the Liquids
Pour in the olive oil and red wine vinegar. Blend just enough to achieve your preferred consistency—chunky for a rustic texture or smoother for a refined finish. -
Season and Rest
Stir in salt and black pepper to taste. Let the sauce sit at room temperature for about 20 minutes to allow the flavors to fully develop. -
Serve or Store
Serve immediately, or store in an airtight container in the fridge for up to 5 days. For longer storage, freeze in portions for up to 2 months.
Notes
For best flavor, use flat-leaf parsley (not curly).
You can also make this recipe using a mortar and pestle for a more traditional, hand-chopped texture.
Chimichurri is versatile—try it as a marinade for chicken or steak, or drizzle it over grilled fish, vegetables, or even eggs.
Letting it rest before serving deepens the flavor dramatically.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce, Condiment
- Method: Blended
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 135 kcal
- Sugar: 0.1 g
- Sodium: 78 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0g
- Carbohydrates: 1 g
- Fiber: 0.4 g
- Protein: 0.4 g
- Cholesterol: 0mg
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