Chimichurri

This easy chimichurri sauce recipe is quick and easy to make and adds fresh, zesty flavor to grilled meats, vegetables, and more.

Chimichurri is one of those magical sauces that can take any dish from good to great — no cooking required! ♡

Made with a simple mix of fresh herbs, garlic, olive oil, vinegar, and a few spices, this classic Argentinian sauce comes together in minutes and instantly adds bold, fresh flavor to just about anything. It’s garlicky, tangy, and wonderfully herby — perfect for spooning over grilled meats, roasted veggies, grain bowls, sandwiches, and more.

The best part? Chimichurri is easy to make and customize with whatever you have on hand. You can stick with the classic parsley version or mix things up with a bit of cilantro or fresh oregano, turn up the heat with extra chili flakes, or blend it for a smoother texture. However you make it, this refreshing no-fuss sauce is one you’ll want to keep in your repertoire!

Chimichurri Ingredients

Here are a few quick notes about the traditional chimichurri ingredients that you will need to make this sauce:

• Olive oil: Olive oil forms the rich, silky base that ties all of the flavors together. I recommend using a good-quality extra virgin olive oil, since its flavor will really shine here.
• Fresh parsley: Fresh parsley adds vibrant green color and the bright, grassy flavor that famously defines the Argentine version of this sauce. But other countries often add in fresh cilantro in addition to (or in place of) the parsley, so see the note for that below if interested.
• Red wine vinegar: Tangy red wine vinegar brings just the right amount of acidity to balance the richness of the oil.
• Lemon juice: Freshly-squeezed lemon juice adds a pop of citrus that lifts and brightens the overall flavor.
• Dried oregano: A teaspoon of dried oregano lends earthy depth that pairs well with the parsley. You can sub in 1 tablespoon of fresh oregano if you happen to have it on hand.
• Shallot: Finely minced shallot adds a mild, sweet onion flavor that balances the sharper notes of the garlic and vinegar. If you don’t have one on hand, finely minced red onion works well too — just give it a quick rinse under cold water to mellow its bite.
• Garlic: Minced or grated garlic infuses the sauce with bold, punchy flavor. Feel free to adjust the amount to suit your taste.
• Crushed red pepper flakes: Chimichurri is traditionally made with minced fresh red chiles in Argentina and Uruguay, but since those can be hard to find in our area, I typically use crushed red pepper flakes for an easy way to add heat.
• Salt and pepper: Finally, don’t forget to season the sauce generously with fine sea salt and freshly-ground black pepper — both are key to bringing the flavors into balance.

Chimichurri Variations

Here are a few common variations that you could make to this chimichurri recipe:

• Add cilantro: Swap half (or all) of the parsley for fresh cilantro for a different twist, which is especially popular in some Latin American regions.
• Add fresh chiles: Use minced fresh red chile (like Fresno or red jalapeño) instead of red pepper flakes for more authentic heat and flavor.
• Try different acids: Substitute the red wine vinegar with sherry vinegar, white wine vinegar, or extra lemon juice for a different kind of tang.
• Add sweetener: Stir in a small drizzle of honey or maple syrup to mellow the acidity.
• Add extra herbs: Add a handful of fresh mint, basil, or chives for extra layers of herbal flavor.
• Make it creamy: Blend in a spoonful of Greek yogurt or avocado to turn it into a creamy chimichurri-style sauce or dip.

Ways To Use Chimichurri Sauce

Here are some of my favorite ways to use chimichurri sauce:

• Drizzled over meat or seafood: Serve it drizzled over steak, chicken, pork, fish, shrimp or scallops for a bright finish.
• Tossed with roasted or grilled vegetables: Add a punch of flavor to everything from potatoes to green beans, mushrooms, zucchini and more.
• As a marinade: Use it to marinate steak, chicken, pork, shrimp, or tofu before cooking.
• As a dip: Serve it with crusty bread or crudites as a vibrant appetizer or side.
• Spread on sandwiches or burgers: Use it like a condiment for an herby kick.
• With eggs: Drizzle it over scrambled eggs, fried eggs, or a breakfast hash.
• Tossed with pasta or gnocchi: A delicious way to dress up simple noodles.

Chimichurri

4.92 from 45 votes

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

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You will love this fresh, green and totally delicious Chimichurri recipe. It’s flavorful, healthy, and can be prepared in less than 5 minutes!

Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup (1 ounce) finely-minced fresh parsley
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon freshly-ground black pepper
• 3 to 4 large garlic cloves, minced or grated
• 1 small shallot, finely minced (about 1/4 cup)

Instructions

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  Combine. Whisk all of the ingredients together until combined. 
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  Season. Taste and season with additional salt, pepper and/or vinegar if needed.
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  Serve. Serve immediately and enjoy!

Notes

Storage instructions: Leftover chimichurri can be stored in an airtight container in the refrigerator for up to 5 days. For best flavor, let it come to room temperature and give it a good stir before serving, as the oil may solidify slightly when chilled. You can also freeze chimichurri in small portions (like an ice cube tray) for up to 3 months -- just thaw as needed.

Additional Info

Course: Sauce

Cuisine: Spanish

Did you make this?Let me know how it turned out in the comments below!