This easy Chimichurri Sauce recipe is herby, garlicky, and tangy with a hint of spicy heat. It takes just 10 minutes to make and kicks up of the flavor of grilled meat, vegetables, and more!
The first time I had this sauce was at a Brazilian steakhouse. It was in the salad bar along with a couple other house-made condiments.
I love fresh herb-based sauces like pesto, and as soon as I saw Chimichurri I knew I wanted to try it. Spooned on top of grilled steak, it was what steak had been missing my whole life!
But it goes so far beyond just grilled steak. It’s great on chicken and seafood, grilled vegetables, as a dressing for green salads or pasta salads, and the list goes on!
In This Article
The Best Easy Chimichurri Sauce Recipe
If you’ve never had this herbaceous condiment, you’re in for a real treat!
Hailing from Argentina and Uruguay, this sauce is used there as a marinade or condiment for grilled meat. This fresh sauce packs a bold punch of flavor and is very easy to make!
Ingredients
- Fresh flat-leaf parsley
- Fresh cilantro (or for the authentic version, omit the cilantro and use more parsley)
- Fresh oregano
- Red wine vinegar
- Garlic
- Crushed red pepper flakes
- Salt
- Extra-virgin olive oil
Step-by-Step Instructions
Step 1: Chop the Herbs:
Finely chop the parsley, cilantro, and oregano by hand.
Pro Tip: For best results, chop the herbs by hand instead of using a food processor. It’s easy to over-process herbs in a food processor! We don’t want an herb paste here; we just want them finely chopped.
Step 2: Combine Everything:
Stir together all ingredients. Let it sit for 10 minutes so the flavors can blend before serving.
Storage
Store this sauce for up to 2 weeks in a glass jar in the fridge.
Chimichurri FAQs
What is Chimichurri Sauce Made Of?
Authentic Chimichurri contains parsley, oregano, garlic, vinegar, olive oil, and sometimes pepper flakes.
This version uses half parsley and half cilantro because I love the fresh, bright flavor that cilantro adds. However, to make this recipe authentically, omit the cilantro and use 1 full bunch of parsley.
What Does Chimichurri Taste Like?
This might sound weird, but the garlic, olive oil, and oregano in this sauce paired with parsley give it a garlic-bread-like flavor to me! (Of course without the bread, lol.)
Chimichurri has a fresh, bright flavor thanks to the herbs. It’s garlicky with a slight tang from vinegar and richness from olive oil. Lastly, it has a little kick because of crushed red pepper flakes.
You’re going to love it!
How Do You Use Chimichurri?
Once you try this sauce, you will think of a ton of different ways to use it! Here are a few ideas to get you started:
- Marinade for steak and chicken (before grilling)
- Sauce for grilled steak and chicken (after grilling)
- Marinade or sauce for seafood, such as shrimp or salmon
- Also, as a marinade or sauce for grilled vegetables (like zucchini, bell peppers, etc.)
- Tossed with pasta (instead of pesto)
- Drizzled on a salad (instead of dressing)
- Dipping sauce for bread (instead of spreading butter on bread)
Can You Make Chimichurri Sauce Ahead of Time?
Yes! The flavor of this sauce changes as it ages, but it’s fine to store it for up to 2 weeks in a covered glass jar in the fridge.
More Unique Sauces and Condiments to Try
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xoxo, Faith
Easy Chimichurri Sauce Recipe
Ingredients
- 1/2 bunch fresh flat-leaf parsley finely chopped (about 1 cup chopped)
- 1/2 bunch fresh cilantro finely chopped (about 1 cup chopped)
- 2 tablespoons finely chopped fresh oregano or 2 teaspoons dried oregano
- 2 tablespoons red wine vinegar
- 2 cloves garlic crushed
- 1/2 tablespoon crushed red pepper flakes or to taste
- 1 teaspoon salt
- 3/4 cup extra-virgin olive oil
Instructions
- Stir together all ingredients.
- Let it sit for at least 10 minutes before serving.
Faith’s Tips
- Recipe Yield and Serving Size: This recipe makes about 1 1/4 cups of sauce. Each serving is 2 tablespoons, for a total of 10 servings.
- Cilantro: For the authentic version of this sauce, omit the cilantro and use 1 full bunch of parsley.
- Storage: Store Chimichurri for up to 2 weeks in a covered glass jar in the fridge.
- Red Wine Vinegar Substitute: Swap out the red wine vinegar for lemon juice for a slightly citrusy twist!
- Serving Suggestion: Serve Chimichurri along with grilled meat, or use it as a marinade (check out the article above for more ideas!).
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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