Easy Chimichurri Sauce Recipe

authentic chimichurri recipe in stoneware bowl on dark wooden table

Authentic chimichurri is punchy and bold with the flavors of garlic, fresh herbs, and olive oil. It's easy to make in just 10 minutes with no special equipment, and it kicks up of the flavor of grilled meat, vegetables, and more!

Course Condiments

Cuisine Argentinian, Uruguayan

Keyword Chimichurri, Chimichurri Recipe, Chimichurri Sauce, Chimichurri Sauce Recipe

Prep Time 10

Cook Time 0

Servings servings

Calories 148kcal

Author Faith Gorsky

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 coarse kosher salt use less if you're using fine salt
3/4 cup extra-virgin olive oil see Notes

US Customary - Metric

Instructions

Stir together all ingredients.
Let it sit for at least 10 minutes before serving.

Notes

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. Or pop it into a freezer-safe container and freeze for up to 3 months.
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 vegetables, or use it as a marinade (check out the article above for more ideas!).
Olive Oil Amount: I add more or less olive oil depending on how I'm going to use this condiment, so feel free to do the same. If I'm using it as salad dressing, I use 3/4 cup olive oil and I'm using it as a sauce for steak, chicken, or fish I use 1/2 cup olive oil.

Nutrition