Easy Chimichurri Sauce
Once you try this easy chimichurri sauce recipe, you’ll be hooked! This zesty, fresh sauce is a staple in my kitchen, and honestly, I love it so much that I use it on just about everything. Originating in Argentina and Uruguay, authentic chimichurri is a vibrant and fresh sauce. Our easy recipe is a take on the classic, blending fresh parsley, olive oil, vinegar, garlic, and a touch of spice for a little bit of heat. It’s the ultimate companion for anything hot off the grill, from juicy grilled steak and chicken to shrimp and fish. I even use it to liven up roasted veggies or to dip crusty grilled bread into (so good!). It also makes an incredible marinade. For some inspiration, you can see how I used it in my chimichurri chicken recipe and with these chimichurri cauliflower steaks! Key Ingredients Fresh Herbs: I use a generous amount of fresh parsley for the base, and a little dried oregano to make it more interesting. Feel free to experiment with cilantro or mint for a different twist. Garlic and Shallot: A tablespoon of minced garlic and a medium shallot give the sauce a bright, zesty kick. The vinegar mellows out their raw flavor, so it’s not overpowering. Chiles or Pepper Flakes: Crushed red pepper flakes are my go-to, but fresh chiles like Red Fresno, jalapeño, or serrano work great too. Just remember to remove the seeds for a milder heat. Olive Oil: Use your favorite high-quality extra virgin olive oil. It’s what brings the entire sauce together. Vinegar: I typically use red wine vinegar, but white wine vinegar or champagne vinegar is also excellent. Fresh Herbs: I use a generous amount of fresh parsley for the base, and a little dried oregano to make it more interesting. Feel free to experiment with cilantro or mint for a different twist. Garlic and Shallot: A tablespoon of minced garlic and a medium shallot give the sauce a bright, zesty kick. The vinegar mellows out their raw flavor, so it’s not overpowering. Chiles or Pepper Flakes: Crushed red pepper flakes are my go-to, but fresh chiles like Red Fresno, jalapeño, or serrano work great too. Just remember to remove the seeds for a milder heat. Olive Oil: Use your favorite high-quality extra virgin olive oil. It’s what brings the entire sauce together. Vinegar: I typically use red wine vinegar, but white wine vinegar or champagne vinegar is also excellent. Find the full recipe with measurements below. Tips For Making My Favorite Chimichurri Recipe Tip 1: Make it by hand or in a food processor. When making this chimichurri recipe, I prefer the hand-chopped method, as I love the rustic texture and the ability to see all the individual ingredients shining through. That said, chimichurri sauce made in a food processor is super quick (watch our video to see!). Tip 2: Let the sauce sit for 20 minutes before using it. I love letting homemade chimichurri sit for a bit on the counter to allow the flavors to meld. This gives the shallots a moment to sit with the vinegar, sweeten up, and lose that fresh raw onion flavor. Tip 3: It’s best the day you make it. Chimichurri sauce is intentionally fresh (like basil pesto), so it’s at its best on the first day. That said, you can keep it in the fridge in an airtight container for a few days. You might notice the parsley’s color dulls slightly over time, but it will still taste delicious. Another option is to freeze the sauce in ice cube trays! Again, you’ll lose a bit of the fresh color and flavor once it thaws, but it’s still super tasty! Easy Chimichurri Sauce PREP 15 mins TOTAL 15 mins PREP 15 mins TOTAL 15 mins Thanks to the fresh herbs, this chimichurri sauce recipe livens up pretty much anything you throw at it, and you can use it 100 different ways. Try spooning it over steak or other cuts of beef, shrimp, chicken, pork, and vegetables (examples: chimichurri cauliflower steaks and chimichurri chicken). You can also toss it with pasta or rice. We like our sauce on the tangy, vinegary side. If you prefer things to be a bit more tame, reduce the amount of vinegar to 3 or 4 tablespoons. Makes 1 cup Watch Us Make the Recipe You Will Need 2 cups (50g) packed parsley leaves and tender stems 3 to 4 garlic cloves, 1 tablespoon minced 1 medium shallot, minced 1/2 teaspoon dried oregano 1/2 to 3/4 teaspoon fine sea salt 1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño or Fresno chili pepper, finely chopped 1/2 cup (120ml) extra-virgin olive oil 1/4 cup to 1/3 cup (60ml to 80ml) red wine vinegar, adjusted to taste Directions 1To make by hand: Mince the garlic and shallot, and then add to a medium bowl. Finely chop the parsley, then add to the bowl along with the oregano, salt, red pepper flakes, olive oil, and red wine vinegar. Stir, taste, and season with more salt or red pepper flakes if needed. Let the sauce stand at room temperature for 20 minutes before serving. 2To make in a food processor: Pulse the garlic and shallots until minced. Add the parsley, oregano, salt, and red pepper flakes, pulsing until finely chopped. Scrape down the sides, then pour in the olive oil and vinegar. Pulse a few more times to combine, but avoid over-processing for the best texture. Finally, taste and adjust the seasonings to your liking. 1To make by hand: Mince the garlic and shallot, and then add to a medium bowl. Finely chop the parsley, then add to the bowl along with the oregano, salt, red pepper flakes, olive oil, and red wine vinegar. Stir, taste, and season with more salt or red pepper flakes if needed. Let the sauce stand at room temperature for 20 minutes before serving. 2To make in a food processor: Pulse the garlic and shallots until minced. Add the parsley, oregano, salt, and red pepper flakes, pulsing until finely chopped. Scrape down the sides, then pour in the olive oil and vinegar. Pulse a few more times to combine, but avoid over-processing for the best texture. Finally, taste and adjust the seasonings to your liking. Adam and Joanne's Tips Serving: The sauce is excellent the day you make it, but it will last a few days in your refrigerator (you might notice the color of the parsley dulls slightly). Freezing: Divide the sauce between ice cube trays, then freeze until hard. Pop the ice cubes out and store them in an airtight container for 1 month. Thaw overnight in the fridge. As they thaw, the color of the parsley dulls slightly, but the sauce still tastes great. Oregano: Use 2 teaspoons chopped fresh oregano leaves as a substitute for dried. The nutrition facts provided below are estimates. Serving: The sauce is excellent the day you make it, but it will last a few days in your refrigerator (you might notice the color of the parsley dulls slightly). Freezing: Divide the sauce between ice cube trays, then freeze until hard. Pop the ice cubes out and store them in an airtight container for 1 month. Thaw overnight in the fridge. As they thaw, the color of the parsley dulls slightly, but the sauce still tastes great. Oregano: Use 2 teaspoons chopped fresh oregano leaves as a substitute for dried. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 2 tablespoons / Calories 131 / Protein 1 g / Carbohydrate 2 g / Dietary Fiber 1 g / Total Sugars 0 g / Total Fat 14 g / Saturated Fat 2 g / Cholesterol 0 g / Sodium 300 mg AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us