This bright, fresh chimichurri sauce recipe is full of flavor and takes just minutes to make. It’s one of those recipes that makes everyone say, “Wow!” when they taste it.
Originating from Argentina, chimichurri is a mix of parsley, oregano, garlic, olive oil, and vinegar. It’s the perfect sauce for steak, chicken, fish, lamb, roasted vegetables, and more.
For a fresh twist, I love adding a handful of cilantro and a splash of lemon juice, which is not necessarily authentic, but they make a bright, flavorful variation that everyone raves about.
Chimichurri Sauce Ingredients
Here’s what you’ll need to make this recipe:
- Fresh parsley – The base of every chimichurri sauce.
- Dried oregano – Adds depth. (Fresh oregano is strong, so I prefer dried.)
- Fresh cilantro (optional variation) – Not traditional, but it adds brightness. Leave it out for a more authentic version.
- Garlic – Always fresh cloves, never pre-minced.
- Shallot (optional) – Adds mild flavor without overpowering.
- Red wine vinegar – A staple in traditional chimichurri that adds the tangy element. White wine vinegar can be used in a pinch, but red wine vinegar is authentic.
- Fresh lemon juice (optional variation) – Not authentic, but a squeeze of lemon gives the sauce extra brightness. Skip it if you want to stick with tradition.
- Red pepper flakes or fresh chili – For heat (optional).
- Salt & black pepper – Brings out all the flavors.
- Extra virgin olive oil – Ties everything together with richness.
How to Make Chimichurri Sauce (Step-by-Step)
You can make chimichurri by chopping the ingredients by hand (the most traditional way) or with a food processor (my favorite way):
- Chop the aromatics first – Finely chop or pulse the garlic and shallot.
- Add herbs – Mix or pulse parsley, oregano, and cilantro (if using).
- Add vinegar, lemon juice, and seasonings – Stir or pulse gently.
- Stream in olive oil – Add slowly and pulse until everything is coated but still chunky.
- Don’t over-process! Chimichurri should have texture, not be a smooth paste.
- Serve in a small bowl and let people spoon it on top of the steak or your favorite dish.
That’s it—your sauce is ready in about 10 minutes. Serve it at room temperature.
I’ve tested this chimichurri recipe at least 20 times, and this is my favorite way to make it. You can grab the printable version in the recipe card below.
Feel free to experiment with different ingredient ratios or use what you have on hand. Parsley, oregano, garlic, red wine vinegar, and extra virgin olive oil are the core ingredients in chimichurri. Other than that, make it your own!
Variations & Substitutions
- Authentic vs. modern: Traditional chimichurri uses parsley, oregano, garlic, vinegar, and olive oil. Adding cilantro and lemon juice isn’t authentic, but they’re fantastic upgrades for a vibrant sauce.
- No cilantro? Just skip it. Or, leave it out if you don’t like it.
- Want it spicier? Add more red pepper flakes or a fresh chili.
- No lemon juice? Double up on vinegar instead.
- Chunkier texture? Hand-chop everything instead of pulsing.
Chimichurri for Steak (and Other Uses)
Grilled steak and chimichurri sauce are a match made in heaven. Spoon it over perfect flank steak, skirt steak, ribeye, or even filet.
You can also use chimichurri:
- As a chicken marinade – Marinate in half the sauce, cook, then top with fresh chimichurri.
- On roasted vegetables – Try it with asparagus, cauliflower, roasted potatoes, or your favorite veggies.
- With seafood – Delicious drizzled over grilled shrimp or salmon.
- As a dip – Serve with tortilla chips or crusty bread. My kids love it this way.
- As a salad dressing – Thin with extra vinegar or olive oil.
- Tossed with pasta or rice – Not traditional, but so good.
Storages
- Best enjoyed fresh, chimichurri will keep in the fridge for up to 3 days.
- Let chimichurri sit at room temperature for 30–60 minutes before serving so the garlic and herbs can marinate.
- If making ahead, store in an airtight container in the refrigerator.
- Bring it out of the fridge about 30 minutes before serving so the olive oil loosens and the flavors develop.
Print
Description
This fresh chimichurri sauce recipe is not only incredibly delicious but also healthy! It’s naturally vegan, gluten-free, and dairy-free, packed with vitamins, minerals, fiber, and antioxidants from simple ingredients. If you try it, please leave a ⭐ star rating and a comment below — it helps other readers (and I love hearing from you!).
You can either finely chop all of the ingredients by hand and mix in a bowl (which is the most traditional way of making chimichurri), or, you can make it easy and pulse it in the food processor (which is how I usually do it). I don’t recommend a blender as it’s hard to get out of the blade at the narrow base. Either finely chop everything by hand and mix in a bowl, or use a food processor.
If using the food processor:
- Add the garlic and shallot and process about 30 seconds until finely chopped. Scrape down the sides. Finely chop the fresh chili (if using) by hand and add it with the rest of the ingredients. Add all of the ingredients except the extra virgin olive oil and pulse 5-10 times until well chopped. Scrape down the sides. Run the processor for about 10 seconds while you stream in the extra virgin olive oil. Do not over-process—it’s ok to add the olive oil quickly or just stir it in at the end.
If mixing by hand:
- Finely chop all of the ingredients and add to a medium bowl. Stir in the red wine vinegar and lemon juice. Whisk in the extra virgin oil oil.
Chimichurri sauce will keep in an airtight glass container in the refrigerator up to 3 days and can be frozen up to three months (though, it’s best fresh so only freeze if necessary).
Notes
Traditionally made with parsley, oregano, garlic, vinegar, and olive oil; cilantro and lemon are optional modern variations that add brightness but aren’t authentic
Keep the sauce chunky, not smooth
Best served fresh; lasts up to 3 days in the fridge
Delicious with steak, chicken, seafood, roasted vegetables, or bread
FAQs About Chimichurri Sauce
What Is Chimichurri Sauce?
Chimichurri sauce comes from South America (Argentina and Uruguay), where it’s a staple condiment served with grilled meats, especially steak. Think of it like Argentina’s answer to pesto—herbaceous, garlicky, and zesty, but without cheese or nuts.
Traditionally, chimichurri is made with:
- Fresh parsley
- Garlic
- Olive oil
- Red wine vinegar
- Oregano
From there, families often add their own twist: shallot, lemon juice, chili, or cilantro.
What Is Chimichurri Sauce Made Of?
At its core, chimichurri sauce is made of fresh parsley, oregano, garlic, red wine vinegar, and olive oil. Optional ingredients like shallot, cilantro, lemon juice, or chili can be added for extra flavor.
What Do You Eat With Chimichurri Sauce?
Chimichurri is most famously served with grilled chicken or steak, or flank steak, but it also pairs beautifully with chicken, pork, seafood, roasted vegetables, potatoes, pasta, and even bread as a dip.
Can You Make Chimichurri Without Cilantro?
Yes. Authentic chimichurri is parsley-based and does not use cilantro. Adding cilantro is a modern twist that makes a delicious variation, but it’s completely optional.
How Long Does Chimichurri Sauce Last?
Fresh chimichurri will last up to 3 days in the refrigerator when stored in an airtight container. It tastes best when freshly made, but you can also freeze it for later use (though the herbs lose some brightness).
Is Chimichurri Sauce Spicy?
Not necessarily. Traditional chimichurri isn’t very spicy, but you can adjust the heat by adding red pepper flakes or a fresh chili. For a mild version, simply leave out the pepper flakes altogether.
Is Chimichurri Sauce Healthy?
Yes! Chimichurri sauce is naturally vegan, gluten-free, and dairy-free. It’s packed with vitamins, minerals, fiber, and antioxidants from fresh herbs, garlic, and olive oil. Even if you’re not usually a fan of parsley, this sauce may surprise you — the flavors balance beautifully, making it both nutritious and delicious.
More Flavorful Sauce Recipes:
Magic Sauce (Goes with Everything!)
Easy Vegan Pesto
Homemade Restaurant-Style Salsa
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