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Chimichurri

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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.

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Chimichurri

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 42 reviews
  • Prep Time: 5 minutes
  • Cook Time: 0 mins
  • Total Time: 5 minutes
  • Yield: About 1 cup

Description

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

Scale
  • 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

  1. Combine. Whisk all of the ingredients together until combined. 
  2. Season. Taste and season with additional salt, pepper and/or vinegar if needed.
  3. 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.

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103 comments on “Chimichurri”

  1. I don’t think I ever knew what chimichurri sauce actually was until now, and it sounds wonderful!

  2. Look how gorgeous and green that is! Love it.

  3. I discovered your blog last week and I just wanted to say THANK YOU. So far I’ve tried three recipes (creamy roasted garlic and mushroom pasta, thai basil chicken and cashew chicken) and you are 3/3! I browse a variety of food blogs (asian, vegan, southern etc), but it’s nice to find one which merely has the common theme of AWESOMENESS.

    This chimichurri looks delicious. Can’t wait to bust it out when I next dust off the grill.

    • Hi Alex! Thanks so much for your kind words — I’m SO glad you have enjoyed the recipes!! That’s my favorite thing to hear. :)

  4. I’ve made chimichurri sauce once before and I absolutely loved it! I topped it off on some tri-tip, shrimp, and pancetta, and it was the most amazing thing ever. I’ll have to make it again with your recipe!

  5. Now that is amazingly green! This is my favorite sauce, but I always use 1/2 parsley, 1/2 cilantro. I’m going to try yours on grilled chops tomorrow. Thanks.

    • Mmmm, I love it with cilantro as well. I’ll have to try the combination sometime soon though! Hope you enjoyed it!

  6. love this sauce, and i can’t wait to try your recipe! such a gorgeous color – love it on everything, even just plain pasta.

  7. ahhh….I didn’t take the parsley of the stems..:(( hope it don’t ruin it to bad..it obviously isn’t as smooth as it should be..lol. NEXT TIME.HAHA THANKS FOR THE RECIPE!

  8. I want to give this as a gift. Is it possible to can this sauce?

  9. I have been gluten-free for years but have always struggled with knowing what to make and recreating meals that I used to love to eat but didn’t treat my body well. Thank you for your recipes! My boyfriend (who is not GF) and I love them! 

  10. I really like chimichurri sauce, and I’m excited to see an easy recipe. My question, though, is that there is red onion in the pictures, but I don’t see any in the recipe. Am I just not reading it correctly?

    • Hey Donna, thanks for catching our mistake — we just fixed it, and we hope you enjoy!

  11. Will cook that tomorrow just left food Lion.lol Like the twist idea of cumin and chipotle powder.Have had chimichurri before but yours looks amazing.Thanks Ali you always put me in the mood to cook the good stuff.Had heart attack Jan.5 doing great know thanks to inspired recipes like yours.Thanks for helping me with your great recipes .

    • Thanks Jeff, we hope you enjoy it! We’re so glad to hear you’re in great health — thank you for your sweet words!

  12. The food processor looks like it has red onion in it, but I don’t see any in the recipe. Wrong picture or am I just missing it in the recipe? Thanks!!

    • Hey there, thanks for catching that mistake, we just fixed it! We hope you enjoy the recipe!

  13. Je vois des oignons rouges dans votre Food processor, mais je ne les retrouvent pas dans votre recette!!!

  14. The attached photo shows red onion but I do not see it in the recipe list. Should I use red onion and how much? Thank you! 

  15. Hi , thank you for the great recipe , i have a question , i’m pretty sure i see onions in the picture of the food processor , but it’s not mentioned in the ingredients , so it’s not needed?  

  16. mine did not turn out as green but delish-will use less lemon juice 

  17. I used your recipe as a guideline and made this for myself and two friends.  One friend liked it so much, she has decided to have parsley as a staple so she can enjoy this more often.  Thank you!

  18. This recipe looks and i think will tastes good in a pasta.  I’ll search for a pasta recipe that matches this sauce. Thanks.

  19. This looks AHHHMAZING and we love chimi sauce!  Since we NEVER get fresh herbs here (I live in a teeny fly-in town in the Canadian Arctic), I will have to keep this one in mind for the next time I fly out.  Fresh herbs WILL be brought home to make this!  What my hubby and I would always seem to end up doing, is eating the last of the sauce with corn chips and salsa so it wouldn’t go to waste!  Now I can’t wait to get to a real grocery store again!  Thanks Ali!  We really love your recipes and have not had one fail yet!

    • Thank you Chris — we hope you and your husband love this! And we’re so glad to hear you two enjoy the blog! :D

  20. Hi Ali,
    As a born Argentinian, it pains me terribly when I see professional chefs, foodies, bloggers, etc., to see that they have added CILANTRO to Chimichurri. There are many ways to prepare this, but there’s absolutely, 100% NO CILANTRO IN CHIMICHURRI!!! Try making it without and you will see the difference. Try adding more GARLIC if you want it bolder.

    Txs

    • TOTALLY AGREE

    • Haha that is pretty subjective my friend, I’ve always had it with cilantro in it and to be honest parsley is way too harsh and bitter on its own, I think that would be absolutely terrible

  21. Great Recipe :-) 

  22. This might be a strange question, but where did you find that little cute glass cup the chimichurri sauce is in, in the first photo?

  23. Thank you for this recipe that looks like our provenu pistou

  24. NICE, I will try this with SHRIMP ;)

  25. Made this today to go with confit salmon…found little too much red wine vinegar for my taste and did not need near as much olive oil as recipes quotes. Still very nice.
    Reading through the comments here wonder what Jeff is referring to with ‘the twist idea of cumin and chipotle powder’

    • We appreciate your feedback, Joan, definitely feel free to use a bit less of those next time if you like.

  26. This looks so yummy! My question is- approx how long will it “keep” in the fridge?

    • Thanks, Kandi! We think this should keep in the fridge for about a week or so. We hope you enjoy!

  27. Se ve exquisita, pero quisiera saber si hay un procedimiento que me permita guardarlo como conserva por mas tiempo, o si la única posibilidad es en la heladera por pocos días.
    Gracias

    • Hola Helena. Puedes congelar esta salsa. ¡Esperamos que disfrutes!

  28. OMG, the best chimichurri recipe. I made it one night for a steak dinner, and used it on EVERYTHING for the next few days until it was done.

  29. It can be used as a marinade when grilling steak, chops, chicken. Also sprinkle on meat while grilling to help keep it moist

  30. We make this recipe regularly and our whole family loves it!

  31. Best I have found- marvelous texture and taste! Excellent on steak, fish, chicken even on it’s own with blue corn tortilla chips!

  32. I Substitute green onions for the red onions, using both the green and white parts of the onion, I double the amount of lime juice and throw in some lemon pepper. Absolutely amazing!

  33. Made this last night. Added half a seeded jalapeno to the recipe. So so good! I ended up roasting some veggies (red pepper, cauliflower, zucchini, corn, red onion) tossed in some chimichurri and olive oil. Spread some chimichurri sauce on a fresh pizza dough. Topped with paper thin sliced potatoes, topped with the roasted veggies, some feta and aged cheddar. Baked at 425 for about 12 minutes. Made the most amazing chimichurri roasted veggie flat bread. Served with a kale salad on the side. One of our best dinners in a while. Thanks for the great sauce recipe!

  34. This is so easy and SO delicious on eggs, chicken, roasted vegetables, bread, fish, rice…

  35. This looks SO DELISH!! I seriously am going to HAVE to try this recipe soon… I have pinned it to remind myself! Thank you so much for the inspo!! G x

  36. What does everyone use this on? I’ve never tried chimichurri but have been so interested! Do you use it on chicken? Veggies? Is it a jack of all trades kind of sauce?

    • It’s my secret ingredient in soups, stews, and basically any recipe hot or cold that calls for parsley. If it’s a hot dish like soup add at the end of cooking to retain the fresh flavor.

    • Katie, this is a staple for Argentine “asados”, to drizzle on skirt steaks, chorizos, etc. and dip into with crusty french bread. It is most delicious combined with Salsa Criolla As an Argentine I cannot vouch for this particular recipe until I give it a try… which I will, tomorrow. ?

  37. Holy heck this was amazing. I used it on steak and a a salad then we dipped into the rest. So good I made it twice in one week.

  38. So delicious! I really loved this recipe.

  39. The best ever!!!!

  40. This is an awesome recipe and can be used on many dishes

  41. It is great on avo toast!

  42. Love this recipe! It looks so easy and delicious ?

  43. Wow! Easy and delicious (100x better then store bought) Got positive feedback from the entire dinner group. Will absolutely be making this again.

  44. Best recipe of all…..

  45. Soooooooo good!!! The best I’ve ever had!

  46. OMG! Just made it, spooned it on some bread. DELICIOUS! I’ve made other chimmichuris and they have been ok. This one if FAB! I used lime juice.

  47. I want to say this sauce is SO addictive. I used it as a sauce for my taco bowls and it added so much extra flavor. But now I want to try this recipe as a marinate for street tacos.. now how would I use this as a marinate. What is the safest way to marinate it? For instance, how long do I marinate for? Do I need to pat dry it before setting it on the grill?

  48. This is one of THE best recipe I have tried! Easy, flavorful and just the right amount of everything! My suggestion is you make it a 1/2 day, or full day, before you need it to let the ingredients join together!

  49. I made this for a dinner party last night and served it with Santa Maria Tri Tip. It was the highlight of the meal and loved by all. Well balanced and did not have too much garlic, a common flaw of Chimichurri recipes. Thank you for sharing this with us and I most certainly will be making it again.

  50. Made this for our dinner to be eaten on roasted cauliflower steaks. The right amount of ingredients make it just so flavorful. This is my go to recipe every time to top meat, pizza, veggies. Gives your meal that special something and friends and family love it!