Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 (about 1 cup total)
This sauce starts with fresh parsley and garlic. It mixes with olive oil and vinegar for a bright taste. Use it on grilled steak or chicken. It keeps in the fridge for a week.
I remember the first time I made chimichurri. It was during a summer cookout with friends. We had plain grilled flank steak. I whipped up this sauce in minutes. Everyone added extra. That simple step made the meal stand out. Now, it’s a go-to for our barbecues.
What Is Chimichurri Sauce?
Chimichurri comes from Argentina. It’s a green sauce with herbs. Parsley leads the way. Garlic and vinegar add tang. No cooking needed. It pairs with meats and veggies. This version stays true to basics but uses easy steps.
Ingredients for Easy Chimichurri Sauce
Gather these items. They go in order of use:
- 1 cup fresh parsley leaves and tender stems, packed (about 1 bunch)
- 3 garlic cloves, peeled
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (adjust for heat)
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
How to Make Chimichurri Sauce Step by Step
Follow these steps. Use a food processor or knife.
- Rinse parsley under cool water. Pat dry. Remove thick stems. Chop leaves and tender stems fine. Or pulse in food processor 5-6 times until chopped but not pureed.
- Mince garlic cloves. Add to parsley.
- Add oregano and red pepper flakes. Stir or pulse to mix.
- Pour in red wine vinegar. Stir or pulse again.
- Slowly drizzle in olive oil while stirring or pulsing. Stop when it forms a loose sauce.
- Taste. Add salt. Stir once more. Let sit 10 minutes for flavors to blend.
Your sauce is ready. It looks vibrant green.
Substitutions for Chimichurri Sauce
Swap items if needed. Keep the fresh taste.
- Use white wine vinegar instead of red for milder acid.
- Add 1/4 cup cilantro with parsley for extra herb note.
- Skip red pepper flakes if you want no spice. Or use fresh jalapeño, chopped.
- Lemon juice (1 tablespoon) can replace half the vinegar for citrus twist.
Storage and Make-Ahead Tips
Store in a jar with a tight lid. Keep in fridge up to 7 days. Oil may solidify. Let warm to room temp before use.
Freeze in ice cube trays. Pop out cubes into a bag. They last 3 months. Thaw in fridge overnight.
Make ahead for meals. Prep on Sunday. Use during the week. See our guide on how to store fresh herbs for herb tips.
Serving Suggestions
Drizzle over grilled steak. Spoon on chicken thighs. Try with fish or roasted veggies. Mix into pasta salad.
Pair with our juicy Mexican chicken thighs 30-minute recipe for a full meal. Or use on sheet-pan chicken fajitas. For veggies, add to garlic roasted broccoli and cauliflower.
It works as a marinade too. Coat meat 30 minutes before grilling.
Tips and Variations
Let sauce rest after mixing. Flavors grow stronger.
Chop by hand for chunky texture. Use processor for smooth.
For heat, add more flakes. For mild, use less.
Try with roasted potatoes from our air-fryer roasted potatoes recipe. Or mix into creamy potato salad no mayo.
Double the batch. Use on eggs or bread.
Learn more about herb sauces in our what is umami savory taste foods recipe.
For more info, check Wikipedia on chimichurri.
