Chimichurri Sauce is perfect for veggies, rice and meats. You’ll love the bold flavors from the herbs and garlic mixed with oil and vinegar to enhance any dish!
You’re going to love this flavorful sauce that is perfect on roasted veggies, cauliflower steaks, chicken, fish, rice, or even try our Chimichurri Steak! It’s a great way to add a ton of flavor and perfect for grilled foods too!
The main ingredients in chimichurri sauce are parsley, garlic, olive oil, oregano, salt, pepper, crushed red pepper, red wine vinegar. That’s it, simple right?
- Parsley: Adds freshness, while many think this green herb doesn’t have much flavor you’ll definitely taste it in this recipe!
- Garlic: We highly recommend using fresh garlic, not jarred.
- Olive Oil: The base that binds the ingredients, offering a smooth, rich texture.
- Red Wine Vinegar: This gives the chimichurri a tangy contrast, brightening the sauce’s flavors.
- Crushed Red Pepper Flakes: Provides a spicy kick, adding heat to the mix.
- Dried Oregano: A little bit gives this sauce some earthiness. You can use fresh as well, but you’ll need to use a bit more.
- Salt and Pepper: Brings all the flavors together.
How to make chimichurri sauce
Finely chop parsley and garlic.
Combine all ingredients in a bowl; mix well.
Enjoy immediately or store in the fridge for 2-3 days.
how to use Argentinian Chimichurri sauce
- chimicurrui marinade – marinate your proteins or veggies before grilling or baking
- use as a salsa. chop up some tomatoes or use the chimichurri sauce as its own dip
- skip the typical salad dressing and use chimichurri to dress your salad
- great for rice, potatoes, mushrooms, carrots, peppers and onions, steak, salmon, shrimp, chicken, etc. it’s great on everything
how long does chimichurri sauce last
We make a batch of chimichurri sauce every Sunday and we usually finish it by Tuesday. Don’t make too much that you won’t use it within 2-3 days.
Additionally, when we top our food we like to add in a little more flavor by squeezing on some fresh lemon or lime.
Recipe tips and variations:
Don’t over process the parsley in a food processor. Just process until it’s chopped finely. A true chimichurri has texture and won’t be a bright soupy mixture, more of an herby mixture where you can still separate the olive oil. You can also use a knife if you prefer.
Want some kick? Add a bit more crushed red pepper flakes. We keep it down so the kids can enjoy too and then add to our own plate.
Chimichurri Sauce
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Print Pin SaveIngredients
- 1 bunch of parsley about 1 1/2 – 2 cups
- 5 cloves garlic
- 1 cup olive oil
- 1/4 cup red wine vinegar
- 1/2-1 teaspoon crushed red pepper flakes
- 1 tablespoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Chop the parsley and garlic as small as you can. You can also do this in a food processor, but don't over process the parsley.
- Place the parsley and garlic into a bowl and add in the remaining ingredients.
- Mix until fully combined.
- Use as desired.
- Store leftovers in the refrigerator and use within 2-3 days.
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Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
Holy yum ness! This was so so good. Definitely part of our regular on hand recipes to have now. Thank you !
By far the best Chimichurri recipe I’ve used, using the knife instead of the food processor definitely the way to go 👌, prepared this recipe both ways, the difference in taste, knife vs processor is amazing and worth the effort.
Wow – thank you so much, Matt! We completely agree! This is absolutely the best when made from scratch and chopped by hand. 🙂
We hope you try it! It’s one of our favorite recipes 😀
It’s so flavorful – now we’re craving it too! 😀
This sauce it amazing! It was my first time making chimichurri and I checked out a few recipes before deciding on this one. I loved the simplicity of it and the only ingredient I needed to buy was the parsley, so that was a win! I have to admit that I did pulse it a few times in my blender because I needed to save time and counter space (our cutting board takes up more space than our blender), but it was still absolutely amazing. I definitely will be making it again and for sure will have to try it using a knife next time!
PS: I also never usually leave comments on recipes, but this was so good that I just HAD to tell you!
Aww thank you so much for commenting and letting us know you love it too! A blender works too, but we just prefer the rustic cuts from a knife. 🙂
When making this recipe, do you encourage using the stems as well or will it add more of a bitter taste using them? I’ve made other recipes with stems and find that it does give a more pungent flavor. Just curious. I have not made a chimichurri sauce yet, but this one sounds delicious. I’ve seen other recipes that include red or white onions, what are your thoughts on those? Thank you.
We suggest saving stems for stocks or flavoring recipes like boiling water for rice etc. Authentic chimichurri shouldn’t have onions, we suggest keeping them out. 🙂 Hope that helps!