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If you’ve never tried chimichurri sauce before, get ready for a burst of flavor that’s both fresh and tangy.
Chimichurri sauce hails from South America, and when it has the perfect mix of fresh herbs, garlic, and a dash of tart vinegar, oh it really hits the spot!!
Think of it as a cross between a green sauce and a salad dressing—but better! You can drizzle it over grilled meat like flank steak, chicken, or even veggies to add a bright taste that will make your mouth water.
The blend of fresh parsley, garlic, and red wine vinegar is a wonderful way to boost your meal without spending a ton of time in the kitchen.
And trust me, you’ll want to put this sauce on everything once you try it—just keep an airtight container on hand to store the leftovers, because you’ll be coming back for more.
What I really love is how versatile this sauce can be. It’s an uncooked sauce, so the flavor stays bright and lively.
You can adjust the ingredients to suit your taste. Add red pepper flakes for some heat, toss in extra fresh oregano or fresh cilantro if you’re feeling adventurous, or even splash in a little lime juice.
The possibilities are endless, which is why chimichurri sauce might just become your new kitchen favorite!
Some of our other favorite dresssing recipes we have on our site include: Homemade Honey Mustard Dressing Recipe, Copycat Chipotle Restaurant Vinaigrette (Honey Dressing), and Homemade Caesar Salad Dressing.
WHY THIS RECIPE WORKS:
- Simple Ingredients: Chimichurri is made from a handful of simple ingredients—parsley, garlic, olive oil, vinegar, plus salt and pepper.
- Fresh, Flavorful Sauce: Because it’s an uncooked sauce, all the herbs stay bright and tasty.
- Versatile and Easy to Adjust: Want more tangy flavor? Add more red wine vinegar. Prefer it spicy? Mix in some red chili flakes or fresh peppers.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Parsley leaves
- Garlic cloves
- Extra virgin olive oil
- Red wine vinegar
- Salt and pepper
HOW TO MAKE CHIMICHURRI SAUCE:
- Place all of the ingredients except the garlic and olive oil into a food processor or powerful blender.
- Rough chop the garlic and toss that in.
- Start pulsing the mixture and drizzle in the olive oil until it is a thick paste.
- Let this sit in the fridge at least 24 hours before using.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT HERBS ARE THE BEST TO USE?
The most common herb is flat-leaf parsley.
You can also add fresh oregano or fresh cilantro if you like.
Some people even toss in a little red onion or dried oregano.
It’s a flexible recipe, so feel free to experiment with fresh herbs you enjoy.
CAN THIS BE MADE AHEAD?
Yes, and it’s actually a great marinade if it sits for a while.
After you mix it, seal it in a mason jar or airtight container.
Letting it rest in the fridge for about 24 hours can help the flavors blend.
That means you can whip it up 1-3 days before you actually need it.
ANY ADDITIONS?
I’ll bet you can imagine some flavors that would go well here. Check out my ideas!
- A pinch of red pepper flakes or diced red jalapeño for heat.
- A splash of lemon juice or lime juice if you want a citrus zing.
- A handful of fresh cilantro or fresh oregano for extra herbal goodness.
- A tablespoon of dried oregano if you don’t have fresh herbs on hand.
- A little bit of sea salt or kosher salt to boost that savory kick.
- A spoonful of red peppers that have been roasted for a sweeter twist.
- A drizzle of cold water if you find it too thick.
- A dash of black pepper to add some extra bite.
- A teaspoon of lime juice in place of vinegar for a new flavor spin.
ANY SUBSTITUTIONS?
Definitely! Bring on the changes. Experiment as you will!
- White vinegar or apple cider vinegar instead of red wine vinegar for a slightly different tang.
- Low-sodium approach: Skip extra salt if you like—it’s still tasty with just fresh herbs and garlic.
- Avocado oil or canola oil in place of extra virgin olive oil if that’s all you have.
- Food processor not an option? Use a sharp knife to chop everything finely.
- If you’re short on parsley, swap in half fresh cilantro or basil for a unique twist on flavor.
- Garlic powder in a pinch if you can’t get fresh garlic—though fresh is best for that raw flavor.
HOW TO STORE:
Refrigerator
Store your chimichurri in an airtight container like a mason jar.
Keep it in the fridge for up to a couple weeks, though the color might dull a bit over time.
Let it come to room temperature before serving for best flavor.
Freezer
You can freeze chimichurri in ice cube trays for next time you crave a drizzle of that bright flavor.
Pop the frozen cubes into a freezer bag and thaw as needed.
Use them within a few months for the best chimichurri recipe results.
DANA’S TIPS AND TRICKS:
- Don’t Overdo It on the Oil: Start with a smaller amount of extra-virgin olive oil and add more if needed. You can always thin it out, but it’s hard to take oil away once it’s in there.
- Taste as You Go: A pinch of kosher salt or black pepper can change the sauce completely. Add a little, taste, then add more if you need to.
- Use It in Different Ways: Drizzle it on skirt steak, use it as a bbq sauce alternative, or even turn it into a salad dressing by whisking in a little more vinegar.
- Be Bold with Flavor: If you like spicy food, don’t be shy about tossing in more red pepper flakes or diced chili.
- Keep It Fresh: If the sauce looks dull after a few days, stir in a little bit of fresh parsley or oregano. That helps bring the color and flavor back.
- Chop by Hand for More Texture: If you prefer a chunkier sauce, go easy on the bowl of a food processor. Or just grab a sharp knife and chop everything by hand.
Chimichurri Sauce is an authentic recipe that brings a bright, herb-forward taste to everything it touches.
Have fun experimenting, and get ready for a big boost of flavor in every bite!
If you like this recipe, you might also like:
Chimichurri Sauce
Ingredients
- 1 cup parsley leaves loosely packed
- 3 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 garlic cloves
- 3/4 cup extra virgin olive oil
Instructions
- Place all of the ingredients except the garlic and olive oil into a food processor or powerful blender.1 cup parsley leaves, 3 tablespoons red wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper
- Rough chop the garlic and toss that in.3 garlic cloves
- Start pulsing the mixture and drizzle in the olive oil until it is a thick paste.3/4 cup extra virgin olive oil
- Let this sit in the fridge at least 24 hours before using. Taste and adjust seasoning if needed.
Notes
- Start with a smaller amount of extra-virgin olive oil and add more if needed. You can always thin it out, but it’s hard to take oil away once it’s in there.
- A pinch of kosher salt or black pepper can change the sauce completely. Add a little, taste, then add more if you need to.
- Drizzle it on skirt steak, use it as a BBQ sauce alternative, or even turn it into a salad dressing by whisking in a little more vinegar.
- If you like spicy food, don’t be shy about tossing in more red pepper flakes or diced chili.
- If the sauce looks dull after a few days, stir in a little bit of fresh parsley or oregano. That helps bring the color and flavor back.
- If you prefer a chunkier sauce, go easy on the bowl of a food processor. Or just grab a sharp knife and chop everything by hand.
Nutrition
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