Chimichurri is famously good on steak, but uses for this Argentinian sauce don't end there. Drizzle it over vegetables and more for fresh, tangy flavor.
This chimichurri recipe is fresh, tangy, and easy to make in just 10 minutes! This Argentinian green sauce is a delicious blend of simple ingredients like fresh parsley, oregano, garlic, and vinegar. It’s famously good on steak and other grilled meats, but I can attest that it tastes great on just about everything else too—vegetables, potatoes, eggs, and more.
I developed this chimichurri recipe after Jack and I went on our honeymoon in Argentina. While we were there, I ordered chimichurri sauce everywhere I could, savoring its zingy, herbaceous flavor. I wanted to keep enjoying it when we got back, so I learned to make my own. This 8-ingredient chimichurri recipe has been a staple in our house ever since!
What is Chimichurri?
Chimichurri is a vibrant herb sauce that originated in Uruguay and Argentina. Though many variations exist today, it’s commonly made with fresh parsley, dried or fresh oregano, garlic, olive oil, red wine vinegar, and red pepper flakes or fresh red chili.
Throughout Argentina and South America, chimichurri is served as a marinade or dipping sauce for grilled meats like chicken, steak, or lamb and fish. Pro tip: It’s always a great way to use up any parsley you might have lingering in your fridge!
Chimichurri Recipe Ingredients
Here’s what you’ll need to make this chimichurri recipe:
- Fresh parsley – Fresh parsley is one of the key ingredients in authentic chimichurri. It adds bold, fresh flavor to the simple sauce. Make sure to use flat-leaf parsley instead of curly parsley for the strongest flavor.
- Dried oregano – Another traditional ingredient. Along with the parsley, it fills the sauce with fresh, herbaceous flavor.
- Garlic – For sharp depth of flavor.
- Red pepper flakes – They add a touch of heat.
- Smoked paprika – This unconventional chimichurri ingredient gives the sauce a subtle smoky flavor.
- White wine vinegar – Most authentic chimichurri sauce recipes call for red wine vinegar, but I like to use white wine vinegar here instead. I love its brighter flavor in the sauce.
- Extra-virgin olive oil – It adds richness and brings the sauce together.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Variations
- Swap the herbs. Replace the parsley with cilantro, or use a mix of the two.
- Spice it up. Use minced fresh red chili instead of the dried red chili flakes. I love using a finely chopped Fresno chili when I have one on hand. It’s hotter than the dried flakes are, so start with a little and add more to taste.
- Make it more traditional. Use red wine vinegar instead of white. Omit the smoked paprika.
How to Make Chimichurri Sauce
This chimichurri recipe is so simple to make!
- Start by chopping the parsley using a sharp knife. You could also pulse this sauce together in a food processor, but I like the coarser texture you get when you chop the herbs by hand. I think it keeps the flavor brighter and fresher too, as it doesn’t bruise the parsley leaves.
- Next, mix together the base of the sauce. Whisk together the minced garlic, olive oil, half the vinegar, salt, oregano, red pepper flakes, and smoked paprika in a small bowl.
- Finally, stir in the chopped parsley. Season to taste before serving, adding the rest of the vinegar if you’d like the sauce to be tangier.
That’s it! The whole process takes under 10 minutes.
Serving Suggestions
Of course, you can use chimichurri as a marinade or dipping sauce for grilled steak or other simply cooked protein. But your options for serving it don’t end there! Here are a few more ideas to get you started:
- Toss it with roasted vegetables like roasted broccoli or roasted potatoes.
- Drizzle it over grilled vegetables or grilled zucchini.
- Spoon it into a puffy baked potato or baked sweet potato.
- Use it as a salad dressing. You’ll find it on the Chimichurri Potato Salad on page 119 of Love and Lemons Every Day!
- Swirl it into creamy polenta for a burst of bright flavor.
- Drizzle it over a rice bowl, or toss it with cooked quinoa, farro, or brown rice to make a simple side dish.
How do you like to use chimichurri sauce? Let me know in the comments!
How long does chimichurri last?
Chimichurri sauce keeps well in an airtight container in the refrigerator for up to 4 days.
For longer storage, you can freeze it! I like to portion it into ice cube trays so that I can thaw a little at a time. The frozen cubes will keep in the freezer for up to 3 months. Allow them to thaw at room temperature or overnight in the fridge.
More Favorite Dressings and Sauces
If you love this chimichurri sauce recipe, try one of these dressings or sauces next:
- Basil Pesto
- Homemade Italian Dressing
- Cilantro Lime Dressing
- Green Goddess Dressing
- Romesco Sauce
- Tahini Sauce
- Tzatziki Sauce
- Or any of these 15 Healthy Salad Dressing Recipes!
Chimichurri Sauce
Equipment
Ingredients
- â…“ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- ½ cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)
Instructions
- In a small bowl, whisk together the olive oil, 1 tablespoon of the vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
- Season to taste, adding the remaining 1 tablespoon vinegar if desired for a tangier flavor. Serve as a sauce over roasted or grilled vegetables.
I have made it twice. Super yummy and very easy. I love the recipes in this book
I’m so glad you loved it!
Excellent!!!