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This easy homemade chimichurri sauce is so easy to make and packed with fresh flavor. Perfect to serve with grilled meats, roasted vegetables, or dip with freshly baked bread. You’ll love this sauce the moment you taste it and find there’s no shortage of ways to enjoy it.

This green sauce is easy to throw together with its short list of ingredients, fresh parsley, garlic, onions, olive oil, and a splash of red wine vinegar.

The first time I made it I was blown away by its delicious, tangy flavor. And because of how simple it is to make, I knew it’d be a long-lasting staple in our home. It’s the reason I plant parsley in my herb garden every year. If you love parsley, then you must save this easy chimichurri sauce recipe.

What is Chimichurri Sauce?

Chimichurri sauce is an uncooked, loose, oil-based garlicky, spicy, tangy sauce originating from Argentina that’s typically used as a marinade or served over grilled meats. It’s traditionally made with fresh herbs, minced garlic, red pepper flakes, olive oil, and red wine vinegar. There are variations, but those are the basics.

There are two types of chimichurri sauce, chimichurri verde (green) and chimichurri rojo (red). The chimichurri verde uses fresh flat leaf parsley or cilantro as the main ingredient, while chimichurri rojo is usually spicier and uses roasted red peppers and paprika.

Why You’ll Love This Recipe

Simple – With minimal effort, a few simple ingredients transform into a delightful sauce that elevates real, whole foods.

Fresh flavor – Loads of raw garlic cloves and fresh parsley fill the sauce with unbeatable fresh flavor.

Customizable – This herbed sauce is a good starting point to launch from to make it your own. Add different flavors or swap out ingredients to enjoy in many different ways. For example, instead of using red pepper flakes, stir in a splash of hot sauce or add charred jalapeno for the spicy element. Maybe you don’t have red wine vinegar. Easy. Use apple cider vinegar instead.

Homemade Chimichurri Sauce Equipment

Easy Homemade Chimichurri Sauce Ingredients

Olive oil – Being an oil-based sauce, you’ll want to use the best-tasting olive oil you can find. I recommend a cold pressed extra virgin olive oil for a pure, peppery flavor that complements all of the herbs.
Red wine vinegar – Adds the tangy element for a well-balanced sauce. Substitute apple cider , champagne, rice wine, apple white wine vinegar.
Parsley – Flat-leaf parsley is the base and star of a great, authentic chimichurri sauce. Whether you grow your own, or grab a bundle at the grocery store or farmer’s market, you will want to use fresh parsley. Dried parsley won’t give you the same results.
Garlic cloves – Just like parsley, you want to skip garlic powder and use fresh garlic cloves for an intense garlicky flavor.
Red pepper flakes – Add a touch of heat to the sauce. Leave out if you are sensitive to heat.
Oregano – Unlike garlic or parsley, this herb’s flavor isn’t front and center, so you can get away using dried oregano. However, use fresh oregano if you have it.
Salt and Black pepper – Seasons the sauce.

How to Make Homemade Chimichurri Sauce

Gather all of the ingredients. Use a sharp knife and mince the parsley, onion, and garlic cloves.

Combine parsley, garlic, black pepper, salt, dried oregano, and red pepper flakes in a medium bowl. Pour olive oil and red wine vinegar over the top and give it a good stir to combine all of the ingredients.

Cover the dish and rest for at least 20 minutes, but ideally up to 2 hours, at room temperature before using it. This allows the garlic and herbs to properly impart their flavor in the oil so your chimichurri sauce is extra flavorful.

chimichurri sauce ingredients in a white bowl

FAQs

How To Store Chimichurri Sauce?

Place chimichurri sauce in an airtight container and refrigerate for up to 5 days. When ready to use, allow the sauce to come to room temperature before using.

Can Chimichurri Sauce Be Frozen?

Yes! This is a great option to preserve herbs to enjoy well past their season. The frozen sauce has the same great flavor as freshly made chimichurri. However, you may notice the green color is darker, having oxidized a bit while frozen.

Place chimichurri sauce in a freezer-friendly container, allowing enough room for expansion, and into the freezer. If you want to freeze in smaller portions, spoon a bit of sauce into an ice cube tray, freeze, and then pop the cubes into a freezer bag, squeezing out as much air as possible.

To use, thaw the sauce in the refrigerator and let come to room temperature before serving. Use the frozen chimichurri sauce within 3 months for the best flavor.

What’s the Difference Between Chimichurri Sauce and Pesto?

While both sauces use green herbs as the main component, chimichurri traditionally uses flat leaf parsley or cilantro, while pesto uses basil

How Do I Use Chimichurri Sauce?

After you try this sauce, you’ll be asking what can’t you put this sauce on? Full of flavor and easy to make, this sauce elevates any dish you pair with it.

Grilled meats – The most well-known pairing of chimichurri sauce is with grilled steak. But don’t stop there, spoon it over other grilled meats like lamb, chicken or fish.
Salad Dressing – Use as a salad dressing to top your favorite greens for a flavorful, fresh dressing.
Pasta and flatbreads – Just like basil pesto, toss with your favorite pasta or onto a flatbread.
Sauce – Combine with mayo for a knock-out sandwich topping. Left alone or added with a dollop of sour cream creates a dipping sauce for bread, veggies or crackers
Marinade – Chimichurri sauce isn’t just for when cooked meats, but makes for a great marinade too. Toss with your favorite meats or vegetables and let sit for a few hours to impart great flavor.

Tips

Traditional chimichurri sauce uses only a knife and cutting board to mince the herbs. I know it can be tempting to use a food processor to make the process quick, but you run the risk of over-processing the herbs.