This Homemade Chimichurri is a fresh, vibrant herb sauce that adds incredible flavor to just about anything. Made with fresh herbs, garlic, olive oil, and vinegar, this easy chimichurri recipe comes together in just 10 minutes and is perfect for spooning over steak, chicken, seafood, vegetables, and more. It’s a simple way to make everyday meals taste extra special.
I like to keep a batch of chimichurri in the fridge because it’s one of the easiest ways to completely transform a meal. Use it as a sauce, marinade, dressing, or dip, and you’ll be amazed at how much fresh, bold flavor it adds. It’s especially delicious during grilling season, but honestly, we use it year-round on everything from eggs to roasted vegetables.
Why I LOVE this recipe!
- Simple, but effective ingredients – This recipe uses just a few high-quality ingredients that come together to create the best flavor.
- Incredibly versatile – You can truly add it to anything and everything!
- Easy to make – Just 10 minutes of hands-on time to put this sauce together.
What is Chimichurri?
Chimichurri is a fresh, no-cook herb sauce that originated in Argentina. It’s traditionally made with parsley, garlic, olive oil, red wine vinegar, and seasonings, creating a bright, tangy sauce that’s especially popular with grilled meats.
What makes homemade chimichurri so great is how versatile it is. Spoon it over steak, chicken, seafood, or vegetables, toss it with roasted potatoes or pasta, or use it as a marinade, dressing, or dip. Once you have a batch in the fridge, you’ll find yourself reaching for it all week long.
Recipe Notes
This Easy Chimichurri Recipe is as simple as promised! Just 10 minutes of prep for a flavorful and versatile condiment.
In this section I am going to go through a few tips and tricks I use for how to make the Best Chimichurri Recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Chimichurri Main Ingredients + Substitutions
- Fresh Parsley – I recommend using flat-leaf parsley rather than curly parsley. I find the flavor and freshness of flat-leaf works better for this recipe.
- Garlic – I recommend mincing fresh garlic for the best flavor, but you can use pre-minced in a pinch if that’s what you have on hand.
- Seasonings – A blend of dried oregano, salt, black pepper, and red pepper flakes adds just the right amount of flavor.
- Olive Oil – Use a good quality, extra-virgin olive oil for this recipe.
- Red Wine Vinegar
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Add some heat – The red pepper flakes already add a subtle kick of heat, but feel free to add more if you like it extra spicy! For a different spicy kick, try adding in smoked paprika, diced jalapeño, or serrano pepper.
- Add onion – Traditional chimichurri doesn’t include onion, but if you like a little extra bite and some added texture, this sauce is delicious with finely chopped red onion.
- Brighten it up – Love an even brighter flavor? Try adding a squeeze of fresh lemon juice.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Homemade Chimichurri.
Remove the parsley from the stems so that you have one cup, packed.
To a food processor, add in parsley leaves and garlic. Pulse until finely minced.
Add in the oregano, salt, pepper, and red pepper flakes, then pour the oil and vinegar over the top.
Mix well, then chill for at least 20 minutes to allow the flavors time to meld. Serve as desired, and enjoy!
Recipe Tips
- Use fresh ingredients – This always applies, but especially when a recipe calls for so few ingredients. Fresh is always the best way to get the best flavor!
- Let it sit before serving – I recommend a minimum of 20 minutes after assembly to really give the flavors time to meld together!
- No food processor? – That’s okay! You can also chop the parsley and garlic by hand; it may just take a little bit longer.
Freezer Meal Instructions
Making this Homemade Chimichurri recipe into a make-ahead freezer condiment is simple! Follow the steps below, then you can store this recipe in the freezer for up to 3 months.
How to Freeze Homemade Chimichurri
- Make the sauce as instructed, then portion evenly into an ice cube tray.
- Flash freeze until hardened.
- Once hardened, leave in the tray or transfer to a ziplock bag for longer storage.
- When you’re ready to serve, simply thaw in the fridge, then enjoy!
What to Serve with Homemade Chimichurri Sauce
This delicious, fresh, and flavorful sauce has flavors of fresh herbs, garlic, and tangy red wine vinegar. It’s brimming with flavor, but totally versatile. Here are some of my favorite ways to enjoy this Easy Chimichurri Recipe:
- Enjoy as a dressing for Easy Rotini Pasta Salad, Italian Quinoa Salad, or Mediterranean Chickpea Salad.
- Serve as a sauce on Garlic Herb Steak, Mediterranean Flatbread with Chicken, grilled salmon or shrimp, Southwest Grilled Chicken, or Italian Stuffed Peppers.
- Use as a topping for Million Dollar Deviled Eggs, Healthy Chicken Burrito Bowls,
- Serve as a dip for crusty bread, Garlic Roasted Vegetables, or Oven Baked Potato Wedges.
Homemade Chimichurri Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save well, and can be used for meals all week long, and beyond!
- in the refrigerator for 5 days
- in the freezer up to 3 months
Recipe FAQ’s
What are the ingredients of chimichurri?
Chimichurri is a sauce that features fresh parsley, garlic, a few simple spices, olive oil, and red wine vinegar.
What is the secret to a great chimichurri?
Fresh, fresh, fresh! The best chimichurri sauce is made with high-quality, fresh ingredients. Don’t skimp. It’s so worth the amazing flavor.
More EASY Sauce Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy dinner recipes here, or see a few of our readers favorite sauce recipes below.
Homemade Chimichurri
Ingredients
- 1 cup packed fresh flat-leaf parsley leaves
- 2 garlic clove
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes, more or less to taste
- ⅓ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
Instructions
- Remove the parsley leaves from the stems. You will want enough leaves to pack a one cup measure. This is generally about 1 bunch from the store, but size can vary, so it may be more or less.
- Place the parsley leaves and garlic in a food processor and pulse until they are finely minced. You can also do this by hand with a sharp knife.
- Add the parsley and garlic to a bowl and top with oregano, salt, pepper, and red pepper flakes. Pour the oil and vinegar over the parsley and then mix well.
- Let chill for at least 20 minutes to let flavors meld. You can keep this in the refrigerator up to 5 days.
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