Best Chimichurri Sauce Recipe
This chimichurri sauce recipe is bright, bold, herbaceous, and perfect for serving with grilled meats, seafood, or roasted vegetables. With a tangy flavor and vibrant color, it's one of those classic sauces that instantly wakes up your taste buds, and it comes together in just a few minutes!
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The BEST Chimichurri Recipe
Chimichurri is one of my favorite sauces to make because it requires no cooking, just chopping and mixing. While many recipes call for a food processor or blender, I’ve found that the best chimichurri recipe starts with a sharp knife and a good cutting board. Hand chopping gives it a better texture and a fresher flavor—just be sure to chop everything very finely.
This Argentinian sauce is traditionally served with grilled meat, especially skirt steak, flank steak, and lamb chops, but it's also a great marinade and salad dressing. With its mix of fresh parsley, garlic, red wine vinegar, and red pepper flakes, it's the perfect sauce that delivers bold flavors with every spoonful.
What is Chimichurri?
Chimichurri is an uncooked herbed sauce with a vibrant green color that originated in South America, most notably Argentina and Uruguay, and can be used both as a condiment and a marinade.
It's very similar to Italian Salsa Verde, but made primarily from fresh parsley, garlic, olive oil, vinegar, and dried oregano.
What does Chimichurri taste like?
Classic chimichurri has a tangy, herby, and slightly spicy flavor. The vinegar gives it a punchy acidity, the fresh herbs bring brightness, and the garlic adds that raw, aromatic kick.
It’s a flavorful sauce that balances richness beautifully, making it perfect for red meat, seafood, or even spooned over vegetables or grains.
Want more classic sauce recipes? Try my classic French Bordelaise Sauce, this velvety white butter Beurre Blanc Sauce, or my classic Italian Marinara Sauce Recipe.
Why This Recipe Works
- Hand-chopped herbs give the sauce a better texture and fresher flavor than blending.
- Uses easy-to-find chimichurri ingredients and no fancy tools required.
- Comes together quickly in one medium bowl. No cooking needed!
- Incredibly versatile as a condiment or salad dressing and makes a great marinade.
Chimichurri Sauce Recipe Ingredients
Flat-leaf parsley – Use a large bunch and chop it very finely with a sharp knife. Avoid curly parsley if you can. Curly leaf parsley is more bitter and less flavorful.
Garlic – Use fresh garlic, finely minced or grated. A garlic press works well here.
Shallot – Adds subtle sweetness and depth. You can substitute finely minced red onion in a pinch.
Red wine vinegar – Gives this delicious chimichurri recipe its signature tangy flavor. Don’t skip it!
Extra virgin olive oil – Use a high-quality extra virgin oil for the best flavor. For more on selecting quality oils, see my guide on Italian Olive Oil.
Dried oregano – One of the few exceptions to the "only fresh herbs" rule. The dried version adds a slightly earthy, floral note. For more on selecting herbs and spices, check out my Italian Herbs and Spices guide.
Red pepper flakes – Add just enough heat to wake up your taste buds!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Sharp knife
- Cutting board
- Medium bowl
- Garlic press (optional)
- Whisk
How to Make Chimichurri
- Combine the finely minced shallots, garlic, red wine vinegar, and kosher salt in a medium bowl. Let it sit for 10 minutes to soften and mellow the raw flavor.
- Add in the flat-leaf parsley, dried oregano, red pepper flakes, and black pepper.
- Slowly whisk in the extra virgin olive oil until everything is well combined.
- Taste and adjust the seasoning with another pinch of salt as needed. Let the sauce sit at room temperature for at least 10-15 minutes to allow the flavors to meld.
Pro Tip: A mortar and pestle, food processor or blender can be used, but will all result in slightly different textures and flavors.
Tips for Success
- Always use a sharp knife to chop your herbs for a cleaner cut and better texture.
- Letting the vinegar, garlic, and shallot sit first helps tame their sharpness.
- Chop everything very finely to get that perfect, spoonable consistency.
- If using a blender or food processor, be careful not to over-process to avoid turning the herbs into a paste.
Best Chimichurri Variations
There are different ways to modify this delicious chimichurric recipe to your taste:
- Add a handful of fresh cilantro for a more Latin-inspired chimichurri verde.
- Use fresh oregano instead of dried for a more intense herbal punch.
- Swap shallots for red onion to change the flavor profile slightly.
- Stir in finely chopped fresh chiles for more heat.
- Try a red version, chimichurri rojo, using smoked paprika and tomato paste.
How to use this Recipe for Chimichurri Sauce
This delicious green sauce is traditionally served with grilled meat, like grilled lamb chops, flank steak, or flat iron steak, but it's great with any red meat, like a perfectly pan seared filet mignon, or a show-stopping whole roasted beef tenderloin.
It's also great with seafood! Try it with marinated grilled shrimp, these simple rare seared tuna streaks, or cut the richness of these caramelized pan seared scallops.
It also works great drizzled over roasted vegetables, stirred into grains, or served as a salad dressing for a bold and herby kick.
How to Store Homemade Chimichurri
This authentic chimichurri sauce is best the day it's made, but leftovers can be stored in an airtight container in the fridge for 2–3 days. Bring to room temperature before serving for the best texture and flavor.
For longer storage, freeze it in ice cube trays, then transfer to a freezer-safe bag. This is a great way to keep the sauce handy for quick meals.
FAQs
Yes! Chimichurri is best the day its made, but also freezes well. Spoon it into ice cube trays, freeze until solid, then transfer to a freezer-safe bag or container. Thaw as needed and bring to room temperature before serving. It will lose some of its bright green color and flavor, but will still taste great.
Pesto is an Italian sauce made with basil, pine nuts, Parmesan, and olive oil, and it's typically thicker with a richer flavor. A classic version of chimichurri, on the other hand, is thinner, more acidic, and herbaceous. It’s an uncooked sauce with no cheese or nuts and is often used as a marinade or condiment for meat.
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Homemade Chimichurri
Ingredients
- 1 large shallot or 2 small, finely minced
- 3 cloves garlic finely minced or grated
- ¼ cup red wine vinegar
- 1 teaspoon kosher salt
- ½ cup extra virgin olive oil
- 1 large bunch flat leaf parsley large stems removed, very finely minced
- ¾ teaspoon dried oregano
- ¼ teaspoon red pepper flakes to taste
- Freshly cracked black pepper to taste
Instructions
- Combine the shallots, garlic, red wine vinegar and salt in a medium bowl. Let sit for 10 minutes.
- Add the parsley, oregano, red pepper flakes and a few cracks of black pepper, then slowly whisk in the olive oil until combined.
- Taste and adjust the seasoning to your liking.
- Let sit for at least 10-15 minutes to let the flavors meld, then serve with grilled meats, seafood and veggies.
Notes
- Chimichurri is best consumed the day it’s prepared, but will keep for 2-3 days in the refrigerator.
- Always use a sharp knife to chop your herbs for a cleaner cut and better texture.
- Letting the vinegar, garlic, and shallot sit first helps tame their sharpness.
- Chop everything very finely to get that perfect, spoonable consistency.
- If using a blender or food processor, be careful not to over-process to avoid turning the herbs into a paste.
