Chimichurri Sauce Recipe

Chimichurri Sauce is a bright, herbaceous Argentinian condiment that instantly elevates grilled meats, roasted vegetables, bowls, sandwiches, and more.

Bursting with fresh parsley, garlic, tangy vinegar, and rich olive oil, this no-cook sauce comes together in minutes and adds bold, vibrant flavor to any dish.

The sauce is lively and aromatic, with a perfect balance of tang, heat, and herbal freshness. It’s versatile, easy to make, and can be used as a marinade, drizzle, or dipping sauce for all your favorite dishes.

Why This Recipe Should Be on Your Menu

1. Fresh and Vibrant: Parsley, garlic, and vinegar create lively flavor.
2. No-Cook Convenience: Ready in 5 minutes.
3. Versatile Use: Perfect on meats, vegetables, or bowls.
4. Bold Flavor: Tangy, garlicky, and slightly spicy.
5. Make-Ahead Friendly: Flavors intensify when allowed to rest.

Chimichurri Sauce Ingredients & Substitutions

• Fresh Flat-Leaf Parsley: The primary herb that gives chimichurri its fresh, vibrant flavor. Substitute with cilantro, a mix of parsley and cilantro, or fresh oregano for a different herbal profile.
• Garlic: Adds bold, savory depth and classic chimichurri flavor. Substitute with garlic paste, roasted garlic, or garlic powder in a pinch.
• Shallot: Adds mild sweetness and extra depth. Substitute with red onion, white onion, green onions, or omit if preferred.
• Dried Oregano: Provides earthy, aromatic flavor. Substitute with fresh oregano, Italian seasoning, marjoram, or thyme.
• Red Chile or Red Pepper Flakes: Add heat and complexity. Substitute with cayenne pepper, jalapeño, serrano pepper, Aleppo pepper, or omit for a milder sauce.
• Red Wine Vinegar: Adds tanginess and balances the richness of the oil. Substitute with white wine vinegar, apple cider vinegar, sherry vinegar, or lemon juice.
• Salt: Enhances and balances the flavors. Substitute with sea salt, kosher salt, or seasoned salt.
• Black Pepper: Adds mild spice and depth. Substitute with white pepper, crushed peppercorns, or omit if preferred.
• Extra-Virgin Olive Oil: Creates the smooth, flavorful base of the sauce. Substitute with avocado oil, light olive oil, or a blend of olive oil and neutral oil.

Chimichurri Sauce

A bright and herbaceous Argentinian sauce, Chimichurri elevates grilled meats, roasted vegetables, bowls, sandwiches, and more with its fresh parsley, garlic, tangy vinegar, and olive oil flavors. This no‑cook condiment comes together quickly and brings bold, vibrant taste to your favorite dishes.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 8

Course: Sauce

Cuisine: Latin American

Calories: 120

Ingredients Equipment Method

Ingredients

  

• ½ cup fresh flat‑leaf parsley finely chopped
• 4 cloves garlic minced
• 1 small shallot finely minced (optional but recommended)
• 1  tsp dried oregano
• 1 small red chile or 1–2 tsp red pepper flakes
• 3  Tbsp red wine vinegar
• ½  tsp salt
• ½  tsp freshly ground black pepper
• ⅔  cup extra‑virgin olive oil

Equipment

• Fine knife and cutting board (or food processor)
• Medium bowl
• Whisk or spoon

Method

 

1. Finely chop the parsley (and shallot, if using) and mince the garlic and chile.
   
2. In a medium bowl, combine parsley, garlic, oregano, red chile (or red pepper flakes), salt, and black pepper.
   
3. Pour in the red wine vinegar and stir to combine with the herbs.
   
4. Slowly drizzle in the olive oil while stirring until the sauce is glossy and well mixed.
   
5. Let the chimichurri sit at room temperature for about 10–15 minutes so the flavors meld before serving.
   

Nutrition Information (per serving, ~2 tablespoons)

Cooking Tips and Tricks

1. Use Fresh Parsley: Ensures bright, vibrant flavor.
2. Adjust Heat: Control chile amount to taste.
3. Emulsify Slowly: Drizzle oil gradually for glossy texture.
4. Make Ahead: Sauce improves after resting for 1–2 hours.
5. Serve Fresh: Adds punch to any dish immediately before serving.

Delicious Variations You Should Not Miss

1. Cilantro Chimichurri: Replace parsley with cilantro.
2. Spicy Chimichurri: Add extra red pepper flakes or jalapeño.
3. Lemon Chimichurri: Use lemon juice instead of vinegar.
4. Roasted Garlic Chimichurri: Roast garlic for sweeter flavor.
5. Herb Mix: Add basil or oregano for extra herbal depth.
6. Creamy Chimichurri: Blend in a tablespoon of Greek yogurt for creaminess.

Try More Sauce Recipes

1. Mushrooms In Oyster Sauce
2. Louisiana Remoulade Sauce
3. Burger Sauce
4. Smash Burger Sauce

Best Make-Ahead and Storage Tips

• Store in Airtight Jar: Keeps sauce fresh for up to 1 week.
• Refrigerate: Maintains vibrant flavor and color.
• Stir Before Serving: Oil may separate slightly; whisk to recombine.
• Use Fresh Herbs: Replacing with dried will reduce brightness.
• Freeze Small Portions: For quick use in meals; thaw before serving.

Frequently Asked Questions

1. Can I make chimichurri ahead?
   Yes, it improves as flavors meld over a few hours.
2. Is this spicy?
   Mild by default; adjust red chile or pepper flakes to taste.
3. Can I use frozen parsley?
   Fresh is best; frozen can be used but flavor is less vibrant.
4. Can I use white wine vinegar instead?
   Yes, it will add a slightly different tang.
5. Can I make a creamy version?
   Add a spoonful of Greek yogurt or mayonnaise for creaminess.
6. Can I use cilantro instead of parsley?
   Yes, creates a different herbal flavor profile.
7. How long does it last?
   Up to 1 week in the refrigerator.
8. Can it be frozen?
   Yes, store in small portions; thaw before use.
9. Can I use it as a marinade?
   Absolutely, it works well for meat, poultry, or vegetables.
10. Do I need a food processor?
    No, a knife and chopping board are sufficient for a traditional texture.

Anjali Arora

Hi, I’m Anjali Arora — the curious heart behind Feast Chase.

To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.