Easy Chimichurri Sauce

Easy Chimichurri Sauce is a bold, vibrant, and herb-packed condiment that originates from Argentina. Traditionally served with grilled meats, especially steak, this no-cook sauce features parsley, garlic, olive oil, vinegar, and spices, delivering a fresh and tangy punch that enhances almost any savory dish.

Why You’ll Love This Recipe

• Made in under 10 minutes—no cooking required
• Bright, zesty, and packed with fresh herbs
• Naturally gluten-free and vegan
• A perfect match for grilled meats, vegetables, and seafood
• Stores well and tastes even better the next day
• Easily adjustable to taste (spicy, garlicky, tangy)
• Versatile: use it as a marinade, sauce, or dip
• Adds a restaurant-quality finish to simple meals

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh flat-leaf parsley, finely chopped
• Fresh cilantro (optional, for a twist)
• Garlic cloves, minced
• Red wine vinegar
• Olive oil
• Dried oregano
• Red pepper flakes
• Salt
• Black pepper
• Lemon juice (optional, for added brightness)

directions

1. Finely chop parsley, garlic, and cilantro (if using), or pulse briefly in a food processor.
2. In a bowl, combine the herbs with oregano, red pepper flakes, salt, and black pepper.
3. Stir in red wine vinegar and olive oil until fully combined.
4. Taste and adjust seasoning or acidity with lemon juice or more vinegar, if desired.
5. Let sit for at least 10 minutes before serving to allow flavors to meld.

Servings and timing

Yields: About 1 cup
Prep time: 10 minutes
No cook time
Total time: 10 minutes

Variations

• Add fresh mint or basil for a more herbaceous profile.
• Use white wine vinegar or lemon juice instead of red wine vinegar.
• Blend smooth for a more uniform texture or leave it chunky and rustic.
• Mix in shallots or green onions for extra sharpness.
• Add more red pepper flakes or a fresh chili for heat.

storage/reheating

Store in an airtight container or jar in the refrigerator for up to 1 week.
Stir well before each use, as the oil may separate.
Freeze in ice cube trays for up to 3 months for quick portions—just thaw as needed.

FAQs

What does chimichurri taste like?

It’s tangy, garlicky, herbaceous, and slightly spicy—fresh and bold.

Is chimichurri the same as pesto?

No. Pesto uses basil, pine nuts, and cheese; chimichurri is parsley-based and has no nuts or cheese.

Can I use a blender or food processor?

Yes, but pulse gently for a chunky texture. Over-processing can turn it into a paste.

What’s the best oil to use?

Extra virgin olive oil is traditional and offers the best flavor.

Can I make it ahead of time?

Yes. It actually tastes better after a few hours or overnight in the fridge.

Is this sauce spicy?

Only mildly. You can control the heat by adjusting the red pepper flakes or adding chili.

What foods go well with chimichurri?

Steak, chicken, fish, roasted vegetables, potatoes, grain bowls, or as a sandwich spread.

Do I have to use cilantro?

No. It’s optional. Parsley alone is traditional, but cilantro adds a twist.

Can I use dried herbs?

Oregano is often used dried, but fresh herbs are essential for the parsley and optional cilantro.

Why is my chimichurri bitter?

Overprocessing herbs or using too much raw garlic can cause bitterness. Use fresh, balanced ingredients.

Conclusion

Easy Chimichurri Sauce is a bold, versatile condiment that elevates everything from grilled steak to roasted veggies. With fresh herbs, zesty vinegar, and a kick of garlic, this Argentine favorite is a must-have in your sauce lineup. It’s quick to make, endlessly adaptable, and guaranteed to bring flavor to every dish.

Print