Just eight simple ingredients come together in five minutes to make this easy, authentic chimichurri sauce. Bright, herb-forward, and versatile, it’s ideal for topping grilled steak, chicken, shrimp, or roasted vegetables.
I add chimichurri to nearly everything I grill. This Argentinian sauce is a quick way to brighten grilled chicken, shrimp skewers, flank or ribeye steaks, roasted vegetables, tacos, and even eggs or grain bowls. Make a larger batch and keep it in a jar in the refrigerator for up to two weeks to have vibrant flavor on hand for weeknight meals or weekend cookouts.
The recipe is authentic in spirit and surprisingly simple: fresh herbs, garlic, vinegar, olive oil, and seasonings blended briefly for a rustic, herb-packed sauce. It takes about five minutes to prepare and adds instant freshness and a touch of heat to savory dishes.
What is Argentinian chimichurri sauce?
Chimichurri is an uncooked herb sauce that resembles a loose pesto but with a distinct Latin flavor profile. Traditionally Argentinians serve it alongside grilled meats, but it also works as a condiment, marinade, or finishing drizzle for many dishes. The classic ingredients are parsley, oregano, garlic, red wine vinegar, red pepper flakes, salt, black pepper, and extra virgin olive oil.
While this version is a straightforward, classic chimichurri, you can easily adapt the recipe by swapping or adding herbs—cilantro and jalapeño for a spicier green sauce, or mint for serving with lamb—depending on the dish you’re pairing it with.
What does it taste like?
Chimichurri is herbaceous and garlicky with a bright tang from red wine vinegar and a gentle heat from red pepper flakes. The olive oil carries the flavors and gives the sauce a silky mouthfeel. Because the herbs are concentrated, a little goes a long way—just a spoonful can transform a serving of grilled meat or roasted vegetables.
If you prefer less heat, reduce or omit the red pepper flakes. You can also tweak the vinegar or olive oil amounts to balance acidity and richness to your taste.
This sauce doubles as a quick marinade and a finishing sauce: toss proteins or vegetables in chimichurri before grilling for added depth, then spoon extra over the cooked food for a fresh, vibrant finish.
What to serve it with
- Grilled steak or ribeye kabobs
- Quinoa or rice bowls with grilled vegetables
- Grilled Brussels sprouts or other roasted vegetables
- Grilled salmon or other fatty fish
- Grilled shrimp or shrimp skewers
- Marinated skirt steak or picanha
- Tacos, sandwiches, and grain bowls as a finishing drizzle
Tools and pantry items used to make this recipe
- Extra virgin olive oil
- Red pepper flakes (adjust to taste)
- Red wine vinegar
- Food processor or blender (a food processor works best for chopping herbs finely without extra oil)
More sauce recipes
Try other homemade sauces to expand your repertoire and bring fresh flavors to weeknight meals: Green enchilada sauce, Thai peanut sauce, poblano sauce, stir fry sauce, cilantro lime sauce, and classic red enchilada sauce are all versatile options to keep on hand.
Green Enchilada Sauce
Thai Peanut Sauce
Poblano Sauce
Stir Fry Sauce
Cilantro Lime Sauce
Red Enchilada Sauce
Save this chimichurri recipe for later and tag any photos you share of your creations to show how you used it—on steak, seafood, vegetables, or bowls.
Chimichurri Sauce
Ingredients
- 1 cup fresh parsley, chopped
- 2 tablespoons red wine vinegar
- 4 garlic cloves, minced
- 2 tablespoons fresh oregano leaves
- 2 teaspoons crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup extra virgin olive oil
Instructions
- Add the parsley, red wine vinegar, minced garlic, oregano leaves, red pepper flakes, salt, and black pepper to a food processor or blender. If you use a blender, you may need to add about 1–2 tablespoons of the olive oil to help the blades move; a food processor will chop the herbs without added liquid.
- Pulse or blend for 15–20 seconds until the herbs are finely chopped but still have texture. Avoid over-blending to keep the sauce bright and slightly chunky.
- Transfer the herb mixture to a medium bowl, stir in the remaining olive oil, and adjust seasoning to taste. Serve immediately or store in an airtight jar in the refrigerator for up to two weeks. Before serving, give the jar a good stir; the oil and vinegar may separate slightly during storage.
Notes
- To reduce the heat: omit or cut the red pepper flakes to ½ teaspoon; adjust to your preference.
- Make ahead: Chimichurri develops flavor after a few hours, so making it a day ahead can deepen the taste. Store in a sealed jar in the fridge.
- Variations: Swap some parsley for cilantro and add a jalapeño for a brighter, spicier twist; or add mint for pairing with lamb.
Nutrition Facts
Calories: 189 kcal | Carbohydrates: 2 g | Fat: 20 g | Saturated Fat: 2 g | Sodium: 159 mg | Fiber: 1 g | Vitamin A: 800 mg | Vitamin C: 10.5 mg | Calcium: 35 mg | Iron: 1.2 mg
Consider leaving a rating or note about how you served your chimichurri and any variations you tried.