Chimichurri sauce is a vibrant, herbaceous condiment originating from Argentina and Uruguay. Made with fresh parsley, garlic, vinegar, and olive oil, it’s a must-have accompaniment for grilled meats, seafood, and vegetables. Known for its bold flavors and versatility, this sauce enhances any dish with its tangy, garlicky kick.

In this recipe, you’ll learn how to make the best homemade chimichurri sauce with simple ingredients and easy steps. Whether you’re grilling steak, chicken, or vegetables, this sauce will take your meals to the next level.

Recipe Preparation Equipment

To make authentic chimichurri sauce, you’ll need the following tools:

Sharp knife or food processor
Cutting board
Mixing bowl
Whisk or spoon
Measuring cups and spoons
Jar or airtight container for storage

What Do You Need to Prepare Chimichurri Sauce? (Ingredients)

Fresh parsley – 1 cup, finely chopped
Fresh cilantro (optional) – ½ cup, finely chopped
Garlic cloves – 3 to 4, minced
Red wine vinegar – ¼ cup
Olive oil – ½ cup
Dried oregano – 1 teaspoon
Red pepper flakes – ½ teaspoon (adjust to taste)
Salt – 1 teaspoon (or to taste)
Black pepper – ½ teaspoon
Lemon juice (optional) – 1 tablespoon
Shallot (optional) – 1 small, finely chopped

How to Make Easy Chimichurri Sauce Step-by-Step?

Step 1: Prepare the Herbs

Finely chop the parsley and cilantro (if using). If you prefer a smoother texture, you can pulse them in a food processor.

Step 2: Mince the Garlic

Peel and finely mince the garlic cloves. If you love a strong garlic flavor, you can use extra cloves.

Step 3: Combine the Ingredients

In a mixing bowl, combine the chopped parsley, cilantro, garlic, and shallots. Add dried oregano, red pepper flakes, salt, and black pepper.

Step 4: Add Liquids

Pour in the red wine vinegar and lemon juice (if using). Slowly drizzle in the olive oil while stirring continuously to create a well-emulsified sauce.

Step 5: Let It Rest

Allow the chimichurri sauce to sit for at least 15–30 minutes before using. This helps the flavors meld together, resulting in a more delicious sauce.

Variations

Chimichurri sauce is highly customizable, and you can tweak the ingredients to match your preferences:

Spicy Chimichurri – Increase the red pepper flakes or add finely chopped fresh chili for extra heat.
Creamy Chimichurri – Blend the sauce with a bit of Greek yogurt or mayonnaise for a creamy version.
Citrus Chimichurri – Substitute some of the vinegar with fresh lime or orange juice for a citrusy twist.
Roasted Garlic Chimichurri – Instead of raw garlic, roast the garlic cloves before adding them to the sauce for a milder, sweeter taste.
Basil Chimichurri – Replace cilantro with fresh basil for a unique herbaceous flavor.

Cooking Note

Chimichurri sauce should be stored in an airtight container in the refrigerator for up to a week. The flavors improve as it sits.
If the sauce thickens in the fridge, let it come to room temperature or add a bit of olive oil to loosen it up.
Always use fresh herbs for the best taste dried herbs won’t give the same vibrant flavor.
You can make chimichurri in advance, but avoid blending it too finely, as it should have a slightly chunky texture.
This sauce isn’t just for steak! Try it on roasted vegetables, grilled chicken, fish, or even as a sandwich spread.

Serving Suggestions

Chimichurri is traditionally served with grilled meats, but it has many other delicious uses:

Classic Pairing: Serve it over grilled steak, chicken, or lamb for an authentic Argentinian experience.
Vegetarian Delight: Drizzle it over roasted or grilled vegetables such as zucchini, bell peppers, or eggplant.
Seafood Companion: Try it on grilled shrimp, salmon, or white fish for a fresh, tangy kick.
Sandwich Spread: Use it as a flavorful spread for sandwiches, wraps, or burgers.
Dipping Sauce: Serve it with bread, roasted potatoes, or empanadas.

Helpful Tips

Use high-quality extra virgin olive oil for the best flavor.
Let the sauce rest for at least 30 minutes to allow the flavors to develop.
Avoid over-blending chimichurri should be slightly chunky, not a smooth puree.
Adjust the seasoning as needed. Taste the sauce before serving and add more salt, vinegar, or spice if desired.
For a milder version, reduce the garlic and red pepper flakes.
Store leftovers properly: Keep in a sealed jar in the refrigerator and stir before using.

Tips for the Best Chimichurri Sauce

Use fresh ingredients – Fresh parsley, garlic, and quality olive oil make a huge difference.
Balance the flavors – Vinegar adds acidity, olive oil provides richness, and garlic and herbs give depth. Adjust them to taste.
Let it marinate – Allowing the sauce to sit enhances its flavors.
Experiment with herbs – While parsley is traditional, mixing in basil, mint, or oregano can add unique flavors.
Don’t skimp on garlic – Chimichurri is known for its garlicky kick, so don’t be afraid to use it generously.

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FAQs

1. Can I make chimichurri sauce in advance?
Yes! It actually tastes better after sitting for a few hours as the flavors meld together.

2. Can I freeze chimichurri?
Yes! Freeze it in ice cube trays, then transfer to a sealed bag for easy use.

3. Can I use dried herbs instead of fresh?
Fresh herbs are best, but if using dried, reduce the quantity by half.

4. What’s the best vinegar for chimichurri?
Red wine vinegar is traditional, but white vinegar or apple cider vinegar also works well.

5. How long does chimichurri last?
It stays fresh in the fridge for about a week.

Conclusion

Chimichurri sauce is an easy-to-make, flavor-packed condiment that pairs beautifully with meats, vegetables, seafood, and more. Whether you prefer it spicy, citrusy, or classic, this recipe can be tailored to your taste.

Try making it today and bring the bold flavors of Argentina to your table!