This easy chimichurri sauce is the best sauce of all time! Its unique, herby flavors can take any meal to the next level! Made with fresh parsley, garlic, lemon juice, and more.
The best part is that it only takes 10 minutes to make, and you don’t even need a food processor. It’s super simple and absolutely delicious. I love serving it on steak or seafood.
I always make a big batch at home. It will keep in the fridge for 5 days, or you could even freeze it for up to 2 months.
If there is one sauce I would go out of my way for, it’s chimichurri sauce. Always. No questions asked.
This easy homemade chimichurri sauce takes just 10 minutes to make, no food processor required. It’s made of a combination of fresh Italian parsley, fresh minced garlic, oregano, fresh lemon juice, red wine vinegar, olive oil, red pepper flakes, salt, and pepper.
It’s make-ahead friendly! Chimichurri sauce only gets better the next day. The flavors really come together to make a wonderful sauce. You could even freeze it for a few months.
Here are the reasons why this sauce is my fave:
- Quick and easy.
- No food processor required. Some chopping on your cutting board is all you need.
- As mentioned above, it’s make-ahead and freezer friendly.
I love serving chimichurri on grilled vegetables and these wonderful steak kabobs, but it also goes really well on grilled chicken or steak. It’s also great on seafood!
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What is Chimichurri Sauce?
Chimichurri sauce originates from Argentina, although it’s also a beloved sauce in other South American cuisines, such as Uruguay. If you go to a steakhouse there, they will most certainly serve your steak with a side of chimichurri.
It’s a beautiful fresh sauce made with fresh parsley, minced garlic, olive oil, red wine vinegar, fresh lemon juice, oregano, and red chili pepper. No food processor involved in the authentic way of making it – just finely chopped, rustic style.
Ingredient Notes
- Italian parsley: Use fresh Italian parsley, not curly parsley.
- Dried oregano: For added aromatic flavors. You could use fresh oregano or dried Italian seasoning.
- Extra virgin olive oil: The better the quality, the better.
- Red wine vinegar and fresh lemon juice: Adds some acidity to balance out flavors.
- Fresh garlic: Minced.
- Red pepper chili flakes, salt, pepper: For seasoning.
Step-by-Step Instructions
Step 1 | Combine all ingredients
Finely chop the parsley. In a bowl, combine the parsley with the oregano, olive oil, vinegar, lemon juice, and minced garlic. Season with red pepper chili flakes, salt, and pepper to taste.
Step 2 | Let the flavors sit (optional)
The sauce will taste incredibly better after you let it sit for a few hours, which is why it’s a great make ahead recipe. I like to let it sit for 2 hours at least or overnight (in the fridge). If you’re in a hurry, you can serve it immediately – it will be good regardless!
Variations and Substitutions
Make sure you use Italian parsley (flat leaf) and not curly parsley. They taste different, and Italian parsley is what gives chimichurri sauce its unique flavor. Also, I’d highly recommend using freshly minced garlic rather than jarred for best flavor.
As for substitutions:
- Dried oregano: You can use dried Italian seasoning or finely chopped fresh oregano.
- Red wine vinegar: white wine vinegar.
- Red chili pepper flakes: fresh red chili peppers, finely chopped, to taste.
Make Ahead and Freezing Instructions
Make ahead: You can make this sauce up to 5 days in advance and store it in the fridge. It tastes best around the second or third day as flavors develop and intensify.
Freezing: I’d recommend freezing chimichurri in an ice cube tray. That way, it will be easy to pop a small portion and microwave when you need to use it.
Pairing and Serving Ideas
Aside from this delicious sauce, we also love a good homemade romesco sauce. Give it a try!
My favorite dishes to serve with chimichurri:
Recipe FAQs
Yes! Make it up to 5 days in advance and refrigerate in a sealed container.
Yes, I’d recommend portioning it in an ice cube tray. Cover with plastic wrap and freeze for up to 2 months. This way, you can pop one at a time as needed. Microwave to reheat.
My favorite way of serving chimichurri is on these Marinated Steak Kabobs and Grilled Vegetable Platter. You can serve it on chicken, seafood, steak, tofu…really anything!
This recipe was published in 2021 and updated in July 2022 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Use Italian parsley: Don’t use curly parsley because it isn’t as flavorful as Italian parsley.
- Garlic: To maximize the flavor, first crush each garlic clove with the flat side of your knife and then finely mince it. This method really releases the true flavors in garlic.
- For best results, let the sauce sit for 1-2 hours before serving, or refrigerate for up to 5 days.
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Easy Chimichurri Sauce
Ingredients
- ½ cup extra virgin olive oil, plus 2 tablespoons
- 2 tablespoons red wine vinegar - or to taste
- 1 tablespoon fresh lemon juice
- 1 cup finely chopped Italian parsley - loosely packed
- ½ teaspoon dried oregano
- 3 medium cloves fresh garlic, crushed and then minced - plus more to taste
- Red pepper chili flakes to taste - or fresh red chili pepper finely diced
- Salt and pepper to taste
Instructions
- Combine all the ingredients in a bowl. Mix with a spoon until evenly combined. Serve with steak, grilled chicken, shrimp, vegetables, etc. Enjoy! Tip: If you prefer less acidity, add the vinegar one tablespoon at a time and adjust to taste.
- Optional: For better flavors, let the prepared sauce sit on the counter for 2 hours or so before serving. Or make it up to 5 days in advance (refrigerate).
Notes
- Use flat leaf Italian parsley, not curly parsley. Curly parsley isn’t as flavorful, and the distinct Italian parsley flavor is essential for this sauce.
- Crush the garlic: Crushing or smashing the garlic releases more garlicky flavors. Be sure to crush each garlic clove before mincing. Highly recommended!
- Storing: Store in an airtight container in the refrigerator for up to 5 days. The oils may solidify a bit in the fridge, so before using just microwave it for a few seconds.
- Freezing: Portion the chimichurri in an ice cube tray. Cover with plastic wrap and freeze for up to 1 month, covered. This way, you can pop one at a time as needed. Microwave to reheat.
- Red chili pepper flakes: fresh red chili peppers, finely chopped, to taste.
- Dried oregano: Fresh oregano or dried Italian seasoning.
- Red wine vinegar: white wine vinegar.
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