The Best Chimichurri Sauce

This is the kind of sauce that makes everything taste like it came from a restaurant with a wood-fired grill and a very confident chef.

Chimichurri sauce is bright, herby, garlicky, and just a little sharp from Apple Cider Vinegar. It’s intensely fresh and deeply flavorful at the same time, and it takes about ten minutes to pull together.

I first made this on a whim one summer evening, spooned it over grilled skirt steak, and honestly wondered where it had been my whole life.

There’s something almost magical about the way a handful of simple ingredients, parsley, garlic, olive oil, vinegar, can transform into something so vibrant and bold. It smells incredible the moment it comes together, and somehow tastes even better the next day.

Whether you’re grilling something special or just trying to rescue a quiet Tuesday dinner, this chimichurri sauce belongs on your table.

In This Post

Why You’ll LOVE This Chimichurri Sauce

Ready in just 10 minutes
Bold, fresh, herby flavor
Easy to customize the heat
Simple pantry ingredients
Vegan and gluten-free
Feels restaurant-level fancy
Perfect for grilling season
Great for meal prep

Here’s what you’ll need:

Fresh Flat-Leaf Parsley – The heart of chimichurri. Use flat-leaf, not curly, it has much more flavor. Pack the measuring cup loosely and don’t be shy about it.
Fresh Oregano – Adds an earthy, slightly peppery base note. Fresh is ideal, but dried oregano works in a pinch, use about a third of the amount.
Garlic – Fresh, finely minced garlic is essential. It should be sharp and pungent, that’s exactly what you want here. Don’t use jarred garlic.
Extra Virgin Olive Oil – Use something you actually like the taste of. Since this sauce isn’t cooked, the olive oil flavor comes through directly.
Apple Cider Vinegar – This is what gives chimichurri its signature tang. It brightens the whole sauce and balances the richness of the oil.
Red Pepper Flakes – Adds gentle heat and warmth. Adjust to your taste, a little goes a long way, but more is never wrong.
Salt & Black Pepper – Season generously. Chimichurri is a bold sauce and needs enough salt to really sing.

chimichurri SAUCE ingredients — **Chimichurri Sauce ingredients**

Chimichurri Sauce Variations

Cilantro Chimichurri

Swap half the parsley for fresh cilantro for a brighter, more citrusy flavor. A great match for fish tacos and grilled shrimp.

Spicy Chimichurri

Add a finely minced fresh jalapeño or double the red pepper flakes for a bolder heat level.

Lemon Chimichurri

Add a generous squeeze of lemon juice alongside the vinegar for an extra-bright, sunshiny version.

Chimichurri Rojo

The red version. Use roasted red peppers and smoked paprika in place of the fresh herbs for a smoky, sweet twist.

Mint Chimichurri

Stir in a handful of fresh mint leaves. This version is especially beautiful alongside lamb chops or roasted carrots.

Tips For The Best Flavor

Chop the herbs by hand if you can – it gives better texture than a food processor

Let the sauce rest for at least 15 minutes before serving – the flavors develop beautifully

Use the best quality olive oil you have – it makes a real difference here

Don’t skip the vinegar – it’s what makes chimichurri taste alive

Taste and adjust salt before serving – it should be boldly seasoned

Make it the night before for even deeper, more developed flavor

Keep a tiny bit of parsley texture – you want it rustic, not a smooth paste

How To Make Chimichurri Sauce

This couldn’t be simpler. No blender required, no cooking involved, just a sharp knife and a bowl.

Prep the herbs: Finely chop the fresh parsley and oregano. The finer the chop, the better the sauce will come together.
Mince the garlic: Mince the garlic as finely as possible. You want it almost paste-like so it distributes evenly throughout the sauce.
Combine everything: Add the herbs, garlic, olive oil, Apple Cider Vinegar, red pepper flakes, salt, and pepper to a bowl. Stir well to combine.
Rest and taste: Let the sauce sit for 10-15 minutes. Taste and adjust, more vinegar for brightness, more salt for depth, more chili for heat.
Serve and enjoy: Spoon generously over grilled meat, vegetables, or whatever needs a little magic. Don’t hold back.

“Made this for a backyard grill night and everyone wanted the recipe. That garlic kick is absolutely perfect.” – Zaid Mercer.

Leave your review below

Delicious Ways To Use Chimichurri Sauce

Honestly, the real question is: what can’t you put it on?

Grilled Steak – The classic pairing. Spoon it generously over skirt steak, flank steak, or ribeye straight off the grill.
Grilled Chicken – Use as a marinade before grilling, then spoon more on top at the table.
Roasted Vegetables – Drizzle over crispy potatoes, zucchini, eggplant, or cauliflower for incredible flavor.
Grilled Shrimp – Toss warm shrimp in chimichurri for a fast, restaurant-worthy appetizer.
Eggs – Spoon over fried or poached eggs for the kind of breakfast that feels like a real occasion.
Crusty Bread – Use as a bold bread dip at the start of a dinner party. It disappears fast.
Grain Bowls – Drizzle over farro, quinoa, or rice bowls instead of a heavier dressing.
Lamb Chops – A natural pairing – the bright acidity cuts through the richness of the meat beautifully.

Storage & Shelf-Life Tips

Refrigerate immediately – Store in an airtight glass jar or container. Keep refrigerated at all times.

Best within 5-7 days – The flavor actually deepens over the first day or two. The herbs start to soften after about a week.

Stir before serving – The oil and herbs will naturally separate in the fridge. Give it a good stir before spooning.

Bring to room temperature – Olive oil solidifies slightly when cold. Let it sit for a few minutes before serving for the best texture.

Freeze for later – Freeze in ice cube trays for convenient single-use portions. Thaw in the fridge overnight before using.

Classic Chimichurri Sauce

A bright, herbaceous Argentinian sauce made with fresh parsley, garlic, vinegar, and olive oil. Ready in minutes, no cooking required, and it makes everything taste like it just came off a wood-fired grill.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 8 servings (1 cup)

Course: sauce

Cuisine: Argentinian / Latin American

Calories: 124

Ingredients Equipment Method Notes

Ingredients

1 cup fresh flat-leaf parsley finely chopped
2 tbsp fresh oregano leaves finely chopped
4 garlic cloves minced
½ cup extra virgin olive oil
3 tbsp apple cider vinegar
½ tsp red pepper flakes
½ tsp salt
¼ tsp black pepper
2 tbsp water to loosen, if needed

Equipment

Chef’s knife
Cutting board
Mixing bowl
Wooden spoon
Glass jar (storage)
Measuring spoons
Measuring cups

Method

Finely chop the parsley and oregano by hand until well minced.
Mince the garlic as finely as possible, almost paste-like.
Add herbs, garlic, olive oil, vinegar, red pepper flakes, salt, and pepper to a bowl.
Stir everything together until well combined.
Taste and adjust, add more vinegar for brightness, more salt for depth, or more chili flakes for heat.
Let rest 15 minutes before serving for best flavor. Stir once more and serve.

Notes

Nutritional info (per 2 tbsp serving – approximate)

Calories; 124
Fat: 14g
Carbs: 1g
Sodium: 148mg

FAQs

Can I use a food processor instead of chopping by hand?

You can, but pulse it, don’t blend. Over-processing turns it into a smooth paste and loses the rustic, textured character that makes chimichurri so good.

Can I use dried herbs?

Fresh herbs are strongly recommended for chimichurri, the bright, green flavor is the whole point. If you must use dried oregano, use about a third of the amount called for.

Is chimichurri served hot or cold?

It’s typically served at room temperature. The warmth of freshly grilled meat is usually enough to make the sauce come alive on its own.

What’s the difference between green and red chimichurri?

Traditional chimichurri verde uses fresh parsley as the base. Chimichurri rojo uses roasted red peppers and smoked paprika, giving it a smoky, slightly sweet profile instead.

Can I make chimichurri ahead of time?

Absolutely! and it’s actually better that way. Making it a few hours or even a day ahead lets the flavors meld and deepen beautifully.

More Recipes Like This

Once you have a jar of chimichurri sauce in your fridge, you’ll start finding reasons to use it everywhere. Over eggs on a slow Sunday morning. Spooned onto crusty bread with friends. Drizzled over whatever’s coming off the grill that evening. It’s that kind of sauce, quiet and ready, making everything better without asking for any attention.