Chimichurri Sauce Recipe (Fresh, Easy & Authentic)
This chimichurri sauce recipe is a fresh, herb-based sauce made with parsley, garlic, olive oil, and red wine vinegar. It comes together in minutes and adds bright, balanced flavor to steak, chicken, vegetables, and sandwiches.
Chimichurri is an Argentinian herb sauce that instantly adds fresh, robust flavor to almost anything. Made with parsley, garlic, olive oil, and vinegar, it is known for its bright taste, balanced acidity, and slightly garlicky bite.
This chimichurri sauce recipe keeps things simple while focusing on the right proportions and technique. The result is a sauce that is well-balanced, and never overpowering. It comes together in minutes with just a handful of ingredients.
How to Use Chimichurri
Chimichurri is a versatile sauce that can be used in a variety of ways to add fresh flavor to everyday meals. Its balance of herbs, garlic, and acidity makes it a natural pairing for simple dishes, more substantial mains, and even as a unique sauce for burgers.
- Spoon over steak – A classic use. Add it to grilled or pan-seared steak just before serving for a bright, herbaceous finish, especially in a steak & eggs breakfast sandwich.
- Serve with chicken – Drizzle over grilled, roasted, or pan-cooked chicken to add moisture and flavor.
- Pair with seafood – Works especially well with shrimp or fish, adding freshness without overpowering delicate flavors.
- Potato sides — Chimichurri is great for dipping or drizzling on sides like home fries or oven-baked fries.
- Toss with vegetables and lighter dishes – Use it to finish roasted vegetables or grain bowls to add brightness.
- Use as a marinade – Coat meat or vegetables before cooking to infuse them with flavor.
- Spread on sandwiches, burgers, and wraps – Adds a fresh, garlicky layer that is especially nice on a mushroom swiss burger.
Key Ingredients
This chimichurri sauce combines fresh herbs, garlic, vinegar, and olive oil for a vibrant sauce with balanced acidity and savory depth.
Herbs & Freshness — Fresh flat-leaf parsley forms the base of the sauce, providing bright, fresh, herb-forward flavor. Oregano adds earthy, slightly peppery depth that balances the freshness of the parsley.
Acid & Balance — Red wine vinegar adds tang and acidity, helping brighten the herbs while balancing the richness of the olive oil.
Savory Depth — Fresh garlic gives chimichurri its signature sharp, savory bite and deep flavor.
Base & Body — Extra virgin olive oil creates a smooth, rich base that carries and blends all the flavors together.
Spices & Seasoning — Red pepper flakes add subtle background heat without overpowering the sauce. Kosher salt enhances the natural flavor of the herbs and garlic, while freshly ground black pepper adds mild heat and depth.
How to Make This Sauce
Step 1 — Prep the herbs
Finely chop the parsley and oregano and place in a medium mixing bowl.
Step 2 — Add the garlic
Finely mince the garlic and add it to the herbs. Mix lightly to distribute.
Step 3 — Season
Add the salt, black pepper, and red pepper flakes to the bowl. Stir to combine.
Step 4 — Add the vinegar
Pour in the red wine vinegar, stir, and let it sit for 5 minutes.
Step 5 — Add the olive oil
Slowly pour in the olive oil while stirring, and mix until fully combined.
Step 6 — Rest
Rest at room temperature for 20–30 minutes for flavor development.
Step 7 — Taste and adjust
Taste and adjust the vinegar, olive oil, and salt as needed.
Find the detailed recipe, including all measurements, in the recipe card below.
Tips for an Exceptional Sauce
- Don’t overprocess — Finely chopping by hand keeps the herbs textured, prevents the sauce from becoming bitter or pasty, and produces a spoonable consistency. Avoid blenders or food processors.
- Remove thicker parsley stems — Use only the leaves and tender stems for the best texture.
- Add vinegar before oil — Always add vinegar first so it softens the garlic, prevents a harsh bite, and improves overall balance.
- Let it rest — Fresh chimichurri can taste sharp at first. Let it sit for 20–30 minutes before serving so the flavors meld, the garlic mellows, and the herbs absorb the liquid for a more balanced sauce.
- Oil quality matters — Use a smooth, not bitter, olive oil. Strong or peppery oils can overpower the sauce. Good quality extra virgin olive oil is best.
- Adjust as needed — If it needs more brightness, add a splash of vinegar. If it’s too sharp, add a bit more olive oil. If it needs salt, add a pinch more.
Chimichurri Sauce Recipe
Equipment
- Cutting board
- Chef’s knife
- Medium mixing bowl
- Spoon
Ingredients
- 1 cup fresh flat-leaf parsley, very finely chopped (packed)
- 2 tbsp fresh oregano, finely chopped (or 2 tsp dried oregano)
- 4 cloves garlic, finely minced
- 3 tbsp red wine vinegar
- ½ cup extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ to 1 tsp red pepper flakes (adjust to taste)
Directions
- Prep the herbs by finely chopping the parsley (cut off thicker stems) and oregano. Aim for very small pieces, but not a paste. Place in a medium mixing bowl.
- Finely mince the garlic and add it to the herbs. Mix lightly to distribute.
- Add the salt, black pepper, and red pepper flakes to the bowl. Stir to combine.
- Pour in the red wine vinegar, stir, and let it sit for 5 minutes.
- Slowly pour in the olive oil while stirring, and mix until fully combined.
- Let the chimichurri sit at room temperature for 20–30 minutes before serving for flavor developement.
- Taste and adjust as needed right before serving.
Notes
- Let the chimichurri rest for at least 20 minutes (30 minutes for best flavor).
- Finely hand chopping the herbs is best for flavor and texture. Avoid blenders or food processors.
- For the best texture remove thicker parsley stems, using only the leaves and tender stems.
- Always add vinegar before the oil to improve the overall balance.
- Use good quality, smooth olive oil. Extra virgin olive oil is best.
Variations and Substitutions
Chimichurri is easy to adjust depending on how you’re using it. These variations keep the same base while slightly changing the flavor to better suit different dishes.
- Steakhouse chimichurri — richer and more robust
Increase the olive oil to ⅔ cup, add an extra ½ teaspoon of kosher salt, and include one additional clove of garlic. This version is slightly smoother and more savory, making it ideal for steak and steak sandwiches, including a steak and eggs breakfast sandwich. - Spicy chimichurri — added heat without overpowering
Increase the red pepper flakes to 1½ teaspoons and optionally add one finely chopped fresh red chili. This variation adds a noticeable kick and works especially well with steak, fries, and crispy potatoes. - Lemon chimichurri — brighter and fresher flavor
Add 1 to 2 tablespoons of fresh lemon juice and reduce the red wine vinegar slightly. This creates a lighter, more citrus-forward version that pairs well with chicken, vegetables, and lighter dishes. - Cilantro chimichurri — slightly citrusy and herb-forward
Replace half of the parsley with fresh cilantro. This variation has a brighter, more citrusy profile that works well with chicken and egg-based dishes, especially breakfast-style sandwiches like a breakfast burrito.
Storage Suggestions
Chimichurri sauce is best enjoyed fresh, but it stores well and actually develops deeper flavor over time.
- Refrigerator: Store chimichurri in an airtight container in the fridge for up to 4–5 days. The olive oil may solidify slightly when chilled. This is normal.
- Before Serving: Let it sit at room temperature for 20–30 minutes and give it a quick stir to bring it back to its original consistency.
- Freezing (Optional): For longer storage, freeze chimichurri in small portions (like an ice cube tray) for up to 2 months. Thaw in the refrigerator and stir before using.
Frequently Asked Questions
What is chimichurri made of?
Chimichurri is a fresh herb sauce made with parsley, garlic, olive oil, vinegar, and seasonings. Some variations include oregano, red pepper flakes, or cilantro for added flavor.
Is chimichurri spicy?
Traditional chimichurri is not very spicy, but it can have a mild kick from red pepper flakes. You can easily adjust the heat level to your preference.
Is chimichurri healthy?
Chimichurri sauce is generally considered a healthy condiment because it is made with fresh herbs, olive oil, and simple ingredients. It contains healthy fats, antioxidants, and no processed additives when made at home.
How long does chimichurri last in the fridge?
Chimichurri will keep in the refrigerator for about 4–5 days when stored in an airtight container. The flavor often improves after a few hours as the ingredients meld together.
Do you need a food processor to make chimichurri?
No, chimichurri is traditionally made by hand, finely chopping the herbs and garlic and stirring everything together. A spoon works perfectly; no special equipment needed.
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