If there is one condiment that has the power to transform a simple grilled steak into something truly extraordinary, it is chimichurri. This vibrant, herb-packed sauce hails from Argentina and Uruguay, where it has been a staple at asados — traditional barbecues — for generations. With its bright green color, bold garlic flavor, and tangy vinegar kick, chimichurri is the kind of sauce that makes you want to put it on absolutely everything.
What makes chimichurri so special is its incredible simplicity. There is no cooking required, no fancy equipment needed, and the whole thing comes together in about ten minutes. Yet despite how easy it is to make, the result is a deeply complex, layered sauce that tastes like it took hours to prepare. The combination of fresh parsley, oregano, garlic, red pepper flakes, olive oil, and red wine vinegar creates a flavor profile that is herby, garlicky, slightly spicy, and wonderfully acidic all at once.
Whether you are brushing it over grilled skirt steak, drizzling it on roasted vegetables, using it as a marinade for chicken, or simply spooning it over crusty bread, this chimichurri recipe is one you will come back to again and again. Once you make it from scratch, you will never reach for a store-bought version again. Let us walk you through everything you need to know to make the most authentic, flavorful chimichurri of your life.
The Classic Chimichurri Recipe
✨ Recipe Card
The Best Homemade Chimichurri Recipe
A vibrantly jade-green Argentinian herb sauce with golden olive oil pooling around finely chopped parsley and cilantro, perfumed with raw garlic and sharp red pepper flakes.
⏱ Prep
10 mins
🍳 Cook
0 mins
⏰ Total
10 mins
🍽 Serves
8 servings
🥘 Ingredients
📋 Instructions
- 1. Finely chop the parsley and cilantro by hand or pulse 4–5 times in a food processor — avoid over-blending to keep texture
- 2. Transfer chopped herbs to a medium mixing bowl and add the minced garlic, diced shallot, dried oregano, and red pepper flakes
- 3. Pour in the red wine vinegar and stir to combine, allowing the acid to slightly soften the raw shallot for 2 minutes
- 4. Drizzle in the olive oil gradually while stirring to emulsify the sauce loosely
- 5. Season with sea salt and cracked black pepper, taste and adjust acidity or heat as needed
- 6. Rest the chimichurri at room temperature for at least 10 minutes before serving to let flavors bloom
💡 Tips & Notes
- • For best flavor, make the chimichurri at least 30 minutes ahead — it deepens significantly as it sits
- • Store in a sealed jar in the refrigerator for up to 5 days; the olive oil will solidify slightly when cold, so bring to room temperature before serving
- • Use as a marinade for steak or chicken by coating meat 1–4 hours before grilling
KitchenGuide101.com
Understanding the Key Ingredients
Every ingredient in chimichurri serves a very specific purpose, and understanding what each one brings to the table helps you appreciate just how well this sauce is constructed. The foundation of the sauce is fresh flat-leaf parsley, which provides the characteristic green color and a clean, slightly peppery herbal flavor. It is important to use flat-leaf parsley rather than curly parsley, as the flat-leaf variety has a much more pronounced flavor that holds up beautifully in this sauce.
Fresh or dried oregano is the second herb in the mix, and it adds an earthy, slightly bitter note that balances out the brightness of the parsley. Many traditional Argentine recipes call for dried oregano, which has a more concentrated, robust flavor. However, if you have fresh oregano on hand, you can absolutely use it — just double the amount since fresh herbs are less potent than dried ones.
Garlic is arguably the heart and soul of chimichurri. It provides that sharp, pungent bite that wakes up your taste buds and makes the sauce so addictively good. Do not be tempted to substitute garlic powder here — only fresh garlic will give you that authentic, bold flavor. Red wine vinegar is what gives chimichurri its signature tang and helps preserve the sauce so it lasts longer in the refrigerator. Finally, a generous pour of good quality extra virgin olive oil brings everything together into a cohesive, luxurious sauce.
Step-by-Step Instructions
Making chimichurri is wonderfully straightforward, but there are a few key techniques that will help you achieve the best possible result. Start by washing your parsley thoroughly and shaking off as much excess water as possible. Pat it dry with a clean kitchen towel before chopping, because excess moisture can dilute the flavor of the sauce and affect its texture. Remove the thick stems from the parsley, keeping mostly the leaves and the tender upper portions of the stems.
You can make chimichurri two ways — by finely hand-chopping all the ingredients, or by using a food processor. Traditionally, it is made by hand, which gives the sauce a chunkier, more rustic texture that many people prefer. If you use a food processor, pulse the ingredients gently rather than blending them into a smooth puree. Over-processing will turn the sauce into a paste and destroy the appealing texture that makes chimichurri so satisfying.
Once all your ingredients are chopped and combined in a bowl, whisk everything together and taste for seasoning. Adjust the salt, add more vinegar for extra tang, or increase the red pepper flakes if you want more heat. Here is where a resource like KitchenGuide101.com can be incredibly helpful — their detailed guides on seasoning and sauce-making techniques can help you fine-tune your recipe to perfection. Let the chimichurri rest for at least fifteen to thirty minutes before serving, allowing the flavors to meld together and develop into something truly magnificent.
Tips for the Best Chimichurri Every Time
- Always use fresh, high-quality parsley — wilted or yellowing herbs will result in a dull, flat-tasting sauce
- Use extra virgin olive oil for the richest, most authentic flavor profile
- Allow the sauce to rest for at least 30 minutes before serving so the flavors can fully develop
- Finely mince the garlic by hand or use a microplane grater for the smoothest, most evenly distributed garlic flavor
- Start with less red pepper flakes and adjust to taste — it is easier to add heat than to take it away
- Do not skip the red wine vinegar — it is essential for balancing the richness of the olive oil and the intensity of the garlic
- Store chimichurri in a glass jar rather than a plastic container, as the strong flavors can permeate plastic over time
- Bring refrigerated chimichurri to room temperature before serving, as the olive oil will solidify slightly when cold
One additional tip worth mentioning is to taste your chimichurri both immediately after making it and again after it has rested. The flavor changes significantly as the herbs soften and the garlic mellows, and you may want to make final adjustments after the resting period. A pinch of sugar can sometimes help balance an overly acidic sauce if you find the vinegar is too sharp for your palate.
Variations and Creative Serving Ideas
While the classic green chimichurri is the most well-known version, there are several delicious variations worth exploring. Red chimichurri, known as chimichurri rojo, swaps out the fresh herbs for a base of roasted red peppers, smoked paprika, and tomatoes, resulting in a smoky, sweeter sauce that pairs beautifully with pork and chicken. Some cooks add fresh cilantro alongside the parsley for a brighter, more citrusy flavor profile that works wonderfully in Mexican-inspired dishes.
For a creamy variation, you can stir a spoonful of chimichurri into mayonnaise or Greek yogurt to create a fantastic dipping sauce or sandwich spread. Mixing chimichurri with softened butter creates a compound butter that melts gloriously over a hot grilled steak or corn on the cob. You can even blend chimichurri with a little lemon juice and more olive oil to create a salad dressing that elevates any simple green salad into something memorable.
- Spoon generously over grilled skirt steak, flank steak, or ribeye
- Use as a marinade for chicken thighs or lamb chops before grilling
- Drizzle over roasted vegetables like zucchini, eggplant, or sweet potatoes
- Serve alongside grilled shrimp or fish for a refreshing contrast to seafood
- Spread on sandwiches and wraps in place of mayonnaise or mustard
- Toss with roasted potatoes for an incredible side dish
- Stir into scrambled eggs or spoon over a fried egg on toast
- Use as a topping for grain bowls with quinoa, farro, or rice
How to Store Chimichurri Properly
One of the great advantages of chimichurri is that it keeps remarkably well, which means you can make a large batch and enjoy it throughout the week. Store your chimichurri in a sealed glass jar or airtight container in the refrigerator, where it will keep for up to two weeks. The olive oil will solidify when refrigerated, so always remember to take it out at least twenty to thirty minutes before you plan to use it, allowing it to return to a pourable consistency at room temperature.
For longer storage, chimichurri can actually be frozen quite successfully. Pour the sauce into an ice cube tray and freeze until solid, then transfer the frozen cubes to a zip-lock bag. This way, you can pull out individual portions as needed and thaw them quickly at room temperature or in a small bowl of warm water. Frozen chimichurri will keep for up to three months and is incredibly convenient to have on hand for quick weeknight meals.
It is worth noting that the color of chimichurri will darken slightly as it sits in the refrigerator due to oxidation of the fresh herbs. This is completely normal and does not affect the flavor in any negative way. In fact, many people find that day-old or two-day-old chimichurri has an even more developed, complex flavor than freshly made sauce, making it a wonderful candidate for advance preparation when you are hosting a dinner party or cookout.
Chimichurri is one of those rare recipes that is greater than the sum of its parts — a handful of simple, humble ingredients that come together to create something truly spectacular. Whether you are a seasoned home cook or just beginning your culinary journey, mastering this recipe is one of the most rewarding things you can do in the kitchen. Make a big batch, keep it in your refrigerator, and watch how it elevates every single meal it touches. Your friends and family will be asking for the recipe before the night is over, and you will be more than happy to share it.
