Chimichurri Sauce

Bright and bold chimichurri sauce adds dramatic deliciousness to so many dishes!

This one-and-done tangy sauce is made with fresh parsley, oregano, garlic, oil, and vinegar, and will be a hit on any table!

What is Chimichurri Sauce?

Chimichurri sauce is a sauce from Argentina dating back to the 19th century. The combination of fresh herbs, oil, and vinegar tenderized and seasoned any variety of meats while the gauchos (AKA cowboys) were on the range for days at a time.

Today, it’s a popular condiment as its bright and tangy flavor complements salads, vegetables, pork, beef, poultry, fish, and seafood.

It uses fresh herbs like parsley and oregano for a bright, bold flavor, giving a fresher flavor profile.
It’s quick and easy, with just 15 minutes of prep using simple ingredients you probably have. Use a food processor to grate and mince the onion and garlic to save even more time!
You can store the sauce in a cruet or jar to keep it fresh for up to 3 days, making it a convenient option for meal prep and saving time throughout the week.

Ingredients In Chimichurri

Herbs and Spices: For the best flavor, choose fresh flat-leaf parsley or cilantro (or half and half) and fresh oregano leaves. Use as much red pepper as you wish, or omit it altogether. A pinch of cayenne pepper can provide a milder heat.

Oil and Vinegar: Olive oil and red wine vinegar help bring the sauce together and add flavor to this chimichurri sauce. Other neutral oils, such as avocado or sunflower, can be substituted. Lemon juice is a good substitute for red wine vinegar.

Variations: Substitute the finely chopped onion for red onion or shallot for extra sweetness or some mint for an even brighter, more fragrant sauce. For a longer-lasting sauce, switch the fresh garlic cloves to garlic powder.

Chimichurri Sauce ingredients in a food processor before being blended

How to Make Chimichurri Sauce

Pulse all ingredients except red pepper flakes (recipe below) in a food processor until slightly chopped.
Stir in red pepper flakes and chill before serving.

To preserve a more rustic texture, pulse until just blended.
It’s important to let the mixture chill for an hour before serving to allow the flavors to blend.

Ways to Use Chimichurri Sauce

You’ll rarely find a sauce recipe that has so many applications!

Storing Chimichurri Sauce

Keep leftover chimichurri sauce in a mason jar with a tight-fitting lid in the refrigerator for up to 3 days. Shake before using as it will separate.

Freeze chimichurri in zippered bags or ice cube trays to pop out and add to sautéed veggies, brush over grilled chicken, or add new flavor to sour cream dip served with fresh veggies.

More Robust Sauces & Dressings

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Chimichurri Sauce in a glass bowl with a spoon

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Chimichurri Sauce made with fresh herbs is a zesty marinade or condiment for steaks, chicken, salads, and more.

Prep Time 15 minutes

Chill time 1 hour

Total Time 1 hour 15 minutes

Cook ModePrevent your screen from going dark

Place all ingredients except red pepper flakes in a food processor and pulse 2-3 times or just until slightly chopped.
Stir in red pepper flakes.
Chill at least 1 hour before serving. Serve over grilled meats

Chimichurri sauce is best stored in a glass bottle, cruet, or mason jar in the refrigerator.
Be sure to allow it to chill for an hour before serving, to allow flavors to develop.
The oil will naturally separate, this is expected. Shake before using.
This sauce will keep in the refrigerator for 2-3 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Dressing, Sauce

Cuisine American, Argentine

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