Chimichurri Sauce Recipe
Chimichurri sauce is a fresh Argentinian sauce made with herbs, garlic, olive oil, and vinegar. It has a bright, tangy taste and is very easy to make at home.
This sauce is commonly served with grilled meat, roasted vegetables, and seafood. Its slightly chunky texture adds fresh flavor to every dish and also works well as a dipping sauce.
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How to Make Chimichurri Sauce
Making this sauce is quick and simple. Here’s how you can do it:
- Chop the herbs: Finely chop 1 cup of parsley leaves and ½ cup of cilantro leaves. Keep the texture a little chunky so it tastes fresh.
- Mix the base: In a bowl, combine 4 minced garlic cloves, ½ teaspoon dried oregano, ½ teaspoon red pepper flakes, ¾ teaspoon salt, and ½ teaspoon black pepper.
- Add liquids: Pour in 2 tablespoons of red wine vinegar and ½ cup of extra-virgin olive oil. Stir slowly until all ingredients are well combined.
- Combine and rest: Add the chopped herbs and mix gently. Let the sauce sit for at least 30 minutes to allow flavors to blend. For best results, rest up to 2 hours.
Ingredients
- 1 cup parsley leaves, finely chopped
- ½ cup cilantro leaves, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons red wine vinegar
- ½ cup extra-virgin olive oil
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ¾ teaspoon coarse salt
- ½ teaspoon black pepper
Pro Tips for Perfect Chimichurri
- Chop herbs by hand for a fresher, chunkier texture.
- Adjust red pepper flakes to control spiciness.
- Let the sauce rest to let flavors fully develop.
Variations & Substitutions
- Spicy version: Add extra red chili or red pepper flakes.
- Cilantro-free version: Replace cilantro with more parsley for a classic flavor.
- Smoky twist: Add a pinch of smoked paprika.
Serving Suggestions
- Drizzle over grilled steak, chicken, or fish
- Serve with roasted vegetables or potatoes
- Use as a dipping sauce for crusty bread
Storage & Make-Ahead
Store in an airtight container in the refrigerator for up to 3 days. Stir well before using. You can also freeze it, but fresh chimichurri tastes best.
Chimichurri Sauce Recipe
I combined ideas from several chimichurri recipes to create the perfect mix of fresh herbs, garlic, and tangy vinegar. This fresh sauce is our favorite on grilled meats, but it’s also delicious with roasted vegetables, seafood, or even as a dipping sauce.
Ingredients
- 1 cup fresh parsley leaves finely chopped
- ½ cup fresh cilantro leaves finely chopped (optional but recommended)
- 4 garlic cloves finely minced
- 2 tablespoons red wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes adjust to taste
- ¾ teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
Instructions
- Prepare the herbs: Finely chop the parsley and cilantro using a sharp knife. Avoid over-chopping to prevent the herbs from turning mushy.
- Mix the base: In a medium bowl, add garlic, oregano, red pepper flakes, salt, and black pepper. Stir to evenly distribute the seasonings.
- Add vinegar and oil: Pour in the red wine vinegar, then slowly add the olive oil while stirring. This helps the flavors blend smoothly without separating.
- Combine and rest: Add the chopped herbs and mix well. Let the chimichurri rest for at least 30 minutes to allow the flavors to fully develop. For best results, rest for up to 2 hours.
Notes
Nutrition Information
- Calories: 80
- Fat: 8g
- Carbohydrates: 2g
- Protein: 0g
