A zippy condiment, this traditional Chimichurri sauce recipe is perfect for grill nights. Use as a marinade, a sauce, or both. And the best part is it only takes 5 minutes.
WANT TO SAVE THIS RECIPE?
I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
This post may include affiliate links. Please read my disclosure policy.
I am obsessed with condiments, and no-cook sauces are my favorite. From my quick and easy romesco sauce to the best creamy avocado sauce. Sauces are my jam. That is why I believe this is the BEST chimichurri sauce.
What is Chimichurri?
Chimichurri is a no-cook sauce that originated in Central South America (specifically Argentina and Uruguay). This herby sauce can be used as a marinade or a condiment.
The green version is the most common and contains parsley, oregano, chili flakes, red wine vinegar, and olive oil. A common misconception is that chimichurri contains cilantro, but traditional recipes do not.
And while I love cilantro, I know many of you do not. Fear not, this authentic recipe is cilantro-free. As chimichurris should be.
🧾Ingredient Notes
- Fresh Herbs- This recipe requires both Italian or flat-leaf parsley and oregano. It is critical to use fresh herbs rather than dried ones. Use extra herbs to make chimichurri rice.
- Red Wine Vinegar- White wine vinegar would be the best substitute.Some variations of chimichurri contain lemon juice. I believe this is too acidic when combined with the proper amount of vinegar.
- Fresh Garlic- Big garlic fan? Add an extra clove or two!
- Crushed Red Pepper Flakes - Fresh bird's eye chili can be added for a spicier flavor, or the red chili flakes can be entirely omitted for a mild chimichurri sauce.
- Olive Oil- Use a high-quality oil that you like the flavor of on its own.
⏲️ How to Make Chimichurri
I prepare my chimichurri sauce in a food processor, typically because I am preparing a double batch (it is really that good). However, the authentic way is to finely chop the herbs and garlic by hand.
- Prep the Herbs: For the oregano, you want to remove the leaves and discard the stems. For the parsley, you want to remove the bulk of the stems, but a few are okay.
- Mince: Pulse the herbs and garlic in a food processor (without the oil!) or mince by hand. You don't want to puree them into a pesto.
- Mix: Transfer to a bowl and drizzle over the oil.
- Rest: Allow the flavors to meld for 20 minutes, then taste for salt and pepper.
🥗 How to Use Chimichurri
Chimichurri can be used as a marinade for meats and vegetables, as a salad dressing, or as a sauce. I recommend using it as a marinade, like for this grilled steak, or as a sauce when you have a dried rubbed flank steak.
Serve with gluten-free flatbreads for dipping. Or try it on grilled yellow squash or grilled butternut squash.
It is great on spicy chicken sandwiches, served over blackened cod, and as a sauce for roasted zucchini or baked eggplant.
👩🏻🍳Jen's Testing Notes
- Do not blend the chimichurri ingredients or add the olive oil to your food processor. This will result in pesto rather than the chunkier dressing that is traditional chimichurri.
- If you like a blended sauce, try my creamy chimichurri.
- Always serve chimichurri at room temperature.
- After resting the sauce for at least 20 minutes (or when you are running low on red wine vinegar), consider adding a squeeze of lemon if it needs more zing.
- Forgot to set out the sauce to warm and it is time to eat? Add a splash of hot water.
More Sauce Recipes
🌡️Storing Leftovers
This sauce recipe is ideal for meal prep because it can last up to 5 days in the fridge when stored in a tightly sealed jar. Bring to room temperature before using.
Chimichurri sauce can be frozen, although I suggest only using it as a marinade or adding it to rice or quinoa when it thaws out. You can freeze in a freezer bag or freeze in an ice cube tray and add the blocks to a freezer bag. It will keep for 2 to 3 months.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Authentic Chimichurri (5 Minutes)
Ingredients
- ⅓ cup fresh parsley roughly chopped
- ¼ cup fresh oregano leaves
- ¼ cup red wine vinegar
- 4 cloves garlic
- 2 teaspoons crushed red pepper
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
Instructions
- In a food processor, place all the ingredients, except the oil in a food processor. Pulse until all the ingredients are finely chopped.⅓ cup fresh parsley, ¼ cup fresh oregano leaves, ¼ cup red wine vinegar, 4 cloves garlic , 2 teaspoons crushed red pepper, ½ teaspoon kosher salt, ⅛ teaspoon freshly ground black pepper
- Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes then taste for salt, pepper, and red pepper. Add more as needed.½ cup extra-virgin olive oil
Video
Notes
- Store the sauce in an airtight container in the refrigerator for up to 5 days.
- Bring to room temperature before using.
Abi says
My go-to chimichurri! Had great flavor and was easy to make.