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.
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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.
👩🏻🍳 Expert Tips
- 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.