Chimichurri is a beautifully fresh sauce made with herbs and it is bright, bold, and refreshing!
This sauce originated in Argentina (read a little more on the origins below) and the tangy herbaceous flavor goes with everything from fish to steak!
What is Chimichurri Sauce?
Chimichurri is a robust herb-based sauce that hails from Argentina (which is different from a chimichurri burger coming from the Dominican Republic) and it can be either green as in this version (chimichurri Verde) or red (chimichurri Rojo).
There are many stories about the origin of this beautiful condiment and you can read some of the histories here or here. Chimichurri is not like pesto (and it doesn’t contain nuts or cheese).
This version of chimichurri is adapted from one I made in culinary school that we served over a marinated flank steak.
It’s both fresh and delicious. Use it as a condiment with all kinds of meat like beef, chicken, pork, or even shrimp. It also goes great as a sauce for veggies fresh off the grill!
Make it as a salad dressing, or mix it into sour cream or mayonnaise for a dip or sandwich spread. Try drizzling some over a pizza for a pop of zesty flavor! It’s so versatile, you’ll always want to keep a jar of chimichurri sauce on hand!
HERBS & SPICES Traditional chimichurri sauce is a bright and fresh combination of parsley, garlic, and olive oil. We add in oregano and a few chili flakes (which stems from Uruguay) and of course salt & pepper.
OLIVE OIL Olive oil and the tang of vinegar pulsed with the rest of the ingredients in a food processor creates the perfect texture. That’s all there is to it!
How to Make Chimichurri Sauce
Chimichurri Sauce is so easy, it’s really a one-and-done recipe!
- Place all of the ingredients in a food processor and pulse just enough to chop the herbs.
- It is very important that the mixture rests for at least 60 minutes before serving to allow the flavors to blend.
PRO TIP: Chimichurri is best when it’s left a little rustic looking and not blended completely smooth. Thicken chimichurri sauce by adding extra herbs.
How to Store
- Keep chimichurri sauce in a salad dressing cruet or a mason jar.
- The oil will naturally separate, this is expected. Shake before using.
- It will keep in the refrigerator for 2-3 days, but it’s sure to be used up before then!
- Freeze chimichurri sauce for up to 3 months in an ice cube tray. Once the cubes are frozen, pop them into a zippered bag and use them anytime you need a burst of flavor in your cooking!
Zesty Dressings & Sauces
- Horseradish Sauce – tangy & spicy
- Honey Mustard Dressing – great for vegetables
- Easy Cocktail Sauce – perfect on seafood
- Avocado Dip – creamy and fresh
Did you love this Chimichurri Sauce? Be sure to leave a rating and a comment below!
- 1 ⅓ cup fresh parsley packed
- ⅓ cup olive oil
- 2 tablespoons fresh oregano
- 2 tablespoons onion finely minced
- 1 tablespoon red wine vinegar
- 1 clove garlic minced
- ½ teaspoon red pepper flakes or to taste
- ¼ teaspoon each salt & pepper or to taste
- 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
This is great, thanks! But NEVER get rid of the parsley stems! They add loads of flavour and crunch! Mixing in coriander and some lemon also adds a lovely touch.
Thanks for the tip, Jake.
The sauce was amazing. Honestly, I omitted the parsley and oregano and instead of using Red Wine Vinegar I instead chose Rice Wine Vinegar and it cut through perfectly. It’s what I had on hand and it turned out amazing. My boyfriend taught me how to cook carne asada and so I added the chimichurri to elevate it; needless to say he said “This is the best thing you’ve ever made”. I’ve been cooking for him for the past 1.5 years.