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.
You’ll Love This Easy Chimichurri Sauce Because…
- 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.
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.
Ways to Use Chimichurri Sauce
You’ll rarely find a sauce recipe that has so many applications!
- Chimichurri sauce elevates the flavors of grilled meats like flank steak, pork, and seafood recipes featuring shrimp or salmon.
- Add it to mayonnaise and use it as a binder for egg, chicken, or potato salads, or as a spread for sandwiches and wraps.
- Use it as a condiment for delicious grilled veggie kabobs.
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
Did you love this Chimichurri Sauce? Be sure to leave a rating and a comment below!
Chimichurri Sauce
Equipment
Ingredients
- 1 ⅓ cups fresh parsley packed
- ⅓ cup olive oil
- 2 tablespoons fresh oregano
- 2 tablespoons finely minced onion
- 1 tablespoon red wine vinegar
- 1 clove garlic minced
- ½ teaspoon red pepper flakes or to taste
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- 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
Notes
- 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip, Dressing, Sauce
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Can basil be substituted for parsley or perhaps half parsley half basil.
Sure it can! It’ll change the flavor slightly but still be delicious.
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.