Best Chimichurri Sauce
Learn how to make the best chimichurri sauce recipe with just eight ingredients and a few minutes. Herbaceous, savory, and made with a hint of heat, it’s the perfect way to add flavor to all your favorite recipes!
What is Chimichurri Sauce?
Chimichurri is a type of condiment or sauce. Originating from Uruguay and Argentina, it’s typically made with olive oil, red wine vinegar, garlic, red chilis, and fresh herbs. Herbaceous, refreshing, and savory all at once, it’s commonly used as a marinade or dipping sauce with grilled meats.
My quick and easy no-fuss chimichurri sauce recipe isn’t completely authentic. However, it’s every bit as zesty and flavorful as the original recipes. Plus, it’s virtually failproof and an easy way to punch up meat, seafood, poultry, and vegetables!
One bite, and I know you’ll be hooked!
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Basic Chimichurri Ingredients & Notes
- Parsley - This gives the recipe its signature green color and bright flavor.
- Olive oil - Extra virgin olive oil is best for this recipe. It adds a rich taste and combines all the ingredients, creating a smooth sauce.
- Red wine vinegar - Authentic chimichurri sauces use red wine vinegar, but white wine vinegar will also work.
- Garlic - Adds depth to the sauce with a savory, slightly sweet taste. Fresh garlic is best but in a pinch you can use ½ teaspoon garlic powder
- Oregao - Enhance the taste and eliminate the need for more fresh herbs. Feel free to adjust the seasonings to taste!
- Red chili - Adds a pop of color and heat to the sauce. Feel free to swap with ¼ - ½ teaspoon red pepper flakes if needed.
How to Make the Best Chimichurri Sauce Recipe
Once you realize how easy it is to make chimichurri from scratch, you’ll never go back to store-bought versions again!
Step 1: Combine the ingredients. Place all the ingredients in a jar or bowl, and mix to combine.
Step 2: Serve. Enjoy your chimichurri immediately. Or, transfer it to an airtight container, and store it for later!
Tips
- Use fresh ingredients for the best taste. Look for bright herbs, and slice the shallots and garlic yourself.
- Chop the parsley leaves finely.
- If the parsley leaves aren’t chopped, you can throw all of the ingredients into a blender or food processor, and pulse until chopped. Just be sure not to overprocess! The ingredients should be finely chopped but not completely puree
Serving Suggestions
This basic chimichurri sauce is most commonly used as a marinade or dip with fish, steak, tenderloin, chicken, and seafood. However, it’s also great as a dressing or condiment with dishes like:
- Gluten Free Sweet Potato Fries
- Air Fryer Cauliflower
- Gorgonzola Steak Salad
- Crispy Smashed Fingerling Potatoes
- Grilled Vegetable Salad
How to Store Basic Chimichurri
Store leftover sauce in an airtight container or a mason jar in the fridge for up to 5 days.
You can also freeze the sauce for up to one month. For smaller portions, freeze it in an ice cube tray. Then, transfer the cubes to a bag or container once frozen. Thaw in the fridge before using.
Frequently Asked Questions
Chimichurri has a flavor that’s truly unique. It’s bright, herbaceous, and savory with a hint of heat.
As mentioned, Argentinian recipes include parsley, garlic, red wine vinegar, and spices. The savory sauce is typically used as a dip or marinade. Meanwhile, Mexican chimichurri features cilantro, lime juice, garlic, and chili peppers. As a result, it is much spicier and used as a condiment or salsa alternative rather than a marinade.
The two sauces are similar. However, pesto is smooth, salty, and slightly nutty. Meanwhile, chimichurri is chunkier in consistency and has a slightly spicier flavor.
For more sauce recipes, check out my:
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Recipe
Basic Chimichurri Sauce
Equipment
- 1 Bowl
Ingredients
- ½ cup parsley - finely chopped
- ⅓ cup olive oil
- 2 tablespoon red wine vinegar
- 4 garlic cloves - finely chopped
- 1 red chili - finely chopped
- 1 teaspoon oregano
- ½ teaspoon sea salt
Instructions
- Place all ingredients into a jar or bowl and mix well to combine. If the parsley leaves aren’t chopped, you can throw all of the ingredients into a blender or food processor and pulse until chopped.½ cup parsley, ⅓ cup olive oil, 2 tablespoon red wine vinegar, 4 garlic cloves, 1 red chili, 1 teaspoon oregano, ½ teaspoon sea salt
- Serve the sauce immediately or store in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
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