This chimichurri sauce recipe is bold, bright, and versatile, livening up your meals. Our version features fresh parsley, sherry vinegar, olive oil, a generous amount of garlic, and a pinch of red pepper flakes. It’s simple to make with mostly pantry ingredients, and it’s ready in just 5 minutes!
Chimichurri is all about balance. The fresh parsley brings a pleasant bitterness that cuts through rich, savory foods, while garlic, olive oil, and vinegar add just enough bite to wake everything up. The result is a bright, herb-forward sauce that makes even the simplest meal taste more complete and intentional.
I use this chimichurri in so many ways. It’s excellent spooned over grilled or roasted meat, especially steak (like these chimichurri steak bites ), but it’s just as good with seafood, chicken, or roasted rack of lamb . I love it drizzled over vegetables, stirred into yogurt for a quick dip, or mixed into mayo for an herby sandwich spread. It’s delicious on eggs in the morning and tacos at night. It also works beautifully as a marinade, where the acidity and herbs soak right into the food. Once you have a jar of chimichurri in the fridge, you’ll find yourself reaching for it again and again.
Tips for makingthe bestchimichurri
- Chop the parsley by hand. This is the old-school way of doing it that gives the sauce a great texture.
- If you like bold flavors, add more garlic (up to four cloves.) Some garlic is milder than others, so taste and adjust the amount to your liking.
- Adjust all the quantities to your taste preferences by adding more salt, less pepper, and more chili flakes – you get the idea! While we love the combination and quantities in this recipe as it’s written, feel free to play around.
- Serve it at room temperature.
- Leftover chimichurri sauce will keep for a few days in a sealed jar in your fridge. If you’re taking it out of the fridge, allow it to sit on the counter for about a half-hour to come to room temperature. The oil should be fully liquid before serving.
Chimichurri variations to try
The wonderful thing about making your own homemade sauces is the flexibility of switching up the ingredients and flavors. Here are a few ways to mix up the classic chimichurri sauce recipe:
- Add fresh lemon or lime juice (and zest) for a bright citrus spin.
- Use finely minced shallot for a subtle onion flavor.
- Add basil or rosemary to the parsley base for an interesting twist.
- Use jalapeño to add a little spice and flavor.
- Add finely minced kale for added texture and color.
Chimichurri Sauce Recipe
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Ingredients
- ▢ 1 cup parsley (minced)
- ▢ ½ cup olive oil
- ▢ ¼ cup sherry vinegar (see notes)
- ▢ 1 teaspoon dried oregano (or 2 teaspoons fresh)
- ▢ ¼ teaspoon red pepper flakes
- ▢ 3 cloves garlic (minced)
- ▢ salt and pepper (to taste)
Instructions
- Add the parsley, olive oil, vinegar, oregano, chili flakes, and garlic to a medium-sized bowl. 1 cup parsley, ½ cup olive oil, ¼ cup sherry vinegar, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes, 3 cloves garlic
- Mix well then season to taste with salt and pepper. We like about ¼ teaspoon of salt and pepper. salt and pepper
- Either use the chimichurri sauce right away or store it in your fridge for up to 5 days.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Chimichurri Sauce Recipe
Ingredients
- 1 cup parsley , minced
- ½ cup olive oil
- ¼ cup sherry vinegar , see notes
- 1 teaspoon dried oregano , or 2 teaspoons fresh
- ¼ teaspoon red pepper flakes
- 3 cloves garlic , minced
- salt and pepper , to taste
Instructions
- Add the parsley, olive oil, vinegar, oregano, chili flakes, and garlic to a medium-sized bowl. 1 cup parsley, ½ cup olive oil, ¼ cup sherry vinegar, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes, 3 cloves garlic
- Mix well then season to taste with salt and pepper. We like about ¼ teaspoon of salt and pepper. salt and pepper
- Either use the chimichurri sauce right away or store it in your fridge for up to 5 days.
