Chimichurri Sauce Recipe
Chimichurri sauce is a vibrant, herb-packed condiment that brings bold, zesty flavor to grilled meats, roasted vegetables, and even grain bowls. It’s fast, fresh, and full of character.
With just a few pantry staples and fresh herbs, this Argentine favorite comes together in minutes. Its punchy, garlicky taste makes every bite more exciting, from steak night to weekday lunches.
The Essentials Behind This Chimichurri Sauce
- Flat-leaf parsley – The star of the show, lending freshness and a peppery brightness that defines chimichurri’s signature green hue.
- Fresh oregano – Earthy and aromatic, it deepens the herbal base with a classic Mediterranean touch.
- Red chili pepper – A subtle heat that balances the herbs and oil, awakening the palate without overpowering.
- Garlic – Sharp and pungent, it provides the sauce’s fiery backbone and irresistible savoriness.
- Extra virgin olive oil – Smooth and rich, it binds the ingredients and delivers luscious texture.
- Red wine vinegar – Adds a tangy brightness that cuts through the oil and sharpens the overall flavor.
- Kosher salt – Enhances every element, making the herbs pop and the acidity sing.
- Freshly ground black pepper – Lends a warm depth that rounds out the sauce with just the right finish.
How to Make Chimichurri Sauce in a Snap
Finely chop the parsley, oregano, chili, and garlic—or pulse gently in a food processor if short on time.
Transfer the herbs to a bowl and stir in olive oil, red wine vinegar, salt, and pepper. Mix well until fully combined. Serve immediately, or let it sit for deeper flavor.
Pro Tips for Next-Level Chimichurri
For the most flavorful chimichurri, always hand-chop your herbs and garlic rather than blending them. This preserves the texture and prevents bitterness from over-processing.
Let the sauce sit at room temperature for at least 15 minutes before serving—it helps the flavors meld beautifully. Prefer a smoother sauce? Stir in an extra tablespoon of oil and a splash more vinegar to adjust consistency and brightness.
Want a smoky twist? Add a pinch of smoked paprika or use roasted garlic. For a spicier kick, leave the chili seeds in or double the chili quantity.
Keeping Chimichurri Sauce Fresh
Store chimichurri in an airtight jar in the refrigerator for up to 3 weeks. Over time, the flavors deepen, making it even more delicious.
For longer storage, freeze chimichurri in an ice cube tray. Pop out a cube whenever you need a punch of flavor—just thaw in the fridge overnight. Stir before serving to reincorporate the oil and herbs.
Chimichurri Sauce Recipe
Ingredients
- 2 tablespoons red wine vinegar
- 1 tablespoon finely chopped red chili pepper or ½ teaspoon crushed red pepper flakes
- ½ cup finely chopped flat-leaf parsley
- 3 to 4 garlic cloves minced
- ½ cup extra virgin olive oil
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
Instructions
- Finely chop the parsley, oregano, red chili, and garlic, combining them in a small mixing bowl. While a food processor may be used, manual chopping is recommended for optimal texture.
- Incorporate the olive oil, red wine vinegar, salt, and black pepper into the chopped herbs and aromatics. Stir thoroughly to blend the ingredients into a cohesive sauce. Serve immediately or transfer to a sealed container for refrigeration.
Notes
To store, keep the sauce in an airtight container in the refrigerator for up to three weeks.
For extended storage, freeze in a freezer-safe container or ice cube tray for up to three months. Thaw overnight in the refrigerator before use.
