No cooking needed for this Chimichurri Sauce Recipe. With just 15 minutes of prep time, this simple sauce is ready to pair with grilled steak, chicken, or seafood. Perfect for anyone who loves adding flavor without a ton of extra work. Fresh parsley, cilantro, garlic, and red wine vinegar come together for a super fresh, beautiful sauce.
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Amy’s Notes
It’s not hard at all to make your own authentic chimichurri right at home, and it’s such a simple way to add hugely fresh flavors. I love the light and refreshing taste of this homemade chimichurri sauce. It’s a staple during the summer months when we fire up the grill.
- No cooking needed: Give the stove a break and combine without the need for heat. You can make these Steaks with this Chimichurri Sauce for the perfect pairing.
- Ready in Minutes: All you need is 15 minutes of time to make this homemade sauce. Stress-free and flavorful? Count me in.
- Goes with any protein: My husband and I particularly love this fresh, herby sauce over grilled chicken, steak, shrimp, and salmon.
- Prep ahead of time: Sometimes, there just aren’t enough hours in the day to get everything together all at once. The fact that you can prep this and have it ready to go is a big time saver.
What is Chimichurri?
Chimichurri is an uncooked herb sauce that hails from Argentina and Uruguay, where it’s practically required eating with grilled meats. It’s built on fresh parsley, garlic, olive oil, and vinegar — bright, tangy, and a little spicy. It pairs so well with anything that comes off the grill. We use it over grilled chicken, steak, shrimp, and salmon.
Key Recipe Ingredients
- Garlic and onion – Adds flavor to the sauce.
- Parsley and cilantro – These fresh herbs offer a refreshing taste.
- Extra virgin olive oil – Use a good brand to help bind the sauce ingredients together.
- Crushed red pepper – Adds a good balance of spice and heat.
- Chopped oregano – You can use fresh or dry for this.
- Red wine vinegar – Adds a tangy flavor to each bite.
Substitutions and Variations
Here are some of our favorite ways to change up this easy chimichurri recipe:
- Mint: Add some fresh mint to the mix for an even more refreshing flavor and taste.
- Basil: Fresh or dried basil is a great way to add a different flavor profile easily.
- Spice level: You can make this as spicy or not as you want. If you divide the sauce into two portions, this is an easy way to have one spicy and one not spicy to taste. You can add cayenne pepper or red pepper flakes.
- Avocado: Add some ripe mashed avocado to the sauce and turn it into a spread.
- Mix-ins: There are always fun ways to change the flavor and taste. Some optional mix-ins could be capers, orange or lemon zest, fresh dill, diced green olives, or anything else that tickles your taste bud fancy.
- Red vs green chimichurri: Both sauces are herb-forward and packed with bold flavor, but they have a few differences to keep in mind. The green chimichurri uses olive oil as the main base with fresh herbs, while the red chimichurri uses tomato paste, red chiles, and roasted red peppers. Red is paired with pork more often than green, too.
Step-by-Step Recipe Instructions
Use these simple steps as a guide to make your own homemade chimichurri sauce:
- Add all the ingredients to a large mixing bowl.
- Stir to combine, then let it sit about 10 minutes so the flavors meld. Serve, or store for later.
For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Make the chimichurri sauce ahead of time and store it in an airtight container in the fridge. It can chill for a short time or a longer time, depending on when you want to serve it.
How to Store Leftovers
Here are the best tips for storing any leftover sauce:
- Store the chimichurri sauce in an airtight container and keep it chilled in the fridge.
- Be sure that when you use it again, or spoon some out to add to other foods, you use a clean spoon to keep bacteria from getting in and spreading throughout the storage container.
Watch Me Make This Recipe
Chimichurri Sauce Recipe
Ingredients
- ½ cup extra virgin olive oil
- ½ cup red wine vinegar
- ½ cup finely chopped cilantro
- ⅓ cup finely chopped parsley
- ¼ cup finely chopped onion
- 5 cloves garlic peeled and minced
- 1 tablespoon fresh or dried oregano
- 1 ½ teaspoons kosher salt not fine table salt
- ¼ teaspoon crushed red pepper
Instructions
- In a bowl, combine all ingredients and toss well. Let sit at least 10 minutes for flavors to meld before serving.
Video
Notes
- Substitutions: Swap in fresh mint or basil, or add mashed avocado to turn it into a spread.
- Storage: Leftover sauce can be kept covered and chilled for several days.
- Prep Ahead: If making ahead of time, cover tightly and chill until ready to use. Generously spoon over chicken, or seafood.
- Serving: Recipe makes 6-8 servings of garnish for drizzling over steaks, chicken, or seafood. We love this spooned over Steak with Chimichurri or Easy Grilled Salmon.
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What to Serve with Easy Chimichurri Sauce
Protein
- You can spoon it over juicy, grilled steak or even use it as a marinade to add extra flavor directly into the meat.
- It pairs perfectly with moist lemon dijon Grilled Chicken, flavorful and simple Grilled Salmon, and perfectly Grilled Shrimp. Most protein options have the green light to pair with this sauce.
Vegetables
- If you have a pan of garden fresh roasted vegetables, drizzle the sauce over the top for an added burst of flavor.
Frequently Asked Questions
Chimichurri sauce has all the flavors. Its profile is tangy, savory, slightly spicy, and herb-mixed. It’s refreshing and simple to toss over a myriad of meals.
Not quite. Pesto leans hard on basil (plus nuts and cheese), while chimichurri is all about parsley and cilantro with a vinegar tang and a little heat. My basil pesto recipe is the one to make when basil is freshly available.
Chimichurri was originally popular in Argentina and Uruguay but has since become popular worldwide, as it’s fresh, versatile, and pairs well with a wide range of cuisines and dishes.
Because of the olive oil, this is best served fresh.chimichurri is best fresh — the olive oil can separate after freezing. If you do freeze it, thaw in the fridge and stir really well before serving.
Absolutely. If you have a really nice loaf of bread, tear off a piece and dip it right into it. Such a simple appetizer option or starter to a meal.
More to Cook and Eat
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- Easy Tahini Sauce Dip (Whole30, Paleo) – You won’t believe that this dip is paleo.
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