Chimichurri Sauce – this flavorful Argentinian Sauce packed full of herbs that will quickly become your new favorite condiment!  Use it on steak tacos, Cauliflower Bowls, Poblano Turkey BurgersSmashed potatoes, beef, chicken and shrimp! Vegan and Gluten-free! Video!

The Best Chimichurri Sauce recipe -an herby flavorful Argentinean condiment used on grilled meats and vegan dishes!

Chimichurri Sauce originates from Argentina and is and flavorful, zesty herb sauce most often paired with grilled meats. It is typically made with fresh parsley or cilantro, oregano, garlic and olive oil.

This super flavorful Chimichurri Sauce recipe is one we often use in our catering business and one of our most requested recipes after an event. Chimichurri tastes herby, robust, pungent, earthy and a little tangy, and adds amazing flavor to grilled beef, chicken, fish, and vegetables.

We typically serve it up with grilled chicken or beef, and together it’s a match made in heaven! And if you’ve been here a while you’ll know it from these Grilled Chimichurri Steak Tacos,one of our most popular recipes to date!  But it does wonders for vegan and vegetarian dishes too, like this Cauliflower Chimichurri Bowl -brightening and elevating.  Chimichurri is one of those versatile sauces that you’ll find a multitude of uses for.

Chimichurri Sauce Video

Chimichurri Sauce INgredienTs

ingredients in Chimichurri

How to make Chimichurri Sauce

Chop the herbs or use a food processor!

Step one:

Finely chop all the ingredients and place in a bowl.  ( Or use a food processor!)

place Chimichurri ingredients in a bowl and mix

Step two:

Stir in olive oil, red wine vinegar, and lime juice.

add the oil and stir

a squeeze of lime adds delicious flavor

Step three

Season the chimichurri sauce with salt and pepper and aleppo chili flakes. Add more olive oil if you like.

Quick and Easy Chimichurri Sauce - an herby flavorful sauce that will quickly become your new favorite condiment that can be made in 10 minutes! #chimichurri

Voila! That is it!  This recipe makes about 1 2/3 cups.

Store in an airtight container or jar for up to 4 days in the fridge.


  1. For a fresh, summery brightness, add lime juice along with the red wine vinegar.
  2. For a smoky flavor, add a 1/2 teaspoon of smoked paprika or 1/4 teaspoon of ground chipotle.
  3. Add zest- lime or lemon is nice!
  4. For a more authentic version, use more fresh oregano, cutting back the cilantro!


What does Chimichurri Sauce go with?

  • spoon it over grilled chicken, beef or fish
  • drizzle it over avocado toast
  • spoon it over Buddha Bowls
  • add to tacos, burritos or quesadillas
  • toss with grilled or roasted veggies
  • Toss with pasta for a light and flavorful pasta salad
  • use as a marinade
  • use as a flavorful side at potlucks and gatherings!
  • Layer into sandwiches, paninis or wraps

Expert Tips:

Cover the chimichurri sauce with a think layer of oil when storing in the fridge to keep it vibrant green.

If new to storing fresh herbs like cilantro, this guide is helpful. 


Chimichurri Sauce - a quick and easy Argentinian herb sauce that will quickly become your new favorite condiment that can be made in 10 minutes! #chimichurri

Enjoy this flavorful Chimichurri Sauce, I know you’ll find many uses for it!



Use Chimichurri in these recipes!

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The best Chimichurri Sauce - an herby green sauce from Argentina that will quickly become your new favorite condiment. Make it in 10 minutes!

Chimichurri Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 26 reviews
  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 10-12 servings 1x
  • Category: Sauces, Condiments
  • Method: Chopped
  • Cuisine: Argentinean
  • Diet: Vegan


Chimichurri Sauce – a flavorful Argentinian herb sauce that will quickly become your new favorite condiment that can be made in 15 minutes! Chop by hand or use a food processor.


  • 1/4 cup red onion (or sub a small shallot)
  • 2 fat garlic cloves
  • 12 tablespoons fresh red chili ( Serano, Fresno or red jalapeno)
  • 1 cup cilantro, packed (about 1 bunch) thin stems OK
  • 1/2 cup flat-leaf parsley, packed, thin stems OK
  • 2 tablespoons fresh oregano (optional)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 3/4 cup olive oil, add more to the desired consistency
  • 1 tsp kosher salt
  • 1 teaspoon pepper

Optional additions:

  • 1/2 tsp smoked paprika- (optional -only if you like a smoky flavor)
  • 1/4 teaspoon Aleppo chili flakes, for garnish
  • zest- lime or lemon


Chop by Hand Version: 

  1. Finely chop the red onion, finely mince the garlic, finely mince the chili and place all in a medium bowl.
  2. Finely chop the cilantro and parsley and optional oregano and add to the bowl.
  3. Stir in the lime juice, vinegar, olive oil, salt and pepper.  Add more oil, if you prefer a looser consistency.
  4. Drizzle the top with olive oil and sprinkle with chili flakes (use Aleppo if you have them) and a cilantro sprig.

Food Processor Version: 

  1. Rough chop the red onion, garlic, and fresh chili- and place in a food processor. Pulse several times until finely and uniformly chopped.
  2. Add cilantro, Italian parsley, and oregano, pulse again until uniformly chopped, not too fine. 
  3. Place this in a medium bowl, stir in lime juice, vinegar,  salt , pepper, then pour in 1/2 cup of olive oil, stirring, adding the remaining 1/4 cup a little at a time, creating your desired consistency. 
  4. Drizzle the top with olive oil and sprinkle with chili flakes (use Aleppo if you have them) and a cilantro sprig.


Chimichurri will keep up to 4 days in a sealed jar in the fridge.


  • Serving Size: 2 tablespoons
  • Calories: 104
  • Sugar: 0.4 g
  • Sodium: 177.1 mg
  • Fat: 11.3 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 1.9 g
  • Fiber: 0.6 g
  • Protein: 0.3 g
  • Cholesterol: 0 mg

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  1. This was so delicious on a selection of roasted veggies! And really easy in the food processor.
    I used about 1/2 tsp of dried oregano rather than fresh and a large green jalapeno rather than red chili.

  2. Lovely recipe and so easy. What are low/no sodium options? I tried No Salt (potassium chloride) alternative but the result is a bit flat.

    1. This is a good question, I am not sure other than cutting back on the salt. Anyone else have a suggestion?

      1. I have often had success subbing capers, though there is *flavor* involved. Also sodium – 230mg per Tbsp. I think the flavor would work very well here.

  3. Very changeable and delicious. Easy to make smaller amounts for just what you need, using your herbs before they go bad. I use this on everything!
    Your are my favorite foodie!
    Thanks Sylvia!

  4. Hi Sylvia, thanks so much for your recipes, I really enjoyed your chimichury sauce recipe.
    I also tried your perfect quinoa and so true it was perfect, even hubbs liked. And he likes nothing healthy. So thanks again.

  5. I make this and freeze it. When I need a few tablespoons, I just hack off what I need and toss back in the fridge. Brilliant! Goes so well with steak and venison.


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