Learn how to make the best Chimichurri! This herby, zesty Argentinian green sauce was one of the most popular condiments in our catering business! It is easy to make at home with fresh herbs, olive oil, garlic, and vinegar in under 15 minutes! Vegan.
This flavorful Chimichurri Sauce recipe comes straight from our catering business and is the result of years and years of perfecting! It is one of our most requested recipes and truly elevates what is served with it. Herby, pungent, and tangy, and it adds delicious flavor to grilled beef, chicken, fish, and grilled vegetables.
But it does wonders for vegan and vegetarian dishes too, like our Cauliflower Chimichurri Bowl! Chimichurri is one of those versatile sauces that you’ll find many uses for- everything from vegetables to tacos, to fish to meat.
The best part? It takes minutes to make; it’s vegan, and tastes amazing! It will elevate the meal you are already making!
What is chimichurri?
Chimichurri is a green herb sauce that originates from Argentina and Uruguay and is typically made with fresh parsley, oregano, olive oil, white wine vinegar, shallots, red pepper flakes, garlic, and salt. Typically served as a condiment or dipping sauce with beef, poultry, or seafood, it is popular throughout South America.
Chimichurri Recipe Ingredients
- Fresh herbs: flat-leaf parsley, cilantro and oregano (or sub dried oregano)
- Garlic cloves and Onion: fresh garlic is a must! Finely chopped onion or shallot add depth.
- Fresh chili – or sub red pepper flakes
- Extra-Virgin Olive Oil
- Vinegar – red wine vinegar or white wine vinegar
- Salt and Pepper
- Optional: lime juice and smoked paprika
How to make Chimichurri Sauce
Step one: Finely chop the herbs ( leaves and stems), onion, garlic, and chili, and place them in a small bowl. (Or use a food processor – see notes.)
Step two: Stir in the olive oil, red wine vinegar, and lime juice.
Step three: Season the chimichurri sauce with salt and pepper and aleppo chili flakes. Add more olive oil if you like.
Storage
Store leftover chimichurri in an airtight container or sealed jar for up to 4 days in the fridge. Cover the chimichurri sauce with a thin layer of olive oil when storing it in the fridge to keep it vibrant green. Let it come to room temperature before serving.
Freeze chimichurri in a sealed jar or ice cube trays, covered tightly in the freezer for up to 3 months.
Variations
- For a fresh, summery brightness, add lime juice along with the red wine vinegar.
- For a smoky flavor, add a 1/2 teaspoon of smoked paprika or 1/4 teaspoon of ground chipotle.
- Add zest- lime or lemon is nice!
- For a more authentic version, use more fresh oregano, cutting back the cilantro!
Serving suggestions
- Spoon chimichurri over grilled chicken, grilled beef or fish.
- Dip shrimp into it!
- Drizzle it over avocado toast! My favorite!
- Spoon it over Buddha Bowls
- Use as a condiment with tacos, burritos or quesadillas
- Toss with grilled veggies, roasted veggies or potatoes
- 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
Chef’s Tips
- If making Chimichurri ahead, cover the chimichurri sauce with a thin layer of oil when storing it in the fridge to keep it vibrant green.
- You can get away with using thin stems of both cilantro and parsley.
- If making big batches, use a food processor– see my recipe notes. Pulse, don’t blend!
Enjoy this flavorful Chimichurri Sauce, I know you’ll find many uses for it!
xoxo
Use Chimichurri in these recipes!
- Chimichurri Poblano Turkey Burger!
- Smoky Cauliflower Chimichurri Bowls
- Grilled Chilean Beef Kabobs with Chimichurri Sauce
- Chimichurri Shrimp
- Grilled Steak Tacos with Cilantro Chimichurri Sauce
Chimichurri Sauce Video
Chimichurri Sauce Recipe
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 10-12 servings
- Category: Sauces, Condiments
- Method: Chopped
- Cuisine: Argentinean
- Diet: Vegan
Description
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 ( see notes)
Ingredients
- 1/4 cup red onion (or sub a small shallot), finely minced
- 2 fat garlic cloves, grated or finely minced
- 1–2 tablespoons fresh chili ( serrano, Fresno or jalapeno) or sub 1/2 teaspoon red pepper flakes
- 3/4 cup cilantro, packed (about 1 bunch) thin stems ok. Or sub with more parsley.
- 3/4 cup flat-leaf parsley, packed, thin stems are ok.
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- 3 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar or white wine vinegar
- 3/4 cup olive oil, more to loosen
- 1 teaspoon kosher salt
- 1 teaspoon black 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
Instructions
- Finely chop the red onion, mince the garlic and fresh chili, and place them all in a medium bowl.
- Finely chop the cilantro and parsley, and add to the bowl.
- Stir in the oregano, lime juice, vinegar, olive oil, salt and pepper. Add more oil, if you prefer a looser consistency.
- Drizzle the top with olive oil and sprinkle with chili flakes (use Aleppo if you have them) and a cilantro sprig.
Notes
Chimichurri will keep up to 4 days in a sealed jar in the fridge.
Food Processor Version:
- Rough chop the red onion, garlic, and fresh chili- and place in a food processor. Pulse several times until finely and uniformly chopped.
- Add cilantro, Italian parsley, and oregano, pulse again until uniformly chopped, not too fine.
- Place this in a medium bowl, stir in lime juice, vinegar, oregano, 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.
- Drizzle the top with olive oil and sprinkle with chili flakes (use Aleppo if you have them) and a cilantro sprig.
Nutrition
- 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
I cannot get enough of this chimichurri sauce. I have used it with flank steak and in several other Feasting at Home recipes and it never fails to elevate whatever I am eating it with. I love this!!!
Awesome to hear Joelle! Thank you 🙏
I used a bit of this for some chimichurri-mayo, which was delicious! I used the rest of it as a marinade for some chicken. Part of the chicken was put in tacos, the rest was thrown into an Asian salad. It worked both ways! Such a delicious and versatile sauce!!
Love it Lynette, so glad you are finding inspired ways to use it!
This was delicious. I added the chilli flakes plus some more, an extra clove of garlic for our taste and a dash of smoked paprika and heaps of lime rind. It turned a simple bbq steak and boiled potatoes ( small salad of crispy lettuce and cherry tomato) into something special. I’m just sitting here enjoying the aftertaste.
Ooo love it Mary!
This was delicious. I added the chilli flakes plus some more, an extra clove of garlic for our taste and a dash is smoked paprika and heaps lime rind. It turned a simple bbq steak and boiled potatoes ( small salad of lettuce and tomato into something special. I’m just sitting here enjoying the aftertaste.
Perfect mary- so happy you gave this a go!
Delicious!! After we went through a tub of chimichurri from Trader Joe’s in one day, I knew you must have a delicious recipe and found this. It’s great! Looking forward to using it tomorrow on chicken thighs… tonight I’m topping it on eggs 🙂 thanks,, Sylvia.
Perfect Diane!
Delicious!! After we went through a tub of chimichurri from Trader Joe’s in one day, I knew you must have a delicious recipe and found this. It’s great! Looking forward to using it tomorrow on chicken thighs… tonight I’m topping it on eggs 🙂 thanks,, Sylvia.
Thanks so much Ann!
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.
Awesome, love the adapting and glad you enjoyed!
Excellent!
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.
This is a good question, I am not sure other than cutting back on the salt. Anyone else have a suggestion?
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.
Sounds good!
Fantastic!!!
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!
Awww… thanks Matrissa!
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.
Haha! great to hear and thanks for letting us know!
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.
Great ot hear!
Made this 4 thinly sliced Chicken filets. My Guest LUV’d it!!!! Smthg Fresh & New. Thx 4 sharing.
Thanks so much Wes! Great use for this!