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.

Variations:

  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!

xoxo

Sylvia

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 25 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

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.


Ingredients

Scale
  • 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

Instructions

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.

Notes

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

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

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Comments

  1. I love this recipe. However, your site is annoying, as I have to scroll for WAY too long to even get to the recipe! Could you please condense your info somehow?






  2. Love this recipe. Easy and uses garden herbs well. We make this with several meals but especially loved it with your turkey burgers. We eat leftover sauce with just tortilla chips too!






  3. I don’t have red wine vinegar. Is there anything I can substitute it with or can I not use it?:)






  4. This sauce is really delicious – and so versatile. Thanks again for another beautiful recipe……






  5. Good sauce process. One simple comment tho:

    if it has cilantro is NOT chimichurri, in fact most Argentinians hate cilantro.






  6. This was amazing! I wanted to drink it straight! I served this with chicken meatballs and was perfect. I used red wine vinegar, only 1/4 teaspoon of paprika, and white onion instead of red. Loved it!






  7. We have made many of your recipes and have loved them all but the chimichurri cauliflower bowls with this sauce is probably our favorite. Thank you! We love the sauce so much that we have started to double it and use it on our morning eggs all week. The doubled-recipe does not exactly double each ingredient — is this intentional? The 1 cup of parsley stays 1 cup and the 2TB oregano stays 2TB. Also the lime zest does not appear in the doubled recipe. Perhaps these are typos but maybe they are adjustments to keep things balanced. Thanks for letting me know! And thanks again for your wonderful site.






    1. Hi Judy- thanks! The recipe multiplier is not working, so I disabled it. You will have to manually double it. Sorry about that!

    2. hi Judy, thanks! The recipe multiplier is not always accurate so I had to disable it. Please calculate manually. Thanks.

  8. I don’t know how many Chimi recipes Ive tried…a lot of ’em…and this was by far the best and so simple. I did the lime/red wine combo and it was perfect. Thanks!

  9. How far in advance could I make this Chimichurri Sauce? I’m having 8 for dinner making your Peruvian Chicken with the aji verde (which is delicious, by the way) and the grilled steak tacos with some other dishes.

    1. Thank you – I wanted to be certain I could make it as late in the day the day before or early in the morning – !! I’m every excited about our menu to celebrate a variety of events in our “social bubbles’ lives” !

  10. Best Chimichurri recipe I’ve made. I added a whole jalapeno to the food processor which added the perfect amount of spice. Thank you!






  11. My husband raved about this! Super fresh and delicious. We tried it over grilled flank steak. A real hit in our house, thank you for sharing your recipe with us!






  12. Love this version of this sauce because it is a bit different and for me elevated from the same old same old.
    The lime really pops And I added a few chopped toasted pine nuts.






  13. what is the lime green utensil in front of the blender, is it a lime grate, if so who makes this, I would love to have a product like this

  14. i’ll be making this for a banh mi of sardines in olive oil, so will use the sardine oil in the chimichurri sauce. no oregano in this sandwich, but i’m definitely using the lime zest + juice, grated garlic, smoked paprika, salt and pepper. instead of adding onion and chili flakes to the sauce, i’ll be pickling red onion and jalapeno slices along with carrot and radish matchsticks. i’ll build the sandwich on a lightly toasted baguette spread with Japanese Kewpie mayonnaise, then the mashed sardines, the pickled veggies, the chimichurri sauce, thin-sliced cucumbers, then the top of the baguette also spread with a bit of Kewpie mayo.






  15. This is the BEST Chimichurri Sauce Recipe I’ve ever made! Thanks for sharing such a great recipe!






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