Chimichurri Sauce – The Best Herbaceous Condiment

There’s just something about a vibrant green chimichurri sauce that instantly transforms a meal from basic to brilliant. Whether you’re firing up the grill for a weekend barbecue or whipping up a quick weeknight dinner, chimichurri is that magic touch your food has been waiting for. It’s fresh, punchy, and incredibly versatile, with bold herbaceous flavors, sharp garlic, and a vinegary kick that dances across your taste buds.

I first discovered chimichurri during a summer trip when a friend served it over grilled steak, and I’ve been hooked ever since. What amazed me most was how such a simple mix of herbs and pantry staples could pack so much flavor. Since then, I’ve used it on everything from grilled chicken to roasted vegetables, and even stirred into rice or used as a dip. It never disappoints.

This particular Chimichurri sauce recipe, inspired by Foodie Crush and refined with a few tweaks over time, has become my go-to. What makes it truly special is the balance of flavors—it’s tangy without being overpowering, garlicky but not harsh, and loaded with fresh parsley and cilantro that give it that unmistakable green glow.

If you’re new to chimichurri, don’t worry—this Chimichurri sauce recipe is incredibly easy to make, even if you’re not exactly a whiz in the kitchen. And once you’ve tried it, I can almost guarantee it’ll earn a permanent spot in your fridge. Ready to bring the flavor? Let’s dive in.

Why You’ll Love This Recipe

There are a lot of condiments out there, but few can compete with chimichurri when it comes to bold, fresh flavor and sheer versatility. Here’s why you’ll want to make this Chimichurri sauce recipe again and again.

Quick and Easy to Make: With just a few minutes of prep and a quick whirl in the food processor, this sauce comes together faster than most dressings or marinades.

Uses Everyday Ingredients: Chances are, you already have most of the ingredients in your kitchen—olive oil, vinegar, garlic, and some fresh herbs. That’s all you need to unlock big flavor.

Perfect for Meal Prep: Chimichurri actually gets better as it sits. Make a batch on Sunday and enjoy it throughout the week on everything from grilled meats to grain bowls.

Bold and Balanced Flavor: Thanks to the combo of fresh parsley, garlic, vinegar, and olive oil, you get that perfect bite—bright, savory, and slightly tangy.

Totally Customizable: Want it spicy? Add a jalapeño or extra red pepper flakes. Prefer it extra garlicky? Go ahead and toss in another clove.

Great for All Diets: This chimichurri recipe is naturally vegan, gluten-free, and dairy-free, so it works with a wide range of dietary needs.

Whether you’re spooning it over juicy grilled chicken, tossing it with roasted vegetables, or mixing it into a cold pasta salad, chimichurri brings brightness and zing to every dish it touches.

Health Benefits

Chimichurri doesn’t just taste amazing—it’s also packed with good-for-you ingredients that support your health in simple, natural ways.

Rich in Antioxidants: Thanks to the fresh parsley and oregano, chimichurri is loaded with antioxidants that help fight inflammation and support immune function.

Heart-Healthy Fats: Extra virgin olive oil provides monounsaturated fats, which are great for heart health and help lower bad cholesterol levels.

Supports Digestion: Garlic, a key ingredient, not only adds flavor but also contains compounds that support digestion and act as a natural antibacterial.

Anti-Inflammatory Properties: Fresh herbs, garlic, and olive oil all offer anti-inflammatory benefits, making this sauce not just tasty but also supportive of overall wellness.

Low in Sugar and Carbs: With no added sugar and just a small amount of natural carbs from herbs and garlic, chimichurri fits easily into low-carb or keto diets.

In short, it’s a sauce you can feel good about. It brightens your food and boosts your health—a win-win in every spoonful.

Preparation Time, Servings, and Nutritional Information

Total Time: 10 minutes
Servings: Makes about 1 cup (8 servings)
Calories per Serving: 120
Macronutrients (per serving):

• Protein: 0.5g
• Carbohydrates: 1g
• Fat: 12g
• Fiber: 0.5g

This Chimichurri sauce recipe comes together quickly and keeps well, so it’s perfect for meal prep or last-minute flavor boosts throughout the week.

Ingredients List

Here’s everything you’ll need to make this beautifully green, flavor-packed chimichurri sauce:

• 1 cup fresh flat-leaf parsley, packed – the base of the sauce, giving it a fresh and grassy note
• 1/2 cup fresh cilantro, packed – optional, but adds depth and brightness
• 2 tablespoons fresh oregano (or 1 tablespoon dried) – for an earthy, aromatic kick
• 1/4 cup red onion or shallot, chopped – adds mild sweetness and color
• 3 garlic cloves, peeled – brings that sharp, savory flavor we all love
• 1/2 cup extra virgin olive oil – the smooth, rich base that ties it all together
• 2 tablespoons red wine vinegar – adds sharpness and balance
• 1 tablespoon fresh lemon juice – brightens the overall flavor
• 1/2 teaspoon kosher salt – enhances every bite
• 1/4 teaspoon black pepper – for just a touch of warmth
• 1/4 teaspoon red pepper flakes – optional, for gentle heat
• Optional: 1/2 of a jalapeño, seeded – for those who like a spicier kick

This ingredient list is forgiving. If you don’t have fresh oregano, use dried. No lemon? Just add a splash more vinegar. It’s a flexible recipe that still delivers bold flavor.

Step-By-Step Cooking Instructions

Step 1: Prepare Your Ingredients

Start by washing and drying your herbs thoroughly. You want them fresh and crisp, not soggy. Roughly chop the parsley, cilantro, and oregano so they blend more evenly.

Step 2: Use a Food Processor for Ease

In the bowl of a food processor, combine the parsley, cilantro, oregano, red onion (or shallot), and garlic. Pulse a few times until the mixture is finely chopped but not puréed. You’re aiming for a texture that’s somewhere between minced and chunky.

Step 3: Add Liquids and Seasonings

Next, pour in the olive oil, red wine vinegar, lemon juice, salt, black pepper, and red pepper flakes. If you’re adding jalapeño for heat, now’s the time. Pulse again just until everything is combined. Don’t over-process—you want to see the flecks of herbs and bits of garlic.

Step 4: Taste and Adjust

Give it a quick taste. Too tangy? Add a splash more oil. Too oily? A bit more vinegar or lemon juice will balance it. Need more salt or heat? Adjust as needed.

Step 5: Let It Rest

Transfer the chimichurri to a bowl or jar and let it sit at room temperature for at least 15–20 minutes before serving. This gives the flavors time to meld together beautifully.

Step 6: Store It

If you’re not using it right away, store it in an airtight container in the refrigerator. It will keep well for 1 to 2 weeks. Just let it come to room temperature before serving for the best flavor.

How to Serve

There are so many ways to enjoy Chimichurri sauce. Here are a few of my favorites:

• Spoon it generously over grilled steak, chicken, or salmon
• Use it as a marinade for kebabs or roasted chicken thighs
• Stir it into cooked rice, quinoa, or couscous for an herby grain bowl
• Drizzle over roasted vegetables for extra brightness
• Mix with yogurt or cottage cheese for a quick dip or spread
• Add a spoonful to sandwiches or wraps for a fresh, garlicky twist

This sauce makes even the simplest meals feel exciting and fresh.

Pairing Suggestions

To complete the meal, here are some perfect pairing ideas:

• Side Dishes: Serve with roasted potatoes, corn on the cob, grilled zucchini, or a fresh green salad
• Proteins: Ideal with grilled chicken skewers, lamb chops, or pan-seared fish
• Breads: Dip warm flatbreads or crusty bread into chimichurri for a quick appetizer
• Rice & Grains: Try with lemon rice, herbed couscous, or barley pilaf for a hearty vegetarian pairing

For a family-friendly spread, serve chimichurri as part of a build-your-own bowl bar with grilled proteins, grains, and veggies.

Storage, Freezing & Reheating Instructions

Refrigeration: Store chimichurri in a clean, airtight jar in the fridge. It will keep for 7–10 days. Bring it to room temperature before serving so the oil softens and the flavor blooms.

Freezing: You can freeze chimichurri for up to 3 months. Pour it into an ice cube tray, freeze until solid, then transfer to a freezer-safe bag. Thaw cubes as needed.

Reheating: Chimichurri isn’t typically reheated, but if the olive oil solidifies in the fridge, just let it sit at room temperature or warm it gently in a bowl over hot water.

Common Mistakes to Avoid

• Over-processing: A common error is blending the herbs into a paste. Chimichurri should have texture, not look like pesto.
• Using dry herbs: Fresh parsley is essential. Dried won’t deliver the same flavor or vibrancy.
• Skipping the acid: Red wine vinegar and lemon juice are what give chimichurri its signature zing. Don’t leave them out.
• Not salting enough: Taste and adjust your salt. A little extra salt can really bring out the herb flavors.
• Serving cold from the fridge: Let it come to room temperature so the oil isn’t congealed and the flavors shine.

Pro Tips

• Chop herbs with a knife if you don’t have a food processor: It takes a bit longer, but the flavor is just as good.
• Use a neutral onion if red is too strong: Shallots or sweet onions work well and add milder flavor.
• Add extra lemon juice for a citrusy twist: This works especially well when serving with grilled fish.
• Make it ahead: Chimichurri tastes even better after a few hours as the flavors deepen and meld.
• Double the recipe: It’s so versatile, you’ll use it up quicker than you think. A larger batch means more flavor at your fingertips.

Frequently Asked Questions (FAQs)

Can I make chimichurri without cilantro?
Yes, you can simply use more parsley or add fresh mint or basil for a different flavor profile.

What if I don’t have red wine vinegar?
White wine vinegar or apple cider vinegar are good substitutes, though the flavor will change slightly.

Can I use dried oregano?
Yes, use about half the amount of dried oregano if you don’t have fresh. It still adds that signature herbal note.

Is this sauce spicy?
It’s not inherently spicy, but adding red pepper flakes or jalapeño will give it a gentle kick.

Can I use this as a marinade?
Absolutely. Chimichurri makes a great marinade for steak, chicken, or fish. Just marinate for up to 1 hour for best results.

Does it need to be refrigerated?
Yes, for food safety and freshness. Always store in the fridge, but let it come to room temp before serving.

Can I freeze it in bulk?
Yes, but freezing in small portions—like ice cube trays—makes it easier to thaw just what you need.

How long does chimichurri last?
It stays fresh in the fridge for about 7 to 10 days and in the freezer for up to 3 months.

Why did my chimichurri turn dark?
Herbs naturally oxidize. A little browning is normal, but adding a squeeze of lemon or storing it tightly sealed can help preserve the color.

Is chimichurri the same as pesto?
Not quite. Pesto is basil-based and typically includes nuts and cheese, while chimichurri is parsley-forward with vinegar and no dairy.

Conclusion & Call to Action

If you’ve been looking for a way to bring fresh, bold flavor to your meals without spending hours in the kitchen, this Chimichurri sauce recipe is the answer. It’s quick, vibrant, and bursting with herbs, garlic, and tangy goodness that make every bite more exciting.

Whether you’re a seasoned cook or just getting started, you’ll love how easy this recipe is to make and how many dishes it can elevate. Once you try it, you’ll find yourself reaching for it again and again.

I’d love to hear how your chimichurri turns out! Leave a comment below or tag me on social media with your creations. There’s nothing better than seeing your kitchen wins come to life. Happy cooking!

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