Chimichurri Recipe (How to Make Chimichurri Sauce) (2024)

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Chimichurri is made with a mixture of fresh minced parsley, garlic, red wine vinegar, oregano, and olive oil. Originating in Uruguay and Argentina, learn how to make the best chimichurri sauce recipe in just 5 minutes and enjoy with all your favorite fish, chicken, or steak recipes.

What is Chimichurri?

Originating in Argentina and Uruguay, chimichurri is an uncooked condiment that is typically served brushed, basted, or spooned onto food (most often meat like chicken and steak) as it cooks. It may also be served on the side or used as a marinade (highly recommended – best marinade ever).

Served at room temperature, this delicious green sauce is made with fresh parsley, garlic, oregano, red wine vinegar, olive oil, and red chili flakes and tastes delicious with chicken, steak, drizzled over veggie skewers or tossed with tender roasted cauliflower.

While this green-colored chimichurri (chimichurri Verde) is the better-known version of chimichurri here in the states, you may also find a red chimichurri (chimichurri Rojo) made from a combination of red bell pepper, red onion, flat-leaf parsley, garlic, oregano, paprika, red wine vinegar, and olive oil.

Many non-authentic versions of this condiment can also be found. Versions which include fresh cilantro…and cumin…and lime juice. Most likely very delicious, they are not considered authentic.

Chimichurri Ingredients

Fresh flat-leaf parsley
Garlic cloves
Shallots (optional – not authentic)
Dried oregano
Red wine vinegar (or white wine vinegar)
Red chili or Dried chili flakes
Salt and Black pepper
Extra Virgin Olive Oil

How to Make Chimichurri Sauce

This recipe will take you just five minutes and requires no cooking at all. I do, however, recommend using a food processorto get the parsley and garlic chopped super small.

Get started by adding everything exceptfor theextra virginolive oilto the bowl of afood processor.Process until finely minced.Careful not to over-process or over-blend. This will result in a thick paste rather than nicely mincedfresh herbsand aromatics.

Transfer the mixture to a medium bowl and combine with theolive oil. Gently mix to combine. If you have a little extra time, allow it to rest for 15 minutes or so before seasoning with additionalkosher saltorsea salt, to taste.

Best served atroom temperature.

Note: If you don’t own a food processor, you can absolutely make this recipe without the help of any electronics. Simply chop everything into super small bits and mix with theolive oil.

Frequently Asked Questions

Is chimichurri spicy?
Green chimichurri is typically not considered very spicy. To make it spicy, add a hot red chili, red chili flakes, or a dash of cayenne powder. If you’re sensitive to spicy foods, simply leave them out.

Is chimichurri keto?
Yes.

Can you make chimichurri ahead of time?
Yes. Should you decide to make chimichurri ahead of time, store it in an air-tight container with a thin layer of oil on top.

Can You Freeze Chimichurri?

Some people have frozen leftover chimichurri sauce in ice cube trays, but I have not tried this personally. Should you give this a try, be sure to transfer the frozen cubes to a ziplock bag once they are frozen and enjoy within 1-2 months. Thaw your desired number of cubes in the refrigerator before using – do not microwave.

How to Serve Chimichurri

Chimichurri a traditional Argentinean condiment to serve with steak or grilled meats. ALL steak loves being topped with or marinated in chimichurri sauce. But that’s not all…chicken, shrimp, and fish all love a little drizzle or spoonful of this traditional recipe, too! It’s perfect for grilling, roasting, or dipping.

Try it with,

grilled veggie skewers
Salad
Pasta
SOUP!
Pizza
Eggs (this is a personal favorite)
Rice!

There are so many fun and unique way to serve this delicious and flavorful sauce. Simply go crazy! Or keep it simple and enjoy this baked chimichurri chicken or these chimichurri steak bites.

Looking for more sauce and dip recipes?Try these reader favorites:

Best Ever Creamy Homemade Ranch Dressing
How to Make Harissa Paste
Homemade White Bean Hummus
Tzatziki Sauce Recipe (How to Make Tzatziki)
Guacamole Recipe- How to Make Guacamole
Tartar Sauce Recipe: How to Make the Best Tartar Sauce

Have you tried making this Easy Chimichurri Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me#theforkedspoononInstagramif you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

RECIPE CARD

Chimichurri Recipe

4.86 from 2457 votes

AuthorAuthor: Jessica Randhawa

Originating in Uruguay and Argentina, Chimichurri is made with a mixture of fresh minced parsley, garlic, red wine vinegar, oregano, and olive oil.Naturally gluten-free, dairy-free, and vegan.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Appetizer, Sauce

Cuisine Argentinian

Servings 8 servings

Calories 166 kcal

Ingredients

▢ ½ cup chopped parsley - flat-leaf parsley
▢ 4 cloves garlic - chopped
▢ 1 shallot - chopped
▢ 1 teaspoon dried oregano
▢ 1 small red chili - seeded and diced (or 2 tsp red pepper flakes)
▢ 3 tablespoon red wine vinegar
▢ 1 teaspoon salt
▢ ½ teaspoon fresh ground black pepper
▢ ⅔ cup good-quality extra-virgin olive oil

Instructions

Add the chopped parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced (take care not to turn it into a thick paste from over-processing).
Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine. Allow the Chimichurri to stand for 15 minutes, time permitting.
Serve over your favorite grilled meats and vegetables or use as a marinade! Enjoy!

Jessica's Notes

Try removing as much of the stems from your parsley as possible (so you're using the leaves only).
I do not recommend substituting garlic powder in place of fresh garlic.
The shallot is not an authentic chimichurri ingredient. Feel free to add it in or leave it out.
From what I've learned, dried oregano is the more popular/authentic choice. However, you may also use fresh oregano leaves in place of dried. For every 1 teaspoon of dried oregano, substitute with 1 tablespoon of fresh.
If you prepare chimichurri ahead of time, keep stored in an air-tight container, and refrigerate until ready to use. Best if brought to room temperature before serving.
Chimichurri is delicious serve with your favorite bbq or grilled meats like chicken, flank steak, or skirt steak. Mix it with rice or serve it topped on your favorite tacos.

Originally published July 3, 2020

Nutritional Information

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Chimichurri, chimichurri recipe, chimichurri sauce, how to make chimichurri

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Chimichurri Recipe (How to Make Chimichurri Sauce) (2024)

FAQs

What is chimichurri sauce made of? ›

Chimichurri sauce hails from Uruguay and Argentina. It's commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley, and dried or fresh oregano.

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How do you make chimichurri less bitter? ›

Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.

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How long does chimichurri need to rest? ›

Notes from the Food & Wine Test Kitchen

It's important to let the chimichurri rest for at least 20 minutes before using it; this allows the garlic, fresh herbs, and crushed red pepper flakes meld with the oil so your chimichurri is extra flavorful.

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How do you keep chimichurri from separating? ›

You just put all of the stuff (well almost all) into the food processor, pulse it up and then while the processor is running you want to stream in the oil slowly. By streaming in the oil you're actually blending the oil into the mixture so when it rests, it doesn't break (separate).

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Why is my chimichurri bitter? ›

To prevent bitter chimichurri, make sure to taste the parsley before using and don't mix the olive oil at too high of a speed or for too long or the polyphenols in the olive oil break away from the fatty acids resulting bitter tasting chimichurri.

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What is chimichurri seasoning? ›

3 tablespoons dried oregano leaves. 3 tablespoons dried basil leaves. 2 tablespoons dried parsley flakes. 2 tablespoons dried thyme leaves. 2 tablespoons coarse kosher salt.

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What cancels bitterness? ›

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

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Does homemade chimichurri go bad? ›

Shelf life: Chimichurri evolves in its flavor as it ages. The fresh stage lasts about 2 to 3 weeks when refrigerated, and about 7 days if not. Chimichurri sauce is usually served aged. The ingredients cause a natural pickling process.

What spice takes away bitterness? ›

Spices mask bitter flavors, so don't be shy. Add some spicy peppers or powders to your cooking, or sprinkle some onto your dishes for a little bit of extra heat. Black pepper in particular has compounds that counteract bitterness. Some other great spices include cayenne, red pepper, paprika, and chili powder.

Do you put chimichurri in the fridge? ›

Because it is made with fresh herbs, chimichurri sauce should be refrigerated. How long does chimichurri keep in the fridge? Chimichurri can be stored in the fridge for 2-3 weeks. But I guarantee you're going to use it all WAY before then!

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Is chimichurri bad for cholesterol? ›

And from a health standpoint, chimichurri is loaded with good-for-you benefits, including calcium, carotenes, iron, and vitamins A and C (from the parsley) and calcium, fiber, iron, and vitamins E and K (from the oregano), as well as heart-healthy garlic and the monounsaturated fat found in olive oil, which may help to ...

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Can you leave chimichurri out overnight? ›

Chimichurri is easy to store! You can leave it right on the counter, covered for up to 24 hours if you're going to use it soon. If not, cover it and put it in the fridge for up to two weeks. I use a mason jar to store this condiment made of fresh parsley, extra virgin olive oil, and kosher salt.

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Why is my chimichurri watery? ›

Don't over-puree the ingredients, and you will have a wonderful homemade chimichurri. Make sure the herbs aren't wet – After washing your herbs, make sure to dry them thoroughly. Excess water will make the sauce watery and less flavorful, and the oil and water won't mix.

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What does chimichurri taste like? ›

If we could only use one word to describe chimichurri sauce, it would be “bright.” The combination of fresh cilantro and parsley pack an herbaceous flavor, while the red pepper flakes bring a hint of spice. Add in the garlic's spicy, pungent flavor and the vinegar's acidic tang, and that's chimichurri.

Why do they call it chimichurri? ›

The origin of its name is uncertain, though it is probably derived from the Basque tximitxurri, which means something like “a hodgepodge.” It has long since been internationalized, however, with a taste that reflects the manifold flavours brought by immigrants from different European countries.

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Is chimichurri good for you? ›

And from a health standpoint, chimichurri is loaded with good-for-you benefits, including calcium, carotenes, iron, and vitamins A and C (from the parsley) and calcium, fiber, iron, and vitamins E and K (from the oregano), as well as heart-healthy garlic and the monounsaturated fat found in olive oil, which may help to ...

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How is chimichurri different from pesto? ›

Pesto is an Italian sauce made with basil, Parmesan cheese, pine nuts, garlic, and olive oil. Chimichurri is an Argentine sauce made with parsley, garlic, olive oil, red wine vinegar, and red chili peppers or flakes. Chimichurri doesn't contain nuts or cheese. Basil pesto is smooth, salty, and slightly nutty.

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