Chimichurri Sauce Recipe

My Chimichurri Sauce recipe is made with minced fresh herbs, garlic, chiles, vinegar, and oil that will immediately enhance anything you serve it with. I’m not sure there is an easier-to-make accompaniment that can elevate your meal than this sauce.

This Chimichurri sauce is a simple way to add big flavor to dishes like chicken or beef, and it can really take them to the next level. With just a few ingredients, it works great as a marinade or as a finishing sauce once your food is cooked. Whether I’m using it on a boneless leg of lamb or a piece of Halibut, it always adds a burst of freshness that makes the whole dish more flavorful.

Chimichurri Sauce

Chimichurri sauce is a traditional Argentinian herb accompaniment of finely minced fresh herbs, garlic, chiles, acid, and olive oil that can double as a marinade or sauce. The consistency is similar to pesto, just a little runnier. It mainly tastes like herbs, parsley, and oregano, with a hint of garlic and vinegar. It’s as widespread in Argentina and other Latin and Hispanic countries, especially Uruguay and Paraguay, as ketchup is in the United States.

This recipe has some variations where things like onions or shallots can be added, and citrus, like lemons or limes, for vinegar. I’m not sure there is a tastier sauce that can be added to grilled meats like beef, chicken, or grilled pork chops than this. The perfect combination of herbs, spice, and acid complements anything you add it to, including vegetables or pasta.

History of Chimichurri

There are a few origin stories to how chimichurri came about, but the most accepted version actually came from Irish immigrants. Jimmy McCurry created a sauce of herbs, oil, garlic, vinegar, and peppers in the 19th century and popularly added it to Argentinian steaks and empanadas. Even if you say his name a little quicker than usual, you’ll get pretty close to Chimichurri’s pronunciation. However, rightfully so, some Italian immigrants say it’s an adaptation of the Sicilian salmoriglio.

Ingredients and Substitutions

• Parsley – Curly or Italian flat-leaf parsley is good to use. You could use dry parsley, but it will alter the overall flavor of the sauce.
• Oregano – Fresh oregano is a necessity in chimichurri. While many recipes call for using less, I prefer to use it at a 1 to 2 ratio to parsley. Again, dried oregano can be used, but the flavors will be much less intense.
• Garlic – A few finely minced cloves add so much flavor to this. A 1/2 teaspoon of garlic granules or powder can be used instead of fresh.
• Chiles – Classically a locoto, but you most likely won’t find these in the US. Because of that, a Fresno or red finger pepper is a great alternative to use. In addition, dried red pepper flakes can work in the sauce.
• Acid – Traditionally, red wine vinegar is used. However, white distilled or white wine vinegar is a suitable substitute. In addition, you can also replace it with or add additionally to it lemon or lime zest and juice.
• Oil – Olive oil is the best fat to use in the sauce. You could also use avocado or any neutral-flavored oil.
• Seasoning – Only coarse salt and freshly cracked pepper are used. If you aren’t a big spice fan, I would not add any pepper, as the chile will have plenty of heat in the sauce.
• Onion – This is optional, but you can add about 1 to 2 tablespoons of finely minced red, white, or sweet onion. A shallot is also an acceptable option.

How to Make Chimichurri Sauce

Prep the herbs: First thing I do is gather all of my ingredients. Then, I like to remove the stems from the parsley and oregano, but that part is totally up to you.

Chop: Next, I finely mince the fresh parsley and oregano with a sharp chef’s knife, making sure they’re chopped nice and small so they blend smoothly into the sauce.

How it should look: Like in the image below, that way, they don’t overpower the chimichurri but instead blend in and complement all the other flavors.

Mix the sauce: I add the minced herbs to a bowl along with the oil, garlic, finely minced and seeded Fresno pepper, and vinegar. Then I season it with salt and pepper to taste and give it a good stir.

Combine and taste: I mix everything using a spoon until it is thoroughly combined. Be sure to taste it and ensure it is well seasoned. Remember you aren’t eating this straight; you are using it to enhance the flavor of something else, much like a compound butter.

Finish and store: Once it’s mixed, I either use the chimichurri right away or store it in the fridge if I’m planning to use it later.

chef tip + notes

I highly recommend, if you’re making my chimichurri sauce, to let it sit for a day or two before using it. Just like with a good soup, the flavors have time to come together and deepen, and honestly, it tastes even better after it’s had a chance to rest.

• Parsley and oregano stems: I use most of the stems if they’re tender and full of flavor. I just make sure to mince everything really well so nothing feels tough or crunchy.
• Ingredient swaps: Chimichurri is super flexible. I like adding things like cilantro, thyme, shallots, or a splash of lemon juice when I want to change it up.
• Spice level: For extra heat, I’ll throw in some of the Fresno pepper seeds and pith. And if I’m really in the mood for spice, I’ll use a hotter chile like a habanero.
• Don’t over-blend: I prefer chopping everything by hand. Using a food processor can turn the sauce into a paste, and I like to keep the texture loose and rustic.

Serving Suggestions

Steaks are my favorite pairing for this chimichurri sauce. You really can’t go wrong drizzling it over something juicy and tender with that fresh herby kick, it’s just so good. I love serving it with my Picanha, with a delicious New York strip steak or my Tomahawk steak when I want something classic.

Make-Ahead and Storage

Make-Ahead: You can make this up to 3 days ahead for freshness. Keep it covered in the refrigerator.

How to Store: Keep covered in the refrigerator for up to 10 days. Keep covered in the freezer for up to 3 months. I like to put them in silicone ice cube trays and pull them out as needed. They can be added to hot pans from the freezer or thawed in the fridge for 1 day, or until thawed, before using.

Tasty Recipes to Try It On

• Beef Tenderloin Roast
• Bone-In Standing Ribeye Roast
• Roast Spatchcock Chicken
• Pork Shoulder
• Pork Tenderloin

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Chimichurri Sauce Recipe

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5 from 8 votes

My Chimichurri Sauce recipe is made with minced fresh herbs, garlic, chiles, vinegar, and oil that will immediately enhance anything you serve it with. I'm not sure there is an easier-to-make accompaniment that can elevate your meal than this sauce.

Servings: 1 cup

Prep Time: 15 minutes minutes

Cook Time: 0 minutes minutes

Ingredients 

US CustomaryMetric

• ½ bunch finely minced Italian parsley, , about 1/2 cup minced
• 3 tablespoons finely minced oregano
• 2 finely minced cloves of garlic
• 1 seeded and finely minced Fresno pepper
• 2 tablespoons red wine vinegar
• 1/3 cup olive oil
• coarse salt and pepper to taste

Instructions

• Add all the ingredients to a large bowl and mix until completely combined.
• Cover and keep in the refrigerator until ready to use.

Notes

I highly recommend, if you’re making my chimichurri sauce, to let it sit for a day or two before using it. Just like with a good soup, the flavors have time to come together and deepen, and honestly, it tastes even better after it’s had a chance to rest.

Parsley and oregano stems: I use most of the stems if they’re tender and full of flavor. I just make sure to mince everything really well so nothing feels tough or crunchy.

Ingredient swaps: Chimichurri is super flexible. I like adding things like cilantro, thyme, shallots, or a splash of lemon juice when I want to change it up.

Spice level: For extra heat, I’ll throw in some of the Fresno pepper seeds and pith. And if I’m really in the mood for spice, I’ll use a hotter chile like a habanero.

Don’t over-blend: I prefer chopping everything by hand. Using a food processor can turn the sauce into a paste, and I like to keep the texture loose and rustic.

Make-Ahead: You can make this up to 3 days ahead for freshness. Keep it covered in the refrigerator.

How to Store: Keep covered in the refrigerator for up to 10 days. Keep covered in the freezer for up to 3 months. I like to put them in silicone ice cube trays and pull them out as needed. They can be added to hot pans from the freezer or thawed in the fridge for 1 day, or until thawed, before using.

Nutrition

Calories: 695kcalCarbohydrates: 13gProtein: 2gFat: 73gSaturated Fat: 10gSodium: 9mgPotassium: 189mgFiber: 7gSugar: 1gVitamin A: 406IUVitamin C: 18mgCalcium: 250mgIron: 6mg

Course: sauce

Cuisine: argentinian, spanish

Author: Chef Billy Parisi