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    Chimichurri Sauce Recipe

    Published January 30, 2020. This post may contain affiliate links. Please read my disclosure policy.

    Enhance your next meal with this super easy-to-make chimichurri sauce recipe that is delicious and loaded with flavor.

    This recipe is such an easy way to spice up things like chicken or beef or really take them to the next level.  It has few ingredients and can be used as a marinade or as a sauce once your food is done cooking.  From Flank Steak Tacos to Flounder en Papillote, it is a fantastic way to add flavor to a dish.

    jar of chimichurri sauce with herbs and pepper

    What Is Chimichurri Sauce

    This traditional Argentian (or Uruguayan) is a simple delicious mixture of fresh herbs, acid and olive oil that can double as a marinade or sauce.

    Ingredients

    These are the ingredients that go into a chimichurri sauce with some variation:

    • Parsley
    • Oregano
    • Garlic
    • Fresno Pepper
    • Red Wine Vinegar
    • Olive Oil

    What Does It Taste Like

    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 is a great sauce or marinade.

    How to Make it

    I can’t say it enough, this is incredibly easy to make, just follow the easy steps below:

    Assemble all of your ingredients and remove the leaves of the oregano from the stems.

    cutting board with parsley, oregano, peppers and garlic

    Finely minced the fresh parsley going down until there is 2” left on the stem.

    finely mincing parsley on a cutting board

    It should be very small in size so that it does not take over the main flavor of the chimichurri.

    minced parsley on a board with a knife

    Add all of the ingredients to a bowl and season with salt and pepper to taste.

    bowl of chopped herbs with oil and vinegar

    Mix together everything until it is completely combined.

    bowl of mixed chimichurri sauce

    Serve.

    Recipe Chef Notes + Tips

    Make-Ahead: You can make this up to 3 days ahead of time, simply keep it covered in the refrigerator.

    How to Store: Keep covered in the refrigerator for up to 1 week.

    How to Freeze: Keep covered in the freezer for up to 2 months.  I like to put them in silicone ice cream trays and pull them out as needed.

    Just like in a soup recipe, this will actually taste better a few days later as flavors will infuse more.

    Feel free to use most of the stems on the parsley or even the oregano as there is tons of flavor in them.  Be sure to finely mince so that nothing is crunchy or hard to eat.

    silicone trays with chimichurri sauce

    Chimichurri ingredients can also vary to add things like cilantro, thyme, shallots or lemon juice. Feel free to customize to your liking.

    If you like a spicier sauce then add in some of the Fresno pepper seeds.

    jar of chopped herbs and oil

    What Does It Go With

    Here are some of my favorite recipes that use chimichurri sauce:

    Be sure to follow me on FacebookYouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    Let's Cook - Chef Billy Parisi

    Chimichurri Sauce Recipe

    5 from 3 votes
    Enhance your next meal with this super easy to make chimichurri sauce recipe that is delicious and loaded with flavor.
    Servings: 1 cup
    Prep Time: 15 minutes
    Cook Time: 0 minutes

    Ingredients 

    • ½ bunch finely minced Italian parsley
    • 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
    • Sea salt and pepper to taste

    Instructions

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

    Notes

    Chef Notes:
    • Make-Ahead: You can make this up to 3 days ahead of time, simply keep it covered in the refrigerator.
    • How to Store: Keep covered in the refrigerator for up to 1 week.
    • How to Freeze: Keep covered in the freezer for up to 2 months. I like to put them in silicone ice cream trays and pull them out as needed.
    • Just like in a soup recipe, this will actually taste better a few days later as flavors will infuse more.
    • Feel free to use most of the stems on the parsley or even the oregano as there is tons of flavor in them. Be sure to finely mince so that nothing is crunchy or hard to eat.
    • Chimichurri ingredients can also vary to add things like cilantro, thyme, shallots or lemon juice. Feel free to customize to your liking.
    • If you like a spicier sauce then add in some of the fresno pepper seeds.

    Nutrition

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