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Learn how to make Chimichurri Sauce, a bold, herbaceous salsa made with fresh cilantro, oregano, and parsley and packed with garlic, spices, red chili flakes, and a splash of vinegar. Itโs the perfect summer sauce for everything you grill from steak and chicken to shrimp and veggies.
Why Youโll Love This Chimichurri Sauce Recipe
As a classically-trained chef, I love to explore recipes and techniques from other countries. Food is a fantastic way to explore new places and cultures, and Chimichurri is an invitation to the tables of Argentina, Uruguay, and Nicaragua.
I researched all the variations on chimichurri and developed my own balanced ratio of fresh herbs to garlic, spices, oil, and vinegar. Itโs a bright, herb-forward sauce that is delicious on grilled steak and chicken, roasted vegetables, and even potatoes (I use it as a dipping sauce).
I especially love to make chimi in the summer when my herbs are out in full force. I make extra batches to stash away in the freezer for cooler winter months when I need a splash of summer flavor.
Table of Contents
Chimichurri Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Parsley: I look for flat-leaf Italian parsley because itโs easier to chop than the curly kind. It also adds a slight lemony flavor to the sauce. Pluck the leaves from the stems before chopping.
- Cilantro: Feel free to chop the stems along with the leaves. They are tender and full of flavor.
- Oregano: Fresh oregano is potent compared to its dried counterpart, and I donโt use it too often. Itโs full flavor is perfect in this sauce, though.
- Garlic: Four cloves pack big garlic flavor, but itโs balanced with everything else. Feel free to use less if you want to.
- White vinegar:ย I like to keep things simple with regular white vinegar, but red or white wine vinegar both taste great here, too.
- Cumin: This warm, earthy spice rounds out the flavor profile of the sauce.
- Red pepper flakes: For heat and spice. Add more or omit entirely to your own taste.
- Olive oil: Emulsify the sauce with olive oil just like pesto.
- S&P: As always, season to taste with salt and pepper.
How to Make Chimichurri Sauce
- In a food processor or blender, add parsley, cilantro, oregano, garlic, vinegar, cumin, and pepper flakes.
- Pulse until finely chopped, about 3 to 5 times.ย Scrape down sides. With the motor running, slowly drizzle in oil until a thick sauce forms, about 20 to 30 seconds.
- Season to taste with salt and pepper (I like ยผ teaspoon salt and ยฝ teaspoon pepper).
Yield: This recipe makes about 1 cup chimichurri sauce.
How to Store Chimichurri Sauce
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
- Freezer: Pour any extra chimichurri sauce into ice tray and freeze as cubes, then transfer cubes to a freezer-safe container and freeze for up to 3 months.
What to Serve with Chimichurri Sauce
Use Chimichurri as a marinade for beef (especially steak), chicken, pork, shrimp, and fish. Itโs really great on salmon and tilapia and anything grilled. You can also brush it over kabobs or ears of corn while grilling. Or, drizzle it over the top after cooking.
I also love it with vegetables, especially potatoes. Serve it as a dipping sauce on the side of individual plates or family-style from a sauce boat with a spoon inside.
Chimichurri is a great sauce for any meats, especially grilled, including:
- Grilled New York strip steak
- Grilled ribeye
- Steak kabobs
- Tacos of all kinds
- Lamb chops
- Grilled chicken
- Grilled shrimp
- Salmon filets
- Veggie kabobs
- Roasted potatoes
- Salads and grain bowls
- Topping for soups especially Minestrone
- Sauce for scrambled eggs
- Spread on sandwiches
- Toss with cooked pasta
Chimichurri Sauce Recipe FAQs
This Spanish-inspired sauce is popular in Argentina, Uruguay, and Nicaragua.
Chimichurri sauce tastes like pesto but with cilantro instead of basil. And, it can be quite spicy depending on how you make it.
My version is made with red chili flakes so it has some heat, but you can easily omit those if you are spice-averse. If you love the burn, add more.
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Chimichurri Sauce Recipe
Ingredientsย
- 1 bunch fresh parsley stems removed (preferably flat-leaf Italian parsley)
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh oregano leaves
- 4 cloves garlic peeled
- 3 tablespoons white vinegar or more to taste (see note 1)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red chili flakes or 1 red chili, stemmed and seeded
- 1/2 cup olive oil
- Salt and freshly ground black pepper to taste
Instructionsย
- In a food processor or blender, add parsley, cilantro, oregano, garlic, vinegar, cumin, and pepper flakes. Pulse until finely chopped, about 3 to 5 times.ย
- Scrape down sides. With the motor running, slowly drizzle in oil until a thick sauce forms, about 20 to 30 seconds. Season to taste with salt and pepper (I like ยผ teaspoon salt and ยฝ teaspoon pepper).
Notes
- White vinegar:ย I like to keep things simple with regular white vinegar, but red or white wine vinegar both taste great here, too.
- Yield: This recipe makes about 1 cup chimichurri sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 weeks.