If there’s one sauce guaranteed to wake up your taste buds and make any meal feel a bit more festive, it’s chimichurri. With its vibrant green color and punchy, herbaceous flavor, this classic Argentinian condiment is a go-to accent for grilled meats, veggies, bread, and just about anything that could use a flavorful lift. Today, I’m sharing my tried-and-true chimichurri recipe—a quick and satisfying mix of parsley, oregano, garlic, olive oil, red wine vinegar, and a hit of spice. Get ready for a zesty, versatile sauce that you’ll want to keep on hand all week.

Ingredients You’ll Need

The beauty of chimichurri is how a handful of fresh, simple ingredients come together to create something truly special. Every item in this list brings its own unique flavor, making the final sauce taste bright, fresh, and utterly crave-worthy.

Fresh parsley: The backbone of chimichurri, parsley provides vivid color and unbeatable freshness.
Fresh oregano (or dried): Oregano adds depth and a little earthiness—use fresh if possible, but dried works beautifully in a pinch!
Garlic: Four cloves lend a bold, savory kick that’s essential in this sauce.
Olive oil: A generous pour of good olive oil gives the sauce its silky texture and richness.
Red wine vinegar: This sharp, tangy splash balances the herbs and adds that signature zing.
Lemon juice: Fresh lemon juice brightens everything up and keeps the flavors lively.
Red pepper flakes: Just a hint gives chimichurri its gentle, spicy spark—adjust to taste if you love heat!
Salt: Brings all the flavors into focus and makes them pop.
Black pepper: Adds just the right amount of warmth and complexity.

How to Make Chimichurri

Step 1: Prepare the Herbs and Garlic

Grab your sharpest knife (or your food processor!) and finely chop the parsley, oregano, and garlic. The finer you chop, the more their flavors will weave together in the sauce. If you’re using a food processor, just be careful not to puree—chimichurri is at its best when it still has a bit of texture.

Step 2: Mix the Base

Scrape your herbs and garlic into a medium bowl. This is where the magic starts! Stir them together so the flavors begin to mingle. Pause for a moment and take in that wonderful, green-herb aroma.

Step 3: Add the Liquids and Spice

Pour in the olive oil, red wine vinegar, and squeeze in your lemon juice. Add the red pepper flakes, salt, and black pepper. Give everything a good stir until completely combined—the oil should gloss every little bit of herb, making the mixture loose and spoonable.

Step 4: Rest and Meld

Let your chimichurri sit at room temperature for at least 15 minutes. This little wait time allows all those bold flavors to come together and mellow, making the sauce more rounded and harmonious. The longer it sits, the deeper the flavor!

Step 5: Taste and Adjust

Give your sauce a taste on a tiny piece of bread or veggie. Adjust the salt, pepper, lemon, or spice level if needed. Chimichurri is all about bright, punchy balance, so tailor it to your liking before serving.

How to Serve Chimichurri

Garnishes

A little finishing flourish can elevate your presentation! Try scattering a bit of extra chopped parsley or oregano over the top, or a drizzle of fresh olive oil for that gorgeous sheen. For a festive touch, a sprinkle of red pepper flakes or even a few edible flowers can make your chimichurri pop at the table.

Side Dishes

Classic chimichurri just begs to be served alongside a juicy steak or a platter of grilled chicken, but don’t stop there. It’s fantastic spooned onto roasted potatoes, charred veggies, steamed rice, or even as a bread dip for a lively starter. You’ll find yourself drizzling it on everything once you taste it!

Creative Ways to Present

Think outside the box—serve chimichurri in a small pitcher for easy pouring, or swirl it onto plates before setting meats or veggies on top for a restaurant-worthy look. You can even mix it into mayo for a quick sandwich spread, or dollop it over eggs, grain bowls, or tacos for an herby boost.

Make Ahead and Storage

Storing Leftovers

To keep your chimichurri tasting bright, store any leftovers in an airtight container in the fridge. The olive oil may solidify a little, but don’t worry—just give it a good stir when you’re ready to use it again. It’ll stay fresh and delicious for up to five days.

Freezing

Did you know chimichurri freezes beautifully? Spoon any extra into an ice cube tray, freeze until solid, and transfer to a zip-top bag. This way, you can thaw just the right amount for future meals. It’s a fantastic meal-prep hack for quick flavor boosts!

Reheating

Since chimichurri is a no-cook sauce, reheating isn’t necessary. If it’s been in the fridge and the oil has firmed up, simply let it sit at room temperature for 15–20 minutes or warm it gently (not hot) in a bowl set over lukewarm water. Stir well before serving to restore its shine and consistency.

FAQs

Can I use dried herbs instead of fresh?

Absolutely! While fresh parsley is a must for the best color and flavor, dried oregano works very well in chimichurri. Just remember, dried herbs are more potent, so use about a third of the amount you would for fresh.

Is chimichurri spicy?

Chimichurri offers as much heat as you like! The red pepper flakes bring just a gentle warmth, but feel free to adjust up or down depending on your heat preference. You can even leave them out for a milder sauce.

What if I don’t have red wine vinegar?

No red wine vinegar? No problem! You can substitute with white wine vinegar, apple cider vinegar, or even a splash of extra lemon juice if needed. Each will give your chimichurri a slightly different twist, so experiment and discover your favorite.

How do I make chimichurri smoother?

If you love a more unified sauce, simply pulse all the ingredients in a food processor until you reach your desired texture. It’ll be a bit thicker and great for spreading on sandwiches or blending into dips.

Is this recipe vegan and gluten-free?

Yes, this chimichurri recipe is naturally vegan and gluten-free, making it a versatile choice for nearly any diet. It’s a wonderful way to add big flavor without any animal products or allergens!

Final Thoughts

If you haven’t yet experienced the effortless magic of homemade chimichurri, this is your sign to try it. It’s vibrant, zippy, and so simple, I promise you’ll want to keep a jar tucked in your fridge at all times. Give this recipe a spin, share it with friends, and watch every meal get just a little brighter.

Chimichurri Recipe