Fresh, herbaceous and slightly tangy, chimichurri sauce is an easy way to add tons of flavor to grilled dishes. Made with fresh parsley, garlic, olive oil, red wine vinegar and lemon juice, this homemade version comes together in just a few minutes.
It's also a great way to use up an abundance of fresh parsley.
What is chimichurri sauce?
Originally from Argentina and Uruguay, chimichurri is an herb-based sauce traditionally served with grilled meats. While there are many variations, it typically contains parsley, garlic, olive oil, vinegar, oregano and chili pepper.
In this version, I use both red wine vinegar and lemon juice for a bright, tangy flavor, along with a little dried oregano.
Chimichurri ingredients
Fresh parsley is the base of this sauce. Use the leaves only, packed into the measuring cup, removing the larger stems.
Olive oil brings all the ingredients together, while red wine vinegar and lemon juice give the chimichurri its characteristic tang and freshness.
Garlic, shallot and dried oregano add plenty of flavor, while a few red pepper flakes provide just a touch of heat. Feel free to adjust the amount to taste.
Can I use other fresh herbs? Yes. While parsley remains the base of this recipe, you can replace a small portion with cilantro or add other fresh herbs you have on hand.
How to make chimichurri sauce
Chimichurri sauce takes just a few minutes to make in a food processor. Start by chopping the parsley, shallot and garlic until you reach your desired texture.
Add the red wine vinegar, lemon juice, salt, red pepper flakes and olive oil, then pulse briefly to combine.
Avoid overprocessing the mixture: chimichurri should retain some texture rather than becoming a completely smooth purée.
You can also make chimichurri by hand. Simply finely chop the parsley, garlic and shallot with a knife before mixing them with the remaining ingredients.
Can you make chimichurri ahead of time?
Yes. You can prepare chimichurri a few hours before serving and keep it refrigerated until mealtime. A little resting time also allows the flavors to develop.
Leftover chimichurri will keep for up to 5 days in an airtight container in the refrigerator. The parsley may lose some of its vibrant green color over time; simply give the sauce a good stir before serving.
What to serve with chimichurri sauce
Fresh and tangy, chimichurri is particularly good with grilled meats. Serve it with steak or other cuts of beef, pork chops, grilled chicken or sausages.
It's also delicious with fish and seafood, especially grilled shrimp, as well as grilled vegetables.
And chimichurri isn't just for the grill. It's excellent with roasted or smashed potatoes. In fact, this is the sauce I use with my crispy smashed potatoes.
If you have leftover chimichurri, try adding it to a sandwich, spooning it over roasted vegetables or using it as a condiment for burgers.
Chimichurri Sauce
A fresh and tangy herb sauce, perfect with fish, roasts, potatoes, and all your favorite grilled dishes.
Ingredients
- 1 cup packed parsley leaves, stems removed
- ⅓ cup olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 2 garlic cloves
- ½ teaspoon salt, or more to taste
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes, or to taste
- ½ cup French shallot, cut into pieces
Instructions
- In a food processor, chop the parsley, shallot, and garlic to your desired consistency.
- Add the red wine vinegar, lemon juice, salt, red pepper flakes, and olive oil. Pulse briefly, just until well combined.
Notes
Storage: Keep refrigerated in an airtight container for up to 5 days.
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Marie-Noël Ouimet is a writer and content creator specializing in gastronomy, wine, and travel. She is the founder of the digital magazine Urbaine City, where for over 10 years she has been highlighting the pleasures of the table and the destinations that bring them to life. She also holds the WSET Level 3 certification in wines and spirits.
