Learn how to make Argentinian chimichurri sauce Simple ingredients and minimal prep time. Refreshing, tangy, and subtly spiced, it's an easy way to enhance the flavor of all your favorite recipes!
This easy chimichurri sauce is gluten free, dairy free, Nut free, Eggless, antiquityand Overall 30!
What is chimichurri sauce?
If you've never had Chimichurri sauce, you're really missing out! Chimichurri is a tangy, vibrant sauce made primarily of fresh chopped herbs, olive oil, and a dash of red wine vinegar.
It's not a mashy sauce like pesto, but is made from finely chopped ingredients. The original recipe originated in Argentina and Uruguay and is traditionally used as a cooking ingredient or condiment.
This version is for green chimichurri, but you can also find red chimichurri. Bold and spicy, I love using this recipe as a marinade, dip, or sauce to enhance everything from meats to vegetables!
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Fresh herbs: We use fresh flat-leaf parsley and fresh oregano as the base of the sauce, creating a rich, herbaceous flavor. If desired, you can substitute 2 teaspoons dried oregano for the fresh herbs.
- Fragrance: Garlic cloves and shallots add a spicy, slightly sweet flavor. Then, I like to add serrano peppers for a touch of heat. It is optional but highly recommended. Be sure to remove the seeds and membranes!
- Red wine vinegar: This adds a subtle sweetness and a delicious tangy flavor. Feel free to substitute sherry vinegar if desired.
- Salt and black pepper: Add more or less according to your preference.
- Extra virgin olive oil: This helps combine all the ingredients and creates a smooth, rich, slightly peppery sauce.
Use fresh ingredients
For the absolute best flavor, be sure to use the freshest herbs you can find! They should be a vibrant green color and be able to stand upright on their own. If your herbs are a little brown or wilted, it's a good idea to buy a new batch.
How to Make Chimichurri Sauce
- Combine ingredients: Combine parsley, oregano, garlic, shallots, serrano pepper, vinegar, salt, and pepper in a small bowl. Stir to combine.
- Add olive oil: Working slowly, drizzle with olive oil, stirring constantly.
- season: Adjust seasonings to taste, adding more salt or vinegar as needed. Serve at room temperature, or refrigerate.
Food recommendations
There's almost nothing that doesn't go well with this easy Chimichurri recipe. Try using it as a sauce, marinade, dip, or salad dressing with all your favorite proteins, veggies, salads, and bowls!
But if you're looking for inspiration, some of my favorite ways to use them are:
Frequently Asked Questions
Homemade chimichurri stored in an airtight container will stay fresh in the refrigerator for up to 5 days. Or, you can freeze it for up to 1 month! I like to portion it into ice cube trays for easy portioning. Then, when you're ready to use it, let it thaw in the refrigerator and it'll taste as good as new.
The two most common causes of bitter taste are the use of old herbs and over-processing. Make sure your ingredients are all fresh and tasty, then mix until the ingredients are well combined!
No, although they look similar and can be used to flavor the same dishes, chimichurri and pesto Has a completely different flavor. For example, chimichurri is vibrant and has a strong herbal flavor. Pesto, on the other hand, is rich and nutty with a hint of saltiness.
More homemade sauces to try
- 1 cup Firmly packed fresh flat-leaf parsley leaves, chopped
- 2 spoon fresh oregano see notes chopped
- 2 minced garlic cloves
- 1 chopped green onions
- 1 Baby serrano peppers optional Remove seeds and chop
- 2 spoon red wine vinegar
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup Extra virgin olive oil
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Place parsley, oregano, garlic, scallions, serrano pepper, vinegar, salt, and pepper in a small bowl and stir together. Drizzle in olive oil while stirring.
1 cup firmly packed fresh flat-leaf parsley leaves, chopped 2 tablespoons fresh oregano see notes, 2 cloves of garlic minced, 1 small onion, chopped 1 small serrano pepper optional, 2 tablespoons red wine vinegar, 1/2 teaspoon sea salt, 1/8 teaspoon freshly ground black pepper, 1/2 cup extra virgin olive oil
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Taste and adjust seasoning, adding more salt or vinegar as needed.
- If you can't find fresh oregano, you can substitute 2 teaspoons dried oregano.
How long will this recipe last?
Homemade chimichurri stored in an airtight container will stay fresh in the refrigerator for up to 5 days. Or, you can freeze it for up to 1 month! I like to portion it into ice cube trays for easy portioning. Then, when you're ready to use it, let it thaw in the refrigerator and it'll taste as good as new.
Serve: 1ServeCalories: twenty onekilocaloriescarbohydrate: 4Gprotein: 1Gfat: 0.3GSaturated fat: 0.1GPolyunsaturated fats: 0.1GMonounsaturated fats: 0.1Gsodium: 301milligramsPotassium: 150milligramsfiber: 2Gsugar: 1GVitamin A: 1321IUVitamin C: twenty twomilligramscalcium: 67milligramsiron: 2milligrams
