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This fresh, punchy, and zesty chimichurri recipe is easy to make at home! It’s a classic sauce pairing with steak and is bursting with fresh parsley, garlic, and olive oil.
Try my Cowboy Butter or Easy Burger Sauce next.
Why you’ll love it
The fresh and tangy combination of parsley, garlic, and vinegar in this simple chimichurri sauce is the most amazing complement to a good steak. It’s equally tasty on grilled vegetables, fish, and poultry! I add cilantro for even more herbaceous goodness.
Chimichurri is an Argentinean favorite, but the origins of the word aren’t totally clear. I like the theory that it’s from the Basque tximitxurri, meaning “mixture of several things in no particular order”. The vibrant green color of this simple chimichurri sauce is so pretty!
What you’ll need
- Parsley – use flat/Italian parsley, not the curly kind. It has more of a robust flavor, better texture (not spiky), and is the star of the show.
- Cilantro – while not traditional to the versions from Argentina or Uruguay, many American twists use cilantro in addition to parsley
- Garlic – we’ve got plenty to add that garlicky, aromatic kick
- Red wine vinegar – for the rich, acidic quality
- Olive oil – since it’s the backbone of this oil-based condiment, it’s important to use a good-quality olive oil!
- Smoked paprika – it’s definitely not in the classic, but I love the modern twist that a hint of smokiness adds
- Dried oregano – for another layer of earthy, herby flavor
- Salt – sea salt is my preference over table salt for taste and controlling the quantity
- Red pepper flakes – to infuse a gentle warmth
Helpful tips
- You can definitely adjust the consistency to your liking! Traditionally, it’s like a loose vinaigrette with the components still visible vs. being a complete puree. After pulsing your food processor a few times, scrape down the sides and see how you like the texture.
- If you don’t own a food processor, you can chop the herbs by hand.
How to make chimichurri
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
To your food processor, add all the ingredients. Give it a good pulse, scraping down the sides every so often, until combined to your preferred texture. Transfer the sauce to a container, and let the flavors meld before serving.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is my trusty food processor.
- I love mincing the garlic cloves with a garlic press. No sticky fingers or time-consuming chopping!
- Store this homemade chimichurri in a mason jar for airtight freshness.
Substitutions and variations
- If you’re not a fan of cilantro, you can leave it out and/or add a bit of extra parsley, but I love the flavor and freshness it adds!
- You could use a chopped fresh chili pepper instead of the crushed red pepper flakes. Try a jalapeño for milder heat or a serrano or Fresno if you want something hotter.
- A bit of lemon zest is a nice addition I’ve seen in some versions. Try zesting a lemon and stirring it in at the end.
What to serve with chimichurri sauce
- My Best Ribeye Steak is classic pairing, or try it with other proteins like my Easy Baked Chicken Breasts, Crispy Air Fryer Chicken Thighs, Easy Pan Seared Pork Chops, or grilled meats like my Easy Grilled Pork Chops. Even my Easy Pan Seared Salmon would work or grilled shrimp.
- For veggie options, try it with your favorite grilled vegetables (e.g., portobello mushrooms, zucchini, or bell peppers) or these Roasted Sweet Potatoes.
- It makes a fantastic sandwich spread as well!
Leftovers and storage
- Store it in a tightly sealed jar or container for up to 3 days in the fridge.
- It’s definitely best fresh, but you can freeze it in individual portions in an ice cube tray. Keep in mind that upon thawing, it may separate. Give it a good stir. The colors may also not stay as bright.
If you made our version of chimichurri, please leave a star rating and review below! I’d love to hear from you. Or tag me on Instagram with how you use it!
Chimichurri
Ingredients
- 1 cup (tightly packed) fresh flat-leaf parsley thick stems removed
- 1/2 cup (tightly packed) fresh cilantro thick stems removed
- 2-3 cloves garlic minced
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt see note
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Add all ingredients to a food processor and pulse until combined to your desired consistency. Taste & adjust if needed.
- Transfer to a jar or bowl. Let it sit for 15-20 minutes at room temperature prior to serving, and then store it, covered, in the fridge for up to 3 days.
Notes
- Sea salt and kosher salt are less potent than regular table salt, so keep that in mind and add salt quantities to your personal preferences.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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