This chimichurri sauce is zingy, fresh, and easy to make! Drizzle it over roasted veggies, salads, bowls, and more for a bright pop of flavor.
Jack and I went to Argentina on our honeymoon, where I fell in love with chimichurri. I have a weakness for any vibrant green sauce made with fresh herbs (looking at you, pesto and cilantro lime dressing), and chimichurri is no exception. If you’re not familiar with it, it’s a zingy sauce that’s bursting with fresh parsley and oregano. In Argentina, it’s most often served over grilled steak or fish, but the ways to use it don’t end there by any means.
In fact, as soon as we flew home from Argentina, I set out to make my own chimichurri recipe. After years of drizzling it over grilled veggies, spooning it onto polenta, tossing it with salads, and more, I knew I had to share it here. This recipe calls for 8 basic ingredients, and you can stir it together in less than 5 minutes. It’s zippy, bright, and totally delicious. Trust me, you’ll want to put it on just about everything!
My Chimichurri Sauce Recipe
Chimichurri is commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley, and oregano. I stick to this basic template, but I make a few small changes. First, I swap white wine vinegar in for red. Then, I add smoked paprika for depth of flavor. The resulting sauce is super bright and deliciously tangy, with fresh, smoky, and spicy notes.
Once you assemble your ingredients, this chimichurri recipe comes together in no time! Finely mince the fresh parsley (no food processor required!) and stir it together with the other ingredients. Season with salt to taste, and enjoy. That’s it!
Chimichurri Serving Suggestions
In Argentina, chimichurri sauce is used as a marinade or dipping sauce for grilled meat, but there are so many other ways to serve it. Here are just a few of my favorites:
- Toss it with roasted veggies like broccoli, cauliflower, Brussels sprouts, tomatoes, or butternut squash.
- Use it as a marinade for mixed grilled vegetables or grilled zucchini.
- Spoon it over a puffy baked sweet potato.
- Use it as a salad dressing. You’ll find it on the Chimichurri Potato Salad on page 119 of Love and Lemons Every Day!
- Top it onto creamy polenta to add a burst of bright flavor.
- Drizzle it over a grain bowl, or toss it with cooked quinoa, farro, or brown rice to make a simple side dish.
How do you like to use chimichurri sauce? Let me know in the comments!
More Favorite Sauce Recipes
If you love this chimichurri recipe, try one of these delicious sauces next:
- 1/3 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/2 cup finely chopped fresh parsley
- In a small bowl, whisk together the olive oil, vinegar, garlic, red pepper flakes, smoked paprika, oregano, and salt. Stir in the parsley.
- Serve as a sauce over roasted or grilled vegetables.