Chimichurri Sauce

Parsley, oregano, and white wine vinegar fill this chimichurri sauce with fresh and zingy flavor. Drizzle it over grilled veggies, salads, and more!

If you can never seem to finish an entire bunch of parsley, you need this chimichurri recipe in your life. In fact, once you try this chimichurri recipe, you’ll probably start buying parsley just to make it! Bright, zingy, and SO darn simple, it’s the kind of sauce that you can whip up in minutes and drizzle over anything. Try it on a salad, roasted veggies, or polenta, and I promise, you’ll be hooked.

What is Chimichurri?

Chimichurri sauce hails from Argentina. It’s commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley, and dried or fresh oregano. Throughout Argentina and South America, it’s served as a marinade or dipping sauce for grilled meats like chicken, steak, or lamb and fish.

I first tried chimichurri on our honeymoon in Argentina, and I immediately fell in love with its tangy, herb-y flavor. As soon as we flew home, I set out to make my own version. To my delight, I worked out a simple chimichurri recipe using just 8 basic ingredients!

Chimichurri Recipe Ingredients

Here’s what you’ll need to make this chimichurri recipe:

• Fresh parsley – I finely chop it by hand instead of using a food processor. So easy!
• Dried oregano – Along with the parsley, it fills the sauce with fresh, herbaceous flavor.
• Garlic – For sharp depth of flavor.
• Red pepper flakes – For heat.
• Smoked paprika – This unconventional chimichurri ingredient gives the sauce a subtle smoky flavor.
• White wine vinegar – I sub it in for the more traditional red wine vinegar. It makes the sauce nice and tangy.
• Extra-virgin olive oil – It adds richness and brings the sauce together.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Chimichurri Sauce Serving Suggestions

Of course, you can use this chimichurri sauce as a marinade or dipping sauce for grilled steak or other meat. But as a vegetarian, I can attest that your options for using it don’t end there! Here are a few more ideas to get you started:

• Toss it with roasted vegetables like broccoli, cauliflower, Brussels sprouts, potatoes, or sweet potatoes.
• Drizzle it over grilled veggie skewers or grilled zucchini.
• Spoon it into a puffy baked potato or 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!
• Swirl it into creamy polenta for 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 Dressings and Sauces

If you love this chimichurri recipe, try one of these dressings or sauces next:

• Basil Pesto
• Homemade Italian Dressing
• Cilantro Lime Dressing
• Green Goddess Dressing
• Romesco Sauce
• Tahini Sauce
• Tzatziki Sauce
• Or any of these 15 Healthy Salad Dressing Recipes!

Chimichurri Sauce

rate this recipe:

4.94 from 15 votes

Prep Time: 10 mins

Total Time: 10 mins

Serves 4 to 6

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This easy recipe is my version of Argentinian chimichurri sauce. Drizzle this tasty condiment over roasted veggies, use it as a salad dressing, or toss it with any cooked grain for a vibrant pop of flavor.

Ingredients

• 1/3 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 garlic clove, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon smoked paprika
• 1/2 cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)

Instructions

• In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red chili flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
• Season to taste and serve as a sauce over roasted or grilled vegetables.

Notes

Similar to pesto, chimichurri can be stored in the freezer in ice cube trays. When ready to use, let thaw at room temp.