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!

Chimichurri

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!

Fresh parsley, dried oregano, smoked paprika, olive oil, vinegar, salt, and red pepper flakes

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:

How do you like to use chimichurri sauce? Let me know in the comments!

Chimichurri sauce in a bowl

More Favorite Dressings and Sauces

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

Chimichurri Sauce

rate this recipe:
4.94 from 15 votes
Prep Time: 10 mins
Total Time: 10 mins
Serves 4 to 6
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.

13 comments

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Rate this recipe (after making it)




  1. Sherri
    02.08.2022

    How long is this good for? Does it need to be refrigerated? Is it shelf stable?

    • Jeanine Donofrio
      02.10.2022

      Hi Sherry, I’d refrigerate it for about 3 days, after that, it looses it’s green color.

  2. Corie
    07.22.2020

    I made this the other day and it was soooooo good! Drizzled over roasted brussel sprouts and farro. Yum!

  3. Sabrina
    02.22.2020

    haven’t made chimichurri in a while, don’t remember the last recipe I used, si appreciate this one, love it on just about anything, thank you

  4. Nathan
    02.21.2020

    5 stars
    Chimichurri sauce is an amazing addition to so many dishes. I loved the fragrant taste of this recipe. Thanks for the share!

  5. Christine
    02.20.2020

    This looks amazing – and will try it soon as I have all the ingredients. One question- don’t you mean to say red wine vinegar instead of white wine vinegar in the recipe?

    • Jeanine Donofrio
      02.20.2020

      Hi Christine, I use white wine vinegar. If you have red on hand, you can use that, it would be fine either way.

      • Christine
        02.21.2020

        5 stars
        Hi Jeanine,

        I am sorry I misread the recipe- I did wind up making the chimichurri with red wine vinegar but will try white next time. Loved this version of chimichurri. I think the smoked paprika was a great addition. Thanks so much!

        • Jeanine Donofrio
          02.21.2020

          I’m so glad you enjoyed it!

  6. Karrie Cloward
    02.20.2020

    5 stars
    How long have you kept it in the frig before you’ve found the flavors dissipate? Do you make it fresh each use? I can’t wait to try it!
    Thanks so much for sharing,
    Karrie

    • Jeanine Donofrio
      02.20.2020

      Hi Karrie, I keep it for about 3 to 4 days. If the oil hardens a bit just let it sit out at room temp for a few minutes and give it a stir before using again. I hope you enjoy!

  7. 5 stars
    Okay. This was amazing. A salad for four got annihilated by 3 people. I used basil because I had just purchased some from the Farmer across the street. Absolutely delicious. Thank you!

    • Jeanine Donofrio
      02.22.2020

      I’m so glad you all loved it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.