Chimichurri Sauce

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!

Chimichurri recipe ingredients

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:

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

Chimichurri sauce in a bowl

More Favorite Sauce Recipes

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

Chimichurri Sauce

rate this recipe:
4.93 from 13 votes
Prep Time: 5 mins
Total Time: 5 mins
Serves 4 to 6
You'll find all sorts of uses for this bold chimichurri sauce - drizzle it over roasted veggies, use it as a salad dressing, or toss it with any cooked grain for a vibrant pop of flavor.


  • 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.


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Rate this recipe (after making it)

  1. Corie

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

  2. Sabrina

    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

  3. Nathan

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

  4. Christine

    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

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

      • Christine

        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

          I’m so glad you enjoyed it!

  5. Karrie Cloward

    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,

    • Jeanine Donofrio

      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!

  6. 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

      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.