Chimichurri is famously good on steak, but uses for this Argentinian sauce don't end there. Drizzle it over vegetables and more for fresh, tangy flavor.
If you’re not making chimichurri at home, you absolutely should be! This Argentinian green sauce is fresh and tangy, and you can mix it up in under 10 minutes. It’s famously good on steak, but I can attest that it tastes delicious on just about everything else too—vegetables, beans, even polenta.
I developed this chimichurri recipe after Jack and I went on our honeymoon in Argentina. While we were there, I ordered chimichurri everywhere I could, savoring its zingy, herbaceous flavor. I wanted to keep enjoying it when we got back, so I learned to make my own. This 8-ingredient chimichurri recipe has been a staple in our house ever since!
What is Chimichurri?
Chimichurri sauce hails from Uruguay and 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. Pro tip: it’s a great way to use up any parsley you might have lingering in your fridge!
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. In a pinch, substitute fresh cilantro, or use a mix of both herbs.
- 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 – Most authentic chimichurri sauce recipes call for red wine vinegar, but I like to use white wine vinegar here instead. I love its brighter flavor in the sauce.
- Extra-virgin olive oil – It adds richness and brings the sauce together.
- And sea salt – To make all the flavors pop!
How to Make Chimichurri Sauce
This chimichurri recipe is so simple to make!
- Whisk together the garlic, olive oil, vinegar, salt, oregano, red pepper flakes, and smoked paprika in a small bowl.
- Stir in the parsley, and season to taste.
That’s it! The whole process takes under 10 minutes.
Find the complete recipe with measurements below.
Serving Suggestions
Of course, you can use chimichurri as a marinade or dipping sauce for grilled steak or other simply cooked protein. But your options for serving it don’t end there! Here are a few more ideas to get you started:
- Toss it with roasted vegetables like roasted broccoli or roasted potatoes.
- Drizzle it over grilled vegetables 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 rice 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!
How long does chimichurri last?
Chimichurri sauce keeps well in an airtight container in the refrigerator for up to 4 days.
For longer storage, you can freeze it! I like to portion it into ice cube trays so that I can thaw a little at a time. The cubes will keep in the freezer for up to 3 months. Allow them to thaw at room temperature or overnight in the fridge.
More Favorite Dressings and Sauces
If you love this chimichurri sauce 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
Equipment
Ingredients
- â…“ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- ½ 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 pepper 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.
That was unbelievably good! I used lemon instead of vinegar. I served it with hanger steak. Loved it, so fresh.
Not authentic
This is a delicious recipe!
So glad you loved it, Sheila!
I’m glad you loved it!
Absolutely delicious, used it on top of tacos with roasted cauliflower, broccoli, chickpeas, black beans and rice! Everything popped!
So glad you loved it, Rebecca! Your tacos sound so good!
I found there was too much oil, if this was reduced it would be perfection
Just as an FYI, chimichurri is supposed to be a super oily sauce. Doesn’t mean you can’t reduce the oil obviously but just letting you know it is supposed to be that way by tradition.
I love and respect all your recipes and content, otherwise wouldn’t respond, but chimichurri is reserved for red-blooded meat iny opinion! As Dennis Miller might have ended rant “I could be wrong”
All things aside, you’re solid here for my veggie queen!
I made the sauce with cilantro instead of parsley. I had it over cooked chicken. Delicious ! Just right amount of everything.
It’s my new favorite sauce.
I’m going to make it again for sure.
This was absolutely delicious. Put it over a flat iron steak. Will be making this again for sure.
Loved this! Subbed fresh lemon juice for vinegar.
I’m so happy to hear!
I doubled up on the recipe. I did 3/4 cups of parsley and 1/4 cups of cilantro. Everything else stood as is.
I used it on chicken thigh tacos on soft corn tortilla shells. It was beyond excellent!
Thank you, for the recipe!
So glad you loved the chimichurri!
Found this recipe and among all others gave it a whirl — DELICIOUS! Paired it with steak and couldn’t get enough, finished the remaining with French bread. The tangy white wine vinegar brought a delightful dimension to the taste buds. Thank you! 🙂
Omitted red pepper flakes for fresh ground pepper and used a blend of dried Italian herbs in place of oregano based on pantry supply. Instead of flat leaf, used curly parsley as a personal preference.
So glad you loved the recipe, Anna!
First time trying to make and actually tasting chimichuri sauce. I figured I have some parsley in the fridge and also just made some steak. This turned out soooooo yummy, wow!!!!!!!!!
I’m so glad you loved it!
Just made it !! It was soooo good with my steak!!
I’m glad you enjoyed it!
This is the base I always use for my chimichurri. I use arugula instead and add cilantro. After I make it sometimes I add Skyr to make a creamy sauce with it.
Sounds like a delicious variation! Thanks for sharing it.