Chimichurri Sauce

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 - fresh parsley, spices, garlic, olive oil, and vinegar

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.

Chopping fresh parsley on wooden cutting board

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:

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.

chimichurri sauce

More Favorite Dressings and Sauces

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

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Chimichurri Sauce

rate this recipe:
4.94 from 78 votes
Prep Time: 10 minutes
Total Time: 10 minutes
Serves 4 to 6
This easy recipe is my version of Argentinian chimichurri, a tangy sauce made with fresh herbs, garlic, olive oil, and vinegar. Drizzle it over roasted veggies, use it as a salad dressing, or toss it with any cooked grain for a vibrant pop of flavor.



  • 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.


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


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Rate this recipe (after making it)

  1. Scott

    Enjoyed this recipe and found it very close to my favorite found in Argentina. Made a large batch of this and ended up inviting three other couples over for bbg’d ribeye steaks. Some had never heard of chimichurri sauce, but all loved it. Thanks for the great and easy recipe.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Scott, I’m so glad it was a hit!

  2. Jennifer

    1 star
    Not good. I used high quality organic ingredients and this recipe is a dud. This recipe would have been much better with cilantro, lemon, red onion, and salt…which I ended up adding to try and salvage this. I don’t know how it recieved 5 stars except that the low stars are filtered out.

    • Lance

      5 stars
      You’ve obviously never had chimichurri. The recipe that you gave is probably decent, but it’s not chimichurri. Don’t trash tnis recipe because of your ignorance.

    • The ONE

      4 stars
      Most people who make Chimichuriy (myself included) din’t/ don’t know that in order to get the flavors for this recipe, you have to let it sit overnight. Chimuchurri is not get-prep and pour dressing! Like any olive oil based sauce, it needs time to let its parts release their flavors.

      I made this and had the same thoughts as you.
      Also, you have to know how to balance the acidic with the salt, the pepper and the chili, otherwise you get one ingrediente stronger than the other -however this recipe calls for). I went to Argentina a couple of months ago and got the whole 411 on this recipe.

      I bet you a million avocados that if you through things in a bottle of olive oil, and taste it, you’d still get oil taste in it!..

  3. Pamela

    5 stars
    WOW. This is delicious! I added cilantro b/c I had it and chose to add another clove of garlic after trying it with just one.

    • Phoebe Moore (L&L Recipe Developer)

      So glad you loved the chimichurri!

  4. I love chimichurri! We had it in Argentina, also. They have a red version that’s almost as good as the green. It’s on my blog. I’d never heard of the red before visiting.

  5. Roger

    5 stars
    I missed the vinegar when reading the recipe.
    even wondered why there was no acid in the sauce. But it worked well as a marinade for lamb chops.

    Added pureed sun dried tomatoes for extra flavor.

    Served with roasted parsnips cut like shoe string fries.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Roger, I’m glad you enjoyed the chimichurri!

  6. Chefs Daughter

    It is more authentic to use a mix of 1/2 cilantro and 1/2 parsley for this recipe

  7. Jen

    5 stars
    This is so delicious!! My family loved it. I put it on chicken this time. Super yummy

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jen, I’m so glad you loved the chimichurri!

  8. Sherri

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

    • Jeanine Donofrio

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

  9. Corie

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

  10. 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

  11. 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!

  12. 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!

  13. 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!

  14. 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.