Chimichurri is a timeless Argentinian sauce made with oil, garlic and fresh herbs, a perfect sauce or marinade for grilled meats, seafood, veggies and more. Easy to make and ready in minutes!
Mike's Recipe Highlights
Looking for the best chimichurri ever? I have your recipe right here. This delicious green sauce is everything you need to jazz up grilled meats, seafood, roasted vegetables, and just about anything else you can think of.
This is a simple recipe that focuses on fresh herbs, and it's incredibly versatile and easy to make. You can whip this together in minutes and use it in so many ways.
I consider it more of a fresh herb condiment, but if you want to serve it as more of a chimichurri sauce, like a chimichurri dipping sauce, you can process it in a food processor until very smooth.
What is Chimichurri?
Chimichurri is a combination of fresh parsley and other potential herbs with oil and vinegar and several other possible ingredients. It is an Argentinian recipe, though you will find variations by region.
It's a very personal recipe, varying from cook to cook, though it always includes a lot of parsley.
Chimichurri adds a pop of freshness to your meals, along with a touch of tart from the vinegar and a light oily texture that clings to your taste buds and lingers.
Let's talk about how we make chimichurri, shall we?
Recipe Ingredients
NOTE: The full recipe with exact measurements and steps is located in the printable recipe card at the bottom of the post.
- Garlic. I love lots of garlic.
- Fresh Parsley. Flat leaf parsley. This is the primary component of chimichurri. Some people like a mix of parsley and cilantro.
- Fresh Oregano. You can use dried oregano, but I prefer fresh.
- Shallot. Optional, but a personal favorite. Finely chopped or minced. Red onion is a nice touch, too.
- Red Pepper Flakes. For a touch of heat. You can also use fresh minced peppers, like jalapeno or serrano.
- Red Wine Vinegar.
- Olive Oil. Corn oil (or canola oil) is more traditionally used, though many cooks now opt for more flavorful extra virgin olive oil. I know I do.
- Salt and Black Pepper. To your personal tastes.
Optional Additions
Some recipes include shallot in the mix, some bay leaf, some include other seasonings, such as paprika. The deviations are common, though none can take away from the underlying character that this sauce brings.
Some recipes call for a bit of lemon juice or lime juice as well. Feel free to add a bit of that in if you'd like a pop of citrus.
How to Make Chimichurri - the Recipe Steps
Finely chop the parsley and ingredients and add them to a bowl.
I prefer a fine chop for a nicely consistent chimichurri for serving. However, you can also use a blender or food processor and gently pulse the ingredients to combine.
Mix and just for salt and pepper to taste, and any other ingredients. Want more garlic? Go for it!
At this point you can serve your chimichurri as-is, and it will be delightful, or you can toss it into a food processor and process to form more of a sauce-like texture.
Scrape down the sides, then process until you achieve your desired consistency. Boom! Chimichurri sauce for you.
I have done it both ways and enjoy each version.
Here is what it looks like processed as more of a sauce, which is better for brushing onto meats while they are grilling.
It isn't quite as traditional this way, compared to authentic chimichurri sauce, but it is still tasty. Such a great recipe.
Recipe Tips & Notes
- Chimichurri Consistency. You'll get a better consistency and better overall flavor if you finely chop the herbs, though I prefer it with a bit of texture.
- Vinegars. This recipe calls for red wine vinegar, though a good quality white wine vinegar will work just as well. It's interesting with balsamic vinegar, too.
What Foods Go with Chimichurri?
Chimichurri is highly complimentary to grilled meats, particularly juicy cuts of grilled steak like skirt steak, flank steak, flat iron and more. Check out my chimichurri steak recipe or churrasco.
It is also completely at home with fish or poultry, like chimichurri chicken or chimichurri shrimp.
While it is often served room temperature as a dipping sauce in a small bowl, a finishing condiment, or a sauce, chimichurri also is an ideal marinade, so if you'd like, you can whip up a double batch, use half for your marinade and keep half for your finished topping.
Spoon it over grilled vegetables to really spice them up. It's great with many South American Recipes. Super delicious!
Let me know what you make with it. I hope you enjoy it!
Storage & Leftovers
Storing your Chimichurri in an airtight container in the fridge may allow you to store it for up to 1-2 weeks. To maximize the storage life, make sure to refrigerate the sauce promptly.
You can also freeze chimichurri for 3 months or longer. I like to use ice cube trays to freeze small portions, then transfer them to a freezer safe bag.
That’s it, my friends! If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chimichurri Recipe
Ingredients
- 1/2 cup minced fresh flat-leaf parsley
- 1 tablespoon minced fresh oregano dried is good, too (optional)
- 3 garlic cloves minced
- 1/2 cup olive oil (or use canola oil or corn oil)
- 3 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes, or more to taste (or use 1 jalapeno or serrano, minced)
- Black pepper to taste
Instructions
- Whisk together all of the ingredients in a bowl. Adjust for salt and other seasonings if you’d like.
- Use right away, or refrigerate for up to a day. It is best at room temperature.
- Enjoy!
Nutrition Information
Cookbook Recommendation
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- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
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NOTE: This recipe was updated on 1/3/25 to include new information and photos. It was originally published on 4/5/17.
Stewball says
my grandson made it for my birthday supper. I don't know what he used but it was delicious. he's 18, army age. he's not going in yet. he's studying paid for.
by the army. he'll have to give back the years he studies.⁰
Mike Hultquist says
Thanks so much, Stewball!
Gilbert Berg says
Made this and it turned out even better than described. Very easy to make. Have used on shrimp and veggies and it gave all a lovely,neat,tasty finish. This is a winner!
Mike Hultquist says
Glad to hear it, Gilbert!
Celeste Dicaro says
I love your recipies. Just a note to try. My garden has a lifetime supply of Swiss Chard. This is a green that us Italians use in everything. I substituted the Swiss Chard for the parsley. I gives it a slight different flavor. Try it and see if you like it.
Mike Hultquist says
Boom! I love to hear it, Celeste!
Alvah M. Pardner Hicks says
I found chimichurri in Argentina during an outdoor BBQ hosted by archaeologist Gustavo Politis. Use it everywhere for many dishes. I know this will go great with the Argentinian shrimp, but don't tell anyone. Thank you, Mike,
Alvah Hicks
Mike Hultquist says
Absolutely! We found chimichurri everywhere during our visit to Argentina. So good!
Max B. says
This my favorite sauce to use with my smoked tri tip.
Mike H. says
Happy to hear it, Max - enjoy!
Banks says
Had this last night over sirloin and loved it. So easy to make!
Mike H. says
I really appreciate it, Banks. Enjoy!
Matthew Smith says
I use cilantro in my chimichuri
Mike Hultquist says
Great!
Jette Christensen says
I’m a fan, and in my house oregano is not optional! It adds a lot to the complexity of the sauce.
Mike Hultquist says
I love it too, Jette. Delicious.
Jérémie says
Great recipe, Sir, chimichurri is my favourite marinade for barbecued prime rib. I use a very similar recipe, just adding tarragon and cilantro!
Mike Hultquist says
Perfect additions, Jérémie! I love it.
Janice says
I took the spices to.make a Bharat mix and added yoghurt and marinated chicken in it over night then grilled to cook. I served with salad, cauliflower rice and this Chimichurri Verde Salsa on the side. Everyone commented and it was ALL eaten with the meal Success!
Fantastic flavours! .
Michael Hultquist - Chili Pepper Madness says
Wonderful! Glad it was enjoyed, Janice! Sounds great.
Paul says
2 - Fresh limes
1/2 - cup of Olive oil
3 - drops of balsamic vinegar
1/2 - cup choped cilantro
1/2 - cup chives
2 - full spoons of parsley
2 - full spoons of cilantro
Salt and pepper
You’re welcome my fellow grillers!
Enjoy.