Chimichurri is renowned for being good on steak, but the uses for this Argentinian sauce don’t stop there. Drizzle over veggies and more for a fresh, zesty flavor.
If you’re not making chimichurri at home, you definitely should! This Argentinian green sauce is fresh and tangy and you can make it in less than 10 minutes. It’s known to be good on a steak, but I can attest that it’s also delicious on just about anything else: vegetables, beans, even polenta.
I developed this chimichurri recipe after Jack and I honeymooned in Argentina. While we were there, I ordered chimichurri wherever I could, savoring its pungent, herbal flavor. I wanted to continue enjoying it when we got back, so I learned how to make it myself. This 8-ingredient chimichurri recipe has been a staple in our house ever since!
What is Chimichurri?
Chimichurri sauce originated in Uruguay and Argentina. It is usually 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 is served as a marinade or dip for grilled meats such as chicken, steak or lamb and fish. Pro Tip: This is a great way to use up any parsley you might have in your fridge!
Ingredients of the Chimichurri recipe
Here is what you will need to make this chimichurri recipe:
- fresh parsley – I finely chop it by hand instead of using a food processor. In a pinch, replace it with fresh cilantro or use a mixture of the two herbs.
- Dried oregano – Together with the parsley, it gives the sauce a fresh, herbaceous flavor.
- Garlic – For a deep and pronounced flavor.
- red pepper flakes – For warmth.
- 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 livelier flavor in the sauce.
- extra virgin olive oil – It adds richness and brings the sauce together.
- And sea salt – To bring out all the flavors!
How to make chimichurri sauce
This chimichurri recipe is so easy to make!
- Whisk together 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 less than 10 minutes.
Find the full recipe with measurements below.
Of course, you can use chimichurri as a marinade or dip for grilled steak or other simply cooked proteins. But your options for serving it don’t stop 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 fridge for up to 4 days.
For longer storage, you can freeze it! I like to divide it into ice cube trays so that I can thaw it little by little. The cubes will keep in the freezer for up to 3 months. Let them thaw at room temperature or overnight in the refrigerator.
More favorite dressings and sauces
If you like this chimichurri sauce recipe, then try one of these dressings or sauces:
Serves 4 at 6
This easy recipe is my version of Argentine chimichurri, a hot sauce made with fresh herbs, garlic, olive oil and vinegar. Drizzle it over roasted vegetables, use it as a salad dressing, or toss it with any cooked grain for a pop of vibrant flavor.
Prevent your screen from going dark
In a small bowl, whisk together olive oil, vinegar, garlic, salt, oregano, red pepper flakes and smoked paprika. Stir in the parsley. Alternatively, you can combine the ingredients in a mortar and pestle or with some legumes in a food processor.
Season to taste and serve as a sauce on roasted or grilled vegetables.
Similar to Pestochimichurri can be stored in the freezer In ice cube trays. When ready to use, let thaw at room temperature.