Quick and easy chimichurri sauce that’s perfect for grilling season — fresh, healthy, and delicious spooned over chicken, fish, steak, or roasted vegetables.
I love a vibrant chimichurri in the summer. This bright, herb-forward sauce takes just minutes to make and adds bold flavor to anything you grill or roast. It’s built around fresh herbs, garlic, olive oil, tangy vinegar and lemon, with a touch of red pepper for heat. Use it as a finishing sauce, a marinade, a dressing, or a spread — it’s versatile, healthy, and a reliable way to elevate simple proteins and vegetables.
What is chimichurri?
Chimichurri is an oil-based condiment from Argentina and Uruguay. Traditional chimichurri usually contains parsley, olive oil, red wine vinegar, garlic, oregano and red pepper flakes. This version adds fresh basil and lemon for added brightness and complexity while keeping the classic, punchy profile.
Why you’ll love this chimichurri sauce
- Fresh, flavorful, and made from simple, wholesome ingredients.
- Ready in about 5 minutes with a food processor or blender — no cooking required.
- Extremely versatile: use it on meats, seafood, vegetables, sandwiches, pasta and more.
Ingredients
- Fresh herbs: A mix of parsley and basil. You can swap or add cilantro or other tender herbs if you prefer.
- Olive oil: Extra virgin olive oil gives the best flavor. Use a good-quality oil for the rosiest result.
- Lemon: Fresh lemon juice brightens the sauce; add a bit of zest if you want more citrus aroma.
- Red wine vinegar: Provides acidity and balance; white wine or apple cider vinegar can also work.
- Shallot: Mild and slightly sweet, shallot blends seamlessly with the herbs. Red onion is an acceptable substitute.
- Garlic: Fresh cloves are best for bold garlic flavor.
- Seasonings: Dried oregano, salt, and crushed red pepper flakes for a touch of heat. Fresh oregano can be used when available.
How to make the best chimichurri
Making chimichurri is fast and forgiving. Add the herbs, olive oil, red wine vinegar, shallot, garlic, lemon juice, oregano, red pepper flakes and salt to a food processor or blender. Pulse several times until everything is finely chopped but still vibrant. If you don’t have a food processor, finely chop the herbs and shallot by hand and whisk together with the remaining ingredients. Let the sauce rest in the refrigerator for at least a couple hours to allow the flavors to meld — though it’s tasty immediately, resting improves depth and balance.
Ways to use chimichurri sauce
- Spoon over grilled chicken, salmon, steak or shrimp; use as a marinade before cooking.
- Drizzle over roasted vegetables, potatoes, or grain bowls for instant flavor.
- Spread on sandwiches, wraps, burgers, or pizza instead of mayo or pesto.
- Toss with pasta or drained chickpeas for a quick, herbaceous salad.
- Use as a salad dressing or mix into yogurt or mayo for a creamy variation.
- Serve alongside eggs for a savory breakfast topping.
Storage and make-ahead tips
Store chimichurri in a sealed container in the refrigerator for up to one week. For best flavor, enjoy within the first few days and let it come to room temperature before serving so the olive oil loosens up after chilling. For longer storage, spoon the sauce into an ice cube tray and freeze. Once frozen, transfer individual cubes to a bag — this gives you easy single-serving portions you can add directly to hot dishes.
Recipe: Chimichurri Sauce
Chimichurri Sauce
Bright, herb-packed chimichurri that’s quick to make and perfect for grilled meats, fish, and vegetables.
Prep Time: 5 mins | Total Time: 5 mins | Servings: 5
Ingredients
- 2 cups fresh parsley, packed
- 1/4 cup fresh basil
- 1 shallot, roughly chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 4 garlic cloves
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon crushed red pepper flakes, or more for heat
Instructions
- Combine all ingredients in a food processor or blender. Pulse until the herbs are finely chopped and the mixture is well combined but still bright and slightly textured.
- Transfer to a covered container and chill for at least 2 hours to let flavors meld. Serve at room temperature.
Nutrition (per 2 tbsp)
Calories: 113 kcal | Carbohydrates: 3.4 g | Protein: 1.1 g | Fat: 11 g | Saturated Fat: 1.6 g | Sodium: 15.1 mg | Fiber: 0.9 g | Sugar: 0.3 g
Nutrition is an approximation.
More easy sauces to try
- Simple basil pesto
- Homemade tzatziki
- Creamy avocado ranch
- Honey mustard dipping sauce
- Cilantro lime dressing
Enjoy this chimichurri with your favorite grilled or roasted dishes. If you try it, save the recipe and share how you used it — it’s a simple way to bring fresh, bold flavor to weeknight meals and special gatherings alike.