Chimichurri is a bright, herb-forward sauce from Argentina prized for its fresh, tangy flavor. Made with red wine vinegar, olive oil, garlic, and plenty of herbs, chimichurri adds an herbaceous lift to grilled meats, roasted vegetables, fish, or bread. It’s simple to prepare, endlessly adaptable, and a great make-ahead condiment for weeknight dinners or weekend cookouts.
Homemade Chimichurri Recipe
Making chimichurri at home highlights the freshness of its ingredients. Fresh parsley and oregano provide a vibrant green base, garlic brings pungency, and red wine vinegar gives the sauce its bright acidic edge. A good extra-virgin olive oil rounds everything out and carries the flavors. Because no cooking is required, you can mix it up in minutes and easily adjust salt, heat, or acidity to suit your taste.
Traditionally used with grilled steak, chimichurri is also excellent as a marinade for chicken, a finishing sauce for fish and seafood, a dressing for roasted vegetables, or a zesty dip for crusty bread. It works well drizzled over pasta or tossed with new potatoes for a quick, flavorful side.
This recipe emphasizes balance: bright acidity, fragrant herbs, savory garlic, a touch of heat from red pepper flakes, and the silky mouthfeel of olive oil. It keeps well refrigerated and often tastes better after a few hours as the flavors meld, making it an ideal make-ahead sauce for gatherings.
Why You’ll Love This Recipe
- Fresh and bright: Fresh herbs and vinegar create a lively, aromatic sauce.
- Flexible: Easy to tweak—add more chili for heat, more vinegar for tang, or swap herbs to suit what you have on hand.
- Diet-friendly: Naturally vegan and gluten-free; low in carbs and suitable for many dietary plans.
- Elevates meals: Adds a restaurant-quality finish to everyday dishes with minimal effort.
Heap on our Beef Tenderloin Recipe!
Recipe Shopping List
Before you start, check your pantry for these essentials. Fresh herbs and garlic make the biggest difference, so choose good-quality ingredients whenever possible. For exact measurements, see the recipe card below.
- Red wine vinegar
- Extra-virgin olive oil
- Salt
- Black pepper
- Red pepper flakes
- Garlic
- Shallot
- Italian parsley
- Fresh oregano
Serve on top of a Traeger Ribeye!
How To Make This Recipe
Below is a clear overview of the process. The recipe itself is quick and straightforward: chop, whisk, rest, and serve. Read the tips to optimize texture and flavor.
- Prep: Finely chop the garlic, shallot, parsley, and oregano. Uniform pieces ensure balanced flavor in every bite.
- Mix: In a bowl combine the red wine vinegar, olive oil, salt, black pepper, and red pepper flakes. Add the chopped herbs, garlic, and shallot, then stir until evenly distributed.
- Rest: Let the sauce sit at room temperature for at least 10–30 minutes so the flavors can meld. For best results, refrigerate for a few hours or overnight.
- Taste and adjust: Check seasoning before serving. Add more salt, a splash more vinegar, or additional oil to balance the acidity.
- Serve: Spoon chimichurri over grilled meats, roasted vegetables, fish, pasta, or use it as a vibrant dip.
Use with my Smoked Garlic Goat Cheese recipe!
Recipe FAQ
Yes. Chimichurri is an excellent make-ahead sauce. Store it in an airtight container in the refrigerator; flavors deepen after a few hours and it’s ready to serve for several meals.
Stored in the refrigerator, chimichurri typically keeps for up to a week. Use a clean spoon each time to avoid introducing contaminants.
Fresh herbs are recommended for the best texture and flavor, but dried herbs may be used in a pinch. Reduce the amount of dried herbs to roughly one-third of the fresh herb quantity and adjust to taste.
Use Chimichurri on a Grilled Venison Backstrap!
Serve This With…
- Grilled T-Bone Steak
- Manhattan Filet
- Pellet Grill Picanha
- Sirloin Cap Steak Recipe
Homemade Sauces & Condiments
- Homemade Enchilada Sauce
- All-Purpose Barbecue Sauce
- Cilantro Lime Crema
- Cholula Buffalo Sauce
- Raspberry Sauce
- Mignonette Sauce for Oysters
- Potsticker Sauce
- Tartar Sauce
- Whiskey Coke Barbecue Sauce
- Alabama White Sauce
- Homemade Sweet Chili Sauce
- Instant Pot Strawberry Sauce
- Cherry Dr. Pepper BBQ Sauce
- Old Bay Buffalo Sauce
- Pizza Sauce
- Homemade Chestnut Mushroom Gravy
- Smoked Verde Salsa
- Smoked Tomatillo Salsa
- Smoked Salsa
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Chimichurri from Scratch
Simple to prepare and packed with fresh flavor, this chimichurri is a versatile sauce that pairs beautifully with grilled proteins, roasted vegetables, and bread. Whip it up in minutes and store it in the fridge to enjoy all week.
Ingredients
- ½ cup red wine vinegar
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 cloves garlic, finely chopped
- 1 tablespoon finely minced shallot
- 1 tablespoon chopped Italian parsley
- 1 teaspoon chopped fresh oregano
Instructions
- Combine red wine vinegar, olive oil, salt, black pepper, and red pepper flakes in a mixing bowl.
- Add finely chopped garlic, shallot, parsley, and oregano. Stir until evenly combined.
- Let the sauce rest at room temperature for 10–30 minutes to allow flavors to meld. For deeper flavor, refrigerate for a few hours.
- Taste and adjust seasoning. Add more oil if the sauce seems too sharp, or a splash more vinegar if you want extra brightness.
- Serve over steak, chicken, seafood, roasted vegetables, pasta, or as a dip for crusty bread.
Nutrition Information
Yield: 6 • Serving Size: 1
Amount per serving: Calories: 87 • Total Fat: 9g • Saturated Fat: 1g • Unsaturated Fat: 8g • Cholesterol: 0mg • Sodium: 179mg • Carbohydrates: 1g • Fiber: 0g • Sugar: 0g • Protein: 0g
Nutrition data is an estimate. For medical or dietary purposes consult a trusted source.