How to Make Authentic Argentine Chimichurri Sauce

Quick and EASY Chimichurri Sauce perfect for grilling season: healthy, vibrant, and delicious spooned over chicken, fish, shrimp, or steak.

I love a good chimichurri in summer — it’s one of the simplest ways to add big fresh flavor to any grilled protein. This version comes together in under five minutes and balances bright herbs, garlic, a touch of heat, and tangy lemon and vinegar. It’s versatile, healthy, and keeps well when stored correctly. Use it as a finishing sauce, a marinade, or stir it into grains and salads for an instant lift.

What is Chimichurri?

Chimichurri is an oil-based condiment from Argentina and Uruguay traditionally made with parsley, olive oil, red wine vinegar, garlic, oregano, and red pepper flakes. This easy recipe keeps those classic elements and adds a bit of fresh basil and lemon juice for brightness. The result is herb-forward and tangy, with a pleasant garlic kick.

Why You’ll Love this Sauce

• Fresh, vibrant flavor with minimal effort.
• Ready in about five minutes using a food processor or blender; can also be hand-chopped for a chunkier texture.
• Extremely versatile — works with grilled meats, seafood, vegetables, sandwiches, and more.

Ingredients You’ll Need

• Fresh herbs – a mix of fresh parsley and fresh basil (you can add cilantro or other herbs if you like).
• Olive oil – use a good-quality extra virgin olive oil for best flavor.
• Lemon – fresh lemon juice brightens the sauce; a bit of zest adds even more citrus aroma.
• Red wine vinegar – gives the chimichurri a pleasant tang; white wine or apple cider vinegar are alternatives.
• Shallot – a mild, sweet shallot adds depth; red onion will work in a pinch.
• Garlic – fresh garlic cloves bring essential savory flavor.
• Seasonings – dried oregano, crushed red pepper flakes for heat, and salt to taste.

How to Make the Best Chimichurri Sauce

Making chimichurri is quick and forgiving. Combine the fresh parsley, basil, shallot, garlic, olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, and salt in a food processor or blender. Pulse several times until the herbs and shallot are finely chopped but still have some texture. If you prefer a chunkier chimichurri, chop everything finely by hand and mix with the oil and vinegar. Taste and adjust salt, acidity, or heat as needed. For best flavor, cover and chill the sauce for at least two hours to let the flavors meld; serve at room temperature.

Ways to Use Chimichurri Sauce

• Spoon over grilled chicken, salmon, steak, shrimp, or white fish; it also makes an excellent marinade.
• Drizzle over roasted vegetables or potatoes to add brightness and herb flavor.
• Spread on sandwiches, wraps, or flatbreads for a fresh, zesty finish.
• Toss with pasta, grain salads, or chickpeas for a quick, flavorful side or light meal.
• Use as a salad dressing or mix into yogurt for a creamy herb sauce.
• Serve alongside eggs at breakfast or brunch for an herbaceous punch.

How Long Will This Chimichurri Last?

Stored in a sealed, airtight container in the refrigerator, this chimichurri will keep up to one week. It tastes freshest during the first few days. Because olive oil solidifies when chilled, remove the sauce from the fridge and let it come to room temperature before serving so it returns to a smooth, pourable consistency.

For longer storage and convenience, spoon portions into an ice cube tray and freeze. Once frozen, transfer individual cubes to small plastic bags or a lidded container. Pop a cube into a hot dish to melt, or thaw one overnight in the fridge for single servings.

More Easy Sauces You’ll Love

• Simple Basil Pesto
• Homemade Tzatziki Sauce
• Creamy Avocado Ranch Dressing
• Honey Mustard Dipping Sauce
• Cilantro Lime Dressing

I hope you enjoy this chimichurri! If you make it, please leave a rating and share a photo on social media with the tag so others can try it too—I love seeing your recreations.