The first time I tasted chimichurri sauce was on a grilled steak at a little patio restaurant tucked into the side streets of Mendoza, Argentina. It wasn’t just good. It was unforgettable. The kind of zingy, herb-loaded punch that wakes up your whole palate and makes everything else on the plate taste better. I remember leaning over my plate, trying to figure out what exactly made it so addictive. Was it the vinegar? The garlic? The way the parsley wasn’t just garnish but the star?
If you’ve never made chimichurri at home, you’re in for a ridiculously easy and flavor-packed surprise. This sauce isn't only for steak. I’ve drizzled it over roasted sweet potatoes, stirred it into grain bowls, even used it as a salad dressing in a pinch. It’s fresh, it’s bold, and it comes together in minutes with ingredients you probably already have. Ready to transform the simplest meal into something wildly delicious? Let’s make chimichurri.
Jump to:
Why You’ll Love This Recipe
- Big flavor in minutes: This chimichurri sauce takes less than ten minutes to make but delivers restaurant-level flavor with every spoonful.
- No fancy equipment needed: All you need is a knife, a bowl, and a whisk. No blender. No food processor. Just simple tools and fresh ingredients.
- Versatile on everything: Use it on grilled vegetables, spoon it over fish, mix it into pasta salad or swirl it into rice. It turns anything into a bold, herby masterpiece.
- Meal-prep friendly: It stores well in the fridge for a few days and freezes beautifully in small portions. Just thaw and drizzle.
- Customizable heat and herbs: Prefer more kick? Add extra red pepper flakes. Hate parsley? Swap in cilantro or mix both. You’re in control.
Ingredients You'll Need
- Fresh flat leaf parsley – The heart of any authentic chimichurri. It brings bright herbal flavor and a vibrant green color.
- Garlic – Minced fresh garlic adds sharpness and depth. Start with one clove and adjust to your preference.
- White wine vinegar – This gives the sauce its signature tang. Red wine vinegar also works if that is what you have on hand.
- Extra virgin olive oil – Creates richness and helps the herbs and spices blend into a smooth, spoonable sauce.
- Dried oregano – Adds a subtle earthy note that balances the freshness of the parsley.
- Red pepper flakes – A small amount provides gentle heat. Increase it if you enjoy a spicy finish.
- Smoked paprika – A pinch gives a faint smoky aroma that rounds out the flavors.
- Sea salt – Essential for bringing every ingredient to life and balancing acidity.
How to Make Chimichurri Sauce
Step 1: Mince Herbs
Start by finely chopping the parsley. You want it minced small enough to blend smoothly into the sauce but not so fine that it turns mushy. Remove any thick stems before chopping for a better texture.
Step 2: Whisk mixture
In a small bowl, whisk together the white wine vinegar, minced garlic, sea salt, dried oregano, red pepper flakes, and smoked paprika. This base allows the dry ingredients to hydrate and the garlic to mellow just slightly.
Step 3: Pour Gradually
Slowly pour in the olive oil while continuing to whisk. This helps everything emulsify and creates a more unified sauce.
Step 4: Combine parsley
Stir in the chopped parsley and mix until the herbs are fully coated. Let it sit for five to ten minutes before serving so the flavors have time to come together.
Step 5: Adjust gently
Taste and adjust as needed. A little more salt for balance, more vinegar for brightness, or extra red pepper if you like more heat.
Step 6: Done here
That is it. Your chimichurri is ready to go. Use it immediately or store it in the fridge in a sealed container.
Pro Tips from My Kitchen
✓ Chop the parsley by hand – Using a knife gives you the best texture. A food processor can turn the herbs watery and dull the flavor. Take your time and make the cuts small and even.
✓ Let the sauce rest – Chimichurri tastes even better after a short rest. Ten to fifteen minutes is usually enough for the garlic to soften and the herbs to absorb the oil and vinegar.
✓ Balance the acidity – If the sauce tastes too sharp, add a small splash of olive oil. If it tastes flat, a tiny bit more vinegar usually wakes it up.
✓ Use fresh garlic – Jarred garlic changes the flavor and can overpower the herbs. Freshly minced garlic keeps the sauce clean and bright.
✓ Taste before serving – Every batch of parsley, garlic, and vinegar is slightly different. A quick final taste ensures you get the perfect balance.
Frequently Asked Questions about Chimichurri
Yes, but the texture will be smoother and more like a pesto. For a more traditional chimichurri, chop the parsley by hand to keep the herbs light and loose.
It stays fresh for up to four days in a sealed container. Stir before using as the oil may separate over time.
Absolutely. Spoon it into an ice cube tray and freeze. Once solid, transfer the cubes to a freezer-safe bag. Thaw them in the fridge or at room temperature.
It has a mild heat from the red pepper flakes. You can make it spicier by adding more flakes or even a pinch of cayenne.
Traditionally served with grilled steak, it also works beautifully on roasted vegetables, seafood, chicken, grain bowls, and even scrambled eggs.
Chimichurri Sauce Recipe
Ingredients
- ⅓ cup extra-virgin olive oil
- 2 tablespoon white wine vinegar
- 1 clove garlic minced
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- ½ cup fresh flat-leaf parsley finely chopped, coarse stems removed
Instructions
- Finely chop the parsley by hand, removing any thick stems. You want small, even cuts for better texture and flavor.
- In a small bowl, whisk together the vinegar, minced garlic, sea salt, oregano, red pepper flakes, and smoked paprika.
- Slowly pour in the olive oil while whisking continuously to emulsify the mixture.
- Stir in the chopped parsley and mix well until fully coated with the oil and vinegar mixture.
- Let the sauce sit for 5–10 minutes before serving to allow the flavors to meld.
- Taste and adjust seasoning as needed—add more salt, vinegar, or red pepper flakes to suit your preference.
Notes
- For the best texture, always chop parsley by hand rather than using a food processor.
- Let the sauce rest to enhance flavor.
- Use fresh garlic for the brightest taste, and balance acidity with extra oil or vinegar as needed.
- Chimichurri stores well for 3–4 days in the fridge and can be frozen in small portions for later use.
Leave a Reply