Chimichurri is famously good on steak, but uses for this Argentinian sauce don’t end there. Drizzle it over vegetables and more for fresh, tangy flavor.
If you’re not making chimichurri at home, you absolutely should be! This Argentinian green sauce is fresh and tangy, and you can mix it up in under 10 minutes. It’s famously good on steak, but I can attest that it tastes delicious on just about everything else too—vegetables, beans, even polenta.
I developed this chimichurri recipe after Jack and I went on our honeymoon in Argentina. While we were there, I ordered chimichurri everywhere I could, savoring its zingy, herbaceous flavor. I wanted to keep enjoying it when we got back, so I learned to make my own. This 8-ingredient chimichurri recipe has been a staple in our house ever since!
What is Chimichurri?
Chimichurri sauce hails from Uruguay and Argentina. It’s commonly 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’s served as a marinade or dipping sauce for grilled meats like chicken, steak, or lamb and fish. Pro tip: it’s a great way to use up any parsley you might have lingering in your fridge!
Chimichurri Recipe Ingredients
Here’s what you’ll need to make this chimichurri recipe:
- Fresh parsley – I finely chop it by hand instead of using a food processor. In a pinch, substitute fresh cilantro, or use a mix of both herbs.
- Dried oregano – Along with the parsley, it fills the sauce with fresh, herbaceous flavor.
- Garlic – For sharp depth of flavor.
- Red pepper flakes – For heat.
- 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 brighter flavor in the sauce.
- Extra-virgin olive oil – It adds richness and brings the sauce together.
- And sea salt – To make all the flavors pop!
How to Make Chimichurri Sauce
This chimichurri recipe is so simple to make!
- Whisk together the 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 under 10 minutes.
Find the complete recipe with measurements below.
Of course, you can use chimichurri as a marinade or dipping sauce for grilled steak or other simply cooked protein. But your options for serving it don’t end 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 refrigerator for up to 4 days.
For longer storage, you can freeze it! I like to portion it into ice cube trays so that I can thaw a little at a time. The cubes will keep in the freezer for up to 3 months. Allow them to thaw at room temperature or overnight in the fridge.
More Favorite Dressings and Sauces
If you love this chimichurri sauce recipe, try one of these dressings or sauces next:
Serves 4 to 6
This easy recipe is my version of Argentinian chimichurri, a tangy sauce made with fresh herbs, garlic, olive oil, and vinegar. Drizzle it over roasted veggies, use it as a salad dressing, or toss it with any cooked grain for a vibrant pop of flavor.
Prevent your screen from going dark
In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
Season to taste and serve as a sauce over roasted or grilled vegetables.
Similar to pesto, chimichurri can be stored in the freezer in ice cube trays. When ready to use, let thaw at room temp.