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Learn how to make Chimichurri Sauce with simple ingredients and minimal prep time. Refreshing, tangy, and given a subtle kick of spice, it’s an easy way to amp up the flavor of all your favorite recipes!
This easy chimichurri sauce is gluten-free, dairy-free, nut-free, egg-free, Paleo, and Whole30!
What Is Chimichurri Sauce?
If you’ve never had chimichurri sauce you’ve been seriously missing out! Full of bold flavors, chimichurri is a vibrant sauce primarily made with fresh minced herbs, olive oil, and a touch of red wine vinegar.
It isn’t a pureed sauce, like Italian pesto, but is instead made with finely minced ingredients. The original recipe has roots in Argentina and Uruguay and is traditionally used as an ingredient in cooking or as a condiment.
This version is for green chimichurri, but you can find red chimichurri sauce, too. Bold and pungent, I love to use this recipe as a marinade, dip, or sauce to enhance everything from meat to veggies!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Fresh Herbs: We’re using fresh flat-leaf parsley and fresh oregano for the base of the sauce, creating a bold, herbaceous taste. If needed, you can substitute 2 teaspoons of dried oregano for the fresh herb.
- Aromatics: Garlic cloves and shallots add a pungent, slightly sweet taste. Then, I love to include serrano chili for a touch of heat. It’s optional but highly recommended. Just be sure to remove the seeds and membrane!
- Red Wine Vinegar: This adds a subtle sweetness and a delicious tangy taste. If needed, feel free to substitute sherry vinegar.
- Salt and Black Pepper: Add as little or as much as you like.
- Extra Virgin Olive Oil: This helps blend all the ingredients, creating a smooth, rich sauce with a slightly peppery taste.
Use Fresh Ingredients
For the absolute best flavor, make sure to use the freshest herbs you can find! They should be vibrant green and stand upright on their own. If your herbs are a little brown or wilted, it’s probably best to pick up a new batch.
How to Make Chimichurri Sauce
- Combine the ingredients: Add the parsley, oregano, garlic, shallot, serrano pepper, vinegar, salt, and pepper to a small bowl. Stir to combine.
- Add the olive oil: Working slowly, drizzle in the olive oil, stirring constantly.
- Season: Adjust the seasonings to taste, adding more salt or vinegar as desired. Serve it at room temperature, or pop it in the fridge to chill.
Serving Suggestions
There’s not much this easy chimichurri recipe doesn’t pair well with. Experiment using it as a sauce, marinade, dip, or salad dressing with all your favorite proteins, veggies, salads, and bowls!
However, if you’re looking for inspiration, some of my favorite ways to use it are with:
FAQs
Stored in an airtight container, homemade chimichurri will stay fresh in the fridge for up to 5 days. Or, you can freeze it for up to 1 month! I like to portion it into ice cube trays for easy portions. Then, let it thaw in the fridge when you’re ready to use, and it will taste as good as new.
The two most common reasons for a bitter taste are using old herbs and overprocessing. Be sure your ingredients are all fresh and flavorful, and mix just until the ingredients are well combined!
No, although they look similar and can be used to flavor the same dishes, chimichurri and pesto have completely different flavors. For instance, chimichurri is vibrant and herbaceous with tangy undertones. On the other hand, pesto sauce is rich and nutty with a subtly salty taste.
More Homemade Sauces to Try
- Sweet & Smoky BBQ Sauce
- How to Make Vegan Cheese Sauce
- Homemade Meat Sauce
- How to Make Fresh Tomato Sauce with Summer Tomatoes
- Hollandaise Sauce
- In-A-Hurry Meat Sauce
Easy Chimichurri Sauce Recipe
Ingredients
- 1 cup firmly packed fresh flat-leaf parsley leaves finely minced
- 2 tablespoons fresh oregano leaves see note finely minced
- 2 garlic cloves finely minced
- 1 small shallot finely minced
- 1 small serrano chili optional seeds removed and finely minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Add the parsley, oregano, garlic, shallot, serrano pepper, vinegar, salt, and pepper to a small bowl and stir together. Drizzle in the olive oil while stirring.1 cup firmly packed fresh flat-leaf parsley leaves finely minced, 2 tablespoons fresh oregano leaves see note, 2 garlic cloves finely minced, 1 small shallot finely minced, 1 small serrano chili optional, 2 tablespoons red wine vinegar, 1/2 teaspoon sea salt, 1/8 teaspoon freshly ground black pepper, 1/2 cup extra virgin olive oil
- Taste and adjust seasoning, adding in more salt or vinegar as desired.
Notes
- If you can’t find fresh oregano, you can substitute 2 teaspoons dried.
