This easy, herbaceous Argentinian chimichurri sauce is a fresh parsley and cilantro salsa that gives grilled steak, chicken, fish, and vegetables a garlicky kick.
In This Post
Firing up the grill is a summer habit I’ll never get enough of. The smokey flavor and char of any grilled protein or grilled vegetables is something I crave all year long. But I also crave the tangy yin to grilling’s savory yang, which is why I totally dig a zesty, herb-infused chimichurri sauce.
Adding flavor to foods that hit the hot grill grates is usually accomplished with marinades like this versatile Greek marinade or adding a simple spiced dry rub. But when I want to keep things super simple, my secret to the best flavor bomb is adding loads of that favorite vinegar/garlic/herb flavor AFTER simply grilling my steak, chicken, pork, fish, or vegetables. And that’s when I am very generous with spoonfuls of classic chimichurri sauce to this grilled skirt steak with fresh tomatoes and onion, and drizzle grilled vegetables with chimichurri too. Chimichurri is perfect for adding a final touch of BIG flavor.
What Does Chimichurri Sauce Taste Like?
Chimichurri is a South American sauce made with a variety of herbs and garlic. The name and color change depending on the herbs and spices used.
Most known in Argentinian cooking as salsa verde, chimichurri sauce tastes bright and zippy and cuts through the savory, fatty flavors of Argentina’s world-renowned grilled cuts of flank steak or almost any cut of beef. Chimichurri is served at room temperature over hot or warm meats or can be served on room-temperature grilled veggies.
But fear not. Chimichurri isn’t just for steak. It’s sauced gold when draping grilled chicken, fish, vegetables and even pork.
What Is Chimichurri Sauce Made Of
Similarly prepared, the difference between chimichurri and homemade pesto is flat-leaf parsley is the main ingredient in chimichurri rather than basil. The addition of vinegar and lemon juice gives this chimichurri more of an acidic bite.
My philosophy is typically, “More herbs, more better.” That’s why I’ve also added cilantro and fresh oregano to my chimichurri. Hey! Use ’em if you got ’em. If you aren’t a fan of cilantro or don’t have fresh oregano on hand, just make up the amount called for with flat-leaf parsley and you will be good to go.
The bright flavors of chimichurri sauce ingredients include:
- Flat-leaf parsley
- Cilantro (optional)
- Fresh oregano leaves (optional)
- Garlic
- Red or green onion
- Olive oil
- Red wine vinegar
- Lemon juice
- Red pepper flakes
- Kosher salt and freshly ground black pepper
If you like more heat, add ½ seeded jalapeño when chopping. Not traditional, but it is good.
How to Make Chimichurri Sauce
Make chimichurri fast in the food processor. Chimichurri is traditionally made with a mortar and pestle, where the herbs, salt, and garlic are mashed together to form a paste, and later liquids are whisked or drizzled in. If you’re not feeling the authentic chimichurri method, a whiz in a food processor or high-powered blender will get you on your way in a hurry.
To get the best chimichurri consistency, chop the herbs, garlic, and onion in a food processor or high-speed blender before stirring in the liquid. This will keep the herbs bright and green. Whizzing both the herbs and liquids together at once won’t chop the herbs fine enough and turns the sauce into more of a golden olive oil dressing. Or, feel free to work on your mincing skills and use a sharp chef’s knife to do the job.
How Long Can You Keep Chimichurri?
You can make and refrigerate this chimichurri sauce a day or two ahead of serving. Like salad dressings with a high acid content, I’ve found the sauce kept in the refrigerator for quite a while. When I make a batch of chimichurri sauce I usually keep the leftovers in the refrigerator for 1-2 weeks and have found it’s still good to go. But as always, use your discretion.
What Is Chimichurri Good On?
- Mix into pasta salads as a simple dressing, or use as a green salad dressing on butter lettuce
- Use it as a flavor-builder on scrambled eggs
- Spread on pizza dough with roasted veggies and cheese for flatbread pizzas
- Slather on crostini toasts and top with mozzarella cheese and fresh sliced tomatoes
- Mix into Greek yogurt or cottage cheese to create a quick veggie dip
If you make this recipe, please let me know! Leave a 
star rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
How to Make THE BEST Chimichurri Sauce
Equipment
- Food processor or high speed blender
Ingredients
- 1 cup fresh Italian flat-leaf parsley , leaves only, stems removed
- ¼ cup fresh cilantro , leaves only, stems removed
- ¼ cup fresh oregano , leaves only, stems removed
- ⅓ cup roughly chopped red onion or shallots
- 3 cloves garlic , peeled
- ½ teaspoon red pepper flakes
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
Instructions
- To the container of a blender or food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste. Or, finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar, and lemon juice in a bowl or shake in a covered glass jar. Make ahead and store in the refrigerator 1-3 days or until ready to serve.
Notes
Nutrition
More Recipe Ideas with Chimichurri Sauce
- Grilled Skirt Steak With Chimichurri
- Grilled Vegetables with Chimichurri
- Quinoa And Avocado Chimichurri Salad
- Marinated Flank Steak With Asian Chimichurri Sauce
- Portobello Mushroom Burger With Avocado Chimichurri
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.
I made this recipe but the 1 tsp of salt is way too much. I needed to add 4tbsp of seasoned rice vinegar and 2 tbsp of honey to balance out the flavor, it turned out superb! Perfect for my the Argentina beef empanada! Will use it for other grilled food too!
Thanks for sharing with us, Ara! We’re sorry to hear this came out a little too salty for you, but so glad you could fix it and still enjoy it! Just curious, what brand of salt did you use? If using table salt or Morton’s brand, you need half the amount as that brand is super concentrated.
Any tips if you do not have a blender at the moment? :/ This sounds amazing!
Hi Melody! Do you have a food processor or even an immersion blender?
would this work with dried ingredients
Hi Kayla. Unfortunately this really needs to be made with fresh ingredients for the best results. We do not recommend using dried. We hope you can give this a try!
Whew! The citric/acid flavor is strong with this one! Might be someone else’s preferred flavors, but too strong for me. However: I added some more parsley and cilantro, and then it was a good balance for us. Maybe difference in measuring? After I added the extra herbs I enjoyed it on everything: our grilled steaks and grilled vegetables! Best Wishes!
Hi Cindy! We’re sorry the citrus level was a bit too strong for you. We’re’ glad you were able to add some more herbs and still enjoy it! Feel free to cut back on the vinegar or lemon juice next time (you could add it gradually and just do it to your personal taste). Take care!
Made this today and it is wonderful! What a flavour packed all around good for everything sauce. Tonight I am having it on freshly caught pickerel. Thanks for the great recipe!
Thanks for sharing, Karen—we’re so glad to hear you enjoyed this!
I did not like this chimichurri sauce at all.
We’re sorry to hear it wasn’t your cup of tea, Christina!
Hi all
Question please
When the recipe says one cup of parsley is that a cup of chopped parsely or one cup of parsely before it’s chopped up.
Many thanks
Hi Jan, it’s 1 cup of parsley leaves before it’s chopped.
Question: when the recipe says 1 cup of parsley, is that one cup of parsely once chopped up or one cup before chopping?
Appreciate any help please.
Yes Jan, it’s 1 cup of parsley leaves before chopping.
I doubled the recipe then added extra garlic and red pepper! This stuff is AMAZING! Gonna put in 4 oz containers and freeze but for tonight’s dinner it’s cod w/chimchurri, wild rice pilaf and summer squash medley! I can hardly wait!
We’re so glad you loved it, Pamela — thanks for giving the recipe a try!
Absolutely wonderful and the flavour is indescribable.
Have you tried freezing this? I freeze pesto so it seems like this should work. Would be great on a cold winter day.
Hi Colleen! Pesto freezes very well and this is very similar, you could totally freeze this!
No lie, this is the BEST! I made it and had to try it on everything. Eggs, sandwiches, chicken. All delicious- zippy. An explosion of flavors.
Thanks for this great recipe.
I’m glad you enjoy Colleen!
made it fir the 1st time and I’m spanish!
my daughter majes it great too, I followed your instructions and it’s fabulous!
thank you !
I’m glad you both enjoyed Luis!
Absolutely the best! Used the blender and left over minced shallots. Had it with tri-tip sandwiches on French Bread.
Sounds delicious! I’m glad you enjoyed!
This was my first time to make chimichurri sauce. It’s fantastic!
Happy to hear it Billie!
I made it. I love it! I added extra garlic because I’m a huge fan of garlic but, it’s ☆fabulous☆ it’s marinating in my fridge right now to have with steak and eggs for breakfast in the morning thank you!
Glad you enjoyed it Jen!
I have made this recipe several times now and it never seizes to amaze me how delicious it is. Thank you for this great recipe
Happy to hear it Alice!
Can you can this sauce to have on hand or give as gifts?
Hi Betty! We haven’t tried canning this ourselves, but don’t see why you couldn’t! If you try it, definitely let us know!
This truly is the BEST chimichurri sauce I’ve ever made, and I’ve made a ton. Thank you for sharing this recipe and bringing such joy to my life and my tastebuds!!
I’m glad you liked it Lisa!
I served it with roasted salmon and potatoes….omg incredible. Looking forward to using up the rest of it. Super easy, nicely balanced flavors!
I’m glad you enjoyed Laura!
Oh my gosh! I saw this recipe somewhere and had to try it. My husband made it yesterday and we ate it with steak. It was so good i had some cold steak and chimichurri sauce! I loved it!!!!
So glad you liked it Ardyth. It’s really great with chicken too.
very nice sauce, thank you, and great tip about using on scrambled eggs, nice
Perfectly balanced, delicious chimichurri! Will make again.
Great Website … i wish i could follow all your recipes to good health … such a wonderful articles you got here … Best of luck & God bless!
Wonderful! Thank you! Can you tell me why I always get the same soup recipe when I get to your page?
Hello Amania There Everything is delicious Love to see the complete recipes. Try to make this chimichurri sauce with family next holiday.
Great, fantastic recipe! The only problem I have is the introduction. I think you were looking for the phrase ” Yin and Yang” not “Ying Yang”… They mean two very different things. (Search it and Google will try to correct to Yin and Yang… choose the actual search term and it still wants to correct it. Scroll down to the Merriam Webster definition for a real…. eye opener”