Chimichurri is the kind of sauce that instantly makes a simple meal feel like a restaurant plate. I first started keeping a jar in the fridge for weeknight steaks, but it quickly became my go-to for roasted vegetables, sandwiches, and even eggs—anything that needs a punch of fresh, garlicky brightness.
Why you’ll love this dish
Chimichurri is fast, bold, and incredibly versatile. You’re basically chopping, stirring, and waiting a short time for the flavors to come alive—no cooking required.
- Big flavor, minimal effort: A few pantry staples + fresh herbs = an “instant upgrade” sauce.
- Perfect for grilling nights: Classic pairing with steak, but equally great on chicken, shrimp, or tofu.
- Budget-friendly: Parsley and garlic do most of the heavy lifting.
- Make-ahead friendly: It actually tastes better after it sits.
“I made this for steak night and everyone asked for the recipe. The flavor is so fresh and it cut through the richness perfectly—now I keep it in the fridge all week.”
Preparing Chimichurri (step-by-step overview)
Before you start measuring, here’s how the process works:
- Chop the parsley (and garlic) fairly finely so the sauce feels cohesive, not chunky.
- Stir together oil + vinegar to build the base.
- Add garlic and red pepper flakes for bite and heat.
- Season gradually with salt and pepper—taste as you go.
- Rest for 30 minutes so the garlic mellows slightly and everything melds.
What you’ll need (Ingredients)
- 1 cup fresh parsley, chopped (flat-leaf is traditional; curly works in a pinch)
- 1/2 cup olive oil (use a good-tasting one since it’s the main body of the sauce)
- 1/4 cup red wine vinegar (adds the signature tang; white wine vinegar can substitute)
- 4 cloves garlic, minced (start with 3 if you’re sensitive to raw garlic)
- 1 teaspoon red pepper flakes (adjust up/down for heat)
- Salt and pepper to taste
Step-by-step instructions (Directions)
- Combine the base: In a medium bowl, add the chopped parsley, olive oil, and red wine vinegar.
- Add the aromatics: Stir in the minced garlic and red pepper flakes.
- Season carefully: Add salt and pepper a little at a time, mixing and tasting until it pops.
- Let it rest: Cover and let the chimichurri sit for at least 30 minutes at room temperature to meld flavors.
- Serve: Spoon generously over steak (or whatever you’re eating).
Best ways to enjoy it (How to serve Chimichurri)
- Classic: Drizzle over sliced steak (skirt, flank, ribeye, or sirloin).
- Grilled chicken or pork: Especially good on thighs, chops, or tenderloin.
- Seafood: Try it on shrimp skewers or grilled salmon—use a lighter hand at first.
- Vegetables: Roast potatoes, carrots, cauliflower, or mushrooms and finish with chimichurri.
- Sandwich spread: Spoon into a steak sandwich, burger, or wrap instead of mayo.
- Simple plate idea: Steak + roasted potatoes + a crisp salad, with chimichurri served on the side so everyone can add their own.
Storage and reheating tips (How to store)
- Refrigerate: Store in an airtight container for up to 4–5 days.
- Food safety note: Because this includes raw garlic and fresh herbs, keep it chilled and don’t leave it out for extended periods (serve, then return to the fridge).
- Before using: Olive oil may thicken in the fridge. Let it sit at room temperature for 10–15 minutes, then stir.
- Freezing: You can freeze it (best for flavor preservation rather than perfect texture). Freeze in ice cube trays, then transfer cubes to a bag for up to 2–3 months. Thaw in the fridge and stir well.
Pro chef tips (Tips to make)
- Chop, don’t puree: A food processor is tempting, but over-blending can make it bitter and muddy. Hand-chopping keeps it bright.
- Let it rest: The 30-minute rest is where the magic happens—vinegar softens the garlic’s harsh edge.
- Balance the acidity: If it tastes too sharp, add a touch more olive oil. If it tastes flat, add a small splash more vinegar or an extra pinch of salt.
- Salt matters: Season enough to bring out the herb flavor; under-salted chimichurri can taste grassy.
Recipe variations (Different ways to try it)
- Add oregano: Mix in 1–2 teaspoons dried oregano (common in many Argentine-style versions).
- Cilantro-parsley blend: Replace half the parsley with cilantro for a brighter, more citrusy vibe.
- Lemon chimichurri: Swap part (or all) of the vinegar for fresh lemon juice.
- Shallot instead of some garlic: Adds sweetness and mellows the bite.
- Less spicy: Reduce red pepper flakes to 1/4–1/2 teaspoon, or omit entirely.
- Extra rich: Add a spoonful of finely chopped roasted red pepper for a fuller, slightly sweet flavor.
Helpful answers (FAQs)
1) Can I make chimichurri ahead of time?
Yes—it’s ideal for making ahead. It tastes best after 30 minutes, and many people prefer it after a few hours in the fridge. Just stir before serving.
2) Is chimichurri supposed to be chunky or smooth?
Traditionally it’s loosely chunky—finely chopped herbs suspended in oil and vinegar. If it’s totally smooth, it can taste less fresh and sometimes slightly bitter.
3) How do I make it less “raw garlic” tasting?
Let it rest longer (even 2–4 hours helps). You can also reduce the garlic by 1 clove, or briefly soak minced garlic in the vinegar for 5–10 minutes before mixing.
4) What can I use instead of red wine vinegar?
White wine vinegar is the closest substitute. Apple cider vinegar also works, though it’s a bit fruitier. In a pinch, use lemon juice for a fresher, brighter twist.
5) How long is chimichurri safe to keep in the fridge?
For best quality and safety, keep it in a sealed container and use within 4–5 days. If it smells off, looks unusually dull, or you see any signs of mold, discard it.
Print
Chimichurri Sauce
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A fresh, garlicky sauce that instantly elevates any meal, perfect for steak, grilled vegetables, and more.
Ingredients
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Combine the base: In a medium bowl, add the chopped parsley, olive oil, and red wine vinegar.
- Add the aromatics: Stir in the minced garlic and red pepper flakes.
- Season carefully: Add salt and pepper a little at a time, mixing and tasting until it pops.
- Let it rest: Cover and let the chimichurri sit for at least 30 minutes at room temperature to meld flavors.
- Serve: Spoon generously over steak (or whatever you’re eating).
Notes
Chop the parsley finely for a cohesive sauce. Let the chimichurri rest to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No Cooking
- Cuisine: Argentinian