Chimichurri is the kind of sauce that makes a simple dinner feel like a steakhouse meal—bright, garlicky, herby, and just spicy enough to keep you coming back for “one more bite.” It’s a classic Argentine-style condiment traditionally served with grilled meats, but once you make a batch, you’ll find yourself spooning it over everything from roasted potatoes to eggs.

Why you’ll love this dish

Big flavor, minimal effort: A quick pulse in the food processor and you’re done.
Budget-friendly: Mostly herbs, pantry spices, vinegar, and olive oil.
Perfect for grilling season (and beyond): It’s a natural match for steak, chicken, pork, and vegetables.
Make-ahead friendly: The flavor gets even better after it sits for a bit.
Customizable heat and garlic: Easy to dial up or down based on taste.

“Made this in 5 minutes and it tasted like something from a steak restaurant. I used dried oregano and it still turned out incredible. Put it on flank steak and then on roasted veggies the next day—10/10.”

How to Make Easy Chimichurri Sauce (step-by-step overview)

Prep the herbs and aromatics: Strip parsley leaves, prep oregano, and peel garlic.
Add everything to a processor: Herbs, garlic, seasoning, vinegar, and oil go in together.
Pulse—not purée: You want a loose, spoonable sauce with visible herb bits.
Taste and adjust: Add more salt, vinegar, garlic, or pepper until it pops.
Serve or rest: It’s great right away, but even better after 15–30 minutes.

Ingredients (what you’ll need)

1 bunch parsley (about 1 cup packed)
Flat-leaf parsley is classic, but curly works in a pinch.
2–4 cloves garlic
Start with 2, then add more after tasting.
1/4 cup fresh oregano leaves (or 2 tablespoons dried oregano)
1/2 teaspoon crushed red pepper (or 1 small red pepper)
1 teaspoon kosher salt
Black pepper, to taste
2 teaspoons cumin (optional)
Not traditional in all chimichurris, but adds a warm, earthy note.
1/4 cup red wine vinegar
White wine vinegar also works; lemon juice is a different but tasty twist.
3/4 cup good quality olive oil
Use one you like the taste of—this sauce showcases it.

Directions (step-by-step instructions)

Wash and prep the parsley. Rinse well and shake dry. Strip off the leaves. Remove any thick, woody stems, but don’t stress about thin tender stems. Measure about 1 packed cup of leaves.
Crush and peel the garlic. Place cloves under the flat side of a chef’s knife and press down firmly. Peel off the skins.
Prep the oregano. If using fresh, pull the leaves until you have 1/4 cup. If using dried, measure 2 tablespoons.
Prep the pepper (if using fresh). Cut off the stem, remove seeds, then slice. (If using red pepper flakes, skip this step.)
Add to a food processor or blender. Add parsley, garlic, oregano, and the fresh red pepper (or red pepper flakes).
Season it. Add salt, a few grinds of black pepper, and cumin if using.
Add the liquids. Pour in the red wine vinegar and olive oil.
Pulse to chop. Use 1-second pulses until everything is chopped and loose. Stop before it becomes smooth like pesto—you want texture.
- No processor? Mince everything very finely by hand. Stir in vinegar, then slowly whisk in oil so it emulsifies slightly.
Taste and adjust. Add more garlic, salt, pepper, vinegar, or chili until it tastes bold and balanced.
Serve. Spoon over grilled meat, chicken, shrimp, or veggies. It also works as a marinade (see tips below).

Best ways to enjoy it (serving suggestions)

Classic: Spoon over grilled flank steak, skirt steak, or ribeye.
Chicken night: Use it on grilled or roasted chicken thighs—extra sauce on the side.
Seafood: Drizzle on shrimp, salmon, or scallops right before serving.
Vegetables: Toss with roasted potatoes, grilled zucchini, mushrooms, or cauliflower.
Sandwich upgrade: Spread onto steak sandwiches, burgers, or wraps.
Brunch twist: Add a spoonful to scrambled eggs or avocado toast for a savory punch.

Plating idea: Slice steak against the grain, fan it out on a platter, then stripe chimichurri over the top and serve extra in a small bowl for dipping.

How to store & freeze (keeping leftovers fresh)

Refrigerator: Store in an airtight container for up to 4–5 days.
- For best flavor, let it sit 15–30 minutes at room temperature before serving (oil thickens when chilled).
Food safety note: Because this contains fresh garlic and herbs, keep it refrigerated promptly. Don’t leave it out for extended periods.
Freezing: You can freeze chimichurri, though the herbs may darken slightly. Freeze in ice cube trays and transfer cubes to a freezer bag for up to 3 months. Thaw in the fridge.
Reheating: Not needed. If it separates, just stir well.

Helpful cooking tips (tricks for success)

Dry your herbs well: Excess water can make the sauce taste diluted and separate more.
Pulse in short bursts: Over-blending can turn it bitter and too smooth. Texture is the goal.
Balance matters: If it tastes flat, add salt. If it tastes heavy, add a splash more vinegar.
Let it rest: A short rest helps the garlic and herbs infuse the oil.
Marinade smartly: Use chimichurri as a marinade for beef or chicken for 30 minutes to 4 hours. If it includes raw garlic, avoid extremely long marinating times, which can make flavors harsh.

Recipe variations (different ways to try it)

Milder chimichurri: Skip fresh pepper and use a pinch of flakes—or omit heat entirely.
Citrus chimichurri: Replace half the vinegar with fresh lemon juice.
Extra green: Add a handful of cilantro for a brighter, more herbal profile.
Shallot twist: Add 1–2 tablespoons minced shallot for a softer allium flavor than garlic alone.
Smoky version: Add a pinch of smoked paprika (especially good with grilled chicken).
Oil-light option: Reduce oil slightly and add a tablespoon or two of water—still tasty, just less rich.

FAQ (your questions answered)

Can I make chimichurri without a food processor?

Yes. Finely mince the parsley, oregano, garlic, and pepper with a knife. Stir in vinegar, then slowly whisk in olive oil until it looks cohesive. It takes a bit longer, but the flavor is just as good.

Is dried oregano really okay here?

Absolutely. Fresh oregano is lovely, but 2 tablespoons dried oregano works very well and is common in home kitchens. If you’re using dried, let the sauce rest for 20–30 minutes so the oregano can rehydrate and soften.

Why did my chimichurri turn bitter?

Usually it’s from over-blending (especially in a high-speed blender) or using an olive oil that tastes overly bitter on its own. Pulse gently, keep texture, and use an olive oil you enjoy.

How long does homemade chimichurri last in the fridge?

For best quality, use it within 4–5 days in an airtight container. Stir before serving, and keep it refrigerated when not in use.

Can I use chimichurri as a marinade and a sauce?

Yes, but do it safely: if you’re marinating raw meat, set aside some fresh sauce for serving before it touches the raw protein. Don’t reuse marinade as a finishing sauce unless it’s been boiled (which changes the flavor and texture).

If you want, tell me whether you’re using fresh oregano or dried, and whether you prefer it mild or spicy, and I’ll tailor the ingredient amounts to your taste.

Easy Chimichurri Sauce

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Author: carlosramirez
Total Time: 5 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A bright, garlicky sauce that adds an elevated flavor to any grilled meat or vegetable dish.

Ingredients

1 bunch parsley (about 1 cup packed)
2–4 cloves garlic
1/4 cup fresh oregano leaves (or 2 tablespoons dried oregano)
1/2 teaspoon crushed red pepper (or 1 small red pepper)
1 teaspoon kosher salt
Black pepper, to taste
2 teaspoons cumin (optional)
1/4 cup red wine vinegar
3/4 cup good quality olive oil

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Instructions

Wash and prep the parsley. Rinse well and shake dry. Strip off the leaves. Remove any thick, woody stems, but don’t stress about thin tender stems. Measure about 1 packed cup of leaves.
Crush and peel the garlic. Place cloves under the flat side of a chef’s knife and press down firmly. Peel off the skins.
Prep the oregano. If using fresh, pull the leaves until you have 1/4 cup. If using dried, measure 2 tablespoons.
Prep the pepper (if using fresh). Cut off the stem, remove seeds, then slice.
Add to a food processor or blender. Add parsley, garlic, oregano, and the fresh red pepper (or red pepper flakes).
Season it. Add salt, a few grinds of black pepper, and cumin if using.
Add the liquids. Pour in the red wine vinegar and olive oil.
Pulse to chop. Use 1-second pulses until everything is chopped and loose. Stop before it becomes smooth like pesto—you want texture.
Taste and adjust. Add more garlic, salt, pepper, vinegar, or chili until it tastes bold and balanced.
Serve. Spoon over grilled meat, chicken, shrimp, or veggies.

Notes

Let the chimichurri sit for 15-30 minutes at room temperature before serving for the best flavor.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Sauce
Method: Blending
Cuisine: Argentinian