This Easy Chimichurri Sauce Recipe is one of those dazzling green sauces that instantly brings life to any dish. Packed with fresh herbs, zippy vinegar, and a little heat, it’s my go-to for drizzling over grilled meats, roasted veggies, or even as a bread dipper. Seriously—once you try this, you’ll wonder how you ever grilled without it!
Why You’ll Love This Recipe
- Vibrant, Fresh Flavors: Every bite bursts with the boldness of fresh herbs, garlic, and citrus—perfect for livening up any meal.
- Quick and Effortless: With just a handful of simple ingredients and a 5-minute prep, this sauce is practically foolproof (and stress-free for weeknights!).
- Customizable Heat Level: Tweak the red chili flakes to dial your spice preference up or down—it’s completely up to you.
- Incredibly Versatile: Use this Easy Chimichurri Sauce Recipe as a marinade, topping, dip, or dressing—seriously, it goes with everything!
Ingredients You’ll Need
The beauty of this Easy Chimichurri Sauce Recipe is in its simplicity: bright herbs, sharp acid, good olive oil, and just a few pantry basics. Each component adds its own punch—together, they make something absolutely crave-worthy!
- Fresh Italian parsley: The heart of chimichurri, parsley brings vivid color and a clean, vibrant base you simply can’t skip.
- Garlic: Five cloves might sound like a lot, but trust me—it’s just right for that signature savory kick.
- Shallots: Shallots offer a gentle onion flavor, balancing out the sharper garlic beautifully.
- Red wine vinegar: Adds zippy tartness to lift all the flavors (don’t substitute with plain vinegar if you can help it!).
- Lemon juice: A fresh squeeze brightens the whole sauce and adds a welcome citrus note.
- Fresh oregano: Earthy and aromatic, oregano gives the sauce its classic Argentinian charm—fresh is best, but dried works in a pinch.
- Salt & pepper: Don’t skimp! These pull all the herbal and tangy notes together.
- Red chili pepper flakes: Brings a subtle background heat that will have your taste buds dancing.
- Extra virgin olive oil: The rich, luscious base—choose your best bottle, as the flavor really shines.
Variations
One of the best things about this Easy Chimichurri Sauce Recipe is how easy it is to make it your own—just mix, match, and experiment with what you love or what you have on hand. No two batches ever need to be exactly the same!
- Swap the Herbs: Try using fresh cilantro for a Mexican-inspired twist, or add a small handful of fresh mint for a cooling, herby flavor.
- Add More Heat: Craving fierier sauce? Include chopped jalapeño or extra chili flakes for extra punch.
- No Shallots? Use a bit of red onion or even green onion instead—the results are still delicious and aromatic.
- Make it Vegan & Paleo: This recipe is already dairy-free and gluten-free, but you can further adjust salt or oil for your personal dietary needs.
How to Make Easy Chimichurri Sauce Recipe
Step 1: Prep the Ingredients
Gather all the ingredients for the Easy Chimichurri Sauce Recipe and give the fresh produce a quick rinse. Peel and smash the garlic, roughly chop the shallots, and strip the oregano leaves from their stems if you’re using fresh. Loose-packing the parsley ensures that the herb flavor isn’t overwhelming but just right.
Step 2: Pulse in the Food Processor
Add everything except the olive oil to your food processor: parsley, garlic, shallots, red wine vinegar, lemon juice, oregano, salt, pepper, and chili flakes. Pulse a few times, just until everything starts breaking down—you want some texture, not a paste. If you love a more rustic look, you can even finish by hand chopping instead!
Step 3: Drizzle in the Olive Oil
With the processor running (or after transferring to a bowl if hand-chopping), slowly add ½ cup of olive oil. Pulse or stir just until the sauce comes together—stop and check the consistency. If it feels too thick, drizzle in up to ¼ cup more oil until you reach your desired texture. Remember: a few pulses are all you need for that signature chimichurri look!
Step 4: Taste and Adjust
Give your Easy Chimichurri Sauce Recipe a taste and add a bit more salt, lemon juice, or chili flakes as needed—personalizing the flavor is part of the fun! Once it’s just how you like it, use right away, or let it rest for 15 minutes to let the flavors meld. It’s ready to use however you like!
Pro Tips for Making Easy Chimichurri Sauce Recipe
- Herb Selection Counts: Always reach for flat-leaf (Italian) parsley, as curly parsley gives a very different texture and less vibrant taste.
- Avoid Over-Processing: For that authentic, rustic look, keep pulsing to a minimum—too much and you’ll end up with a puree, not a sauce!
- Let the Flavors Marry: If you have time, let your chimichurri rest at room temperature for 15–30 minutes before serving to allow the flavors to fully develop.
- Slow Oil Addition: Drizzle the olive oil in slowly—this gives you control over texture and ensures a truly silky, emulsified sauce.
How to Serve Easy Chimichurri Sauce Recipe
Garnishes
For a finishing touch, top your dish with a little extra minced fresh parsley or a dash of red chili flakes. A drizzle of good olive oil right before serving gives gorgeous sheen and intensifies those fresh flavors—guests will feel like they’re at a steakhouse!
Side Dishes
The Easy Chimichurri Sauce Recipe is iconic for grilled beef, but it also shines over roast chicken, crispy potatoes, grilled corn, or tossed into a simple pasta salad. Serve it on the side with crusty bread or alongside grilled vegetables for a totally fresh, summery vibe.
Creative Ways to Present
Consider serving the chimichurri in a rustic bowl alongside grilled meats, spooned onto miniature crostini for appetizers, or even swirled through creamy hummus for a next-level dip. A jar of homemade chimichurri also makes a delightful hostess gift—just tie with a ribbon and add a little tag!
Make Ahead and Storage
Storing Leftovers
Leftover Easy Chimichurri Sauce Recipe keeps beautifully! Store it in an airtight container or jar in the fridge, where it will stay fresh for up to 4–5 days. If the olive oil solidifies, just let it come to room temperature and stir before using again.
Freezing
This sauce actually freezes wonderfully. Spoon leftover chimichurri into an ice cube tray, freeze, then transfer the cubes to a zip-top bag. Thaw a cube or two for instant flavor boosts in soups, stews, or dressings months later.
Reheating
No need to reheat chimichurri, since it’s meant to be enjoyed at room temperature! If it’s been in the fridge, simply set out what you need for 15–20 minutes, give it a gentle stir, and it’ll taste every bit as fresh as day one.
FAQs
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Can I use dried herbs instead of fresh in this Easy Chimichurri Sauce Recipe?
Fresh herbs really give chimichurri its punchy, vibrant green flavor, but you can substitute dried oregano if needed. Just use about one-third the amount of dried versus fresh, since dried herbs are more concentrated. For parsley, fresh is highly recommended for both flavor and texture.
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How spicy is this Easy Chimichurri Sauce Recipe?
This chimichurri has gentle warmth thanks to the chili flakes, but it won’t blow you away. Add more or less chili to taste, or toss in half a fresh jalapeño if you want a spicier bite!
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Is chimichurri only for grilled steak?
No way! While it’s fantastic on steak, this Easy Chimichurri Sauce Recipe is also wonderful on chicken, pork, roasted potatoes, vegetables, shrimp, fish, and even as a zesty sandwich spread or dip with bread.
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Can I make this chimichurri by hand if I don’t have a food processor?
Absolutely! Just finely chop all the herbs, garlic, and shallots, then mix with the rest of the ingredients in a bowl. This hand-chopped method gives a slightly chunkier, rustic texture that many chimichurri fans adore.
Final Thoughts
I genuinely hope you give this Easy Chimichurri Sauce Recipe a try—you’ll be amazed how much flavor and brightness it brings to your table. Pour it generously, experiment with your favorite pairings, and don’t forget to enjoy every fresh, zesty spoonful!
Print
Easy Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: Condiment
- Method: Food Processor
- Cuisine: Argentinian
- Diet: Vegetarian
Description
This Easy Chimichurri Sauce recipe is a vibrant and flavorful condiment that pairs perfectly with grilled or smoked meats, fish, and vegetables. Made with fresh herbs and zesty seasonings, it’s a versatile sauce that adds a burst of freshness to any dish.
Ingredients
Fresh Chimichurri Sauce:
- 2 cups fresh Italian parsley, loosely packed
- 5 cloves garlic, peeled and smashed
- 2 tablespoons shallots, roughly chopped
- 2 tablespoons red wine vinegar
- 1/2 lemon juiced (about 2 tablespoons)
- 1 tablespoon fresh oregano, chopped (dry works okay too, but fresh is more fragrant)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red chili pepper flakes
- 1/2 – 3/4 cup extra virgin olive oil
Instructions
- Prepare Ingredients: Place all ingredients except olive oil in the food processor and pulse a few times until everything starts to break up.
- Add Olive Oil: Start slowly adding the olive oil. Start with just ½ cup, and then slowly add more and pulse a few more times. Adjust the consistency by adding more oil if needed.
- Serve: Serve over grilled or smoked beef, chicken, pork, fish, and vegetables.
Notes
- Chef’s Tip: For a hand-chopped look, pulse dry ingredients in the food processor, then mix in wet ingredients slowly.
- Hand Chopping: If you prefer a chunkier style, hand chop parsley, garlic, shallots, oregano, and mix with seasonings and oils.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 66kcal
- Sugar: 0.5g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg
