How to Make Chimichurri Sauce tastes bright, herby, garlicky, and a little spicy with a tangy snap. It suits grill lovers, veggie fans, and meal-prep folks who want a 10-minute no-cook sauce that wakes up any plate. I learned to make batches after a steak dinner in Buenos Aires hijacked my taste buds in the best way.
Why You Should Try This How to Make Chimichurri Sauce
How to Make Chimichurri Sauce gives you big flavor with simple ingredients and almost zero effort. You chop fresh herbs, whisk a quick vinaigrette, and let the flavors mingle while you fire up the grill or toast some crusty bread.
Bright, bold, and herby with the perfect bite of garlic and vinegar, this chimichurri sauce stole the show at dinner and earned repeat status at my house ★★★★★
Ingredients You’ll Need
- Flat-leaf parsley, 1 packed cup, finely chopped
- Fresh oregano, 2 tablespoons chopped (or use 2 teaspoons dried oregano; I like Simply Organic or McCormick)
- Cilantro, 2 to 3 tablespoons chopped, optional for a softer, rounder flavor
- Garlic, 3 to 5 cloves, minced (pantry shortcut: jarred minced garlic works)
- Shallot, 2 tablespoons minced, optional but tasty
- Red pepper flakes, 1 to 1.5 teaspoons, or use 1 small red chili, minced
- Red wine vinegar, 3 tablespoons (apple cider or white wine vinegar also work)
- Fresh lemon juice, 1 tablespoon, optional for extra brightness
- Extra-virgin olive oil, 1/2 cup (choose a medium-fruity oil; Colavita or California Olive Ranch both taste great)
- Kosher salt, 1 to 1.25 teaspoons, to taste
- Freshly ground black pepper, 1/2 teaspoon, to taste
Pantry shortcuts and swaps:
- Use dried oregano if you lack fresh.
- Skip shallot if you want a smoother bite.
- Stir in a teaspoon of smoked paprika for a subtle twist.
- Cut the olive oil with 1 to 2 tablespoons neutral oil if your EVOO tastes very peppery.
Equipment:
- Cutting board and sharp chef’s knife
- Small bowl and whisk or fork
- Measuring cups and spoons
- Optional food processor for a quicker chop
- Jar with lid for storage
How to Make How to Make Chimichurri Sauce
Prep the herbs and aromatics 5 minutes
Wash and dry parsley, cilantro, and oregano very well. Finely chop the herbs and mince the garlic and shallot. Aim for a small, even chop so the sauce coats food instead of clumping.
Whisk the acid and seasoning 1 minute
In a bowl, whisk red wine vinegar, lemon juice, salt, pepper, and red pepper flakes. The acid dissolves the salt and takes the sharp edge off the garlic.
Stream in the olive oil 1 minute
While you whisk, stream in the olive oil to form a loose vinaigrette. This base carries the herb flavor and gives the sauce a glossy finish.
Fold in the herbs 2 minutes
Stir in parsley, oregano, cilantro, garlic, and shallot until everything looks evenly coated. Taste and adjust salt, pepper, or chili to your liking.
Let it rest 10 to 20 minutes
Set the bowl on the counter and give the flavors a short rest. The vinegar softens the aromatics and the herbs perfume the oil. Stir once more before serving.
Tips & Tricks
- Chop by hand for the best texture; a processor can overdo it and bruise herbs.
- Dry herbs well; water thins the sauce and dulls flavor.
- Salt until the flavors pop, then add a pinch more chili if you crave heat.
- Prefer a looser sauce? Add 1 to 2 tablespoons more olive oil.
- Aim for bright green color; if it darkens over time, add a squeeze of lemon and fresh parsley.
- Grill planning on deck? Mix the sauce while the grill preheats and let it sit while you cook.
What to Serve with How to Make Chimichurri Sauce
Spoon chimichurri over grilled steak, pork chops, chicken thighs, shrimp, or salmon. Drizzle it on roasted potatoes, charred broccoli, or blistered peppers for instant flavor. Toss it with cooked beans, quinoa bowls, or eggs for a quick lunch. Spread it on sandwiches and burgers or use it as a dip with warm bread.
Make-Ahead and Storage
Make the sauce up to 3 days ahead for peak flavor. Store it in a jar in the fridge for 5 to 7 days and stir before serving. Freeze leftovers in ice cube trays, then bag the cubes for up to 2 months. Thaw in the fridge overnight or on the counter for 20 to 30 minutes and bring to room temp so the oil loosens.
Nutrition Information
- Two tablespoons provide about 150 calories, 16 g fat, 2 g carbs, 1 g protein, and 250 to 300 mg sodium, depending on your salt level.
- The sauce contains mostly heart-healthy fats from olive oil and offers vitamin K from parsley.
- You control sodium and heat, so adjust salt and chili to suit your needs.
How to Make Chimichurri Sauce
Ingredients
Instructions
- Wash and dry the parsley, cilantro, and oregano very well. Finely chop the herbs and mince the garlic and shallot, aiming for a small, even chop so the sauce coats food instead of clumping.
- In a small bowl, whisk together the red wine vinegar, lemon juice (if using), salt, pepper, and red pepper flakes. This helps dissolve the salt and softens the sharp edge of the garlic.
- While whisking, slowly stream in the olive oil to form a loose vinaigrette base for the chimichurri sauce.
- Fold in the chopped parsley, oregano, cilantro (if using), garlic, and shallot until everything is evenly coated. Taste and adjust salt, pepper, or chili to your liking.
- Let the chimichurri rest at room temperature for 10 to 20 minutes so the flavors meld, the vinegar softens the aromatics, and the herbs perfume the oil. Stir again before serving.
Notes
Approximate per 2-tablespoon serving: 150 calories; fat 16 g; saturated fat 2 g; carbohydrates 2 g; fiber 0 g; sugars 0 g; protein 1 g; sodium 250–300 mg, depending on salt used. Mostly heart-healthy fat from olive oil with vitamin K from parsley; adjust salt and chili to suit your needs.