Get ready to transform your meals with a sauce that’s as vibrant as it is versatile. This homemade chimichurri sauce is a game-changer, bursting with fresh herbs, zesty vinegar, and the perfect amount of garlic. Forget store-bought, this easy chimichurri recipe brings the bold, authentic flavor of Argentina right to your kitchen.
Whether you’re slathering it over a juicy grilled steak, using it as a vibrant chimichurri marinade for chicken, or simply drizzling it on roasted vegetables, this Argentine steak sauce adds a fresh, herbaceous punch to any dish. It’s a condiment that doesn’t just accompany food; it elevates it.
What is Chimichurri Sauce?
Chimichurri is a classic, uncooked sauce or condiment originating from Argentina and Uruguay. It’s the go-to accompaniment for asado, or Argentine barbecue. Unlike American barbecue sauces, which are often thick and sweet, chimichurri is thin, tangy, and bright, with a base of finely chopped fresh parsley, oregano, garlic, olive oil, and red wine vinegar. It’s simple yet incredibly flavorful, making it the perfect counterpoint to rich, grilled meats.
Balancing the Herbs, Vinegar, and Oil
The secret to a great chimichurri is finding the right balance between the fresh herbs, the acidity of the vinegar, and the richness of the oil.
- Herbs: Fresh parsley is the non-negotiable star. Parsley provides a clean, green, slightly peppery flavor. While some modern variations include cilantro, a traditional chimichurri is parsley-only.
- Vinegar: Red wine vinegar is classic for its tangy, slightly fruity notes. It cuts through the richness of the oil and meat, brightening every bite. Distilled white vinegar is a fine substitute, but for that authentic flavor, red wine vinegar is best.
- Oil: Extra virgin olive oil is preferred for its robust, grassy flavor, which complements the herbs beautifully. A neutral oil can also be used, but you’ll lose some of that classic richness.
Ingredients
- 1 cup finely chopped fresh flat-leaf parsley
- 1/4 cup finely chopped fresh oregano leaves (or 2 tablespoons dried oregano)
- 4-6 cloves garlic, finely minced
- 1 small red chili, finely minced (or 1 teaspoon red pepper flakes)
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon fine sea salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Prep the Herbs: Finely chop the parsley and oregano by hand. This is the most important step for achieving the perfect texture—you want the herbs to be finely minced, not puréed.
- Combine Ingredients: In a medium bowl, combine the chopped parsley, oregano, minced garlic, and minced red chili (or red pepper flakes).
- Add Wet Ingredients: Pour the olive oil and red wine vinegar over the herb mixture. Stir well to combine.
- Season: Stir in the salt and black pepper. Taste and adjust seasonings as needed. If you want more tang, add a touch more vinegar. More richness? A little more oil.
- Rest: For the best flavor, cover the bowl and let the sauce rest at room temperature for at least 30 minutes. This allows the flavors to meld together beautifully.
Variations
- Spicy: Add a few dashes of hot sauce or a pinch of cayenne pepper.
- Cilantro-Heavy: For a fresh, bright twist, substitute half of the parsley with cilantro.
- Herb Variations: You can experiment with adding other fresh herbs like a sprig of thyme or a few mint leaves for a unique flavor profile.
Best Ways to Use Chimichurri Sauce
- Grilled Meats: This is the most classic use. Spoon it generously over grilled steak, chicken, or pork.
- Marinade: Use it as a vibrant chimichurri marinade for steak, chicken, shrimp, or fish.
- Roasted Vegetables: Drizzle over roasted potatoes, asparagus, or cauliflower.
- Tacos & Bowls: Add a spoonful to tacos, grain bowls, or scrambled eggs for a zesty pop of flavor.
- Sandwiches: Use it as a spread for sandwiches or burgers instead of mayonnaise.
Frequently Asked Questions
A: Homemade chimichurri will keep in an airtight container in the fridge for up to 1-2 weeks. The flavor will continue to deepen over time.
A: Yes! You can freeze it in an ice cube tray, then transfer the cubes to a freezer bag. This is a great way to have small portions ready to go. Thaw in the fridge overnight before use.
A: Extra virgin olive oil is highly recommended for its flavor. A high-quality oil will make a noticeable difference.
A: Traditionally, chimichurri is a bit chunky and rustic, with finely chopped herbs and garlic. A smooth, puréed consistency is less authentic but can be a matter of personal preference.
A: Yes, in fact, a traditional Argentine steak sauce is made without cilantro. Using only parsley and oregano is the most authentic preparation.
Chimichurri Sauce
Equipment
- Food Processor or Blender: For blending ingredients
- Measuring Cups & Spoons For accurate portions
- Knife & Cutting Board: For prepping herbs and chiles
- Mixing Jar or Bowl For storing and serving
Ingredients
- 14 cloves garlic
- 8 Jalapeño chiles cored, seeded, finely diced
- 14 bay leaves
- 2½ cups flat-leaf parsley
- 1⅓ cups cilantro packed
- 5 tbsps dried oregano leaves
- 2½ cups distilled white vinegar
- 2½ cups oil
- 4 cups water
- 1 tbsp Salt
Instructions
- In a food processor fitted with the metal blade, chop the garlic, jalapeños, and bay leaves.14 cloves garlic, 8 Jalapeño chiles, 14 bay leaves
- Add parsley, cilantro, and oregano; pulse until fully chopped.2½ cups flat-leaf parsley, 1⅓ cups cilantro, 5 tbsps dried oregano leaves
- While the machine is running, add vinegar and oil; blend until smooth.2½ cups distilled white vinegar
- Season to taste with salt.1 tbsp Salt
Notes
Tips for Success
- For a spicier version, keep some jalapeño seeds or add a serrano pepper.
- Use fresh herbs for the best flavor – avoid dried parsley or cilantro.
- Always let the sauce rest before serving; the flavors meld beautifully over time.
Serving Ideas
- Spoon over grilled steak, chicken, or shrimp.
- Use as a marinade for meats or vegetables.
- Drizzle over roasted potatoes, tacos, or grain bowls for a fresh, tangy kick.
