Chimichurri Sauce Recipe
Published January 6, 2025. This post may contain affiliate links. Please read my disclosure policy.
This tasty Chimichurri sauce of minced fresh herbs with garlic, chiles, vinegar, and oil will immediately enhance anything you serve it with. I’m not sure there is an easier-to-make accompaniment that can elevate your meal than this.
This recipe can easily spice up things like chicken or beef or take them to the next level. It has few ingredients and can be used as a marinade or sauce once your food is cooked. From a boneless leg of lamb to Halibut, it is a fantastic way to add flavor to a dish.
Chimichurri Sauce
Chimichurri sauce is a traditional Argentinian herb accompaniment of finely minced fresh herbs, garlic, chiles, acid, and olive oil that can double as a marinade or sauce. The consistency is similar to pesto, just a little runnier. It mainly tastes like herbs, parsley, and oregano, with a hint of garlic and vinegar. It’s as widespread in Argentina and other Latin and Hispanic countries, especially Uruguay and Paraguay, as ketchup is in the United States.
This recipe has some variations where things like onions or shallots can be added, and citrus, like lemons or limes, for vinegar. I’m not sure there is a tastier sauce that can be added to grilled meats like beef, chicken, or pork than this. The perfect combination of herbs, spice, and acid complements anything you add it to, including vegetables or pasta.
History of Chimichurri
There are a few origin stories to how chimichurri came about, but the most accepted version actually came from Irish immigrants. Jimmy McCurry created a sauce of herbs, oil, garlic, vinegar, and peppers in the 19th century and popularly added it to Argentinian steaks and empanadas. Even if you say his name a little quicker than usual, you’ll get pretty close to Chimichurri’s pronunciation. However, rightfully so, some Italian immigrants say it’s an adaptation of the Sicilian salmoriglio.
Ingredients and Substitutions
- Parsley – Curly or Italian flat-leaf parsley is good to use. You could use dry parsley, but it will alter the overall flavor of the sauce.
- Oregano – Fresh oregano is a necessity in chimichurri. While many recipes call for using less, I prefer to use it at a 1 to 2 ratio to parsley. Again, dried oregano can be used, but the flavors will be much less intense.
- Garlic – A few finely minced cloves add so much flavor to this. A 1/2 teaspoon of garlic granules or powder can be used instead of fresh.
- Chiles – Classically a locoto, but you most likely won’t find these in the US. Because of that, a Fresno or red finger pepper is a great alternative to use. In addition, dried red pepper flakes can work in the sauce.
- Acid – Traditionally, red wine vinegar is used. However, white distilled or white wine vinegar is a suitable substitute. In addition, you can also replace it with or add additionally to it lemon or lime zest and juice.
- Oil – Olive oil is the best fat to use in the sauce. You could also use avocado or any neutral-flavored oil.
- Seasoning – Only coarse salt and freshly cracked pepper are used. If you aren’t a big spice fan, I would not add any pepper, as the chile will have plenty of heat in the sauce.
- Onion – This is optional, but you can add about 1 to 2 tablespoons of finely minced red, white, or sweet onion. A shallot is also an acceptable option.
How to Make Chimichurri Sauce
Assemble all of your ingredients and optionally remove the parsley and oregano stems.
Finely mince the fresh parsley and oregano using a chef’s knife.
It should be a very small, fine mince so that it does not take over the prominent flavor of the chimichurri but rather compliments everything.
Add the minced herbs to a bowl with the oil, garlic, seeded and finely minced Fresno pepper, and vinegar, and season with salt and pepper to taste.
Mix everything using a spoon until it is thoroughly combined. Be sure to taste it and ensure it is well seasoned. Remember you aren’t eating this straight; you are using it to enhance the flavor of something else, much like a compound butter.
Use the chimichurri, or store it in the fridge or freezer.
Make-Ahead and Storage
Make-Ahead: You can make this up to 3 days ahead for freshness. Keep it covered in the refrigerator.
How to Store: Keep covered in the refrigerator for up to 10 days. Keep covered in the freezer for up to 3 months. I like to put them in silicone ice cube trays and pull them out as needed. They can be added to hot pans from the freezer or thawed in the fridge for 1 day, or until thawed, before using.
chef notes + tips
- Like a soup recipe, this will taste better a few days later as flavors infuse more.
- Feel free to use most of the stems on the parsley or even the oregano as long as they are tender and flavorful. Be sure to finely mince so that nothing is crunchy or hard to eat.
- Chimichurri ingredients can also vary, so add cilantro, thyme, shallots, or lemon juice. Feel free to customize it to your liking.
- Add some Fresno pepper pith and seeds if you like a spicier sauce. Or you can use a spicier chile, like a habanero.
What to Serve It With
- Beef Tenderloin Roast
- Bone-In Standing Ribeye Roast
- Roast Spatchcock Chicken
- Pork Shoulder
- Pork Tenderloin
Chimichurri Sauce Recipe
Ingredients
- ½ bunch finely minced Italian parsley, , about 1/2 cup minced
- 3 tablespoons finely minced oregano
- 2 finely minced cloves of garlic
- 1 seeded and finely minced Fresno pepper
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- coarse salt and pepper to taste
Instructions
- Add all the ingredients to a large bowl and mix until completely combined.
- Cover and keep in the refrigerator until ready to use.
How do you serve this sauce. Hot or Cold?
cold
This sounds wonderful…thank you
Made it with parsley, cilantro, fresh basil, three cloves of garlic, dry, oregano, white wine vinegar, little salt, and red pepper flake sooo good
I haven’t tried this yet, but my taste buds are watering. I love mint sauce made with sugar and vinegar on lamb so I’m excited to try this. Can I use red Thai peppers for this? Other than sweet peppers, hot red peppers are not easy to find. I can use dried red pepper flakes. Thanks for the great recipes!
sure.
WHAT IS “FRESNO” PEPPERS? TKS.
a spicy red pepper
I find allepo pepper works well.
nice
Chef, Im a former restaurant chef from the 80’s. At 70 I’ve been volunteer
cooking a shabbat meal for a synagogue for 20 some year now. When I need an Idea
or a recipe I turn to your site first. I thought you wouldn’t have a Chimichurri recipe
but I would check. You did and I had to laugh. Great stuff. Congrats on your
success! Every home cook should be looking to this site for recipes and ideas.
I appreciate your support, thank you!
Really easy and balanced. So tasty, it will be something to make often to have on hand. It’s one of those recipes that you can just go and get a spoonful of and eat straight up!
It’s so good!
Is there another fresh pepper that I can substitute for a “Fresno” pepper? Or a dried spice in my cabinet? What would be good substitutes? I have never seen a Fresno pepper, but eager to try your Chinichurri!
red pepper flakes
Thank you ChefBilly tasty 😀😋
Love this and make it often!
Asince I grow parsley in my garden, how much would you say is in a half bunch of parsley? Thank you in advance
1 cup packed
Love this recioe. I make it often.
Thank you!
Made this times 5 in my food processor. Excellent and gifted.
Can’t wait to make this! Thanks!
Used this on a delicious reverse seared rib steak last night: perfect match!
Thanks once again Billy for your great idea’s.
Enjoying your recipes. Thanks bro
I used parsley and cilantro. It’s going on marinated flank steak tonight!
excellent!
I love Chimichurri Sauce ! because is an Uruguayan recipe too!
Thank you so much for sharing!
I loved it so much, I’ll try it in future.
Thank you Chef!!!