Chimichurri Sauce

This easy to make Argentinean chimichurri sauce is a great accompaniment to red meats like steak and lamb and it takes minutes to make at home.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This chimichurri sauce is a quick and easy way to add a burst of flavor to your meals.

Made with a blend of herbs and spices, it's fresh and bold in flavor and it takes minutes to make.

This is perfect sauce to top on steak, chicken, lamb chops, and even this rice recipe. Or use it like a marinade, like I did in my chimichurri chicken recipe.

How to make chimichurri sauce

Finely chop parsley, cilantro, and garlic cloves or add these ingredients to a mini food processor until finely chopped.

Add to a medium-sized bowl.

Add extra virgin olive oil, red wine vinegar, salt, red chili flakes, and black pepper and stir to combine. Serve and enjoy.

How do you serve it?

Traditionally, this Argentinean chimichurri is served as a condiment on top of grilled steaks, and it's also great with lamb. You don't need to stop there, though! It's great to use as a topping for a burger, whole roasted fish, drizzled over pizza, or even added to a pasta salad!

How long does it keep?

Because we use fresh herbs in this sauce, it doesn't have a super long shelf life. It will keep well, covered in the fridge for 2 to 3 days. If you want to make a larger batch, it freezes really well and will keep well for up to 3 months.

Recipe Variations

This is a fairly traditional chimichurri recipe, and it's a classic for a reason, it's so tasty! We use a mix of parsley and cilantro to make it, but if you don't like cilantro, you can make it with all parsley. Red wine vinegar can be swapped for white wine or apple cider vinegar if that's what you have. You can also increase or decrease the amount of chili flakes added to suit your taste.

Recipe Notes and Tips

• It's quick and easy to make this sauce in a food processor, but you can easily finely chop everything by hand if you prefer.
• Make sure your herbs are super fresh for the best flavor.
• Use extra virgin olive oil rather than regular or light for this recipe.

More Sauce Recipes

• Homemade BBQ Sauce
• Peruvian Green Sauce (Aji Verde)
• Homemade Remoulade Sauce
• Cranberry Sauce

Tanya

Chimichurri Sauce

5 from 1 vote

This easy to make Argentinean chimichurri sauce is a great accompaniment to red meats like steak and lamb and it takes minutes to make at home in a blender.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 4 servings

Course: Condiment

Cuisine: South American

Calories: 171

Ingredients

  

1x2x3x?

• 1 cup chopped fresh flat-leaf parsley
• ½ cup chopped fresh cilantro
• 4 garlic cloves
• ⅓ cup extra virgin olive oil
• 2 Tablespoon red wine vinegar
• ½ teaspoon Kosher salt
• ¼ teaspoon red chili flakes
• ⅛ teaspoon black pepper

Instructions

 

1. Finely chop parsley, cilantro, and garlic cloves or add these ingredients to a mini food processor until finely chopped. Add to a medium-sized bowl.
2. Add extra virgin olive oil, red wine vinegar, salt, red chili flakes, and black pepper and stir to combine. Serve and enjoy.

Nutrition

Calories: 171kcalCarbohydrates: 2gProtein: 1gFat: 18gSaturated Fat: 3gSodium: 304mgPotassium: 112mgFiber: 1gSugar: 1gVitamin A: 1436IUVitamin C: 21mgCalcium: 29mgIron: 1mg

Video

Notes

• Chimichurri sauce is on lamb and steaks.
• It's quick and easy to make this sauce in a food processor, but you can easily finely chop everything by hand if you prefer.
• Make sure your herbs are super fresh for the best flavor.
• Use extra virgin olive oil rather than regular or light for this recipe.

Tried this recipe?

Let us know how it was!