Whenever I grill a good steak, I almost always whip up a batch of chimichurri.
This bright green sauce is one of the easiest ways to transform red meat, chicken, or even vegetables into something special.
It’s bold, tangy, and herbal, and it comes together in minutes.
What I love most about making my own chimichurri recipe is that I can adjust the flavors to match what I’m serving and who I’m feeding.
What is Chimichurri?
Chimichurri is a traditional Argentinian sauce that’s become popular across South America and beyond. It’s typically served with grilled meat, especially beef, but it’s versatile enough to use as a marinade or even a salad dressing.
The sauce itself is a combination of fresh herbs, garlic, vinegar, and oil. Some versions lean more toward a chunky texture, while others are blended into a smoother paste.
I like something in the middle: rustic enough to see the herbs but not so chunky that it won’t coat a piece of steak.
The Ingredients and Why They Matter
Here’s my full list of ingredients and a little explanation of why each one belongs in this sauce:
- Fresh parsley – The base of the sauce. I usually reach for flat-leaf parsley (also called Italian parsley) because it has a stronger flavor than curly parsley.
- Fresh oregano – Earthy and a little peppery. Dried oregano works in a pinch, but fresh is better.
- Garlic cloves – I like a good punch of fresh garlic, which balances the herbs.
- White onion – Just a small amount adds bite without overpowering the sauce.
- Red wine vinegar – The classic choice that gives chimichurri its tang. You can also use white wine vinegar or even a splash of lemon juice for brightness.
- Olive oil – A good extra virgin olive oil makes a difference here. It binds everything together and adds richness.
- Red pepper flakes – Just enough to give the sauce a little heat.
- Kosher salt – Essential for bringing all the flavors into balance.
That’s really all you need for a traditional, easy chimichurri sauce recipe. The ingredients are simple, but when combined, they create a lot of depth.
How to Make the Sauce
When I make chimichurri, I often decide between chopping everything by hand or pulling out my food processor.
Both ways work. Hand chopping gives you more control over the texture, while the food processor is quick and convenient.
- Start with a cutting board and finely chop the parsley, oregano, garlic, and onion. If you prefer, pulse everything together in the food processor.
- Transfer the mixture to a bowl. Add the vinegar, red pepper flakes, and kosher salt. Stir to combine.
- Slowly stream in the olive oil until the sauce comes together. Taste and adjust seasoning. If you want more acidity, add an extra splash of vinegar or lemon juice.
That’s it. Once mixed, the sauce is best served at room temperature so the flavors really come through.
Serving Suggestions
- Spoon over grilled steak, pork, or chicken.
- Use as a marinade for red meat before it hits the grill.
- Drizzle over roasted vegetables.
- Stir into grain bowls as a quick salad dressing.
Storage Tips
Store leftover chimichurri in an airtight container in the refrigerator. It will keep for about 3 to 4 days. The herbs will darken a bit, but the flavor will still be strong. I don’t recommend freezing since the texture changes.
Tips and Tricks
- Always use fresh herbs if you can. Dried versions won’t have the same brightness.
- Don’t skip the vinegar. It balances the richness of the steak and the olive oil.
- For the best texture, avoid over-processing. The sauce should still look rustic, not like a puree.
- If you’re using it as a marinade, save a little fresh sauce to spoon on top after cooking.
Frequently Asked Questions (FAQs)
Q: Is chimichurri only for steak?
A: Not at all. While it’s most often paired with grilled steak, it’s great with chicken, pork, fish, or even roasted vegetables.
Q: Can I make chimichurri without a food processor?
A: Yes. A sharp knife and a cutting board are all you need. Many cooks in South America prepare it entirely by hand.
Q: What’s the difference between red wine vinegar and white wine vinegar in chimichurri?
A: Red wine vinegar is traditional and a little bolder. White wine vinegar gives a slightly lighter flavor. Both work well, and lemon juice can be added for extra brightness.
Q: Can I use curly parsley instead of flat-leaf parsley?
A: You can, but Italian parsley (flat-leaf) has more flavor. Curly parsley is milder and adds more texture than taste.
Q: How do I store leftover sauce?
A: Keep it in an airtight container in the fridge. Bring it back to room temperature before serving so the olive oil isn’t solid.
Chimichurri Recipe
Ingredients
- 1 cup fresh parsley (flat-leaf preferred)
- 2 tbsp fresh oregano
- 4 garlic cloves, minced
- 2 tbsp finely chopped white onion
- 2 tbsp red wine vinegar (or white wine vinegar)
- 1 tsp red pepper flakes
- ½ tsp kosher salt
- ½ cup extra virgin olive oil
- Optional: 1 tbsp lemon juice
Instructions
- Finely chop parsley, oregano, garlic, and onion.
- Place in a bowl with vinegar, red pepper flakes, and kosher salt.
- Slowly whisk in olive oil until combined. Adjust with lemon juice or extra vinegar to taste.
- Serve at room temperature with grilled steak or your choice of meat or vegetables.
