Key Takeaways:
- Learn how to make traditional Argentinian chimichurri sauce with simple, fresh ingredients
- Perfect for grilled meats, roasted vegetables, or as a versatile dressing
- Stores for up to 2 weeks in the refrigerator
- Customize with variations to suit your taste preferences
Why You Need This Chimichurri Sauce Recipe in Your Life
Ever tasted a grilled steak that was missing something? That something is chimichurri sauce. This vibrant, herb-packed sauce transforms ordinary dishes into extraordinary meals with minimal effort.
This chimichurri sauce recipe creates the perfect balance of herbs, garlic, vinegar, and oil. I’ve refined this recipe over years to create a foolproof version that even beginners can master.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 124 |
| Fat | 14g |
| Carbohydrates | 1g |
| Protein | 0g |
| Sodium | 148mg |
| Fiber | 0g |
Equipment & Ingredients
Kitchen Tools
| Tool | Purpose |
|---|---|
| Sharp knife | For chopping herbs and garlic |
| Cutting board | Prep surface |
| Measuring cups/spoons | For precise measurements |
| Medium bowl | For mixing ingredients |
| Whisk or fork | For combining oil and vinegar |
| Airtight container | For storage |
Ingredients List
| Ingredient | Measurement | Notes |
|---|---|---|
| Fresh parsley | 1 cup (packed) | Flat-leaf preferred, stems removed |
| Fresh oregano | 2 tablespoons | Can substitute dried (1 tbsp) |
| Garlic cloves | 4 large | Minced finely |
| Red pepper flakes | ½ teaspoon | Adjust to taste |
| Red wine vinegar | 2 tablespoons | Fresh, good quality |
| Extra virgin olive oil | ½ cup | High-quality recommended |
| Salt | 1 teaspoon | Sea salt or kosher salt |
| Black pepper | ¼ teaspoon | Freshly ground |
| Water | 1 tablespoon | Optional, for thinning |
Substitution Options
- Herbs: Substitute cilantro for half the parsley for an untraditional but tasty alternative
- Vinegar: White wine vinegar or fresh lemon juice work well
- Oil: Avocado oil can replace olive oil
- Add-ins: Finely chopped shallot or red onion (1-2 tablespoons) adds depth
Step-by-Step Instructions
Total Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 0 minutes
1. Preparation Phase
- Gather All Ingredients: Before starting, place all ingredients on your counter so everything is within reach.
- This prevents running back and forth to the refrigerator or pantry while cooking
- Take a moment to verify you have everything listed in the ingredients table
- Prepare Your Workspace:
- Clear your counter of any clutter
- Place your cutting board on a stable surface
- Keep a kitchen towel nearby for wiping hands and equipment
- Set out measuring cups and spoons
- Wash Herbs Thoroughly:
- Fill a large bowl with cold water
- Submerge parsley and oregano completely
- Swish gently to release any dirt or sand
- Lift herbs out of water (don’t pour water out with herbs, as dirt settles at bottom)
- Repeat process if herbs are particularly dirty
- Dry Herbs Completely:
- Lay herbs on paper towels or a clean kitchen towel
- Pat gently to remove excess moisture
- You can also use a salad spinner if you have one
- Important Warning: Any water left on herbs will dilute your sauce and cause it to spoil faster
- Remove Stems From Herbs:
- For parsley: Hold the stem in one hand and strip the leaves off with your other hand by pulling against the direction of growth
- For oregano: Hold the top of the stem with one hand and pinch the stem with your other hand, then pull down to remove leaves
- Discard all stems (they make the sauce bitter)
- Place leaves in separate piles on your cutting board
- Prepare Garlic:
- Place the garlic clove on your cutting board
- Lay the flat side of your knife on top of the clove
- Using the heel of your hand, press down firmly on the knife to crush the garlic
- The skin should now be easy to remove
- Repeat for all garlic cloves
- Discard all garlic skins
2. Assembly Steps
- Chop Parsley:
- Gather the parsley leaves into a tight bunch
- Hold the tip of your knife against the cutting board and use a rocking motion
- Start at one end of the pile and work your way to the other end
- Gather the chopped parsley again and rotate 90 degrees
- Repeat chopping process until parsley pieces are very fine (about 1/8 inch or 3mm in size)
- Beginner Tip: If your knife skills aren’t perfect yet, you can chop in smaller batches for more control
- Measure Chopped Parsley:
- Using your measuring cup, fill it with the chopped parsley
- Press down lightly to compact (this is what “packed” means in the recipe)
- Make sure you have 1 cup exactly
- If you have less, chop more parsley; if more, save extra for another use
- Chop Fresh Oregano:
- Follow the same technique as you used for the parsley
- Oregano leaves are smaller, so take extra care to chop finely
- Aim for pieces similar in size to the parsley (about 1/8 inch or 3mm)
- Measure exactly 2 tablespoons of chopped oregano
- Beginner Tip: If using dried oregano instead, use only 1 tablespoon as the flavor is more concentrated
- Mince Garlic Very Finely:
- Place the peeled garlic cloves close together on your cutting board
- Sprinkle a pinch of salt over the garlic (this helps break down the cells and prevents sticking)
- Chop the garlic with a rocking motion, working back and forth
- Continue chopping until the garlic is very fine (about 1/16 inch or 1-2mm pieces)
- Use the side of your knife to scrape and smash the garlic into a paste-like consistency
- Beginner Warning: Keep fingers tucked while chopping to avoid cuts
- Combine Dry Ingredients in Bowl:
- Add the chopped parsley to a medium-sized bowl first
- Next, add the chopped oregano
- Add the minced garlic
- Sprinkle in the red pepper flakes
- Add the measured salt and black pepper
- Beginner Tip: It helps to use a clear bowl so you can see all ingredients
- Mix Dry Ingredients:
- Using a fork, gently toss all dry ingredients together
- Continue mixing until the herbs, garlic, and spices are evenly distributed
- This should take about 30 seconds of gentle stirring
- Beginner Tip: Don’t crush or mash the herbs while mixing
- Add Red Wine Vinegar:
- Measure exactly 2 tablespoons of red wine vinegar
- Pour it slowly over the herb mixture
- Immediately stir with your fork to distribute the vinegar
- Make sure all herbs are coated with the vinegar
- Beginner Tip: The vinegar starts to “cook” the herbs slightly, which is good for flavor development
- Add Olive Oil Properly:
- Measure ½ cup of extra virgin olive oil
- Hold the measuring cup about 4 inches above the bowl
- Pour the oil in a slow, thin stream while continuously stirring with your fork
- This technique helps the oil integrate with the other ingredients properly
- Beginner Warning: Adding oil too quickly can cause the sauce to separate
- Mix Thoroughly:
- Using your fork or whisk, stir the mixture for a full minute
- Scrape the sides and bottom of the bowl to incorporate all ingredients
- The mixture should look uniform with the oil coating all the herbs
- Beginner Tip: Lift some sauce with your fork – it should drip slowly and carry herbs with it
- Adjust Consistency If Needed:
- If the sauce looks too thick (herbs are clumping together), add 1 tablespoon of water
- If the sauce looks too thin (excess oil pooling), add 1-2 additional tablespoons of chopped parsley
- Mix again after any adjustments
- Beginner Tip: The perfect consistency is like a loose paste that easily drops from a spoon
- Taste and Adjust Seasoning:
- Using a clean spoon, taste a small amount of the sauce
- If it needs more salt, add ¼ teaspoon at a time
- If it needs more acidity, add ½ teaspoon of vinegar
- If it needs more heat, add an additional pinch of red pepper flakes
- Important Note: Flavors will intensify after resting, so be cautious about adding too much seasoning
3. Finishing Steps
- Let Sauce Rest:
- Cover the bowl with plastic wrap or a lid
- Let the sauce sit at room temperature for at least 15 minutes
- This crucial resting period allows the flavors to meld together
- For even better flavor, let it rest for 1-2 hours if you have time
- Beginner Tip: The oil may separate slightly during resting – this is normal
- Stir Before Serving:
- Just before serving, give the sauce a good stir
- Make sure to incorporate any oil that may have separated
- The sauce should look vibrant green and smell fragrant
- Beginner Tip: The aroma should be strong with herbs and garlic – this is a sign of a good chimichurri
- Transfer to Serving Container:
- Use a clean spoon to transfer the chimichurri to a serving bowl
- A small bowl with a spoon works well for the table
- For storage, use a jar with a tight-fitting lid
- Make sure to scrape all the sauce from the mixing bowl
- Serving Suggestions:
- Spoon 1-2 tablespoons over grilled steak, chicken, or fish
- Drizzle over roasted vegetables
- Use as a dip for crusty bread
- Mix a spoonful into scrambled eggs
- Beginner Tip: Start with a small amount – the flavor is potent!
Troubleshooting Guide
| Problem | Possible Cause | Solution |
|---|---|---|
| Too bitter | Too much garlic or oregano | Add more olive oil to dilute; balance with a pinch of sugar |
| Too tangy | Excess vinegar | Add more olive oil and herbs |
| Too oily | Not enough herbs or vinegar | Add more chopped herbs and a splash of vinegar |
| Herbs turning brown | Oxidation from exposure to air | Make smaller batches; store with plastic wrap directly on surface |
| Flavors too mild | Insufficient resting time | Let sit longer (up to 2 hours) at room temperature |
| Sauce separating | Natural settlement of ingredients | Stir well before serving |
| Garlic taste too strong | Raw garlic potency | Next time, use roasted garlic instead or reduce quantity |
| Too spicy | Too many red pepper flakes | Add more herbs and oil to dilute the heat |
Variations & Substitutions
Spicy Chimichurri
- Add 1 finely diced jalapeño or serrano pepper (remove seeds for milder heat)
- Increase red pepper flakes to 1 teaspoon
- Option: add ¼ teaspoon cayenne pepper for extra kick
Cilantro-Lime Chimichurri
- Replace half the parsley with fresh cilantro (½ cup each)
- Substitute fresh lime juice for the vinegar (same amount)
- Add 1 teaspoon of lime zest for extra citrus flavor
Roasted Garlic Chimichurri
- Pre-roast a whole head of garlic in the oven until soft (400°F for 30 minutes)
- Use 6-8 cloves of the roasted garlic instead of raw for milder flavor
- Mash the roasted garlic into a paste before adding
Mediterranean Chimichurri
- Add 1 tablespoon fresh chopped basil
- Include 1 teaspoon lemon zest
- Add 1 tablespoon of finely chopped capers
- Use half lemon juice, half vinegar for acidity
Red Chimichurri (Chimichurri Rojo)
- Add ¼ cup finely diced red bell pepper
- Include 1 tablespoon smoked paprika
- Use 1 tablespoon tomato paste
Storage & Reheating
- Refrigeration:
- Store in an airtight container for up to 2 weeks
- For best results, place plastic wrap directly on the surface of the sauce before closing container to minimize air exposure
- Store in the main part of the refrigerator, not the door where temperature fluctuates
- Room Temperature:
- Safe for up to 3 hours while serving
- Never leave out overnight
- During outdoor gatherings, keep in shade and cover when not in use
- Before Serving from Refrigerator:
- Remove from refrigerator 15-20 minutes before serving
- Allow to come to room temperature for best flavor
- Stir well before serving to recombine ingredients
- Oil Solidification:
- Olive oil may solidify when cold – this is completely normal
- The oil will return to liquid state at room temperature
- No need to heat the sauce to melt the oil
- Do Not Heat:
- Chimichurri should never be heated or cooked
- Heat will destroy the fresh flavors and cause herbs to turn brown
- Always use as a cold sauce or room temperature condiment
- Freezing Option:
- Can be frozen in ice cube trays for up to 3 months
- Once frozen, transfer cubes to freezer bag
- Thaw in refrigerator overnight before using
Safety Notes & Tips
- Hand Safety: When chopping herbs and garlic, always curl your fingertips under your knuckles to avoid cuts
- Food Safety:
- Always wash hands thoroughly with soap before handling fresh herbs
- Wash all herbs under cold running water
- Use clean utensils and bowls
- Cross-Contamination:
- Use separate cutting boards for herbs and meats
- Don’t use the same spoon for raw meat and chimichurri
- If serving with raw meat for cooking, portion the sauce separately
- Allergies:
- Contains garlic – substitute with 1/4 teaspoon garlic powder if sensitive
- Alert guests to ingredients if serving at a gathering
- Serving Safety:
- Avoid double-dipping when serving as a dip
- Use a clean spoon each time you take sauce from the storage container
- Don’t return unused sauce to the storage container if it’s been at the table
- Quality Tips:
- For best flavor, make chimichurri at least 2 hours before serving
- Fresh ingredients will give dramatically better results than dried
- High-quality olive oil makes a significant difference in taste
- The sauce tastes best the day after making it
- Leftover Uses:
- Brush on bread before toasting for chimichurri garlic bread
- Mix into mayonnaise for a flavorful sandwich spread (1:4 ratio)
- Toss with roasted potatoes while still warm
- Stir into scrambled eggs just before they finish cooking
- Mix with Greek yogurt for a quick vegetable dip
This authentic chimichurri sauce recipe brings a taste of Argentinian cooking to your table in just minutes. Perfect for weeknight dinners or special occasions, this versatile sauce will become your new favorite condiment.
Use it to elevate grilled steaks, chicken, fish, or roasted vegetables. The bright flavors cut through rich, fatty meats and add complexity to simple dishes.
What’s your favorite way to use chimichurri sauce? Try this simple recipe and discover why this flavorful green sauce has become a worldwide favorite!
Makes approximately 3/4 cup (4 servings)
