This Chimichurri Sauce is made with fresh parsley, garlic, red pepper flakes, red wine vinegar and olive oil. It’s delicious served with steak, grilled meats, roasted or grilled vegetables, and more. You’ll love the zippy, garlicky, spicy flavor!
Prepare to have your taste buds sing!
Once you try this chimichurri recipe, you will want to put it on everything. When I was testing this recipe, we served the chimichurri sauce over grilled chicken breast and roasted potatoes and could not stop raving about what an amazing meal it was.
What is chimichurri? Chimichurri sauce originated in Argentina and Uruguay. It’s a simple mixture of parsley, garlic, oregano, red wine vinegar and olive oil. Crushed red pepper flakes add a touch of heat, and you can adjust the amount to your tastes. I found that we liked this sauce with more red pepper flakes than I expected, as the olive oil mellows their flavor. This recipe comes together in just 10 minutes. It couldn’t be easier!
You’ll love the versatility of chimichurri. Serve it with grilled meats, grilled or roasted vegetables or dip chunks of crusty bread in it. The bold, vibrant flavor will keep you going back for more!
Chimichurri Recipe Ingredients
Here’s what you’ll need to make this chimichurri recipe:
- Fresh Parsley: Fresh flat-leaf parsley gives this green sauce its signature color.
- Garlic: A generous amount of fresh garlic brings a delicious punch of flavor.
- Oregano: I used dried oregano. If you have fresh oregano on hand, you can substitute the dried oregano with 2 teaspoons of fresh.
- Salt and Pepper: To enhance all of the flavors.
- Red Pepper Flakes: Crushed red pepper flakes bring a bit of heat to the sauce.
- Red Wine Vinegar: Tangy red wine vinegar adds zippy flavor.
- Olive Oil: Use a good quality olive oil that you enjoy the flavor of.
Find the full recipe with ingredient amounts and instructions in the recipe card below.
How to Make Chimichurri
This recipe couldn’t be easier! In less than 10 minutes, you can have it on your table ready to serve.
- Finely chop the parsley, either by hand or by pulsing in a food processor fitted with the steel blade.
- In a small bowl, combine the chopped parsley, garlic, oregano, salt, pepper and red pepper flakes.
- Stir in the red wine vinegar and olive oil.
That’s it! Homemade chimichurri, ready to devour.
- Taste the chimichurri before serving and adjust the ingredients to your tastes. You may find that it needs a bit more salt or red pepper flakes.
- If you’re sensitive to garlic, reduce the amount to 2 cloves. If you’re a garlic lover, you may want to add even more than the recipe calls for.
- Don’t give in to the temptation to throw all of the ingredients into the food processor and process until smooth. Chimichurri should have some texture, with visible red pepper flakes, bits of garlic, etc. in the finished sauce.
- Chimichurri can be served immediately, or you can let it rest for 15 minutes to an hour to let the flavors meld together.
- This sauce is best served within an hour or two of making, but you can store leftovers in the refrigerator for up to 2 days or freezer for up to 2 months. Let it come to room temperature before serving.
Ways to Serve Chimichurri Sauce
Use chimichurri as a sauce, marinade or dip. Spoon it over grilled meats and veggies, such as Grilled Steak, Kabobs, Grilled Vegetables or Grilled Asparagus. Also try it with Roasted Vegetables or Baked Salmon. Use chimichurri as a marinade for Grilled Chicken Thighs. Or just dip some crusty bread in it. I could make a meal out of chimichurri and bread alone!
More Delicious Sauces and Spreads
Love this chimichurri recipe? Try one of these homemade sauces and spreads next:
- Homemade Salsa Recipe
- Garlic Butter
- Homemade Enchilada Sauce
- BBQ Sauce Recipe
- Tzatziki Sauce
- Balsamic Glaze
- Fresh Pesto
- ½ cup finely chopped fresh flat-leaf parsley (remove tough stems, about 1 ½ cups loosely packed fresh parsley leaves before chopping)
- 3 cloves garlic (minced)
- ½ teaspoon dried oregano
- ½ teaspoon coarse Kosher salt (or to taste)
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (or to taste, start with ¼ teaspoon if sensitive to spice)
- 2 tablespoons red wine vinegar
- ⅓ cup olive oil
- Combine the parsley, garlic, dried oregano, salt, black pepper and red pepper flakes in a small bowl.
- Add the red wine vinegar and olive oil. Stir to mix. Taste and adjust the amount of salt and red pepper flakes if needed.
- Chimichurri can be used immediately or you can set it aside for 15 minutes to an hour to let the flavors meld.
- Chop the parsley finely by hand or use a food processor fitted with the steel blade to chop.
- Makes about 1/2 cup.
- Store in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 months. Let it come to room temperature before serving.
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