SaveThis chimichurri sauce recipe is a bright, garlicky, uncooked herb sauce made from finely chopped flat-leaf parsley, fresh garlic, olive oil and red wine vinegar, seasoned with dried oregano, salt, black pepper and a pinch of red pepper flakes. It takes about 10 minutes to chop and stir, plus a short rest so the garlic and herbs flavor the oil. Spoon it over grilled steak, chicken, shrimp or roasted vegetables. Below you’ll find what each ingredient does, how to chop by hand or use a food processor, cilantro and red chimichurri variations, and how to store it safely.
What Is Chimichurri?
Chimichurri is a loose, oil-based herb sauce, closer to a vinaigrette than a dip. Parsley gives it a fresh, grassy flavor, garlic and red pepper flakes add bite, and red wine vinegar makes it sharp and tangy so it cuts through rich grilled meat. It’s spooned on at the table rather than cooked into a dish.
Chimichurri vs. pesto vs. enchilada sauce
| Chimichurri | Pesto | Enchilada sauce | |
|---|---|---|---|
| Base | Parsley, olive oil, red wine vinegar | Basil, pine nuts, Parmesan, olive oil | Chili powder, tomato paste, broth |
| Texture | Loose, chunky, oily | Thick paste | Smooth, pourable |
| Cooked? | No | No | Simmered |
| Best with | Steak, grilled chicken, shrimp | Pasta, sandwiches | Enchiladas, burritos |
For a thick basil sauce for pasta, see our homemade basil pesto. For a cooked red chile sauce, try our homemade enchilada sauce. For a tangy green Mexican sauce made from tomatillos, see our salsa verde.
Ingredients You’ll Need
- Flat-leaf parsley (1 packed cup, finely chopped): the base. Flat-leaf (Italian) parsley has more flavor than curly. Dry it well after washing.
- Garlic (3 cloves, finely minced): sharp, savory bite. Use 4 for a stronger sauce.
- Extra-virgin olive oil (1/2 cup): carries the flavors and gives the sauce its loose texture.
- Red wine vinegar (3 tablespoons): the tang. It’s vinegar, so it adds acidity, not alcohol.
- Dried oregano (1/2 teaspoon): an earthy herb note. Use 1 1/2 teaspoons fresh oregano if you have it.
- Salt (1/2 teaspoon), black pepper (1/4 teaspoon) and red pepper flakes (1/4 teaspoon): seasoning and gentle heat.
How to Make Chimichurri Sauce
- Chop. Finely chop the parsley and mince the garlic. Put them in a medium bowl.
- Season. Add the oregano, salt, black pepper and red pepper flakes.
- Stir in the liquids. Pour in the red wine vinegar, then the olive oil, and stir to combine.
- Rest. Let the sauce sit for about 10 minutes so the garlic and herbs flavor the oil. Stir and taste before serving.
By hand or food processor?
Chopping by hand gives the classic loose, slightly chunky texture where you can see bits of herb. A food processor is faster; pulse the parsley and garlic in short bursts, then stir in the liquids by hand so the sauce doesn’t turn into a smooth purée.
Making Cilantro or Red Chimichurri
- Cilantro chimichurri: replace half the parsley with cilantro for a brighter, more citrusy flavor.
- Red chimichurri: add 1 teaspoon smoked paprika and a little extra red pepper flakes for a smoky, reddish sauce.
- Lemony: swap 1 tablespoon of the vinegar for fresh lemon juice.
- Shallot: add 1 tablespoon finely minced shallot for a sweeter allium flavor.
Steak Doneness and Marinating Safely
Spoon chimichurri over sliced grilled steak, such as flank or skirt, or over grilled chicken, shrimp, sausages, roasted potatoes or grilled vegetables. You can also use some as a quick marinade; keep the portion you’ll serve separate from anything that has touched raw meat. Cook whole cuts of beef to 145°F and let the meat rest for 3 minutes, and cook chicken to 165°F, as the CDC recommends.
Storing Chimichurri Safely
Chimichurri is fresh garlic and herbs in oil, so keep it cold. Oregon State University Extension advises that homemade herb-and-garlic oil mixtures, such as pesto, be refrigerated and used within 4 days, or frozen for longer storage. Don’t keep it at room temperature. Keep your refrigerator at 40°F or below. The oil may firm up in the fridge; let it sit for a few minutes and stir before serving.
Frequently Asked Questions
What is chimichurri made of?
Parsley, garlic, olive oil, red wine vinegar, dried oregano, salt, pepper and red pepper flakes.
Can I use cilantro in chimichurri?
Yes. Many versions mix parsley and cilantro. Use half and half for a brighter flavor.
What is red chimichurri?
A version with smoked paprika and extra chili for a smoky, reddish sauce. See the variations above.
What do you eat chimichurri with?
Grilled steak is the classic match. It’s also great with chicken, shrimp, sausages, roasted potatoes and vegetables.
How long does chimichurri last?
Keep it in the fridge and use it within 4 days, or freeze it; that’s Oregon State University Extension’s guidance for homemade herb-and-garlic oil mixtures.
