Easy Chimichurri Sauce Recipe
This easy Chimichurri Sauce Recipe is a simple mix of fresh herbs, spices, and olive oil that is the perfect addition to grilled steaks.
Easy Chimichurri Sauce Recipe
Today we are sharing a traditional chimichurri sauce recipe but there are so many different versions out there. Some use a mix of fresh cilantro and parsley (if you are a parsley lover like myself you should give this a try!) others add some red onions or shallots. I’ve even seen versions with lemon juice or lime juice.
The point is there really is no right or wrong way. Take this traditional version of the recipe and add your own flavors until you have a version of chimichurri that is just right for you.
What is Chimichurri Sauce?
Chimichurri is a traditional sauce from Argentina/Uruguay made from finely chopped parsley leaves, oregano, garlic, red pepper flakes (In Uruguay they add the red pepper flakes), vinegar, and olive oil. It is used as either a marinade (this is a less traditional usage but it is delicious!) or as an amazing accompaniment for grilled meats such as grilled flank steak.
How to Make Chimichurri Sauce:
Chimichurri is so easy to make. You take all of your ingredients, fresh parsely, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil, place them in a bowl and stir them together. That’s it! I like to let mine sit for at least 15 minutes to let the flavors meld together so I make it before I put the steak on the grill then it can sit while the meat cooks.
I have seen many recipes where a food processor is used to blend everything together. I highly recommend doing it the traditional way and finely chopping the parsley and garlic with a sharp knife. Make sure to chop them as finely as possible because no one likes getting a big piece of parsley stuck in their teeth!
When you use a food processor everything gets a little frothy and becomes a sort of mush rather a delicious dipping sauce with chunks of garlic, parsley, and red pepper flakes that is perfect for pouring over your steak. You’ll have to trust me on this one, do it by hand.
Do I Use Fresh Herbs for Chimichurri Sauce?
Every chimichurri sauce I have ever had has been made with fresh herbs so I had to do a little research on this one. While most chimichurris you find today are probably made with fresh herbs the consensus is that the gauchos (South American cowboys) that originally created this recipe wouldn’t have had fresh herbs out on the range.
So, you can use dried herbs or fresh herbs. I used a mix of both in this recipe, dried oregano and fresh parsley. I really do think that fresh parsley makes a difference and I bet those gauchos of old would have used it if they had it!
What Do I Serve Chimichurri With?
Chimichurri sauce isn’t just for grilled steak. You can add this delicious, fresh, slightly spicy (depending on how many red pepper flakes you added) sauce makes a great addition to:
- Grilled Flank Steak, or any steak really
- Grilled chicken
- Roasted potatoes…or mashed potatoes! Yum!
- Summer pasta salad
The list goes on and one. If you find a new and interesting recipe to add this simple chimichurri to make sure to let us know in the comments!
Looking for More Easy Sauces and Seasonings?
- How to Make Basil Pesto
- Red Enchilada Sauce
- Homemade BBQ Sauce
- Homemade Taco Seasoning
- 7UP Marinade for Steaks
- Easy BBQ Dry Rub
- Homemade Ranch Seasoning
Like this recipe? Follow us on Instagram and Pinterest for more
Easy Recipes and Simple Entertaining Ideas!
- 1 cup Parsley, , finely chopped and packed
- 2 tablespoons Dried Oregano
- 3 cloves Garlic, , finely diced
- 1/2 teaspoon Red Pepper Flakes, , if you want it less spicy you can cut this in half
- 1 teaspoon Salt
- 1/4 cup Red wine vinegar
- 3/4 cup Olive oil
- Add all dry ingredients, red wine vinegar, and olive oil to a bowl and whisk together.
This post was originally published on January 25, 2015. It was updated with new photos and an updated recipe on June 10, 2019
I have never tried Chimichurri sauce before. They next time I have a steak, I’m going to make this recipe with it, my husband will love this!
I never knew chimichurri sauce was so easy to make! This looks delicious and so does that steak! I think I’ll have to make some of this sauce with my leftover cilantro… Do you know how long you can keep it for?
I portioned mine out and froze it. It lasted about 6 months frozen. I would say a few days in the fridge.
Perfect! I’ll be making some this week! Thanks Melinda!!
Yummy!! This sounds delicious! It’s great that it lasts 6 months too! I’ll make a bunch and freeze it for several meals!
That looks so good! I’m definitely going to give this a try. Thanks for sharing your recipe.
Natasha in Oz
That looks amazing! I love that you paired it with skirt steak, so yummy! Pinned. 🙂
This is perfect!! I always have to have a sauce on my meat and this is perrrrfect 🙂
I’ve been wanting to try chimichurri sauce and now I have the perfect recipe to give it a go 🙂 Can’t wait to try it! Pinned!
I’ve always wanted to try making my own chimichurri sauce and you make it look so amazing and easy too! Stunning color!
Kat and Melinda–theis looks awesome! I’m a new food blogger and found you on a link party. I’ve followed your social sites and hope we can connect on those. Can’t wait to read more of your blog. Becky
I’m from New Zealand and judging from the picture of the raw plant – we call it Corriandar. And according to a friend, yes some peoples taste buds make it taste like dirt.
Yep it is also called corriander! I’m so glad it tastes good to me, lol
this sauce is so bright and beautiful! I’ve gotta try it!
I love making chimichurri over the summertime. It just helps make our grilled meats taste so light and adds a great freshness!
Hello cute lady! I’m loving it. Pinned and tweeted. Thank you so much for partying with us. I hope to see you tonight at 7 pm. We love to party with you! Happy Monday! Lou Lou Girls
Thanks Kimberly! Love linking up with you 🙂
I LOVE cilantro. I’ve already pinned this so I can make it in the summer when my cilantro is growing again! Thanks for linking up with Creative Spark! Hope you’ll join us again this week 🙂
Thanks Emily, it was really good. I ate it on a pork tenderloin the other day and it was delicious!
Chimichurri is from Brazil made with Parsley, 3 parts, and Oregano 1 part, olive oil, salt and pepper
I am a Cilantro lover and will make your sauce and love it, but try the original as nothing tastes like it.
Rename your sauce
Dennis, I too am a cilantro lover that is why I added to my recipe. I like mine with extra lime juice. Chimichurri originated from Argentina, some food historians even think it originated with Argentine cowboys. Enjoy!
Excellent recipie . Easy to follow. Tastes awesome!
Needed something tasty and fun for dinner, you lady’s nailed it!
Glad you liked it!!