Homemade Chimichurri Sauce

If you’re looking to instantly elevate your grilled meats, roasted veggies, or grain bowls, this chimichurri sauce is your new go-to. Bursting with fresh herbs, garlic, olive oil, and vinegar, chimichurri is a bold Argentinian condiment that’s as versatile as it is addictive.

This recipe adds a twist by blending parsley and cilantro, fresh chili or red pepper flakes, and a bold red wine vinegar bite for a perfectly balanced sauce you’ll want to spoon over everything.

Why You’ll Love This Recipe:

No cooking required — ready in 10 minutes

1. Fresh, tangy, garlicky, and slightly spicy

2. Pairs with steak, chicken, fish, tofu, or even eggs

3. Naturally vegan, gluten-free, and low carb

4. Stores well in the fridge for up to 1 week

Final Thoughts:

This Chimichurri Sauce is bold, bright, and endlessly versatile — the perfect way to bring life to any dish. Whether you’re grilling meat, roasting veggies, or building a grain bowl, a spoonful of this zesty green sauce takes everything up a notch. It’s quick, customizable, and a must-have in any kitchen.

Yield: 3/4 cup

Print

With ImageWithout Image

Homemade Chimichurri Sauce

Prep time: 10 MinTotal time: 10 Min

If you’re looking to instantly elevate your grilled meats, roasted veggies, or grain bowls, this chimichurri sauce is your new go-to. Bursting with fresh herbs, garlic, olive oil, and vinegar, chimichurri is a bold Argentinian condiment that’s as versatile as it is addictive.

Cook modePrevent screen from turning off

Ingredients

• 1 cup fresh parsley, tightly packed
• ½ cup fresh cilantro (or more parsley for a classic version)
• 4 cloves garlic, minced
• 2 tbsp red wine vinegar
• ½ tsp red pepper flakes (or 1 fresh red chili, minced)
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup extra virgin olive oil
• Optional: 1 tsp lemon juice or zest for brightness

Instructions

1. Finely chop parsley and cilantro by hand or pulse in a food processor. Chimichurri should be loose and textured, not fully pureed.
2. In a bowl, combine chopped herbs, minced garlic, red wine vinegar, red pepper flakes, salt, and black pepper.
3. Slowly stir in olive oil until fully incorporated. Let sit for at least 10 minutes before serving to let flavors meld.
4. Add more vinegar for acidity, oil for richness, or chili for extra heat. Finish with lemon juice or zest if desired.

Notes

No cilantro fan? Use all parsley for a traditional version.

Like it spicy? Use a fresh red chili or increase red pepper flakes.

Make it ahead: Flavors improve as it sits. Refrigerate in a sealed jar for up to 7 days.

Serving ideas: Spoon over grilled steak, roasted potatoes, shrimp skewers, tacos, or avocado toast.

Nutrition Facts

Calories

336

Carbs

3 g

Cholesterol

0 mg

Fat

36 g

Fiber

1 g

Net carbs

2 g

Protein

1 g

Sat. Fat

5 g

Sodium

408 mg

Sugar

0 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.