Chimichurri Sauce Recipe

Chimichurri sauce is a classic Argentinian condiment. It’s flavorful, versatile and is done in a flash! Use on beef, chicken, seafood and tacos!

When it comes to condiments, I’m pretty much a fan of them all. From Tartar Sauce, to Burger Spread, Habanero Hot Sauce to Alabama White BBQ . I love adding sauces to things.

Chimichurri is one of my all time favorite condiments when it comes to steak, grilled chicken, shrimp and even tacos.

And one of the best parts about this sauce, is that it comes together in a flash. You just need to whisk together a few ingredients, let the flavors mingle and you’re all set!

Chimichurri Sauce Ingredients: 

You’ll only need a handful of ingredients to make chimichurri sauce, most of which you might even have on hand! 

• CILANTRO: I know some people may have an aversion to cilantro but it is an important part to do this sauce. That said, you can make this sauce with only parsley if you really don’t like cilantro. 
• PARSLEY: I use Italian flat leaf parsley because it is what I usually have on hand. You can also use curly parsley. 
• RED WINE VINEGAR: Red wine vinegar adds acidity and a subtle sweetness. You can substitute sherry vinegar or white wine vinegar. Don’t substitute balsamic as it’ll be too sweet and regular distilled vinegar will be too strong. 
• GARLIC: Freshly minced garlic will add a subtle garlic flavor without being overpowering. Just make sure to mince it very fine so that you’re not biting into large chunks of raw garlic. 
• CUMIN: Will add a slight smoky flavor. 
• CRUSHED RED PEPPER: Will add a subtle heat. Add as little or as much as you like depending on your heat preference. 
• SALT
• EXTRA VIRGIN OLIVE OIL

Step by Step Photos and Instructions: 

When I first made chimichurri sauce, I made it in a food processor and got more of an emulsified sauce. It was good, don’t get me wrong. But the more traditional way is to simply chop everything up very fine and mix it together so the sauce is a bit chunkier. That is what I do for this chimichurri sauce recipe and it works perfectly. And is so easy.

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• STEP #1: Mince the garlic, parlsey and cilantro very fine. It helps to have a very sharp knife to do this so that you can get the smallest pieces. 
• STEP #2: Whisk together all of the ingredients and allow to set for at least 30 minutes. Chimichurri is one of those sauces that gets better the longer that the flavors have a chance to meld. 

Can you refrigerate chimichurri sauce?

Yes! You can. The oil will coagulate though so the best thing to do is remove it from the refrigerator at least 1 hour before you wan to use it so that it has a chance to come to room temperature.

What do you put chimichurri sauce on?

I LOVE putting chimichurri on steak. It is also great on grilled chicken or fish. A drizzle over fries would be fabulous. And tacos. Because tacos.

Note: Originally published in 2019. Updated in 2024 with new photos, step by step photos and nutrition information.