Go Back
Fresh homemade chimichurri sauce in a ceramic bowl, surrounded by chopped herbs and garlic on a rustic wooden table.

Chimichurri Sauce

A bright, herb-packed Argentinian sauce made with fresh parsley, garlic, olive oil, vinegar, and spices. Perfect for grilled meats, vegetables, seafood, and marinades.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 1
Course: Sauce
Cuisine: Argentinian, Latin American
Calories: 65
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup Fresh parsley (finely chopped) Tightly packed for proper measurement.
  • ¼ cup Fresh oregano (finely chopped) Use 1 tsp dried oregano if fresh unavailable.
  • 4 cloves Garlic (minced) Adjust to taste; stronger flavor with more.
  • ½ cup Olive oil Extra virgin for best flavor.
  • 2 tbsp Red wine vinegar Adds acidity and brightness.
  • 1 tsp Red chili flakes Adjust for spice level.
  • ½ tsp Salt Add more later if needed.
  • ¼ tsp Black pepper Freshly ground preferred.
  • 2 tbsp Lemon juice Optional; adds freshness.
  • 2 tbsp Water Helps loosen texture if too thick.

Equipment

  • 1 Cutting board For chopping herbs and garlic.
  • 1 Sharp chef’s knife Helps finely chop parsley and garlic.
  • 1 mixing bowl Medium-sized; for combining all ingredients.
  • 1 Spoon or whisk For mixing the chimichurri evenly.
  • 1 Measuring cups To measure herbs and oil accurately.
  • 1 Measuring spoons For vinegar, salt, oregano, chili flakes.
  • 1 (optional) Food processor Only if you prefer a quicker, blended version (pulse lightly).
  • 1 Airtight jar or container For storing the sauce in the refrigerator.

Method
 

  1. Finely chop parsley, oregano, and garlic.
  2. Add them to a bowl.
  3. Stir in olive oil, vinegar, chili flakes, salt, and black pepper.
  4. Mix well until combined.
  5. Rest for 10 minutes to let flavors develop.
  6. Serve immediately or refrigerate.

Video

Notes

  • Best Flavor: Let the chimichurri rest for at least 10–15 minutes before serving.
  • Storage: Keeps well in the fridge for 3–5 days in an airtight jar.
  • Color Tip: Add a little fresh lemon juice to help keep the green color vibrant.
  • Variation: Add cilantro for a “Chimichurri Verde” twist.
  • Use As: Sauce, marinade, dip, or topping for grilled meats, veggies, and seafood.