There’s something almost romantic about the smell of fresh herbs, garlic, and olive oil mingling in the kitchen.
I still remember the first time I made chimichurri, it was a summer evening with the windows open, the scent of grilled steak drifting in from the backyard, and a handful of parsley from my tiny garden waiting to be used.
One quick whirl in the food processor, and suddenly I had this bright, green sauce that tasted like sunshine and spice had joined forces.
Chimichurri has since become a staple in my home. It’s perfect for backyard barbecues, weeknight dinners, or even drizzling over roasted veggies when you need to wake up a meal.
It’s the kind of recipe that feels fancy but couldn’t be simpler. There’s no cooking required, just chopping, stirring, and tasting until it sings. If you love bold, garlicky flavors with a splash of vinegar tang, this easy chimichurri recipe is about to become your new favorite.
Chimichurri Recipe
Ingredients
Method
- Finely chop the parsley, oregano, and garlic, then add them to a medium mixing bowl.
- Pour in the olive oil and red wine vinegar.
- Add salt, black pepper, red pepper flakes, and lemon juice if using.
- Stir until well combined. Taste and adjust seasoning as desired.
- Let the chimichurri rest for at least 5 minutes to allow flavors to develop.
- Serve immediately or store in an airtight container in the refrigerator for up to one week.
About the Recipe
What makes this the best chimichurri recipe? It’s all about balance. Too much oil, and it feels heavy; too much vinegar, and it’s sharp. This version nails that harmony with a fresh blend of flat-leaf parsley, oregano, garlic, olive oil, and a hint of red wine vinegar that brightens every bite.
It’s incredibly versatile, you can serve it with steak, chicken, shrimp, or even spoon it over eggs or pasta. It’s also naturally vegan, gluten-free, and packed with flavor, so everyone at the table can enjoy it.
This recipe makes about 1 cup, perfect for 4–6 servings, but you’ll probably want to double it once you taste it.
Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried)
- 4 cloves garlic, minced
- ½ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
- Juice of ½ lemon (optional, for extra brightness)
Optional Mix-Ins:
- 2 tablespoons finely chopped cilantro (for a Latin twist)
- ½ small shallot, minced (for depth)
Instructions
- Chop the herbs. Finely chop the parsley and oregano by hand for a rustic texture, or pulse them in a food processor. Avoid over-blending, you want it finely minced, not pureed.
- Add the aromatics. Stir in the minced garlic and crushed red pepper flakes. If using shallots, add them now.
- Whisk the liquids. In a small bowl, combine olive oil, red wine vinegar, lemon juice (if using), salt, and black pepper. Whisk until well blended.
- Mix it all together. Pour the liquid mixture over the herbs and garlic. Stir until everything is coated and the sauce looks glossy.
- Taste and adjust. Let it sit for at least 10–15 minutes to allow the flavors to marry. Taste and add more vinegar or salt as needed.
Pro Tip: Chimichurri tastes even better after resting for a few hours. The flavors deepen and mellow beautifully overnight.
Tips for Success
The secret to a perfect chimichurri lies in freshness. Always use bright green parsley and plump garlic cloves, tired herbs can make your sauce taste flat.
If you can, chop by hand rather than blending; it gives the sauce a lovely texture and prevents bitterness from over-processing.
Also, don’t skip the resting time! Chimichurri needs at least 15 minutes for the vinegar and oil to pull flavor out of the herbs and garlic. I often make it an hour before dinner, cover it, and let it sit at room temperature.
Finally, experiment with the balance of acid and oil. Red wine vinegar gives a classic tang, but if you like a slightly fruitier note, substitute half with lemon juice. Once you find your favorite ratio, jot it down, you’ll want to make it the same way every time.
What Goes Well With It
Chimichurri was born to go with grilled meats, especially steak. Picture a juicy ribeye or skirt steak, sliced thin and drizzled with that green, garlicky sauce that soaks into the edges. But it’s just as delicious on roasted chicken, pork tenderloin, or grilled shrimp skewers.
I also love spooning chimichurri over roasted potatoes, grilled corn, or even avocado toast. It gives ordinary sides a lively twist. On busy weeknights, I’ll toss it with cooked pasta or use it as a dressing for quinoa bowls, it instantly brightens everything.
And here’s a cozy pairing tip: serve a small bowl of chimichurri alongside warm crusty bread for dipping. Add a glass of red wine, and you’ve just created an effortless appetizer that feels straight out of an Argentinian café.
Nutrition & Health Benefits
Chimichurri isn’t just flavorful, it’s surprisingly good for you. Fresh parsley and oregano are rich in antioxidants and vitamins A and K, while garlic supports heart health and boosts immunity. Olive oil provides healthy monounsaturated fats that can help reduce inflammation and support brain function.
Because it’s made entirely from fresh, whole ingredients, chimichurri adds flavor without relying on sugar or preservatives. You can drizzle it generously without guilt, it’s a clean, vibrant sauce that fits into almost any diet.
If you’re trying to eat more veggies, chimichurri is your secret weapon. Its brightness makes even simple grilled vegetables feel indulgent, helping you sneak in more greens while keeping meals exciting.
How to Store & Reheat
Chimichurri keeps beautifully. Store leftovers in a small glass jar or airtight container in the refrigerator for up to 1 week. The olive oil may solidify slightly when chilled, just let it come to room temperature before serving and give it a gentle stir.
For longer storage, freeze chimichurri in ice cube trays. Once frozen, transfer the cubes to a zip-top freezer bag. They’ll last up to 3 months and can be thawed one cube at a time for quick weeknight meals.
Never heat chimichurri directly, it dulls the herbs and changes the flavor. Instead, serve it at room temperature or stir a spoonful into warm dishes right before serving. This keeps the color bright and the flavor fresh.
Closing Personal Touch
Every family has that one “magic sauce” they reach for to make meals feel special. In my home, it’s this chimichurri. I’ve served it at cookouts, Sunday dinners, and even Christmas Eve, there’s something festive about that burst of green on the table.
My kids love dipping bread into it while the grill is still warming up, and my husband swears it can rescue any bland dish.
It’s become more than just a condiment; it’s a ritual of freshness and togetherness. I love that it reminds me of summer even in the middle of winter, when we’re huddled inside but still craving something bright and lively.
If you’ve never made chimichurri before, start with this recipe. It’s easy, quick, and guaranteed to make you feel like a kitchen pro. Once you’ve tried it, you’ll understand why it’s a classic that never goes out of style.
