If you’ve never made Chimichurri Sauce from scratch, you’re about to discover your new culinary secret weapon. This zippy green sauce, bursting with fresh parsley, garlic, and a spark of vinegar, is wildly simple yet transforms any meal into something extraordinary—drizzle it over roasted veggies, grilled steak, juicy chicken, or even warm crusty bread. Trust me: once you taste this vibrant Chimichurri Sauce, you’ll want to put it on everything.
Why You’ll Love This Recipe
- Lightning Fast: You’ll whisk up a bright, flavorful Chimichurri Sauce in just 10 minutes—no fancy equipment or chef skills required.
- Fresh, Bold Flavor: Each bite pops with the herbaceous freshness of parsley, while garlic, vinegar, and spices deliver a complex kick that’s never overpowering.
- Versatile & Vibrant: This stunning green sauce instantly upgrades grilled meats, roasted veggies, sandwiches, and even scrambled eggs—the possibilities are endless!
- Naturally Wholesome: You get plant-based, gluten-free deliciousness made with simple pantry staples and fresh herbs.
Ingredients You’ll Need
The secret to truly great Chimichurri Sauce lies in the clarity of its ingredients—each element brings a bold note to the mix, working together to create that unmistakable South American flair. The best part? Every item is easy to find, but when combined, they produce pure magic in a bowl.
- Extra-virgin olive oil: This forms the luscious base of the sauce, delivering body, richness, and a velvety mouthfeel.
- White wine vinegar: Adds a sparkling touch of acidity, waking up all the other flavors and balancing the richness of the oil.
- Garlic clove, minced: Just one clove gives an unmistakable aromatic punch—don’t skimp on fresh garlic!
- Sea salt: Enhances every ingredient and ties everything together; use a good, clean-tasting salt for best results.
- Dried oregano: This subtle herb adds a lovely, earthy undertone that rounds out the parsley.
- Red pepper flakes: For a little gentle heat, just enough to keep things interesting without overpowering.
- Smoked paprika: Delivers a whisper of smokiness that gives the sauce depth and a touch of intrigue.
- Fresh flat-leaf parsley: The soul of Chimichurri Sauce—use fresh, vibrant parsley for the brightest flavor and color.
Variations
The beauty of homemade Chimichurri Sauce is that you can make it truly your own! There’s huge room for creativity—swap in what you love or what’s on hand, and don’t hesitate to tweak the spices or herbs to suit your mood or dietary needs.
- Add fresh cilantro: Blend in a handful of chopped cilantro for a more herbaceous and slightly citrusy twist on the classic.
- Boost the garlic: If you adore garlic, double up for an extra-spicy, aromatic flavor bomb.
- Lemon zest or juice: Replace some of the vinegar with fresh lemon juice or a little zest for bright, sunny notes.
- No heat, no problem: Simply skip the red pepper flakes for a milder, kid-friendly version.
- Make it chunky: Skip the food processor and hand-chop everything for a rustic, toothsome texture.
How to Make Chimichurri Sauce
Step 1: Whisk the Dressing Base
Start by grabbing a small bowl and adding your extra-virgin olive oil, white wine vinegar, minced garlic, sea salt, dried oregano, red pepper flakes, and smoked paprika. Whisk everything together vigorously until the mixture looks even and slightly opaque. This simple whisking step melds the bright vinegar with aromatic spices and makes sure the flavors infuse the oil right from the start.
Step 2: Add the Fresh Parsley
Fold in the chopped fresh flat-leaf parsley—don’t rush this step, get every green fleck coated in that gorgeous, spicy dressing! The parsley will retain its sprightly crunch and vivid color as long as you avoid mashing or over-mixing. You want it to look loose, bright, and lively rather than oily or wilted.
Step 3: Taste and Season
Give your Chimichurri Sauce a loving taste. Adjust the salt, add more vinegar for brightness, or a sprinkle more chili flakes for extra heat, if that’s your thing. Tailor it to make your own palate sing—it’s all about bold, fresh flavor that excites you.
Step 4: Serve & Savor!
Now comes the fun part: spoon your Chimichurri Sauce generously over anything you love—hot off the grill, fresh from the oven, or layered on a sandwich. This sauce can transform even the simplest roasted vegetables or charred meats into a feast. Tip: It’s best enjoyed fresh, but if you make it ahead, let it come to room temp before serving for the ultimate flavor pop.
Pro Tips for Making Chimichurri Sauce
- Parsley Prep Pays Off: Be sure to wash, dry, and finely chop your parsley—wet or coarsely chopped leaves can water down or overwhelm your sauce’s perfect texture.
- Let It Rest (But Not Too Long): Give your finished Chimichurri Sauce 10–15 minutes to sit before serving; this lets flavors marry, but serves best while vibrant and fresh.
- Mortar, Bowl, or Processor—Your Call: If you like a classic rustic texture, chop and stir by hand. For ease, a food processor works—but use just a few pulses to avoid a puree.
- Tweak the Tang: Your palate is the boss! Adjust vinegar or salt to taste, depending on what you’re serving alongside the sauce.
How to Serve Chimichurri Sauce
Garnishes
While Chimichurri Sauce is already vibrant, you can easily jazz it up for the table! Finish each serving with a little extra fresh parsley or a pinch of smoked paprika for visual pop, or scatter a few red pepper flakes on top for extra color and heat. If you’re feeling fancy, a swirl of olive oil on top adds a lovely sheen and truly showcases your homemade creation.
Side Dishes
Chimichurri Sauce isn’t just for steak—spoon it over grilled mushrooms, roasted potatoes, sautéed green beans, or even tossed with chickpeas and tomatoes for a zesty salad. It brightens up any grain bowl, lights up roasted cauliflower, and absolutely loves to mingle with crusty bread on the side.
Creative Ways to Present
For an eye-catching twist, serve Chimichurri Sauce as a dipping swirl on a mezze platter with olives and charred veggies, or spoon it generously over a protein of your choice and top with microgreens for restaurant-worthy flair. I adore mixing a few tablespoons into creamy yogurt as a punchy dip—or drizzling it onto avocado toast for unexpected zing.
Make Ahead and Storage
Storing Leftovers
Leftover Chimichurri Sauce is pure gold! Store any extra in a clean, airtight container in the refrigerator. The flavors deepen overnight, so tomorrow’s spoonful might be even more exciting than today’s. Just give it a little stir before using to recombine the oil and herbs.
Freezing
Chimichurri freezes beautifully—just pour it into ice cube trays, freeze until solid, then pop out cubes and keep in a freezer bag. Defrost as needed for instant flavor bursts that taste garden-fresh, any time you crave them.
Reheating
This sauce is meant to be enjoyed at room temperature, so skip the microwave! If you’ve chilled or frozen it, simply let it sit until it’s no longer cold, then give it a quick stir to refresh the texture and flavor.
FAQs
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Can I use curly parsley instead of flat-leaf in Chimichurri Sauce?
Yes, you absolutely can! Flat-leaf parsley offers a slightly more pronounced flavor and tender texture, but if curly is all you have, just chop it finely to keep the mouthfeel light and herby.
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Is Chimichurri Sauce spicy?
Chimichurri Sauce has a mild heat thanks to red pepper flakes, but it’s easy to customize—the finished sauce can be made as mild or fiery as you like by adjusting the amount of pepper flakes.
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How long does homemade Chimichurri Sauce keep?
Stored properly in the fridge, Chimichurri Sauce stays fresh and punchy for up to one week. For longer storage, freeze it in small portions and thaw as needed.
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Will Chimichurri Sauce turn brown or lose its color?
Chimichurri is at its most vibrant the same day you make it, but the vinegar and olive oil help preserve the color. If you notice browning after a few days, it’s still safe to eat—just give it a stir before serving.
Final Thoughts
I hope you’re feeling inspired to whisk up a glorious bowl of Chimichurri Sauce and bring some fresh, lively flavor to your next meal. Don’t be surprised if it becomes a staple on your table—sometimes the simplest recipes really do steal the show. Enjoy every zesty, herbaceous bite!
Print
Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Serves 4 to 6 1x
- Category: Sauce
- Method: Mixing
- Cuisine: Argentinian
- Diet: Vegetarian
Description
A vibrant and flavorful chimichurri sauce recipe that pairs perfectly with roasted or grilled vegetables. This versatile sauce is easy to make and adds a zesty kick to any dish.
Ingredients
Chimichurri Sauce:
- 1/3 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon smoked paprika
- 1/2 cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)
Instructions
- In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika.
- Season to taste and serve as a sauce over roasted or grilled vegetables.
Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
Notes
- Similar to pesto, chimichurri can be stored in the freezer in ice cube trays. When ready to use, let thaw at room temp.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 0.1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.7g
- Protein: 0.4g
- Cholesterol: 0mg
