Valentina Ablaev
Take your steak to the next level with this chimichurri sauce recipe. The sauce is zesty, refreshing, and explodes with flavor thanks to the fresh herbs. This sauce is so easy to make and makes any dish look classy.
A homemade chimichurri is traditionally served with a tender steak, but it can also be served with a variety of grilled meats, from simple grilled chicken thighs and even grilled shrimp skewers.
This easy chimichurri sauce is loaded with fresh cilantro and parsley, but the minced garlic provides a subtle punch of flavor. Every ingredient in this chimichurri is intentional in bringing flavor and taste.
Why You’ll Love This Sauce Recipe
- Simple ingredients. This recipe uses simple ingredients you most likely already have at home.
- Fantastic flavors. This sauce is loaded with fresh and delicious flavors.
- Easy recipe. Making this restaurant-level sauce at home is so easy!
Ingredients for Homemade Chimichurri
- Fresh herbs – flat-leaf parsley and fresh cilantro are key for getting the most delicious.
- Garlic – minced garlic cloves is key for giving this sauce a depth of flavor.
- Olive oil – high-quality extra virgin olive oil is key for a delicious, high-quality sauce.
- Red wine vinegar – brings balance and acidity to the sauce.
- Seasoning – red pepper flakes, oregano, salt, and ground black pepper are all you need.
See the recipe card below for a full list of ingredients and quantities.
How to Make Authentic Chimichurri Sauce
Numbered Instructions on how to make the recipe.
- In a small bowl, whisk together the olive oil and red wine vinegar.
- Stir in the chopped fresh parsley, cilantro, minced garlic, seasoning, and red pepper flakes.
- Finely chop the red onion and stir into the bowl.
- Refrigerate for at least 30 minutes before serving.
Expert Tips:
- Chop finely. To get the best texture, be sure to chop everything finely and evenly. No one wants to bite into a large piece of onion, so try to chop everything as finely as possible.
- To get the best fine sauce, use a mortar and pestle.
- Give the sauce time to settle. Let the flavors meld in the refrigerator for at least 30 minutes or up to a few hours before serving.
Serving Suggestions
- Serve this chimichurri with a homemade steak for the best combination of flavors.
- Top a simple grilled salmon with this refreshing chimichurri.
- This chimichurri tastes incredible on top of a pan-seared chicken.
- Chimichurri is the perfect way to level up any sandwich! Spread the chimichurri on a homemade grilled cheese sandwich for the perfect flavor combination.
Recipe FAQs
We love homemade pesto, but the ingredients in pesto are mostly basil and pine nuts. Both are a combination of fresh herbs, and chimichurri is traditionally used on meats.
Yes, you can get a great texture and a fine paste by using a food processor or a blender.
Chimichurri would make an amazing marinade for any meat! Use as an easy chicken marinade and you can even use it as a marinade for grilled vegetables!
Fresh oregano tastes incredible in a chimichurri but not everyone can find fresh oregano locally so we tested this recipe with dried oregano and it was so delicious!
Store & Reheat
- Storage. This chimichurri can be stored in the fridge for up to 4 days.
- Freeze. We don’t recommend freezing this pesto.
More Sauce Recipes
If you enjoyed this chimichurri recipe, be sure to try our other homemade sauce recipes; here are some of our favorites:
If you tried this chimichurri recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Chimichurri Sauce Recipe
Ingredients
- 3/4 cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- 3/4 cup finely chopped flat leaf parsley
- 1/3 cup finely chopped cilantro
- 5 garlic cloves finely minced
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1/2 small red onion finely chopped
Instructions
- In a bowl, whisk together the olive oil and red wine vinegar.
- Stir in the chopped parsley, cilantro, minced garlic, seasonings, and red pepper flakes.
- Stir in the red onion.
- Refrigerate for at least 30 minutes before serving.
Notes
- To get the best texture, be sure to chop everything finely and evenly. No one wants to bite into a large piece of onion, so try to chop everything as finely as possible.
- Give the sauce time to settle. Let the flavors meld in the fridge for at least 30 minutes or up to a few hours before serving.
- Storage. This chimichurri can be stored in the fridge for up to 4 days.
