Recipes 5 min read
Authentic Chimichurri Sauce Recipe for Steak, Chicken & Veggies
This chimichurri sauce recipe is a vibrant, herb-forward rendition of the classic South American condiment that’s a cornerstone of Argentinian cooking. Bright, garlicky, and slightly tangy from red wine vinegar, it’s built on fresh parsley, cilantro, and oregano, mixed with minced garlic, red onion, and a hot pepper, then finished with extra virgin olive oil. Once you try this authentic chimichurri, it will quickly become a staple in your kitchen.
Chimichurri works as a sauce, a marinade, and a relish—often all at once. Its versatility means it can elevate grilled meats, seafood, vegetables, and more, while its bold herb-and-garlic profile keeps every bite lively.
The secret to exceptional homemade chimichurri is the freshness of the herbs and aromatics. Using generous amounts of chopped flat-leaf parsley, cilantro, and oregano together with garlic, onion, and fresh hot pepper creates a layered, aromatic sauce. The acidity from red wine vinegar and the richness of extra virgin olive oil bind the flavors into a bright, balanced dressing.
Let the chimichurri rest at room temperature while you prepare the main dish; letting it sit briefly helps the flavors meld. This sauce isn’t picky—here are some of the many ways to use it:
- Drizzle over steak, grilled pork tenderloin, sausages, chicken, or fish.
- Use as a marinade for meats, fish, or portobello mushrooms.
- Serve as a dipping sauce for roasted or grilled potatoes and vegetables.
- Stir into plain yogurt for a quick creamy dip or spread on burgers, sandwiches, or grilled cheese.
- Use as a bright, herbaceous salad dressing for warm or cold salads.
Practically any savory item benefits from a spoonful of chimichurri.
Best Chimichurri Recipe
There are countless chimichurri variations—each cook often swears theirs is the most authentic. This version focuses on accessibility and balance: fresh herbs, a punch of garlic and onion, a single fresh hot pepper for heat, red wine vinegar for acidity, and good olive oil for body. None of the ingredients are exotic; most are pantry staples plus fresh produce.
Ingredients for This Recipe:
- Fresh flat-leaf parsley
- Fresh cilantro
- Fresh oregano (or dried in a pinch)
- Fresh garlic
- Fresh red hot pepper (Fresno or jalapeño)
- Red or white onion
- Red wine vinegar
- Extra virgin olive oil
- Salt
- Pepper
Fresh herbs and aromatics make this chimichurri shine. If needed, dried oregano may be substituted, but parsley and cilantro are best fresh.
Equipment Needed
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Mixing bowl
- Mixing spoon
How to Make Chimichurri Sauce
I recommend hand-chopping the herbs and aromatics rather than using a blender or food processor. Hand-mincing gives the sauce a more delicate texture and allows individual flavors to stand out. However, if you prefer to use a processor, pulse briefly and avoid turning everything into a paste—aim to retain small, recognizable pieces of herb and garlic.
Don’t worry about surgical knife skills—just mince the herbs and aromatics finely enough that the flavors can mingle. A little texture in the final sauce is desirable.
Chimichurri Recipes FAQ
- Red wine vinegar is the classic choice, but you can substitute white wine vinegar, apple cider vinegar, or even lemon or lime juice. Each will change the final flavor slightly.
- Curly parsley can be used if flat-leaf isn’t available, though flat-leaf has a cleaner, less grassy flavor.
- If fresh Fresno or jalapeño peppers aren’t available, use 1/2 to 1 teaspoon crushed red pepper flakes to add heat.
- To thin the sauce for easier drizzling, add extra olive oil and a splash of vinegar, a tablespoon at a time, until you reach the desired consistency.
- Refrigerate any unused chimichurri in a tightly sealed container. It keeps for up to 5 days, though it’s most vibrant within the first 2–3 days.
Chimichurri Sauce Recipe
Toss together minced garlic, diced onion, finely chopped pepper, red wine vinegar, and salt in a mixing bowl. Let this mixture sit for about 10 minutes while you chop the herbs—this short rest helps mellow the raw onion and garlic and allows the vinegar to extract flavor.
Stir in the chopped parsley, cilantro, and oregano, then add 1/2 cup of extra virgin olive oil. Taste and adjust salt, pepper, and oil. If you prefer a thinner sauce, add more olive oil a tablespoon at a time until you reach the desired consistency.
You can serve chimichurri immediately, but it develops more depth if chilled, tightly covered, for at least an hour. Store leftovers in a jar or airtight container in the refrigerator for up to 5 days.
Chimichurri Sauce Recipe
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Mixing spoon
Ingredients
- 3 to 6 cloves garlic, minced or pressed, to taste
- ½ red onion (or white or sweet onion), peeled and finely diced
- 1 Fresno pepper or jalapeño, stem and seeds removed, finely diced
- ¼ cup red wine vinegar
- 1 teaspoon kosher salt
- 1 ¾ cups fresh flat-leaf parsley, firmly packed, roughly chopped
- ½ cup fresh cilantro, firmly packed, roughly chopped
- ¼ cup fresh oregano leaves, roughly chopped
- ½ to ¾ cup extra virgin olive oil
Instructions
- Toss together the garlic, onion, pepper, vinegar and salt in a mixing bowl. Let sit 10 minutes while chopping the herbs.
- Stir in the parsley, cilantro, and oregano. Add ½ cup extra virgin olive oil and mix to combine.
- If you’d like a thinner sauce, add olive oil 1 tablespoon at a time until desired consistency.
- Serve immediately or refrigerate tightly covered for at least an hour for best flavor. Store leftovers in the refrigerator for up to 5 days, best within 2–3 days.
Notes
While fresh herbs are ideal, you can substitute 2 teaspoons of dried oregano for the fresh oregano. If fresh Fresno or jalapeño peppers aren’t available, use ½ to 1 teaspoon crushed red pepper flakes depending on heat preference.
Nutrition
Carbohydrates: 4 g
Protein: 1 g
Fat: 18 g
Sodium: 400 mg
Nutrition info is an estimate. Calculate values based on the ingredients you use if needed.
