An authentic Chimichurri sauce that’s packed with bright, herbaceous flavors and comes together in just 10 minutes. This recipe keeps for up to 2 weeks in the fridge and makes a fabulous topping, marinade, dip, dressing, you name it!

A bowl of chimichurri sauce.

This authentic chimichurri was originally introduced to me by my Argentinian cousins, as THE sauce to serve with our homemade empanadas.

The zesty bright flavors paired so well with any and all of the fillings we used, which opened my eyes to how versatile this sauce really is. Since then I’ve been enjoying it on all of the things, both traditional and unconventional.

  • Enjoy with your favorite protein (steak, chicken, seafood, tofu, etc.)
  • Use it as a dip for veggies, chips, and fried things (hellooooo to these deep fried plantain chips)
  • Potatoes – in any form. Thank me later!

Depending on your knife skills, a batch of this stuff can take anywhere from 5-10 minutes to throw together and will last in your fridge for up to 2 weeks! It’s so easy to make and did I mention it’s extremely addicting?

A plate of steak and fries with chimichurri.

Ingredients

  • red wine vinegar
  • high quality olive oil
  • fresh parsley, minced
  • garlic, minced
  • red chili or red chili flakes)
  • dried oregano
  • salt
  • a pinch of cracked black pepper

Find the full ingredient list with exact quantities in the recipe card below.

Bowls of oil, parsley, vinegar, and more.

10 Minute How-To

Optional: I recommend pulsing the sauce a few times with an immersion blender or food processor to really marry the flavors together.

Where to Use Chimichurri

I’m over here trying to think of any savory bite I wouldn’t like chimichurri on… and I’m having a hard time! Truly, it’s a sauce that goes with just about anything – kind of like how my husband treats ranch 😂

Here are a few more ideas:

  • Spooned over rice and/or beans, and even pasta
  • Used in place of your favorite hot sauce
  • As a spread on sandwiches
  • Drizzled over tacos, burritos, you name it!
  • On top of anything fresh off the grill, like meat, seafood, or these grilled veggies

This stuff is so versatile it even works as a salad dressing (if you’ve got leftovers) or a marinade! The world is now your chimichurri covered oyster.

Tip: Refrigerate any leftover sauce for up to 2 weeks or freeze for up to 2 months

A plate of steak and fries with chimichurri.

Perfect Pairings

Here are some of my personal favorites:

Picking Your Chilis

Adding red chilis to your green sauce is optional, but the subtle heat really pairs beautifully with the herbacious, garlic-forward flavors.

You’ll want a hot pepper (Thai, Fresno, Aji, etc.), not a sweet one. And you’ll want to make sure not to overdo it, as the heat can potentially become overwhelming. A little goes a long way!

I also recommend removing the seeds completely to keep things on the less intense side – we want the heat to compliment the rest of the flavors, without overpowering them.

If your grocery store is limited in the pepper department, you can always use red chili flakes like I did!

A bowl of chimichurri sauce.

More Addicting Sauces

Buen provecho,

Salima written in cursive
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A bowl of chimichurri sauce.

10 Minute Authentic Chimmichurri Sauce

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  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Category: Sauce, Marinade, Dip
  • Method: Minced
  • Cuisine: Argentinian, Spanish
  • Diet: Vegan

Description

An authentic Chimichurri sauce that’s packed with bright, herbaceous flavors and comes together in just 10 minutes. This recipe keeps for up to 2 weeks in the fridge and makes a fabulous topping, marinade, dip, dressing, you name it!


Ingredients

Units Scale
  • 2 tbsp red wine vinegar
  • 1/2 cup high quality olive oil
  • 1 cup fresh parsley, minced
  • 4 cloves garlic, minced
  • 1 tsp minced red chili or red chili flakes
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • a pinch of cracked black pepper

Instructions

  1. Combine all ingredients. In a jar or bowl combine the parsley, garlic, chili, oregano, salt, pepper, vinegar, and olive oil.
  2. Mix to combine with a spoon or pulse with an immersion blender for a creamier sauce. Enjoy with steak, chicken, roasted veggies, potatoes, as a dressing for salads, a marinade, you name it!

Notes

  • Refrigerate any leftover sauce for up to 2 weeks or freeze for up to 2 months
  • Chilis: The chilis can be Fresno, Thai, or Aji. Really any hot red pepper will work. Remove the seeds to prevent the chimichurri from being overly spicy.