Chimichurri Sauce is the epitome of bright, bold South American flavor in a single swoon-worthy spoonful. If you’ve ever had a juicy steak topped with this herby, garlicky sauce, you know how it magically wakes up anything it touches. This recipe delivers a blend of fresh parsley, cilantro, basil, and kicks of citrus and spice, bringing new life to everything from grilled meats to roasted veggies. Once you see how quick and easy it is to whip up your own Chimichurri Sauce, you’ll never want to be without a jar in your fridge again!

Ingredients You’ll Need

The beauty of Chimichurri Sauce is that every ingredient truly counts—the fresh herbs lend vibrant color and aroma, while the oils and acids create its signature tangy, craveable finish. Here’s why each component matters in making your sauce unforgettable:

Fresh parsley: This is the base of chimichurri, offering grassy notes and a bright green color.

Light olive oil: Its mellow flavor lets the herbs shine but gives the sauce a rich, luxurious texture.
Fresh cilantro: A pop of citrusy freshness balances the sauce beautifully.

Fresh basil: Adds subtle sweetness and vivid green hue to the mix.
Garlic cloves: For that essential punch of aromatic warmth—don’t skimp!

Shallot (minced): Gives a gentle, oniony bite without overpowering the blend.
Lemon juice: Brightens everything with zingy freshness, enhancing all the flavors.
Dried oregano leaves: This dried herb brings an earthy backbone that ties the sauce together.

Red wine vinegar: Contributes a tangy kick and balances the richness of the oil.
Kosher salt: Just enough to draw out all the herbal flavors and make them sing.
Ground black pepper: Adds a subtle, earthy complexity and mild heat.

Red pepper flakes (optional): For those who crave a touch of fiery heat in their chimichurri.

How to Make Chimichurri Sauce

Step 1: Gather and Prep Your Ingredients

Before you begin, give all your fresh herbs a good rinse and pat them dry. Chop the garlic and shallot, and get your measuring spoons ready. Mise en place really matters here—having everything prepped makes the process smooth and ensures your Chimichurri Sauce turns out vibrant and fresh.

Step 2: Add Everything to the Food Processor

Place the parsley, cilantro, basil, garlic, minced shallot, lemon juice, dried oregano, red wine vinegar, kosher salt, black pepper, and (if using) red pepper flakes right into your food processor. Pour in the olive oil as well. There’s a bit of magic in seeing these humble ingredients transform into something extraordinary, all in one bowl.

Step 3: Pulse Until Smooth

Give the mixture several good pulses. You’re aiming for a sauce that’s mostly smooth, with some small pops of green herb still visible for texture. Take care not to over-process—you want to preserve a little character in your Chimichurri Sauce, rather than turning it into an herb puree or paste.

Step 4: Taste and Adjust

Now, dip a spoon in and taste for balance. Need more acidity? Add a squeeze of lemon juice or a splash of vinegar. If you like a thinner sauce (for drizzling), stream in a little more olive oil. Want more kick? Up the red pepper flakes or black pepper. Tailor it until it’s absolutely irresistible to you.

Step 5: Serve or Store

Once you’re swooning over the flavor, use your Chimichurri Sauce right away—or spoon it into a jar for later. It’s ready to take center stage on grilled meats, roasted potatoes, or anything else that could use a burst of green magic.

How to Serve Chimichurri Sauce

Garnishes

If you want your Chimichurri Sauce to really stand out at the table, try finishing it with an extra flurry of chopped parsley or cilantro. Sometimes, I like a drizzle of extra virgin olive oil right on top, or a few scattered chili flakes for color and heat. These touches don’t just make it look gorgeous—they give every bite even more herbal delight.

Side Dishes

Chimichurri Sauce is famously at home on steak, but don’t stop there! Serve it alongside roasted potatoes, grilled veggies, or even drizzled over crusty bread. The sauce’s zesty character pairs beautifully with grains like farro or rice salads, and it livens up simple roasted chicken or fish in seconds.

Creative Ways to Present

Break out of the expected: swirl Chimichurri Sauce into creamy hummus, use it as a zingy mayonnaise substitute for sandwiches, or toss it with cooked shrimp for an impromptu appetizer. I’ve even stirred it into cooked pasta as a bright, vibrant twist. Let your creativity lead the way—there are endless dishes just waiting for a little chimichurri flair!

Make Ahead and Storage

Storing Leftovers

Transfer any extra Chimichurri Sauce to a lidded glass jar and store it in the refrigerator. The flavors meld and deepen overnight, making it even more delicious the next day. Just be sure to use it within a week for the freshest taste and brightest color.

Freezing

For longer storage, pour your Chimichurri Sauce into an ice cube tray and freeze until solid, then transfer the cubes to a zip-top bag. This way, you can thaw just what you need later! While the herbs might lose a touch of their vivid color, the flavors will still perk up any meal.

Reheating

Chimichurri Sauce is best served at room temperature—no actual reheating required. If you’ve frozen it, just thaw in the fridge or at room temp, give it a stir, and it’s ready to go. A quick whisk revives the texture if the oil has separated.

FAQs

Can I make Chimichurri Sauce without a food processor?

Absolutely! Simply chop everything as finely as humanly possible and mix it together in a bowl. The texture will be a touch chunkier, but the flavor is every bit as dazzling—maybe even more rustic and appealing.

What proteins taste best with Chimichurri Sauce?

Chimichurri Sauce is a knockout on grilled steak (especially flank or skirt), but it’s also wonderful on chicken, pork chops, fish, or even as a finishing touch for grilled tofu. Basically, if it’s got a golden crust, it’ll love being drizzled with this sauce.

My sauce tastes too tangy or garlicky! How can I fix it?

If your chimichurri is a little too sharp, mellow it with more olive oil or add a pinch of sugar. You can also add more chopped herbs to balance out the stronger flavors—just tweak and taste as you go!

Can I substitute or skip any of the herbs?

Definitely—chimichurri is endlessly adaptable! If you’re not a cilantro fan, just leave it out and add extra parsley instead. Play with the mix based on what’s fresh and available, or your own personal preferences.

Is Chimichurri Sauce spicy?

It isn’t inherently spicy, but the red pepper flakes do add a noticeable kick if you use them. If spice isn’t your thing, just omit those and you’ll have a refreshing, flavorful sauce that’s all about the herbs and tang.

Final Thoughts

Once you taste just how fresh and vibrant homemade Chimichurri Sauce can be, you’ll want to find new reasons to make it every week! I promise it’s a simple way to transform even the most basic meal into something unforgettable. Give it a try, and let your table (and your taste buds) enjoy a splash of green magic.

Chimichurri Sauce Recipe

Ingredients You’ll Need