Easy Chimichurri Sauce Recipe
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Argentine Chimichurri Sauce is an easy-to-make condiment packed with flavor that transforms meat, whether it’s grilled, cooked in a skillet, on a sheet pan, or the barbecue. This 5-minute recipe is also delicious as a salad dressing!
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And, it keeps in the fridge for several days, making dinners easy, delicious, and special.
Argentine Chimicurri
Having lived in Argentina for a time, my husband quickly developed a love for the Argentine people, their customs, and their music. And most especially, he fell in love with their food.
To this day, his face lights up as he describes the grilled meats, the street foods, especially empanadas, and that special blend of coffee he found at street corners.
And while I’ve tried to replicate some of those dishes, it is the chimichurri sauce that takes him back to the asado (barbecues), one of his fondest memories of the country.
What is Argentine Chimichurri?
While most definitely Argentine, the chimichurri word origin is unclear. “Numerous linguists hold the name, chimichurri, as derived from Basque’s tximitxurri, pronounced chee-mee-CHOO-ree; stumbling interpreted as ‘a mix of several things in no special order’.”
And those “several things” in “no special order” are fresh herbs, olive oil, vinegar, and a dash of red chili flakes.
And these “several things” create a delicious condiment or marinade that will elevate your chicken, beef, shrimp, seafood, and even rice to the next level.
Make a batch before your next BBQ grilling party or cookout, and the leftovers, if there are any, will keep in the fridge for several days.
Buen provecho!
Chimichurri Recipe Ingredients
The exact measurements are in the recipe card at the bottom of this post, but here’s a list of ingredients you will need:
- Fresh herbs: flat-leaf parsley, thyme, and cilantro leaves
- Green onions
- Garlic cloves
- Crushed red pepper flakes
- Red wine vinegar (or apple cider vinegar)
- Extra virgin olive oil
- Lemon juice
To increase the heat, add 1 to 2 small, finely chopped red chilies, equivalent to about 1 tablespoon.
2 Ways to Make Chimichurri
There are two styles of chimichurri you can make with this recipe.
Smooth Style Chimichurri
- For a smoother Chimichurri, combine the parsley leaves, thyme, cilantro, green onions, garlic, chili flakes, red wine vinegar, and lemon in a blender. Pulse to combine.
- Transfer to a bowl and stir in the extra-virgin olive oil at the end for an authentic style sauce—season with salt and pepper to taste. Let it sit for 10 minutes or so for the flavors to combine—ideally, up to 2 hours.
Rustic Chunky Style Chimichurri
For an authentic, rustic Chimichurri, skip the blender and chop the ingredients by hand for a chunkier sauce. Stir in the olive oil at the end and season with salt and pepper.
Serving Suggestions
Of course, you can use chimichurri as a marinade or dipping sauce for grilled steak or other cooked protein. This chimichurri pairs beautifully with grilled dishes, such as our Grilled Tuscan Lemon Chicken and Vegetables.
For a lighter option, drizzle chimichurri over our Baked Cod with Garlic Butter Lemon Sauce. But your options for serving don’t end there! Here are a few more ideas to get you started:
- Toss it with roasted vegetables.
- Drizzle it over grilled vegetables or grilled corn.
- Spoon it into a puffy baked potato or baked sweet potato.
- Use it as a salad dressing.
- Drizzle it over a rice bowl, or toss it with cooked quinoa, farro, or brown rice.
Chimichurri Frequently Asked Questions
Chimichurri is a traditional Argentinian sauce made with fresh parsley, garlic, olive oil, vinegar, and simple seasonings. This easy chimichurri recipe has a bold, fresh, and zesty flavor that pairs beautifully with grilled meats, seafood, and vegetables.
Chimichurri is incredibly versatile! It’s most often used as a topping for steak or grilled meats, but this Argentinian chimichurri sauce is also delicious as a marinade, tossed with roasted vegetables, drizzled over eggs, or served with crusty bread.
Homemade chimichurri will keep in the refrigerator for up to 1 week in a sealed container. You can also freeze it in small portions (like ice cube trays) for up to 3 months—perfect for adding quick flavor to meals anytime.
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Argentine Chimichurri Sauce
Ingredients
- 1 cup fresh parsley chopped
- 2 sprigs fresh thyme
- 1/4 cup fresh cilantro chopped
- 2 green onions chopped
- 4 cloves garlic cloves minced
- 1 teaspoon crushed chili flakes
- 3 tablespoons red wine vinegar or apple cider vinegar
- Juice of 1 freshly squeezed lemon
- 1/2 cup olive oil
- salt and pepper to taste
Equipment
Instructions
- For a smoother Chimichurri, combine the parsley, thyme, cilantro, green onions, garlic, chili flakes, red wine vinegar, and lemon in a blender or food processor and pulse until smooth.
- Transfer to a bowl and stir in the olive oil at the end for an authentic style sauce. Season with salt and pepper to taste. Let sit for 10 minutes or so for the flavors to combine. Ideally, up to 2 hours. Or make ahead and store in the refrigerator. When ready to serve, let it come to room temperature.
- For an authentic, rustic Chimichurri, skip the blender and chop the ingredients by hand for a chunkier sauce.
- Refrigerate any leftover Chimichurri. It’s wonderful on all kinds of meats. Buen provecho!
Notes
Increase the heat:
To increase the heat, you can add 1 to 2 small red chilies, finely chopped, to equal about 1 tablespoon.Storage:
Store in an airtight container in the refrigerator for several days. I like to bring it to room temperature before serving.Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This is one of my favorite condiments. Can’t wait to try your recipe!
Thank you, Julie! It’s so easy yet so delicious. Hope you like it!