What is Chimichurri Sauce?

Hailing from Argentina and Uruguay, chimichurri sauce is a fresh condiment made with olive oil, red wine vinegar, garlic, red pepper flakes, fresh parsley, and fresh oregano. This easy chimichurri sauce recipe is most commonly used throughout South America as a marinade or dipping sauce for grilled meats, especially red meat like steak and lamb. That said, the combination of fresh ingredients creates a bright, flavorful mixture that’s equally delicious drizzled over vegetables or used as a dip.

We have a beauty of a branch of Argentines in our family. So, this recipe is just as much a part of our family traditions as Lebanese dishes like hummus and muhammara. They’ve taught me how to make the chimichurri recipe they grew up eating. Now it’s a family favorite, especially in the summer when the flavors of fresh herbs are at their peak. Reminds me in some ways of tabbouleh, with all of the chopping and fresh parsley aroma and taste. My niece Maria makes this for our steak dinners, and it’s the favorite flavor-maker at the table every time!

Ingredients for chimichurri sauce on a marble countertop.

Ingredients and Notes

Please be sure to scroll down to the recipe card for the complete ingredient list and instructions!

Fresh Herbs: Flat-leaf parsley forms the base of this chimichurri, creating its vibrant green color and fresh flavor. Then, fresh oregano adds an earthy, peppery note that gives the sauce its classic Argentine-inspired taste.

Garlic and Shallot: Fresh garlic cloves add bold, savory flavor, while shallot contributes a mild sweetness and subtle bite. I find that finely mincing both helps them blend seamlessly into the sauce.

Seasonings: Maria, my niece, loves dried oregano to reinforce the herbal flavor, while crushed red pepper flakes or fresh chili pepper add a gentle heat. My brother insists that the red pepper flakes must be fresh from the grocery store and not year-old, as can happen in a spice drawer…! Kosher salt and black pepper, as always, balance and enhance all of the other ingredients.

Red Wine Vinegar: This provides the bright, tangy acidity that makes chimichurri so refreshing. The vinegar balances the richness of the olive oil and helps preserve the sauce’s vibrant flavor.

Extra Virgin Olive Oil: A high-quality extra virgin olive oil creates a silky texture and brings all of the ingredients together while adding peppery, floral flavors. Maria says not to use too too much olive oil so the sauce doesn’t get too wet. Since olive oil is a prominent flavor in chimichurri, using a good-quality bottle makes a noticeable difference.

Parsley leaves in a measuring cup on a cutting board

Chopped parsley and oregano on a cutting board with knife on the side

Ingredients for chimichurri in a glass bowl

ingredients for chimichurri stirred together in a glass bowl

Chimichurri sauce in a glass bowl with a spoon in it

How to Make Chimichurri Sauce

Prepare the herbs. Finely chop the parsley and oregano. For easy cutting, make sure the herbs are bone dry. Then, strip the leaves from the stem, gather them in a tight pile, and cut with a rocking motion so you don’t bruise the herbs.

Combine ingredients. Stir the dry ingredients in a medium bowl. Then, stir in the red wine vinegar and slowly drizzle in the olive oil. You can use a food processor, but I prefer to use a bowl to avoid overmixing the ingredients or bruising the delicate herbs, which can cause the mixture to taste a little bitter.

Serve. At this point, I give my chimichurri sauce a quick taste test and adjust the seasonings if needed. Then, I serve it right away or let it chill in the fridge.

Chimichurri sauce spooned over grilled steak on a wood cutting board

Ways to Use

One of my favorite things about chimichurri sauce is how versatile it is. Its bright, herbaceous flavor adds freshness and richness to all kinds of dishes. Some of my favorite ways to use it include:

Spooning it over cooked meats like skirt steak, flank steak, pan-seared lamb chops, filet mignon, or roast chicken.

With seafood such as grilled shrimp skewers, salmon, swordfish, or scallops.

As a marinade for chicken, steak, or vegetables before grilling.

Drizzling it over roasted vegetables like roasted new potatoes, carrots, cauliflower, or asparagus.

Spreading it on sandwiches and lamb burgers in place of mayonnaise or other condiments.

Tossing it with warm potatoes for a simple herb-packed potato salad. So delectable!

With greens in place of salad dressing. An easy way to bring in herbs to your salad.

Serving it alongside shish kebabs, grilled marinated chicken kebabs, and lamb shish kebabs for a bright, flavorful finishing sauce.

Drizzling it over grain bowls or falafel bowls with Lebanese rice, quinoa, lentils, or cooked chickpeas.

Pairing it with eggs by spooning it over fried eggs, scrambled eggs, or omelets.

As a dipping sauce for crusty bread, pita bread, or grilled flatbread.

How to Store

Transfer leftover chimichurri sauce to an airtight container or glass jar and refrigerate for up to 1 week. The olive oil may solidify slightly when chilled, which is completely normal. Simply let the sauce sit at room temperature for 15 to 20 minutes and stir well before serving.

For the freshest flavor, place a thin layer of olive oil over the surface of the chimichurri before storing. This helps protect the herbs from oxidation and keeps the sauce vibrant and green.

Chimichurri sauce can also be frozen for longer storage. Spoon it into an ice cube tray and freeze until solid, then transfer the cubes to a freezer-safe container or bag for up to 3 months. Thaw individual portions in the refrigerator overnight or at room temperature before using.