Authentic chimichurri sauce is a fresh sauce that originated in Argentina and Uruguay. Our easy recipe takes inspiration from authentic recipes and combines fresh parsley with olive oil, vinegar, garlic, and spices. My chimichurri sauce is bright and zesty with a bit of heat. It’s absolutely perfect with grilled meat, like grilled steak, but is also excellent with shrimp, fish, veggies, chicken, and grilled bread. We’ve already shared these chimichurri chicken and our incredible chimichurri cauliflower steaks. I’ve even spooned it over my scrambled eggs and loved it!
Key Ingredients
Parsley and Oregano: I use a generous amount of fresh parsley as the base of my chimichurri. I prefer finely chopping it by hand, but you can use a mortar and pestle or food processor. A bit of dried oregano makes this sauce more interesting. Fresh is fine, but you do not need much. See tips in the recipe below. Feel free to experiment with herbs like cilantro and mint for a different twist. Garlic and Shallot: I use a tablespoon of minced garlic and a medium shallot to give this sauce a bright, zesty kick. Don’t worry, the raw flavor mellows out when it mingles with the vinegar, so it won’t be overpowering. Chiles or Pepper Flakes: For a touch of heat, I like to use crushed red pepper flakes. If you have fresh chiles on hand, that’s even better! Red Fresno chiles add a beautiful pop of color, but jalapeno or serrano work well too. Remember to remove the seeds and membrane before mincing them for a milder heat. Olive Oil: This is what brings the entire sauce together, so use your favorite high-quality olive oil for the best flavor. Vinegar: I typically use red wine vinegar, but white wine vinegar or champagne vinegar is also excellent.
How to Make Chimichurri Sauce
When making chimichurri sauce, you have two options: by hand or using a blender or food processor. I prefer the hand-chopped method, as I love the rustic texture and the ability to see all the individual ingredients shining through. If you’re going this route, simply chop everything as finely as possible and give it a good stir. Let the sauce sit for about 20 minutes to allow the flavors to meld, and then it’s ready to serve! For a quicker method, you can use a food processor or blender. Start by adding the garlic and shallots, pulsing until they’re chopped. Then add the parsley and pulse a few more times. Finally, add the remaining ingredients and process until a sauce forms. If you’d like a visual demonstration, you can watch my video for chimichurri cauliflower steaks. Chimichurri is at its best the day it’s made, but it can be stored in the refrigerator for a few days. You might notice the parsley’s color dulls slightly over time, but it will still taste delicious. 3 to 4 garlic cloves, 1 tablespoon minced 1 medium shallot, minced 1/2 teaspoon dried oregano 1/2 to 3/4 teaspoon fine sea salt 1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño or Fresno chili pepper, finely chopped 1/2 cup (120ml) extra-virgin olive oil 1/4 cup to 1/3 cup (60ml to 80ml) red wine vinegar, adjusted to taste 2Finely chop the parsley, then add to the bowl along with the oregano, salt, red pepper flakes, olive oil, and red wine vinegar. 3Stir, taste, and season with more salt or red pepper flakes if needed. 4Let the sauce stand at room temperature for 20 minutes before serving. 5The sauce is excellent the day you make it, but it will last a few days in your refrigerator (you might notice the color of the parsley dulls slightly).
