How to Make Authentic Chimichurri Sauce

A well-made sauce can transform a simple meal into something memorable. This chimichurri is one of my go-to finishes: herbaceous, tangy, and just spicy enough to add lift without overpowering the food. It works equally well spooned over a steak fresh off the grill, tossed with roasted vegetables, or blended into a grain bowl for a bright finish.

The preparation is straightforward — a little chopping or a few pulses in a food processor, then mix with oil and vinegar. Let it rest briefly so the flavors mingle, and it’s ready to serve.

Why you’ll love this recipe

• Fresh, herb-forward flavor with a bright tang and a touch of heat — a perfect finishing sauce.
• Only a few pantry and produce ingredients are required, and it’s ready in about 10 minutes.
• Extremely versatile: use on grilled or roasted meats, fish, vegetables, or grain bowls; it also makes a great marinade.
• Dairy-free, gluten-free, vegan, and low carb — suitable for many diets.

Recipe ingredients

This chimichurri uses simple, fresh ingredients you likely already have. Substitutions are possible — see the notes below for ideas.

• Parsley — Italian flat-leaf parsley is preferred for its robust flavor. You can swap in or add cilantro for a different herbal profile.
• Olive oil — a good-quality extra-virgin olive oil is important since it contributes to the sauce’s flavor and texture.
• Shallot and garlic — raw shallot and garlic add pungency that mellows slightly as the sauce rests. Shallot is milder than common onions and blends beautifully here.
• Red wine vinegar — provides acidity and brightness; use red wine vinegar to preserve the classic chimichurri balance.
• Oregano — fresh or dried works. If using dried oregano, use about 1 teaspoon; if fresh, use about 1 tablespoon.
• Red pepper flakes — traditional chimichurri often has some heat. Red pepper flakes are a mild choice; swap for fresh chopped chilis if you prefer more spice.

See the recipe card below for exact quantities.

How to make this recipe

This chimichurri comes together quickly. You can chop by hand or use a food processor to speed things up. After mixing, allow the sauce to rest briefly at room temperature so the flavors blend.

Pro tip: Make the sauce a few hours or even a day ahead — the flavors deepen with time.

Full instructions are also listed in the recipe card below.

1. Combine the parsley leaves, shallot, garlic, and oregano in a food processor and pulse until coarsely chopped. Alternatively, finely chop these ingredients by hand.
2. Transfer the herb mixture to a bowl. Stir in the olive oil, red wine vinegar, red pepper flakes, salt, and pepper until evenly combined.
3. Let the chimichurri rest for 5–10 minutes to let the flavors meld, then taste and adjust seasoning as needed. Serve at room temperature.

Recipe FAQs

Serving suggestions

This sauce is extremely flexible. Try these options:

• Spoon over grilled beef, chicken, or salmon for a fresh finish.
• Drizzle on roasted asparagus, carrots, or other seasonal vegetables.
• Serve alongside fries or roasted potatoes to add brightness.
• Marinate chicken, shrimp, or steak before grilling for an extra layer of flavor.

Recipe notes

• Make ahead: Chimichurri improves after a few hours and can be made a day in advance.
• Yield: about 1/2 cup of sauce.
• Storage: keep in an airtight container in the refrigerator for up to two weeks. Bring to room temperature for 15–20 minutes before serving.
• Adjust the heat by swapping red pepper flakes for chopped fresh chilies or leaving them out entirely for a milder sauce.
• Use as a condiment, a drizzle, or a marinade to enhance roasted or grilled foods and bowls.

More sauce recipes you’ll love

• Carrot top pesto
• Greek tzatziki sauce
• Homemade green enchilada sauce
• Bourbon barbecue sauce
• Red enchilada sauce
• Hearty meat sauce with mushrooms and red wine
• Spinach-walnut pesto