The only chimichurri recipe you'll ever need! Making homemade chimichurri sauce is easy and comes together in just 5 minutes in a food processor. Incredibly flavorful– use it as a marinade, top on steak, chicken or almost any savory dish... or simply enjoy by the spoonful!
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Today's homemade chimichurri sauce is my absolute favorite. It's classic, simple, flavorful, bright, and fresh– tastes light years better than anything store-bought. You'll appreciate how easily it comes together and a wonderful make-ahead option. It pairs incredibly well with so many flavors and can instantly upgrade any savory dish.
What Is Chimicurri?
Originating in South American and Central American countries like Argentina, Mexico, and Uruguay, chimichurri was known as a "hodgepodge" of ingredients to make meats taste more flavorful. It was traditionally made by finely chopping fresh ingredients by hand, but now it's typically done with the convenience of a food processor or blender.
Chimichurri is a green chunky sauce that is traditionally made with parsley, oregano, garlic, red wine vinegar, and olive oil. Over the years and different countries have made adjustments such as incorporating cilantro and spices. It's fresh, herby, garlicky, tangy and incredibly versatile; often used as a marinade, sauce for a variety of savory dishes (like chicken, steak or fish), or spread/for dipping.
This Homemade Chimicurri Sauce Is:
- Bright, fresh, and flavorful
- Incredibly versatile– use it as a marinade, dipping sauce or finishing sauce
- Ready in just 5 minutes
- Made with a handful of ingredients
- Can easily customize with what you have on hand
Key Chimichurri Ingredients
- Fresh Cilantro: Use fresh cilantro from the produce section, your garden or your neighbor's garden. You want the leaves and the tender stems. There is no substitute for this.
- Fresh Parsley: Just like the cilantro, use fresh parsley from the produce section, your garden or your neighbor's garden. Use the leaves and the tender stems. There is no substitute for this.
- Olive Oil: The olive oil helps create the sauce– I recommend extra virgin olive oil.
- Vinegar: You can use red wine vinegar or apple cider vinegar.
- Onion: Use any onion you like or have on hand. I usually use red onion in chimichurri since it has more flavor.
- Garlic: Just like the cilantro and parsley, use fresh garlic (or pre-minced) as it has more flavor.
- Lemon: Adding lemon adds brightness to the sauce.
- Salt & Pepper: For essential flavor!
- Dried Oregano: For added flavor.
- Red Pepper Flakes: This recipe isn't spicy, but it does have a small kick to it. Remove or adjust as needed based on your preferred spice level.
Overview: How To Make Chimichurri Sauce
There's really not much to this, but let's walk through it. You have 2 options: food processor or by hand. The full detailed printable recipe is below.
- Food Processor: Pulse the cilantro, parsley, red onion, and garlic together in a food processor or blender. Scrape down the sides, then add the red wine vinegar, lemon juice, lemon zest, olive oil, salt, pepper, dried oregano, and red pepper flakes. Pulse until everything is blended together and relatively smooth– you still want some texture. Taste and add additional salt and/or pepper, if needed.
- By Hand: Finely chop the parsley, cilantro, red onion, and garlic. Add to a bowl with the red wine vinegar, lemon juice, lemon zest, olive oil, salt, pepper, dried oregano, and red pepper flakes. Stir together until combined. Taste and add additional salt and/or pepper, if needed.
Success Tips
- Use fresh ingredients for the best flavor. I know it's tempting to grab what you need from the pantry, but fresh is best in chimichurri.
- Don't over-pulse the ingredients in the food processor. You want chimichurri to have some texture to it and not be pureed.
- If chopping by hand, make sure you mince finely so it's not overly chunky.
Make-Ahead: How To Store Chimichurri
I often make a double batch of chimichurri sauce because of it's versatility and shelf life. It will last 3 weeks in the refrigerator stored in a jar or sealable container, tightly sealed. You can also freeze it for up to 3 months in silicone trays/molds, thawing as needed in the refrigerator or at room temperature.
FAQ
This recipe will stay fresh in the refrigerator, tightly sealed, for up to 3 weeks.
Traditional chimichurri sauce isn't spicy, but there are some recipes that add red pepper flakes to add a kick. This recipe uses ½ teaspoon– you can adjust to your liking.
More Savory Recipes
- Grilled Chicken Wings
- Really Good Air Fryer Chicken
- 15-Minute Pesto Shrimp (or use chimichurri sauce instead of pesto!)
- Baked Herb Crusted Salmon
Homemade Chimichurri Sauce
Description
Ingredients
- 1 cup packed fresh cilantro, leaves and tender stems
- 1 cup packed fresh parsley, leaves and tender stems
- ½ red onion, cut into quarters
- 3 cloves garlic
- 3 Tablespoons red wine vinegar or apple cider vinegar
- 1 lemon, zested and juiced (about 1 Tablespoon juice + 1 teaspoon lemon zest)
- ⅔ cup olive oil
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
- ¾ teaspoon dried oregano
- ½ teaspoon red pepper flakes
Instructions
- Pulse the cilantro, parsley, red onion, and garlic together in a food processor or blender. Scrape down the sides, then add the red wine vinegar, lemon juice, lemon zest, olive oil, salt, pepper, dried oregano, and red pepper flakes. Pulse until everything is blended together and relatively smooth– you still want some texture. Taste and add additional salt and/or pepper, if needed.
- Store the chimichurri sauce in a jar or sealable container, tightly sealed, and refrigerate for up to 3 weeks.
Notes
- Make Ahead Instructions: Store the chimichurri sauce in a jar or sealable container, tightly sealed, in the refrigerator for up to 3 weeks.
- Freezing Instructions: Freeze the chimichurri sauce for up to 3 months. You can freeze it in portions in silicone trays/molds. Thaw as needed in the refrigerator or at room temperature. Once thawed, do not refreeze.
- Cilantro & Parsley: I only recommend using fresh cilantro and parsley in this recipe, there is no other substitute. You need 2 cups total– divide between them as desired. Sometimes I do more of one over the other depending on what I have on hand.
- Garlic: I highly recommend using fresh garlic, however in a pinch you can use 2-3 teaspoons minched garlic from the jar.
- Make by Hand: Finely chop the parsley, cilantro, red onion, and garlic. Add to a bowl with the red wine vinegar, lemon juice, lemon zest, olive oil, salt, pepper, dried oregano, and red pepper flakes. Stir together until combined. Taste and add additional salt and/or pepper, if needed.
Kortney says
This came out great. we loved it!