Chimichurri Sauce
Updated Aug 31, 2025
Learn how to make a batch of homemade chimichurri sauce with this easy recipe. This delicious condiment is great to serve with grilled steak!
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Try out My Chimichurri!
Follow this easy recipe to make a yummy herby chimichurri. It’s the garlicky parsley-based Argentinian sauce that traditionally goes with grilled steak. But chimichurri goes well with many other proteins too, like grilled chicken or grilled cod, grilled shrimp or even air fryer tofu.
Happy Cooking!
– Yumna
Chimichurri Sauce Ingredients
- Fresh flat leaf parsley: Also know as “Italian Parsley.” Curly parsley will work, but flat leaf is better in texture and flavor.
- Garlic: Fresh garlic is key here! Learn how to peel garlic quickly with this easy tutorial.
- Shallot: You can also use white onions, red onions or green onions, but shallot is traditional and adds a nice flavor without overpowering the herbs.
- Red wine vinegar: White wine vinegar can be used instead if needed. Balsamic would work, too, but will add sweetness and make the chimichurri darker in color.
- Lemon juice: You can substitute all the vinegar for lemon juice or vice versa.
- Seasoning: Oregano, crushed red pepper, salt and pepper are the common seasonings. For more spicy flavor and a more authentic chimichurri, try using small fresh red chilies.
- Olive oil: Use extra virgin olive oil if possible for the best taste.
How to Make Chimichurri
How to Make Chimichurri
Learn how to make homemade chimichurri sauce with this simple recipe. A fresh, herby condiment that goes so well with grilled steak and more!
Ingredients
- ½ cup parsley leaves and tender stems
- 2 garlic cloves
- ½ small shallot
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons oregano
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup olive oil
Instructions
- Place all the ingredients in a food processor except for the olive oil. Pulse a few times until the ingredients are all chopped.
- Slowly stream the olive oil while continuing to pulse, until a thin runny paste forms and the mixture is well combined. You may need to stop and scrape down the sides of the food processor as necessary.
- Use immediately for best flavor or store in the fridge for up to 3 days.
Notes
Storage: Store covered in the fridge for up to 3 days. You can also freeze it for up to 3 months.
Nutrition
Calories: 171kcal, Carbohydrates: 3g, Protein: 1g, Fat: 18g, Saturated Fat: 3g, Sodium: 153mg, Potassium: 79mg, Fiber: 1g, Sugar: 1g, Vitamin A: 687IU, Vitamin C: 12mg, Calcium: 32mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Let rest before serving. Allow the chimichurri to sit at room temperature for about 30 minutes which will help the flavor to fully develop.
- Skip the food processor. If you’d like you can make this by hand and skip the food processor. Just chop everything finely and combine in a large bowl. Whisk the olive oil at the end and stir to combine.
- Don’t over process it. If you are using a food processor, be careful not to blend it for too long. It should have some texture to it so you can see the herbs, shallots and spices. Be careful not to puree it, the texture should be coarser than pesto.
- Keep it fresh. This is best the same day it’s made, but to preserve the brightness and color, add a layer of olive oil on top before storing in the fridge.
- Adjust the flavor as needed. If it’s too bitter, a little sugar or honey can help balance things out. If it’s too herby, try adding more lemon juice or vinegar.
Popular Additions
- Try Chimichurri Rojo. A popular variation includes adding 1 small tomato into the food processor when you are pulsing up the herbs. If you are making it by hand, just finely dice to tomato before combining it with the herbs. You could also use 1 tablespoon tomato paste instead of a fresh tomato.
- Add smokiness. Especially if you are serving this with grilled meats, try adding ½ teaspoon smoked paprika to add little heat and smoky flavors.
- Mix up the herbs. You can swap ½ the parsley for basil, cilantro, mint or even dill.
Recipes to Make with Chimichurri
- As a Coating: Grilled Potatoes, Grilled Portobello Mushrooms
- As a Marinade: Flank Steak, Chicken Drumsticks or Grilled Salmon
- As a Garnish: Grilled Chicken, Shrimp, or Oven Roasted Cauliflower Steaks before serving.
Comments
Hi, Yumma Iยดm from Argentina and I very proud that you include this typical sauce in your recipes. Thanks for your exquisite and simple recipes.
Argentina has its typical food, However, its cuisine is influenced mainly by the Spanish and Italian cuisines, and by many others too because my country was made for immigrants from all over the world.
Thank you so much! It adds so much flavor to many dishes!