If you've never made Argentinian chimichurri sauce, this is the recipe to try. Known as salsa chimichurri in Argentina, this bold, no-cook sauce is packed with fresh herbs, garlic, olive oil, and a tangy kick from vinegar. I even ran my recipe past Argentine friends-and got the thumbs-up for authenticity. Spoon it over steak, grilled chicken, shrimp skewers, or scrambled eggs, or use it as a marinade-chimichurri makes everything taste brighter. And it comes together in just minutes, no cooking required.
Traditional chimichurri is an herb-based sauce from Argentina. It's the kind of sauce you'll want to keep in your fridge all summer long. No cooking required-just a handful of ingredients and five minutes to add big flavor to your plate. This easy fresh sauce brings a bright, herby kick that instantly lifts the whole dish. Use it as a chimichurri marinade too! It's the perfect sauce for summer.
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Why You'll Love Chimichurri
- Big flavor, fast - Just chop, mix, and serve in minutes-no cooking required.
- Versatile sauce - Use it on grilled meat, chicken, seafood, eggs, grain bowls, grilled veggies, and use it as a marinade.
- Authentic chimichurri - Approved by my Argentine friends!
For another versatile summer sauce, try this pesto rosso or sun-dried tomato pesto.
Chimichurri Sauce Recipe Ingredients
- Parsley - Fresh parsley is the backbone of chimichurri. Skip the curly parsley and use flat-leaf parsley (Italian parsley).
- Fresh oregano - Earthy and slightly peppery; adds depth and balance.
- Extra virgin olive oil - Rich and smooth; binds the sauce and carries the flavors.
- Garlic - Bold and aromatic; fresh garlic cloves essential for punchy flavor.
- Vinegar - Red wine vinegar is sharp, tangy, and brings brightness and acidity. Apple cider vinegar is a little softer and works too, or white vinegar. I use an organic cabernet red wine vinegar.
- Onion - White onion is traditional in chimichurri for a sharp, fresh bite.
- Red pepper flakes - Adds gentle heat and a touch of warmth and is easily adjustable.
Please see the recipe card for the full recipe, measurements, kosher salt, and black pepper.
Speaking of great summer marinades, make a batch of this blender lemon chicken marinade for delicious grilled chicken breasts.
Chef's Tip: Want to add color to your chimichurri? Try finely chopped red onion instead of white, stir in a few crushed pink peppercorns, or add a minced red chili for heat and vibrant contrast. These non-traditional touches won't change the heart of the sauce but make it pop on the plate.
Substitutions and Variations
- Herbs variations - Flat-leaf parsley is traditional, but you can replace some of the parsley with cilantro or add a small amount of fresh mint for a bright, cooling note. Marjoram also works.
- Shallot is a great, milder substitute for the white onion.
- Texture - Hand-chopped is traditional, but you can pulse everything in a food processor for a quicker, more uniform sauce-just don't over-blend it into a puree.
- Too tangy? Add a pinch of sugar or honey.
- More kick? Back to those hot peppers.
- Swap the red wine vinegar with lemon juice.
We never have enough sauce recipes, right? Try this bright orange, creamy Hungarian paprika sauce, also great over grilled meats, chicken, and more.
Recipe Instructions
- Finely chop the parsley, oregano, onion, and garlic, then combine them in a bowl with oil, and vinegar.
- Add the salt, black pepper, and red pepper, stir well.
Let chimichurri sauce sit for a few minutes before serving to let the flavors come together-or refrigerate and enjoy over the next few days.
Chef's tip on using a food processor: Hand-chopped is traditional for the texture, but you can pulse everything in a food processor for a quicker, more uniform sauce-just don't over-blend it into a puree. To chop the herbs, drop them through the feed tube while the machine is running, same for the garlic. Be sure the herbs are clean and very dry for this to work well (or they'll just turn into a mush).
Ways to Use Chimichurri
Argentinian chimichurri sauce is traditionally served with grilled steak (I serve it with grilled flank steak and use it as the marinade too), but it's just as delicious on grilled chicken, shrimp, or pork. There are so many other ways to use it! Best served at room temperature for the most flavor.
- Drizzle it over roasted vegetables, grilled zucchini, or roast asparagus.
- Mix chimichurri into a simple white bean salad or this 3-bean salad for an instant terrific summer side.
- Spoon it onto grain bowls, top scrambled eggs.
- Use it as a fresh dipping sauce for crusty bread.
- Dress this cold green bean, corn, and tomato salad with it for big flavor.
- Mix some into your favorite mayonnaise for chimichurri mayonnaise to spread on burgers or sandwiches.
- Enjoy it over grilled flank steak.
Bonus use! Chimichurri makes a fantastic marinade for steak, chicken, or shrimp. Double the batch and use half the batch to marinate, and serve the rest as the sauce.
For freezing, see the FAQ note below.
Recipe FAQs
Chimichurri is best within 3 days. It's still safe a little longer, but the herbs may darken and the flavor fades over time. Good thing is it super easy to make fresh whenever needed.
It has a mild heat from red pepper flakes, but it's not overly spicy. You can adjust the heat to your taste-or skip the flakes entirely.
Yes-chimichurri freezes well. Two ways to freeze: with or without oil.
With oil: The easiest method. Portion it into ice cube trays or small containers, freeze, then transfer to a freezer bag. The oil may solidify and separate slightly when thawed, but just give it a stir and you're good to go.
Without oil: Freeze just the chopped herb mixture (parsley, oregano, garlic, onion, pepper flakes) and stir in the olive oil and vinegar after thawing. This can help preserve color and freshness a bit better, especially for visual presentation.
Either way works, and the flavor holds up nicely. Use within 1-2 months for best taste.
More Fresh Summer Recipes
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📖 Recipe
Argentinian Chimichurri Sauce
Equipment
Ingredients
- ½ cup packed finely chopped Italian parsley 1 bunch
- 1 ½ tablespoons finely chopped fresh oregano
- ½ cup extra virgin olive oil
- 2 large garlic cloves zested with a microplane or finely chopped
- 2 tablespoons red wine vinegar or apple cider vinegar
- 2-3 tablespoons finely chopped white onion or finely chopped shallot
- 2 pinches red pepper flakes
- ¼ teasponn sea salt
- ⅛ teaspoon black pepper
Instructions
- Add all ingredients to a bowl and stir together. Taste and season with more salt, pepper, red pepper if desired, or add any additions. See below.
Notes
- Traditional recipes use parsley and oregano, but you can replace some of the parsley with cilantro or marjoram, or add a small amount of mint for a bright, fresh note.
- Add a fresh minced red or green chili such as a jalapeno, fresno, or serrano pepper.
- For color, add a few pink peppercorns.
- Shallot is a great, milder substitute for the white onion.
- Too tangy? Add a pinch of sugar or honey.
Nutrition
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TerryB says
This looks great. Gonna whip up a batch soon as I get back to la cocina!