Chimichurri is one of those sauces that instantly brings life to any meal.
Bursting with fresh herbs, garlic, vinegar, and olive oil, this classic Argentinian recipe is known for its bright, zesty, and slightly spicy flavor.
While it’s often paired with steak, you’ll quickly find that it’s just as delicious drizzled over chicken, fish, grilled vegetables, or even as a dip for crusty bread.
This version is simple, quick, and incredibly versatile. With just a handful of fresh ingredients and a food processor, you can whip up a batch of chimichurri in minutes and elevate your dinner to restaurant-quality.
My Opinion
I absolutely love how fresh and vibrant this chimichurri sauce tastes every time I make it. The combination of parsley and cilantro gives it that earthy yet citrusy punch, while the garlic and red pepper flakes add a kick that wakes up the palate.
For me, it’s the kind of sauce that turns a plain piece of grilled chicken into something extraordinary.
What I enjoy most is how flexible the recipe is. Sometimes I swap the cilantro for basil, or I squeeze in extra lemon juice if I’m craving more tang. No matter how I tweak it, the flavors always balance beautifully.
I also like making a double batch and freezing some in ice cube trays — it’s such a time saver on busy nights. Honestly, once you make chimichurri at home, you’ll never want to go without a jar of it in the fridge.
Why You’ll Love This Recipe
- ✅ Bright and Flavorful – Packed with fresh herbs, garlic, and tangy vinegar.
- ✅ Super Versatile – Works with steak, chicken, fish, vegetables, or as a dip.
- ✅ Quick and Easy – Made in under 10 minutes using a food processor.
- ✅ Customizable – Adjust the heat, acidity, and herbs to your taste.
- ✅ Make-Ahead Friendly – Lasts up to a week in the fridge or longer in the freezer.
Tools You’ll Need
- Food processor or blender
- Measuring cups and spoons
- Cutting board and sharp knife
- Citrus juicer (optional, for lemon)
- Airtight jar or container for storage
Ingredients
- 1 cup fresh parsley, stems removed
- ½ cup fresh cilantro, stems removed
- 4 cloves garlic, peeled
- 1 tablespoon dried oregano (or 2 tablespoons fresh oregano)
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the Herbs
Rinse the parsley and cilantro under cold water to remove any dirt or grit. Pat them dry thoroughly with paper towels or a clean kitchen towel. Remove any tough stems to avoid bitterness. - Chop the Base Ingredients
Add the parsley, cilantro, garlic cloves, oregano, red pepper flakes, salt, and black pepper into a food processor. Pulse a few times until the herbs are roughly chopped. You don’t want them to turn into a paste — keep some texture. - Blend with Liquids
Pour in the olive oil, red wine vinegar, and fresh lemon juice. Pulse again until everything is well combined but still slightly chunky. Avoid over-blending; chimichurri should have visible bits of herbs. - Taste and Adjust
Spoon a little out to taste. Add extra vinegar for more tang, more red pepper flakes for heat, or an extra pinch of salt if needed. - Rest and Serve
For the best flavor, let the sauce rest at room temperature for at least 1 hour before serving. This allows the herbs and garlic to meld with the oil and vinegar. Serve drizzled over grilled meat, vegetables, or bread.
Substitutions and Variations
- Herb Swaps: Replace cilantro with basil, or double the parsley if you’re not a fan of cilantro.
- Acid Options: Use lime juice or apple cider vinegar instead of lemon and red wine vinegar.
- Spice Levels: Increase red pepper flakes for more heat, or swap them for fresh chili peppers.
- Oregano Alternatives: Try fresh oregano or thyme in place of dried oregano.
- Texture: Blend until smooth for a silky sauce, or leave it chunky for a rustic version.
Chef’s Tips
- Always use fresh herbs for the best flavor.
- Allow the sauce to rest for at least an hour before serving.
- Adjust the acidity by balancing the vinegar and lemon juice to your taste.
- Use high-quality extra virgin olive oil for a richer flavor.
Storing and Reheating
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze in ice cube trays, then transfer cubes to a freezer bag for up to 3 months.
- To Use Again: Thaw overnight in the fridge or at room temperature. Stir or whisk before serving.
FAQ
How spicy is chimichurri sauce?
It’s mildly spicy with red pepper flakes, but you can adjust the amount or add fresh chili peppers for more heat.
Can I make chimichurri without cilantro?
Yes! Simply replace cilantro with more parsley or basil for a different flavor profile.
Do I need a food processor?
No — you can finely chop all the herbs and whisk everything together by hand. The texture will be chunkier but still delicious.
Conclusion
This Quick and Easy Chimichurri Sauce is proof that simple ingredients can create bold, unforgettable flavors.
Whether you drizzle it over grilled steak, spoon it onto roasted veggies, or use it as a marinade, this sauce instantly elevates any dish.
Keep a jar in your fridge, and you’ll always have a flavor booster ready to go.
Homemade Chimichurri Sauce for Steak
Ingredients
Equipment
Method
- Prepare the Herbs.Rinse the parsley and cilantro under cold water to remove any dirt or grit. Pat them dry thoroughly with paper towels or a clean kitchen towel. Remove any tough stems to avoid bitterness.
- Chop the Base Ingredients.Add the parsley, cilantro, garlic cloves, oregano, red pepper flakes, salt, and black pepper into a food processor. Pulse a few times until the herbs are roughly chopped. You don’t want them to turn into a paste — keep some texture.
- Blend with Liquids.Pour in the olive oil, red wine vinegar, and fresh lemon juice. Pulse again until everything is well combined but still slightly chunky. Avoid over-blending; chimichurri should have visible bits of herbs.
- Taste and Adjust.Spoon a little out to taste. Add extra vinegar for more tang, more red pepper flakes for heat, or an extra pinch of salt if needed.
- Rest and Serve.For the best flavor, let the sauce rest at room temperature for at least 1 hour before serving. This allows the herbs and garlic to meld with the oil and vinegar. Serve drizzled over grilled meat, vegetables, or bread.
Notes
Hey there! I’m Steffan, the food lover and creator behind Biteblis.com. Thank you for stopping by! I hope you’ll explore, get inspired, and find something delicious to cook up at home. My mission is simple: to spread joy through food, one tasty bite at a time. For more info, visit About Us.