This easy chimichurri sauce is a vibrant, herb-based condiment from Argentina and Uruguay, known for its bold, garlicky kick and fresh acidity. Made with simple ingredients like parsley, garlic, vinegar, and olive oil, this chimichurri recipe comes together in just 15 minutes. Whether you're grilling steak, seafood, or vegetables, a spoonful of this sauce adds incredible depth to any dish
Try it with roast lamb stuffed with rosemary and garlic even with traditional Romanian polenta-mamaliga.
Whenever I find a sauce I like, I start thinking of all the ways I can use it. This chimichurri sauce is no exception! One of my go-to pairings is roasted cauliflower with yoghurt—a recipe readers keep coming back to. Another great option is cauliflower steak with tahini, especially when I want something hearty but meat-free. A drizzle of chimichurri sauce brings everything together.
It also works well as a marinade for steak, whether it’s cooked on the barbecue or in a cast iron pan. I love it with roast duck and butternut squash or baked salmon en papillote—both are great choices. It even works on the side with garlic sautéed green beans or crispy cauliflower wings for a simple, satisfying meal.
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What is Chimichurri?
Chimichurri is an herb-based sauce from Argentina, typically made with parsley, garlic, olive oil, red wine vinegar, and chilli. It's commonly used as a topping for barbecued or grilled meats like chicken, steak, lamb, and fish or over vegetables, adding a fresh, tangy, and slightly spicy kick to dishes.
💗 Why This Recipe Works
- Quick & Easy—It takes just 5 minutes! Toss everything into a blender, blitz, and the chimichurri sauce is ready.
- Versatile – Works with steak, chicken, fish, or oven-roasted potatoes.
- Bold & Fresh – A mix of garlic, vinegar, olive oil, and herbs makes every bite exciting.
🥘 Ingredients To Make Chimichurri Sauce
- Red or Shallot Onion: Finely chop for a mild, sweet taste. Shallots are softer and gentler than red onions.
- Fresh Parsley and Coriander: Go for flat-leaf parsley instead of curly parsley for a stronger taste and tender texture. If coriander isn’t your thing, try cilantro or mint as a replacement.
- Garlic: Always use fresh, firm garlic cloves. Skip the pre-minced stuff and grate or finely chop to get the best taste.
- Red Wine Vinegar: Provides a nice tang. If you prefer something milder, try white wine or champagne vinegar instead.
- Olive Oil: Choose high-quality extra virgin olive oil and avoid blends for the best consistency and taste.
- Chili Pepper or Chili Powder: For heat, use fresh chilli peppers like jalapeño or serrano, or chilli powder for a milder option. Removing the seeds will tone down the heat.
♻️ Substitutions
- Fresh red chilli isn’t a must. Use half a large chilli or skip it entirely. Alternatively, swap it for 1-2 teaspoons of dried red chilli flakes for heat.
- Red wine vinegar is traditional, but you can replace it with lemon juice if needed. Avoid balsamic or white vinegar, as they change the sauce's authentic flavour.
- Add grated tomato for a richer texture or use roasted red peppers for sweetness.
- Use a shallot or white onion instead of a red onion if preferred.
- Fresh coriander can be swapped with a handful of fresh oregano for a different twist.
📋 Variations
- For cilantro chimichurri: Swap parsley for chopped cilantro and use lime juice and zest instead of lemon.
- For dill chimichurri: Replace parsley with finely chopped dill and Meyer lemon juice and zest.
- For mint chimichurri: Use mint instead of parsley and orange juice and zest in place of lemon.
- For red chimichurri: Add 2 tablespoon of oven-dried Roma tomatoes, sun-dried tomatoes, or red bell peppers for a rich, red sauce. You can also add, 1 grated ripped tomato to the sauce.
🔪 How to make Chimichurri Sauce
This chimichurri sauce is quick and easy to make, with a fresh mix of herbs, garlic, and a touch of heat. No complicated prep—just a few basic ingredients and you’re good to go! Other go-to recipes: easy one-pot vegan lentil soup recipe and quick Mediterranean tomato and feta salad.
1. Step 1: Mix the ingredients – In a medium bowl, combine chopped onion, parsley, coriander, garlic, red wine vinegar, olive oil, diced chilli pepper, salt, and pepper. Stir well.
2. Step 2: Let it sit – Allow the sauce to rest for 15 minutes so the flavours blend. Adjust seasoning if needed.
3. Step 3: Serve – Use it as a marinade, condiment, or drizzle over your favourite dishes.
💭 Expert Tips
Some recipes blend everything into a paste, but the beauty of chimichurri sauce lies in its loose, oil-based consistency. Finely chopping the ingredients helps keep them fresh and separated.
If you have the time, chopping by hand gives the best result. If you're in a rush, a quick blend works too—just be careful not to blend too much, or it’ll turn into a paste.
🥗 What To Serve With Chimichurri Sauce
Chimichurri sauce isn’t just for grilled steak or marinating meat, prawns, or fish. This herby green sauce (chimichurri verde) is made with fresh ingredients that can add a burst of taste to so many dishes. If you’ve got a jar in the fridge, here are some easy and creative ways to use it:
- Toss with roasted vegetables – Drizzle some over Turkish-style saksuka with eggplant or mix it into crispy baked potato wedges for extra freshness. It's also great on roasted veggie skewers.
- Drizzle over proteins – Try it on juicy turkey meatballs baked in the oven, spoon it over perfectly roasted whole chicken, or brush it onto sticky baked chicken wings. It also works on grilled tofu, fried eggs, fish, and even fresh homemade challah bread or Italian-style focaccia bread.
- Fill a potato – Spoon some over a warm cheesy stuffed baked potato or drizzle it on a hearty potato frittata for breakfast.
- Use as a salad dressing – Toss it with a creamy homemade potato salad for a fresher, herby taste.
- Add to tacos, burritos, or sandwiches – Stir it into a bit of easy four-ingredient homemade mayonnaise for a quick sandwich spread, or drizzle it over smashed kefta tacos with spiced beef for a fresh kick.
- Upgrade a side dish – Mix it into fluffy rice bowls with stir-fried vegetables, stir it into lentils, quinoa, or farro, or serve it with Turkish bulgur pilav.
- Make a quick dipping sauce – Blend it with yogurt for a simple dip for fresh veggies, crispy cornflake-coated chicken nuggets, or oven-baked cauliflower wings.
- Boost the taste of soups, stews, and rice – Stir a spoonful into a hot bowl of homemade soups from scratch, add it to a creamy spinach and chicken stew, or mix it into fluffy rice with toasted vermicelli.
❓Chimichurri Sauce FAQs
Chimichurri is a fresh, tangy sauce made from simple ingredients like parsley, garlic, red wine vinegar, olive oil, and chilli. It often includes herbs like oregano and coriander, creating a flavorful, herb-based sauce with a hint of spice.
Chimichurri sauce has a bold, vibrant taste with a mix of tangy vinegar, fresh herbs, and a slight kick from chilli. The combination of garlic and olive oil adds depth, making it a deliciously zesty sauce.
Chimichurri sauce pairs perfectly with a variety of dishes. Try it with easy-baked aubergine with yoghurt dressing for a light, herby contrast, or drizzle it over chickpea ratatouille for added depth. It's also great as a topping for oven-baked turkey meatballs or served with crispy sesame chicken.
Chimichurri can be stored in an airtight container in the fridge for up to 2-3 weeks. If you have leftovers, freezing in ice cube trays is an option—just make sure to transfer the cubes to a ziplock bag and use them within 1-2 months. Thaw in the fridge overnight when ready to use. No reheating is necessary, but if the sauce thickens, add a tablespoon of olive oil or vinegar to thin it out.
Yes, it is naturally gluten-free and vegan-friendly.
This tasty herb sauce recipe is naturally low in carbs, sugar-free, and works perfectly with keto, gluten-free, paleo, Whole30, and dairy-free diets.
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Chimichurri Sauce
Equipment
- Blender optional
Ingredients
- 1 red white, or shallot onion, finely chopped
- 1 small bunch fresh parsley chopped
- 1 small bunch fresh coriander chopped
- 2 garlic cloves grated or finely chopped
- ½ cup red wine vinegar
- ½ cup olive oil
- 1 diced chilli pepper or 1 teaspoon chilli powder
- Salt and pepper
Instructions
- In a medium bowl, combine chopped onion, parsley, coriander, garlic, red wine vinegar, olive oil, diced chilli pepper (or chilli powder), salt, and pepper.1 red, 1 small bunch fresh parsley, 1 small bunch fresh coriander, 2 garlic cloves, ½ cup red wine vinegar, ½ cup olive oil, 1 diced chilli pepper or 1 teaspoon chilli powder, Salt and pepper
- Stir the ingredients together until well combined, ensuring the herbs and garlic are evenly distributed throughout the sauce.
- Taste the sauce and adjust the seasonings as needed. You may want to add more vinegar, olive oil, or chilli pepper for a stronger flavour.
- Allow the sauce to sit at room temperature for at least 30 minutes or up to an hour. This will allow the flavours to meld and develop.
- Enjoy your homemade chimichurri! Use it as a marinade for meat or fish, a condiment for grilled vegetables, or a drizzle over tacos, burritos, or sandwiches.
swathi says
Chimichurri sauce is so delicious I have tried it, it's a great sauce recipe I can use it for a variety of things.
Nicole says
This chimichurri recipe was so delicious! It is the perfect sauce to add to your meal.
Oscar says
Perfect balance of tangy and fresh! This chimichurri sauce took my grilled shrimp to the next level.
Krystle says
SO flavorful! It tastes amazing on steak.