Chimichurri Sauce Recipe
Chimichurri (Chimi) sauce is originated in Uruguay or Argentina and is a green sauce made with fresh herbs, garlic, vinegar, and olive oil. Perfect for barbecuing or grilling meat, shrimp, fish, or vegetables and grilled bread.
Usually, when I discover a new sauce that I love, I immediately start thinking of ways to pair it. With that in mind, here are some suggestions for serving this chimichurri sauce. I already have a popular recipe that uses it—my roasted cauliflower, which readers enjoy. My cauliflower steak recipe is another great option, perfect if you’re in the mood for a vegan dish or taking a break from meat. Some chimichurri drizzle adds a fresh kick to both!
It also works great as a marinade for steaks during barbecue season, grilling on a cast iron, or as a generously drizzled fresh sauce. Try it with my roasted lamb, duck, or my baked salmon recipe—it pairs beautifully with all of them. You can even have it over green beans or roasted potatoes for a simple, delicious side!
Chimichurri Sauce
Chimichurri or Chimi sauce is a condiment that can be used in many ways. Here are some popular uses:
- Marinade: Marinate meat, prawns or fish in this herb sauce for a tasty and tender result.
- Sauce: Drizzle over grilled or roasted meats, fish, vegetables, and bread.
- Condiment: Serve it as a condiment with tacos, burritos, or sandwiches.
- Salad dressing: Use it as a base for a delicious salad dressing.
- Flavour enhancer: Add a spoonful of the sauce to soups, stews, or rice for an extra tasty boost.
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What is Chimichurri?
It is a herb-based sauce from Argentina, typically made with parsley, garlic, olive oil, red wine vinegar, and chili. 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 you’ll love it
You’ll love this sauce because it’s made with simple ingredients that pack a lot of flavor. It’s perfect as a chicken marinade, bringing a fresh and tangy twist to your meals.
What you’ll need
- Base: Onion (red, white, or shallot), finely chopped
- Herbs: Fresh parsley and coriander, chopped
- Garlic: Grated or finely chopped
- Acidity: Red wine vinegar
- Oil: Olive oil
- Spice: Chili pepper or chilli powder
- Seasoning: Salt and pepper
Many online recipes call for blending the ingredients into a smooth paste. However, the true essence of this herb dressing lies in its loose, oil-based texture. When blended, it loses its distinct character and becomes more like a herbed mash.
For an authentic Argentinian experience, avoid the food processor and opt for a manual chopping method. This will preserve the texture and allow the flavours to shine through.
How to Make My Chimichurri Sauce
This sauce is very simple to make, you just need to combine all the ingredients and that’s it. So, combine chopped onion, parsley, coriander, garlic, red wine vinegar, olive oil, diced chilli pepper, salt, and pepper in a medium bowl. Stir until well combined. Adjust seasonings to taste. Let sit for 30 minutes to an hour. Enjoy as a marinade, condiment, or drizzle.
The whole process takes under 10 minutes.
A full list of ingredients and instructions can be found in the recipe card below.
Serving suggestions
Chimichurri: More Than Just a Marinade
While this green-coloured sauce (chimichurri Verde) is a popular marinade or dipping sauce for grilled steak, its versatility extends far beyond. Here are some creative ways to use this flavorful condiment:
- Toss it with roasted vegetables: Add a kick to your saksuka, roasted potatoes or veggie skewers.
- Drizzle it over proteins: Elevate your turkey meatballs, roast chicken or baked sticky chicken wings with a green herb glaze. This would also work over grilled tofu or fried eggs.
- Fill a potato: Spoon the sauce over baked potatoes in the oven or a hearty potato frittata.
- Use as a salad dressing: Toss your potato salad with this herb sauce for a tangy twist.
- Add to tacos or sandwiches: You can mix in a bit of mayonnaise to create a creamy, herb-packed spread for sandwiches. Or, swirl over smashed kefta tacos for a burst of fresh, bright taste.
- Make a flavorful side dish: Drizzle over rice bowls or lentils, or toss it with cooked quinoa, farro, or brown rice.
- Dipping sauce: Mix it with yoghurt to create a dip for your veggies, cornflake chicken or cauliflower bites.
With so many delicious possibilities, this condiment is sure to become a staple in your kitchen.
Storage
- Refrigeration: Can be stored in an airtight container in the refrigerator for up to 2-3 weeks.
- Freezing: Some people freeze leftover chimichurri in ice cube trays, though I haven’t tried it myself. If you do, transfer the frozen cubes to a ziplock bag and use them within 1-2 months. To use, thaw the cubes in the fridge—avoid microwaving.
- Thawing: When ready to use, thaw the sauce in the refrigerator overnight.
- Reheating: There’s no need to reheat it before serving.
Tip: If the sauce becomes too thick after storing, you can add a tablespoon of olive oil or vinegar to thin it out.
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Chimichurri Sauce
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 tsp 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, 1/2 cup red wine vinegar, 1/2 cup olive oil, 1 diced chilli pepper or 1 tsp 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.
