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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.

Chimichurri sauce in a bowl, featuring finely chopped red onion, fresh parsley, fresh coriander, grated garlic, red wine vinegar, olive oil, diced chili pepper, and seasoned with salt and pepper.

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 really 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. The chimichurri 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 drizzle it over green beans or roasted potatoes for a simple, delicious side!

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 chimichurri for a tasty and tender result.
Sauce: Drizzle over grilled or roasted meats, fish, vegetables, bread.
Condiment: Serve chimichurri 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 chimichurri to soups, stews, or rice for an extra tasty boost.

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What is Chimichurri?

Chimichurri 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 this Chimichurri Sauce

You’ll love this Chimichurri 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 chimichurri recipes call for blending the ingredients into a smooth paste. However, the true essence of chimichurri lies in its loose, oil-based texture. When blended, it loses its distinct character and becomes more like a herbed mash.

For an authentic chimichurri 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 this chimi 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 chili 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 bowl of chopped red onion and garlic, ready to be combined with other ingredients to make chimichurri sauce.

A bowl filled with chopped parsley, coriander, onion, garlic, chili pepper, and red wine vinegar. Olive oil is being poured into the bowl.

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-colored 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 with a drizzle of chimichurri.
Drizzle it over proteins: Elevate your turkey meatballs, roast chicken or baked sticky chicken wings with a chimichurri glaze. This woul also work over grilled tofu or fried eggs.
Fill a potato: Spoon chimichurri over baked potatoes in the oven or a hearty potato frittata.
Use as a salad dressing: Toss your potato salad with chimichurri 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 chimichurri over smashed kefta tacos for a burst of fresh, bright taste.
Make a flavorful side dish: Drizzle chimichurri 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.

Chimichurri sauce in a bowl, made with finely chopped red onion, fresh parsley, coriander, grated garlic, red wine vinegar, olive oil, diced chili pepper, and seasoned with salt and pepper. A spoon full of the sauce is lifted above the bowl.

How to store Chimichurri

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 the sauce becomes too thick after storing, you can add a tablespoon of olive oil or vinegar to thin it out.

FAQs

Can I make chimi ahead of time? Yes, you can make it ahead of time. It will keep in the refrigerator for up to 2-3 weeks.

Is chimichurri gluten-free or vegan? Yes, it is naturally gluten-free and vegan-friendly.

This tasty chimichurri recipe is naturally low in carbs, sugar-free, and works perfectly with keto, gluten-free, paleo, Whole30, and dairy-free diets.

Can I make chimi without olive oil? Yes, you can substitute olive oil with another neutral oil, such as avocado oil or grapeseed oil.

Roasted cauliflower on a plate with a creamy yogurt base, generously topped with vibrant chimichurri sauce, showcasing a colorful and appetizing dish. — Roast Cauliflower with Chimi Drizzle

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