Chimichurri Sauce Recipe in 9 Steps

Published: 19 May 2026

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Ingredients for Chimichurri Sauce (With Exact Amounts)

Getting the ingredients right is the single most important part of making a good chimichurri. This is not a sauce where you can swap things out casually without noticing the difference. Every ingredient plays a specific role, and the ratios matter. The recipe below makes approximately one cup of chimichurri, which is enough for four servings as a topping or two as a marinade.

The Core Ingredients

These are the ingredients you need for the traditional, authentic recipe. Do not skip or substitute any of these for your first batch — make it exactly as written, taste it, and then adjust future batches to your preference.

  • 1 cup fresh flat-leaf parsley (leaves only, stems removed and tightly packed)
  • 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano)
  • 3 to 4 garlic cloves, finely minced by hand
  • ½ cup extra-virgin olive oil (use the best quality you have)
  • 2 tablespoons red wine vinegar
  • ½ teaspoon red pepper flakes (or 1 small fresh red chili, deseeded and minced)
  • 1 teaspoon kosher salt (or ¾ teaspoon fine sea salt)
  • ¼ teaspoon freshly ground black pepper

Ingredient Notes and Smart Substitutions

Each of these ingredients has a reason for being there, and understanding that reason will help you make better decisions in the kitchen. Starting with the parsley — flat-leaf parsley is the only type you should use here. It has a deeper, more complex flavor than curly parsley, which tends to be sharper and almost metallic. If flat-leaf is not available, curly will technically work, but the flavor will be noticeably different. Use only the leaves; the thick stems can make the texture too rough and add a slight bitterness.

For the oregano, dried works perfectly well in this recipe. In fact, dried oregano is more commonly used in Argentina than fresh because it has an earthier, more concentrated flavor that holds up well in the sauce. If you do use fresh oregano, use three times the amount listed, since fresh herbs are less potent than dried. For the vinegar, red wine vinegar is the traditional and best choice. It has the right balance of acidity and depth to complement the herbs and garlic without overpowering them. If you need to substitute, white wine vinegar works as a close second, and lemon juice can be used in a pinch. Avoid balsamic vinegar entirely — it is too sweet and thick, and it will completely change the flavor profile of the sauce.

The olive oil is the backbone of the entire sauce. Since there is no cooking involved, there is nowhere for a low-quality oil to hide. A cheap or old bottle of olive oil will make your chimichurri taste flat or even slightly rancid. Use a fresh bottle of extra-virgin olive oil that you actually enjoy the taste of on its own. For the garlic, always mince it by hand with a knife. Using a garlic press crushes the cells too aggressively and releases compounds that can taste sharp and bitter. Hand-minced garlic is finer, more evenly distributed, and blends into the sauce much more gently.

Step-by-Step Chimichurri Sauce Recipe Method

This is the core recipe. Read through all the steps before you start so you know exactly what is coming. The whole process takes about ten to fifteen minutes of active work, plus a resting period. Do not rush the rest — it is not optional.

This is the authentic way to make chimichurri, and it produces the best texture. The sauce should be loose, slightly chunky, and spoonable — not smooth like a blended dip. Hand-chopping preserves the individual flavors of each ingredient and gives you full control over the final texture.

Step 1 — Prepare the parsley. Start by washing your parsley thoroughly under cold running water and shaking off as much water as possible, or patting it dry with a clean kitchen towel. Wet herbs will water down your sauce and dilute the flavors. Pull the leaves off the stems carefully — thick stems have a slightly bitter, woody taste that you do not want in the final sauce. Gather the dry leaves into a pile on your cutting board. Using a sharp chef’s knife, chop them finely with a rocking motion. You want the pieces small enough that they will integrate into the sauce, but not so fine that they turn into a paste. Aim for pieces roughly the size of a small lentil. Once chopped, you should have approximately one packed cup.

Step 2 — Mince the garlic. Peel three to four garlic cloves depending on your preference — three for a more balanced flavor, four if you love garlic prominently in everything you eat. Place the cloves flat on your cutting board and use the flat side of your knife to gently crush them, which makes peeling easier. Then mince them as finely as you can with a rocking motion. The goal is tiny, uniform pieces with no large chunks. Large chunks of raw garlic will be harsh and overpowering in the finished sauce. Take your time with this step — it makes a real difference. Once minced, you should have roughly one heaped teaspoon.

Step 3 — Chop the oregano (if using fresh). If you are using fresh oregano, strip the small leaves from the woody stems and chop them finely the same way you chopped the parsley. If you are using dried oregano, simply measure out one teaspoon and set it aside. Dried oregano does not need any preparation.

Step 4 — Prepare the chili (if using fresh). If you are using a fresh red chili instead of red pepper flakes, cut it in half lengthways and scrape out all the seeds and white membrane with the tip of your knife — this is where most of the heat lives, and removing it gives you chili flavor without an aggressive burn. Finely dice the chili flesh into very small pieces, similar in size to your garlic. If you are using dried red pepper flakes, simply measure out half a teaspoon and set aside.

Step 5 — Combine the dry ingredients. Add your chopped parsley, minced garlic, oregano, chili or red pepper flakes, salt, and black pepper to a medium-sized mixing bowl. Use a spoon to give everything a good stir so the dry ingredients are evenly mixed together before you add the liquids. This step ensures that the salt and spices are distributed throughout the herbs rather than pooling in one spot.

Step 6 — Add the liquids. Pour in the red wine vinegar first and stir it through the herb mixture. The vinegar will start to slightly soften the herbs and begin drawing out their flavor immediately. Then pour in the extra-virgin olive oil and stir everything together thoroughly until well combined. The sauce will look loose and oily at this stage, which is exactly right. Chimichurri is not meant to be thick. It should be spoonable and just slightly runny, with visible pieces of herb floating in the oil.

Step 7 — Taste and adjust. Now taste your chimichurri and adjust the seasoning carefully. If it needs more salt, add a small pinch and stir again. If it tastes flat or needs more brightness, add a few extra drops of red wine vinegar — no more than half a teaspoon at a time. If you want more heat, add a small extra pinch of red pepper flakes. If the garlic feels very sharp, do not add more oil — just let the sauce rest and it will mellow naturally over time.

Step 8 — Rest the sauce. This step is absolutely essential and cannot be skipped. Cover the bowl with plastic wrap or transfer the chimichurri to a small jar with a lid, and let it sit at room temperature for at least 30 minutes before serving. For significantly better results, rest it for two hours. For the best results of all, make it the evening before and let it sit overnight in the refrigerator, then bring it back to room temperature before serving. During this resting time, the raw garlic mellows, the vinegar softens, the herbs release their oils into the surrounding liquid, and all the separate ingredients come together into one cohesive, balanced sauce. A chimichurri that has rested overnight tastes dramatically better than one served immediately.

Step 9 — Serve. Give the sauce one final stir before serving, as the oil and vinegar may have separated slightly while resting. Spoon generously over your cooked meat, grilled vegetables, or whatever you are serving it with. Always serve chimichurri at room temperature — never heated. If it has come from the refrigerator and feels too cold, let it sit on the counter for fifteen to twenty minutes before serving.

Method 2: Food Processor Shortcut

If you are making a large double batch or are short on time, a food processor will get the job done quickly. The texture will be slightly smoother than the hand-chopped version, but it is still very good. The most important thing to remember is not to over-process it — you want finely chopped herbs, not a green paste.

Add the parsley leaves, minced garlic, oregano, chili or pepper flakes, salt, and black pepper to a small food processor. Pulse the machine in short bursts — two to three seconds each — about five to eight times until the herbs are finely chopped and everything looks evenly mixed. Stop and scrape down the sides with a spatula between pulses if needed. Once the herbs are chopped to your liking, transfer the mixture to a bowl. Do not add the olive oil or vinegar to the food processor — stir them in by hand. Adding oil to the processor will emulsify it into the herbs and create a thick, paste-like consistency rather than the loose, oily texture that chimichurri should have. From here, follow the same tasting, adjusting, and resting steps as the hand-chop method above.

How to Use and Store Your Chimichurri

The most classic use for chimichurri is spooning it generously over a freshly grilled steak — skirt steak, flank steak, and ribeye all work beautifully. But the sauce is far more versatile than just steak. Drizzle it over grilled chicken thighs, roasted lamb chops, baked salmon, or seared shrimp. Toss roasted potatoes or grilled vegetables in it while they are still warm. Stir a spoonful into a rice bowl or through cooked quinoa. Use it as a dipping sauce for crusty bread at a barbecue. Spread it thinly inside a steak sandwich instead of butter or mayo. It genuinely works on almost everything.

For storage, keep your chimichurri in an airtight glass jar or container in the refrigerator for up to four to five days. The olive oil will solidify and the sauce will look cloudy when cold — this is completely normal. Always bring it back to room temperature and give it a good stir before using. If you want to keep it longer, freeze it in an ice cube tray. Once the cubes are solid, pop them out and store in a freezer bag for up to three months. Frozen chimichurri is best used as a marinade or stirred into warm grains after thawing, since the herb texture changes slightly in the freezer.

Delicious Variations of Chimichurri Sauce

Once you have made the classic recipe and understand how it is supposed to taste, experimenting with variations becomes very easy and genuinely fun. Each variation below changes the character of the sauce in a specific direction, making it ideal for different dishes or different taste preferences.

Chimichurri Rojo (Red Chimichurri)

Chimichurri rojo is the lesser-known sibling of the classic green version, but it is just as delicious and arguably more versatile with certain meats. Instead of being herb-forward, chimichurri rojo gets its color and flavor from roasted red bell peppers, making it sweeter, smokier, and slightly more mellow than the verde version. To make it, roast one large red bell pepper directly over a gas flame or under the broiler until the skin is charred and blackened all over. Place it in a bowl covered with plastic wrap for ten minutes to steam, then peel off the charred skin, remove the seeds, and finely dice the flesh. Combine the roasted pepper with finely chopped flat-leaf parsley, one minced garlic clove, a teaspoon of smoked paprika, red wine vinegar, olive oil, salt, and a pinch of cayenne. This version pairs exceptionally well with chorizo, pork ribs, and anything with a lot of smoky char on it.

Cilantro Chimichurri

This is the variation most commonly found in Mexican and Tex-Mex cooking, and while it is not traditional Argentine chimichurri, it is absolutely worth making. Replace half of the parsley with fresh cilantro — or replace it entirely if you are a big cilantro fan. The cilantro brings a brighter, more citrusy, almost floral quality to the sauce that is fresher and lighter than the parsley-only version. You can also add a squeeze of fresh lime juice in place of or alongside the red wine vinegar, which lifts the flavor even further. This version is outstanding on grilled fish tacos, blackened shrimp, and grilled chicken. It also makes a wonderful dressing for a simple avocado and tomato salad.

Smoky Chimichurri

This is an incredibly simple variation that adds a layer of depth without changing the overall character of the sauce. Simply add half a teaspoon of smoked paprika to your classic chimichurri recipe and stir it in along with the other dry ingredients. The smoked paprika gives the sauce a gentle, barbecue-like smokiness that works in perfect harmony with the herbs and garlic. It deepens the color slightly, giving the sauce a warmer, darker green hue. This version is particularly good when you are cooking over charcoal rather than a gas grill, as the smoky flavors echo and complement each other beautifully.

Creamy Chimichurri

If you want something that works better as a dressing, a dipping sauce, or a spread for sandwiches, a creamy chimichurri is the way to go. Make your classic chimichurri as usual, then whisk in two to three tablespoons of full-fat Greek yogurt or good-quality mayonnaise until the sauce is smooth and creamy. The yogurt version is tangy and light, while the mayo version is richer and more indulgent. Both work wonderfully as a dipping sauce for fries, a drizzle over grain bowls, a topping for baked potatoes, or a spread inside wraps and sandwiches. This version does not hold up as well to heat, so use it only as a cold sauce or dressing rather than a marinade.

Mistakes to Avoid When Making Chimichurri Sauce

Chimichurri looks simple, and it is — but that simplicity means there is less room to hide errors. A few very common mistakes can take a potentially great sauce and make it disappointing. Here is what to watch for and how to fix it.

Using Dried Parsley or the Wrong Type of Parsley

This is the most important mistake to avoid, and it will ruin your chimichurri more than anything else on this list. Dried parsley is simply not a substitute for fresh here. When herbs are dried, they lose most of their volatile aromatic oils — the compounds responsible for that bright, fresh, grassy flavor that makes chimichurri what it is. A sauce made with dried parsley will taste flat, dusty, and lifeless no matter how good your other ingredients are. Always use fresh flat-leaf parsley. If you absolutely cannot find flat-leaf, fresh curly parsley is acceptable as a last resort, but pull off the leaves carefully and expect a slightly sharper, less complex flavor in the final sauce.

Over-Blending the Sauce

Blending chimichurri into a smooth paste is one of the most common mistakes people make when they are in a hurry. If you put all the ingredients into a blender and run it until the sauce is completely smooth, what you end up with is essentially a green vinaigrette or something closer to pesto — not chimichurri. The sauce loses its rustic character, the herbs turn bitter from the heat of friction, and the oil emulsifies into the herbs instead of sitting loosely around them. Chimichurri needs to be chunky and spoonable, with visible pieces of herb. If you use a food processor, pulse it in very short bursts and stop well before it looks smooth. And always add the olive oil by hand after processing, never inside the machine.

Adding Too Much Vinegar

Acid is an essential part of chimichurri — it is what gives the sauce its bright, tangy bite and what balances the richness of the olive oil. But too much vinegar completely overpowers everything else and creates a sauce that tastes sharp, harsh, and unpleasant. The classic ratio is three parts olive oil to one part vinegar. If you double the vinegar because you want more tang, the sauce will taste sour rather than bright. Start with the amount listed in the recipe, taste after resting, and if you genuinely feel it needs more acidity, add it in small drops — half a teaspoon at a time — and taste again each time. Also avoid balsamic vinegar entirely, as its sweetness and syrupy thickness are completely wrong for this sauce.

Skipping the Resting Time

Many people make chimichurri, taste a spoonful straight away, and think something is wrong because the garlic is very sharp and the vinegar is aggressive and everything tastes slightly raw and disjointed. Nothing is wrong — the sauce simply has not rested yet. Raw garlic is pungent and harsh on its own, but when it sits in oil and vinegar for an hour or more, the sharpness mellows dramatically and transforms into a deeper, more rounded garlicky flavor. The vinegar softens as it absorbs into the herbs. The olive oil picks up the aromas from the parsley and oregano. The salt pulls moisture from the herbs and seasons the entire sauce evenly. None of this happens if you serve the chimichurri the moment you finish making it. Give it at minimum thirty minutes, and two hours if time allows.

Using Low-Quality Olive Oil

Because chimichurri is a raw sauce, the olive oil does not get cooked, which means its full flavor — good or bad — transfers directly into every bite. A low-quality or rancid olive oil will make your chimichurri taste heavy, flat, or slightly off. An old bottle that has been open for too long will do the same thing. Use a fresh bottle of good extra-virgin olive oil. You do not need to use an expensive single-origin bottle, but it should be one you would comfortably drizzle over a salad and enjoy on its own. The oil is roughly half the sauce by volume, so its quality matters enormously.

Using Too Much Garlic or Adding It Through a Press

Garlic is essential to chimichurri, but it is also the ingredient most likely to get out of hand. Because the garlic is raw and uncooked, it does not mellow in the way that roasted or sautéed garlic does. It intensifies as the sauce sits. Three to four cloves is the right amount for one cup of parsley — more than that and the garlic will completely dominate the sauce by the next day. Also avoid using a garlic press. When garlic is pressed rather than minced, the cells are crushed much more aggressively, releasing sulfur compounds that create a harsh, sharp, slightly unpleasant bitterness. Always mince garlic by hand with a knife for chimichurri.

Heating the Chimichurri

This is a mistake that happens most often when people want to warm up their chimichurri that has been sitting in the fridge. Heating chimichurri — even gently in a microwave or small saucepan — destroys the fresh herb aromas that are the whole point of the sauce. The parsley loses its brightness, the garlic turns bitter, and the olive oil can take on an unpleasant cooked flavor. The correct way to take the chill off refrigerated chimichurri is to simply leave it on the counter for fifteen to twenty minutes before serving. If you are in a real hurry, add a splash of warm (not hot) water and stir it in to loosen the oil. Never apply direct heat.

Conclusion

Chimichurri sauce is one of those recipes that earns a permanent spot in your cooking rotation the very first time you make it. It takes less than fifteen minutes of hands-on work, uses ingredients that cost very little, requires no special equipment, and produces a sauce so flavorful and versatile that you will find yourself reaching for it every time you cook. Once you have the classic recipe down — fresh parsley, hand-minced garlic, quality olive oil, red wine vinegar, a pinch of heat, and the patience to let it rest — you will understand why Argentine cooks have been making it the same way for generations.

Start with the traditional recipe exactly as written. Taste it after two hours of resting and you will immediately understand what all the fuss is about. From there, explore the variations and make it your own. Put it on steak, yes — but also try it on roasted vegetables, swirled into a potato salad, or spooned over a simple bowl of white rice with a fried egg on top. That is when you realize this is not just a barbecue sauce. It is a condiment that makes everyday food extraordinary. Make a big batch this weekend and see how quickly it disappears from your refrigerator.

FAQs About Chimichurri Sauce

Does chimichurri sauce contain cilantro?

Traditional, authentic Argentine chimichurri does not contain cilantro. This is one of the most widespread misconceptions about the sauce. The classic recipe uses flat-leaf parsley as the primary herb, often alongside dried oregano, and that is it. The confusion likely comes from the fact that cilantro is widely used in other South American and Mexican green sauces, and those sauces sometimes get labeled as chimichurri outside of Argentina. Cilantro-based variations do exist and are genuinely delicious, but they are modern adaptations rather than traditional chimichurri. If you see a recipe that calls for cilantro as the main herb, know that you are making a creative variation rather than the original.

Is chimichurri sauce spicy?

Chimichurri is not a spicy sauce. Its flavor profile is primarily herbaceous and tangy, with the garlic providing a sharp, punchy quality and the vinegar providing brightness and acidity. The red pepper flakes or fresh chili that the recipe calls for add a very mild background warmth rather than any real heat. Most people who are sensitive to spice would not find traditional chimichurri uncomfortable at all. If you want it milder still, simply reduce or omit the red pepper flakes entirely — the sauce will still taste complete. On the other hand, if you love heat, add extra chili gradually and taste as you go, remembering that the heat will develop and intensify as the sauce rests.

How long does chimichurri last in the refrigerator?

When stored properly in an airtight glass jar or container, chimichurri will last for four to five days in the refrigerator. After that, the fresh herbs start to break down, the color turns from bright green to a duller olive tone, and the flavor becomes less vibrant. Always bring refrigerated chimichurri back to room temperature and stir it well before serving, since the olive oil will solidify in the cold and the sauce will look thick and cloudy. This is normal and does not mean anything has gone wrong — it will return to its correct loose consistency once it warms up.

What is the difference between chimichurri and pesto?

Chimichurri and pesto are both herb-based condiments made with oil and garlic, which is why people sometimes confuse them, but they are fundamentally different sauces with different flavor profiles, textures, and culinary traditions. Pesto comes from Genoa, Italy, and is made with fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil — all blended together into a thick, rich, creamy paste. Chimichurri comes from Argentina and is made with parsley, garlic, vinegar, and olive oil — chopped by hand into a loose, oily, tangy sauce. Pesto is nutty and rich. Chimichurri is acidic and herbaceous. They come from different food cultures and are not interchangeable, even though they look vaguely similar in color.

Can I use chimichurri as a marinade?

Yes, and it works very well as one. The acidity from the red wine vinegar helps to tenderize the surface of the meat, while the garlic and herb flavors penetrate deeply during the marinating time. To use chimichurri as a marinade, make a slightly thinner version by adding an extra tablespoon each of olive oil and red wine vinegar to the standard recipe. Coat your protein generously, cover, and refrigerate for one to four hours — any longer than that with a very acidic marinade can start to affect the texture of the meat, particularly with fish or shrimp, which need only fifteen to thirty minutes. One very important rule: always make a separate batch for serving as a topping. Never use the marinade that has been in contact with raw meat to dress your cooked food.

Why does my chimichurri taste bitter?

Bitterness in chimichurri almost always comes from one of three sources. The most common cause is over-processed garlic — when garlic is put through a press or blended at high speed, it releases chemical compounds that create a sharp, unpleasant bitterness. Always mince garlic by hand. The second common cause is low-quality or old olive oil. Olive oil that has been open for a long time, stored near heat or light, or was poor quality to begin with can turn slightly rancid and introduce a bitter, heavy taste to the sauce. Always use a fresh bottle of good extra-virgin olive oil. The third possible cause is parsley that was harvested very late in the season, which can have a more bitter, grassy quality. If your sauce is already made and tastes slightly bitter, a small pinch of sugar and a touch more salt can help balance it out.

Can I freeze chimichurri sauce?

Yes, chimichurri freezes exceptionally well, which makes it a great candidate for batch cooking. The best way to freeze it is to pour the finished sauce into an ice cube tray and freeze until solid, then pop the cubes out and store them in a labeled freezer bag. This way you always have individual portions ready to thaw as needed. Frozen chimichurri is best used as a marinade or stirred into cooked warm dishes like rice, quinoa, or roasted vegetables, because the herb texture changes slightly after freezing and thawing — the leaves become a little softer and less vibrant in appearance. The flavor, however, holds up very well. Frozen chimichurri will keep for up to three months in the freezer.

Sophia Pervaiz Avatar
Sophia Pervaiz

Passionate about creating delicious, approachable recipes and sharing insights on our furry companions, Sophia Pervaiz blends their love for food and cats into every post. When not experimenting with new recipes in the kitchen, they enjoy spending time with their cats, learning more about feline health, and creating content that caters to both food lovers and pet enthusiasts. With a knack for making everything feel personal and relatable, Sophia Pervaiz brings a warm, friendly voice to both the culinary and animal worlds. Whether you're here for a tasty new dish or some helpful cat tips, there's always something for everyone!

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