A steak without chimichurri is just a steak that hasn’t met its match yet.
I learned this the hard way after years of just salting and grilling meat with nothing else on top. One spoonful of this bright, garlicky sauce and I never went back.
Chimichurri comes together in about 5 minutes with a food processor, no cooking required. Fresh parsley, garlic, red pepper flakes, and good olive oil turn into something that makes grilled meat taste like it came from an Argentine steakhouse.
Let’s make some.
What You’ll Need
- 1 cup fresh parsley, packed
- 3 cloves garlic
- 2 tbsp fresh oregano (or 1 tsp dried)
- 2 tbsp red wine vinegar
- ½ cup olive oil
- 1 tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
Eight ingredients, most of which you probably already have.
Tools You’ll Need
- Food processor or sharp knife
- Cutting board
- Mixing bowl
- Small jar or airtight container, for storage
- Measuring cups and spoons
Pro Tips
I’ve made chimichurri enough times to know exactly what separates a good batch from a great one.
1. Use fresh herbs, not dried. Dried parsley just doesn’t bring the same bright, punchy flavor. Fresh is non negotiable here.
2. Chop by hand for better texture. A food processor works, but pulsing too much turns the sauce into a paste instead of a chunky, rustic sauce. Pulse in short bursts, or chop by hand if you have the time.
3. Let it sit before serving. Chimichurri tastes better after 20 to 30 minutes, once the flavors have a chance to meld together.
4. Use good olive oil. Since this sauce doesn’t get cooked, the quality of your olive oil really comes through in the final flavor.
5. Adjust the vinegar to taste. Some batches need a touch more acidity depending on your palate. Add a small splash at a time and taste as you go.
How to Make Chimichurri Sauce
Step 1: Prep the Herbs and Garlic
Finely chop the parsley, garlic, and oregano, or pulse them together in a food processor using short bursts.
Step 2: Combine the Ingredients
Transfer the chopped herbs and garlic to a mixing bowl.
Add the red wine vinegar, olive oil, red pepper flakes, salt, and black pepper.
Step 3: Mix
Stir everything together until fully combined.
Step 4: Rest
Let the sauce sit at room temperature for at least 20 minutes before serving to let the flavors develop.
Step 5: Serve
Spoon generously over grilled steak, chicken, or vegetables.
Substitutions and Variations
- Cilantro version: Swap half the parsley for fresh cilantro for a different flavor profile.
- Milder version: Reduce or omit the red pepper flakes if you prefer less heat.
- Extra tangy: Add an additional tablespoon of red wine vinegar or a squeeze of fresh lemon juice.
- Smoky twist: Add a pinch of smoked paprika for a deeper, more complex flavor.
- Nut free and allergy friendly: This recipe is naturally free of common allergens as written.
Make Ahead Tips
Chimichurri actually improves after sitting for a few hours, so making it ahead works in your favor.
Prepare it up to 3 days in advance and store covered in the fridge. Bring to room temperature before serving for the best flavor and texture.
Nutritional Breakdown (Per Serving, About 2 Tablespoons)
| Nutrient | Amount |
|---|---|
| Calories | 90 |
| Fat | 10g |
| Carbs | 1g |
| Sugar | 0g |
| Protein | 0g |
Numbers will shift slightly depending on how much olive oil is used.
Diet Friendly Swaps
- Low sodium: Reduce the salt and let the vinegar and garlic carry more of the flavor.
- Whole30 and paleo friendly: This recipe fits both as written.
- Vegan: Naturally vegan with no substitutions needed.
Meal Pairing Suggestions
This sauce is a natural match for grilled steak, but it also works well spooned over roasted potatoes or grilled chicken.
Try it drizzled over a simple fried egg for a quick breakfast upgrade, or mixed into rice for extra flavor.
Cooking Time Efficiency Tips
Chop the parsley, garlic, and oregano together in one batch instead of separately to save time on prep.
Make a double batch since it keeps well in the fridge, so you have it ready for multiple meals throughout the week.
Leftovers and Storage
Store chimichurri in an airtight container in the fridge for up to a week.
The oil may solidify slightly when chilled. Let it sit at room temperature for a few minutes and stir before serving again.
This sauce does not freeze particularly well since the texture and color shift once thawed.
FAQ
Can I make this in a blender instead of a food processor? Yes, though you’ll want to pulse carefully to avoid turning it into a completely smooth puree.
Why does my chimichurri taste bitter? This usually comes down to using low quality olive oil, or over processing the herbs until they release bitter compounds.
Can I use dried herbs instead of fresh? Fresh parsley is essential for the right texture and brightness, though dried oregano works fine as a substitute for fresh.
How long should chimichurri sit before serving? At least 20 to 30 minutes at room temperature lets the flavors properly meld together.
What’s the best meat to pair with chimichurri? Grilled flank steak or skirt steak is the traditional pairing, though it works well with chicken and vegetables too.
Wrapping Up
Once you make chimichurri from scratch, you’ll start looking for excuses to put it on everything in your fridge.
It’s fast, it needs no cooking, and it turns a simple grilled dinner into something that tastes like it took a lot more effort than it actually did.
Try this recipe, then come back and tell me how it turned out. Did you add cilantro? Go heavier on the red pepper flakes? Drop a comment below, I’d love to hear about it. 🌿
