Quick & Flavorful Chimichurri Sauce (With Fresh Herbs!)

If you’ve never made chimichurri before, you’re in for a treat, and I think it’s about to become a kitchen staple in your home. This herby, garlicky sauce is one of the easiest ways to add flavor to a meal—especially grilled meats, roasted vegetables, and simple grain bowls or sandwiches.

The best part? It’s easy to make and requires only a few ingredients.

The fresh herbs, a little heat from the red pepper flakes, and a kick of vinegar all combine to make this an impressive sauce.

Make it home for a meal and use it for a few days afterwards or prepare it for a gathering as a party food dipping sauce!

Why You’ll Love This Chimichurri

• Fresh and flavorful: Every ingredient shines in this recipe, especially the parsley and garlic.
• Customizable: You can add different spice, herbs, and acidity to make it your own.
• Naturally vegan and gluten-free: Everyone at the table can enjoy it.
• Keeps well: Make a batch and use it throughout the week to use on various meals and snacks.
• Great for gardeners: If you grow your own herbs at home, you’ll love this sauce because it allows you to use up your fresh herbs!

Ingredients You’ll Need

Here’s everything you need to make this vibrant, homemade chimichurri sauce:

• 1 cup flat-leaf parsley, finely chopped
  This is the base of the sauce, so use fresh parsley for the brightest flavor.
• 1/4 cup fresh oregano leaves, finely chopped
  If you can’t find fresh oregano, use 1 tablespoon dried instead.
• 3–4 garlic cloves, minced
  Garlic brings boldness and adds texture to the sauce. You can add more to less to suit your taste.
• 1/2 cup olive oil
  Choose a good quality extra virgin olive oil for the best flavor.
• 2 tablespoons red wine vinegar
  Adds tang and acidity to balance the herbs and olive oil.
• 1 tablespoon lemon juice (optional)
  For a splash of brightness and zest, lemon makes the sauce tastier.
• 1 teaspoon crushed red pepper flakes
  You can adjust this based on your spice tolerance. Always start with less and add more to taste. I find 1 teaspoon to be the perfect amount.
• Salt and pepper to taste

How to Make Chimichurri

My best tip? Use a food processor to help chop up the ingredients! The parsley in chimichurri must be finely chopped; doing this by hand can be tiresome. It’s faster and easier to use a small blender or food processor.

Here’s how to make the sauce:

1. Chop the herbs: Finely chop the parsley and oregano, either in a blender or by hand. You want a slight, even texture—not quite minced, but make sure there are no large chunks of leaves left.
2. Mince the garlic: Chop it as finely as possible, with even pieces.
3. Mix them: In a medium bowl, stir the herbs and garlic.
4. Add the liquids: Pour olive oil, red wine vinegar, and lemon juice into the bowl with herbs and combine.
5. Season: Add red pepper flakes, a pinch of salt, and freshly ground black pepper. Adjust the seasoning as needed.
6. Let it rest: Let the chimichurri sit at room temperature for 10–15 minutes before serving. This helps the flavors develop.

Tips for the Best Chimichurri

• Use a food processor: You can chop by hand, but if you’re short on time or want your chopped pieces to be more precise, I’ve found a processor is the best choice for this recipe, and it’s what I do.
• Use fresh herbs: A non-negotiable. Use fresh parsley – it’s the start ingredient. Fresh oregano has a lovely flavor and fragrance, so I recommend using fresh oregano, too, over dried.
• Taste and adjust: After it rests for 10 minutes, taste the sauce and adjust the flavor as needed, adding more salt, chili, or lemon to suit your taste buds.

Creative Ways to Use Chimichurri

This sauce is more than just a topping for steak (though it’s the main way to use it). Here are some other ways to use chimichurri:

• Over other grilled meats: Steak, chicken, pork chops, or even grilled lamb
• With seafood: Spoon it over grilled shrimp or fish
• Tossed with roasted veggies: Carrots, zucchini, turnips – any vegetable!
• Served with grain bowls: Grain bowls can be boring without a good sauce! Pour a spoonful of chimichurri over your rice, quinoa, or farro bowls—it’ll make the whole meal!
• As a dipping sauce: Dip a good slice of bread, pita, or roasted potatoes wedges into the sauce
• On eggs or avocado toast: It’s divine on omelets, egg sandwiches, and avocado toast!
• Mixed into yogurt or mayonnaise: Need a quick aioli sauce? Mix a few spoonfuls into yogurt or mayonnaise to make a spread for sandwiches.

How to Store It

Chimichurri keeps well in the fridge, so enjoy it in multiple meals!

• Store in a refrigerator in a sealed glass jar or airtight container for up to 5 days.
• Freezing tip: You can freeze leftover chimichurri in an ice cube tray. It’s a great tip for quick meal enhancements.

Chimichurri FAQs

Can I use dried oregano?
Yes! If you don’t have fresh oregano, you can is ideal for bold flavor, but if you’re using dried, 1 tablespoon is perfect.

Is lemon juice necessary?
Nope! The red wine vinegar is the main acid here, but lemon juice adds a fresh note. Totally optional.

Can I make it less spicy?
If you don’t like spice, that’s perfectly fine! Chimichurri can be made without the spice – just skip the red pepper flakes!

Can I make this ahead of time?
Yes! In fact, it tastes even better after sitting for a bit. Make it a few hours ahead of your meal if you can.

If you’re looking for a simple, fresh sauce to add life to your meals, chimichurri is the answer. It’s incredibly easy to make, endlessly versatile, and packs such a flavorful punch that you’ll find yourself reaching for it again and again.

I hope this chimichurri becomes a staple in your kitchen like it has in mine. If you try it, let me know in the comments how you used it—grilled steak, tacos, grain bowls? I’d love to hear!

And don’t forget to pin this recipe for later!

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🖤 In need of more dip & appetizer recipes?
Check out these recipes:

• Fresh & Easy Guacamole
• Mexican Street Corn Salad
• Garbanzo & Avocado Tostadas