What Is Chimichurri Sauce, and How Do I Make It?
Updated: Nov. 28, 2023
If you haven't experimented with chimichurri sauce yet, it's about time. This recipe takes only 5 minutes and it lasts for weeks!
Get ready, folks, because we’re about to change your life with two simple words: chimichurri sauce. If you’ve never had this sauce before, you’re about to be wowed. It’s similar to pesto, but without any cheese or nuts and with a heavier emphasis on acidic vinegar. It’s simple and fresh, and it goes well with…well, just about everything: steak, chicken, pork chops, seafood, vegetables and more.
A sauce can go a long way towards taking a simple dish and elevating it to something incredible. You’ll be amazed at how easy this one is to pull off, too. Seven simple ingredients and five minutes are all you need to transform your weeknight dinner rut. Plus, it’s fun to say, especially if you lean into rolling those R’s: Chimichurrrrrrrrrrri.
What Is Chimichurri Sauce?
Chimichurri is an uncooked sauce made with finely-chopped herbs, garlic, oil and vinegar. (Here’s how to keep those herbs fresh.) The sauce originates from Argentina and Uruguay, where it is traditionally used to dress grilled meats. It sometimes contains spicy chile peppers or red pepper flakes, and the herbs vary to include favorites like parsley, cilantro and oregano. While it’s usually made with green ingredients, there is also a red chimichurri variation made with red peppers or tomatoes.
What Does Chimichurri Sauce Taste Like?
If we could only use one word to describe chimichurri sauce, it would be “bright.” The combination of fresh cilantro and parsley pack an herbaceous flavor, while the red pepper flakes bring a hint of spice. Add in the garlic’s spicy, pungent flavor and the vinegar’s acidic tang, and that’s chimichurri. It tastes fresh and strong, but the fat in the olive oil brings it all together into a pleasant, cohesive experience.
How to Make Chimichurri Sauce
The best part about this chimichurri sauce recipe (other than its delicious flavor) is that it stores exceptionally well. The vinegar helps to preserve the herbs, so you can store it, covered, in the refrigerator for several weeks. Keep in mind that the olive oil will solidify, so it’s best to pull it out of the fridge at least 20 minutes before use.
Yield: About 1 cup
Ingredients
- 6 cloves garlic, peeled
- 1 cup packed fresh cilantro leaves
- 1 cup packed fresh parsley leaves
- 1 teaspoon kosher salt
- 1 teaspoon crushed red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
Step 1: Chop the Garlic and Herbs
Place the garlic in a small food processor. Pulse until you’ve chopped the garlic into small pieces. Then, add the cilantro, parsley, salt and crushed red pepper flakes. Process the mixture until it’s finely chopped.
Step 2: Add the Vinegar and Oil
Add the vinegar to the herb mixture and begin processing. With the blades running, gradually add the oil in a steady stream. Remove the sauce from the bowl and store it in an airtight container in the refrigerator until ready to use.
Pro Tip: If the mixture is too thick for your liking, add a tablespoon of water at a time until it reaches the desired consistency.
Chimichurri Sauce Variations
Chimichurri sauce is extremely versatile, so feel free to swap in other green ingredients for the cilantro and parsley. Try a combination of fresh oregano and arugula to create a sauce with a spicy kick! You can also use fresh dill, mint, kale, chard, mustard greens and more. If you enjoyed this, you have got to try our favorite green goddess dip.
What Is Chimichurri Sauce Good On?
Chimichurri complements any number of meats and vegetables. Here are some of our favorite ways to use chimichurri sauce:
- Serve it alongside grilled steak or pork chops, roasted chicken, poached salmon or sauteed shrimp.
- Drizzle it over grilled vegetable kebabs or oven-roasted vegetables.
- Use it as a salad dressing for greens or stir it into cooked, cooled grains for an easy grain salad.
- Toss roasted potatoes with the sauce for a quick-and-easy side dish, or mix it into a potato salad recipe.
- Swirl a tablespoon or two into mayonnaise to create a sandwich spread.
- Add it to yogurt or sour cream to create a creamy dipping sauce.
- Use it to marinate meat, seafood or vegetable dishes.
- Spoon it over eggs on your favorite breakfast dish.
- Bake it on bread with grated Parmesan cheese to create the ultimate garlic bread.
Here are More Ways to Cook with Fresh Herbs
Herbed Feta DipGuests can’t get enough of this thick, zesty dip that bursts with fresh Mediterranean flavor. The feta cheese and fresh mint complement each other beautifully, creating the perfect sidekick for crunchy carrots, toasted pita chips, sliced baguettes or any other dipper you fancy.—Rebecca Ray, Chicago, Illinois
Orange Blossom Mint RefresherI came up with this recipe because I'm not a fan of regular iced tea. This version has the perfect combination of freshness and sweetness, and the orange blossom water gives the tea a distinctive flavor. People always request the recipe. —Juliana Gauss, Centennial, Colorado
Lemon-Thyme BreadLemon and thyme go together like milk and cookies. Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter. —Cathy Tang, Redmond, Washington
Rosemary Beef Roast over Cheesy PolentaI love beef roast in the slow cooker, and it's fun to pair it with something a little different than potatoes! This is true comfort food. —Elisabeth Larsen, Pleasant Grove, Utah
Golden Beet and Peach Soup with TarragonOne summer we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. —Sue Gronholz, Beaver Dam, Wisconsin
Rosemary and Ginger Infused WaterAromatic and slightly spicy, this infused water is great for winter holidays and celebrations. —James Schend, Taste of Home Deputy Editor
Basil Chicken SandwichesI got the inspiration for this recipe when I knew my parents and in-laws were coming to see our new home. My mother-in-law has food allergies, my father-in-law has some very specific food preferences and my parents appreciate light meals. I created this chicken sandwich with fresh basil for our lunch. —Kerry Durgin Krebs, New Market, Maryland
Roasted Asparagus With ThymeThis is good-for-you spring-time side dish is so easy to prepare, yet the simply seasoned spears look appealing enough to serve guests or take to carry-in dinner. —Sharon Leno, Keansburg, New Jersey
Herbed Tuna and White Bean SaladThis is a quick and delicious salad that can be made special for guests—or yourself—by grilling fresh tuna steaks instead of using canned. —Charlene Chambers, Ormond Beach, Florida
Cilantro Lime ShrimpA quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California
Green Beans and Radish Salad with Tarragon PestoWhichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. —Lily Julow, Lawrenceville, Georgia
Peach-Basil Lemonade SlushThis chilly slush with peaches, lemon juice and garden-fresh basil is hands-down the best lemonade ever. It tastes just like summer. —Dana Hinck, Pensacola, Florida
Honey-Thyme ButterLaced with honey and fresh thyme, this butter is perfect for either sweet or savory dishes. It's amazing on bread and rolls fresh out of the oven but equally as good on a stack of blueberry pancakes. —Taste of Home Test Kitchen
Pineapple and Mint Infused WaterThis pineapple and mint water is like a tropical cocktail but without the sticky-sweet taste. —James Schend, Dairy Freed
Strawberry Tarragon Chicken SaladAfter thinking about creating this salad for some time, one spring I used my homegrown strawberries and fresh tarragon to do a little experimenting. It didn't take me very long to come up with a winner! My husband enjoyed my creation as much as I did, and now we can't wait for strawberry season to come around each year. —Sue Gronholz, Beaver Dam, Wisconsin
Tangerine and Thyme Infused WaterWho doesn't love the bright and juicy flavor of tangerine? The addition of thyme really rounds out this infused water. —James Schend, Dairy Freed
Cherry Tomato SaladThis recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Rosemary LemonadeA friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. —Dixie Graham, Rancho Cucamonga, California
Herbed VinegarThis herb vinegar would be a great addition to your favorite salad dressing or could be used in place of vinegar in any recipe. The terrific flavors of tarragon and basil really shine through. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Portobello Bruschetta with Rosemary AioliBy caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs, you will add dimensions of flavor not found in store-bought bruschetta. —Stephanie Metzger, Camp Hill, Pennsylvania
Minty Watermelon-Cucumber SaladCapturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario
Rosemary-Lemon Sea SaltMaking flavored sea salt is so easy. Mix in grated lemon peel and minced rosemary for a delicious way to enhance chicken, fish and salads. —Shelley Holman, Scottsdale, Arizona
Potato-Bean Salad with Herb DressingMy veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. —Chris Cummer, Rincon, Georgia
Minted Beet SaladWe have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint tones down the sweetness of the beets, and the kalamata olives add a salty touch. —Barbara Estabrook, Appleton, Wisconsin
Berry-Basil Limeade JamMy husband and I have fun picking fruit. We ended up with too many strawberries, so it was time to make jam, inspired by a mojito recipe. —Erica Ingram, Lakewood, Ohio
Fresh Cucumber SaladCrisp, garden-fresh cukes are always in season when we hold our family reunion, and they really shine in this simple salad. The recipe can easily be expanded to make large quantities, too. —Betsy Carlson, Rockford, Illinois
Raspberry Mint JamI have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam—the mint really wakes up the raspberry flavor.—Laurie Bock, Lynden, Washington
Melon with Serrano-Mint SyrupThis is just one of the recipes I developed to take advantage of the fresh mint I grow nearly year-round. The serrano pepper is a nice contrast to the sweetness of the syrup and salad. —Jennifer Fisher, Austin, Texas
Bella Basil Raspberry TeaGive iced tea a grown-up twist. Fragrant basil lends flavor and the raspberries give it a bright red color. Tou’ll love the fun fizz and make-ahead convenience! —Laurie Bock Lynden, Washington
Originally Published: February 26, 2020
