Chimichurri Recipe
This fresh, herb-packed chimichurri recipe is a must-have for adding bold flavor to so many dishes. It's made with parsley, oregano, seasonings, olive oil and lemon juice for a hint of brightness.
This post may contain affiliate links. Please see our disclosure policy.
If you’re looking for a chimichurri recipe to top steak or seafood, this one adds so much bold flavor – and making it is super easy. This quick chimichurri sauce is a close cousin to my Dairy-Free Pesto because of it’s green, herb-forward base.
Traditionally made by finely chopping herbs by hand, this chimichurri sauce also can be made in a mini chopper or small food processor. Either way, the recipe is done in less than 10 minutes from start to finish.
Why This Chimichurri Recipe Works
This chimichurri sauce hits all the right notes:
- Fast: Ready in under 10 minutes — no cooking needed.
- Flavorful: Garlic, red wine vinegar, and fresh herbs create bright, zesty layers.
- Flexible: Swap or add herbs like cilantro for extra freshness.
- Versatile: Perfect with grilled meats, roasted veggies, seafood or grain bowls.
How to Make Chimichurri in a Mini Chopper
Step 1: Add parsley leaves, oregano and red pepper flakes to the bowl of a mini chopper. Pulse 10 to 15 times, until parsley is broken up.
Optional add-in: Many cooks like adding cilantro for a bright, herbaceous twist. If you love extra green and citrusy notes, fold in about ½ cup chopped cilantro leaves at this step.
Step 2: Add in peeled garlic and sprinkle in salt and pepper. Pulse about 5 times, or until garlic is chopped.
Step 3: Pour in red wine vinegar and lemon juice. Pulse another 2 to 3 times, just to bring the sauce together. You want to still have texture in the fresh parsley.
Step 4: Stir in olive oil, taste and adjust seasonings. Let it sit on the counter for 10 to 15 minutes before using to allow the flavors to come together.
Chimichurri Recipe Serving Suggestions
Bright with parsley, a little tangy from red wine vinegar, and just the right amount of garlic kick, chimichurri is a simple way to bring life to almost any dish. Here are a few easy ways to incorporate it into meals:
- Drizzle over grilled or roasted vegetables for a fresh, vibrant finish.
- Toss with crispy roasted or smashed potatoes for an herby twist on a classic side dish.
- Top seared tofu steaks to add a punch of garlicky, herby flavor.
- Serve alongside grilled salmon or shrimp for an extra bit of freshness.
How to Store Chimichurri
Store any leftover chimichurri in an airtight container in the refrigerator for up to 5 days. For best results, let leftover chimichurri come back to room temperature on the counter for 20 minutes or so, then give it a stir to ensure the best flavor.
After the first couple of days, the bright green of the sauce might start to turn a less vibrant. This chimichurri recipe will still taste delicious, even when it’s oxidized a bit.
Frequently Asked Questions
Yes. Freeze in a silicone mold or ice cube tray, then transfer the cubes to a freezer bag. Thaw and serve with grilled or roasted protein and vegetables.
Yes! Chimichurri actually tastes better after sitting for a while so the flavors meld. Make it up to 3 days in advance and store in the refrigerator for up to 5 days in an airtight container.
The classic recipe uses parsley and oregano, but fresh cilantro adds a bright flavor variation if you like it more herb-forward. You also can try making dairy-free pesto if you prefer basil flavors.
Love this chimichurri recipe? Save it for later, share it with friends, or leave a rating below! Quick sauces like this are great to keep on hand for grilling season or adding flavor to everyday dinners.
Chimichurri Recipe
Ingredients
- 1 cup fresh flat-leaf parsley, stems removed and finely chopped
- ½ cup cilantro, stems removed and finely chopped (optional)
- 2 teaspoons dried oregano
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- ½ cup olive oil
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a medium bowl, add chopped parsley, cilantro (if using), dried oregano and garlic.
- Stir in red wine vinegar and lemon juice. Season with red pepper flakes, salt and pepper.
- Pour in olive oil and whisk together with a fork. Let rest on the counter for at least 10 to 15 minutes to allow the flavors to come together.
- Store leftovers in a jar with tight-fitting lid in the refrigerator for up to 5 days. Let come back to room temperature before using leftover chimichurri.
Directions for Mini Chopper
- Add parsley, cilantro (if using), garlic, and red pepper flakes to a mini chopper or small food processor. Pulse a few times until finely chopped but not puréed.
- Add in red wine vinegar, lemon juice, oregano, salt and pepper. Pulse 3 to 5 times, until combined.
- Remove the lid and blade. Drizzle in olive oil, whisking with a fork, until the sauce is loose, spoonable and well combined.
- Taste and adjust seasoning, as needed. Let rest for 10 to 15 minutes before serving to allow flavors to meld.
Notes
Like this? Leave a comment below!
