I can’t get over how this 5-minute chimichurri makes grilled steak, chicken, veggies, and even potatoes instantly more crave-worthy. One spoonful and you’ll want a jar in the fridge at all times.

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I’m obsessed with this homemade chimichurri because it tastes loud in the best way: fresh, punchy, garlicky, and a little wild. I spoon it over grilled steak, drag roasted potatoes through it, and absolutely abuse a tray of charred vegetables with it.

Fresh flat-leaf parsley keeps it bright, while red wine vinegar gives it that sharp little snap I crave with smoky food. And the color?

Ridiculous. But what I really love is how it makes even a rushed dinner feel bold without trying too hard.

Big flavor. Zero fuss.

Just the sauce I want in my fridge. Always.

Period.

Ingredients

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Parsley keeps it fresh, grassy, and bright without making the sauce feel heavy.
Cilantro adds a punchy, herby kick if you’re into that fresh taco-night vibe.
Garlic brings the attitude.
It’s bold, sharp, and totally necessary here.
Oregano gives it that earthy, old-school flavor that makes chimichurri taste legit.
Red pepper flakes add gentle heat, but you’re still in control.
Red wine vinegar wakes everything up with tangy, zippy flavor.
Olive oil makes it rich, glossy, and perfect for spooning over grilled stuff.
Kosher salt pulls the herbs forward so nothing tastes flat.
Black pepper adds a little warmth without stealing the spotlight.
Plus, lemon juice gives it a fresh pop when you want extra brightness.
Basically, it’s fresh, garlicky, and makes simple food taste way more fun.

Ingredient Quantities

2 packed cups fresh flat-leaf parsley leaves, stems removed

1/2 cup packed fresh cilantro leaves, stems removed (optional)

4 to 6 garlic cloves, peeled

2 tablespoons fresh oregano leaves or 1 teaspoon dried oregano

1/2 teaspoon red pepper flakes, adjust to taste

2 tablespoons red wine vinegar

1/2 cup extra virgin olive oil

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

1 teaspoon fresh lemon juice, optional

How to Make this

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1. Add 2 packed cups flat-leaf parsley leaves (stems removed) and 1/2 cup packed cilantro leaves (stems removed, optional) to the bowl of a food processor.

2. Add 4 to 6 peeled garlic cloves, 2 tablespoons fresh oregano leaves or 1 teaspoon dried oregano, and 1/2 teaspoon red pepper flakes.

3. Pulse 6 to 8 times to roughly chop the herbs and garlic, scraping down the sides as needed.

4. Pour in 2 tablespoons red wine vinegar and 1 teaspoon fresh lemon juice if using.

5. With the processor running on low, slowly stream in 1/2 cup extra virgin olive oil until the mixture comes together but still has some texture.

6. Add 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then pulse a few times to incorporate.

7. Taste and adjust seasoning with more salt, pepper, or red pepper flakes to your preference.

8. Transfer the chimichurri to a bowl or jar and let rest at room temperature for at least 10 minutes to allow flavors to meld.

9. Serve over grilled meats, vegetables, or use as a marinade.

10. Store leftovers refrigerated in an airtight container for up to 5 days, bring to room temperature before serving.

Equipment Needed

1. Food processor
2. Measuring cups and measuring spoons
3. Chef’s knife
4. Cutting board
5. Rubber spatula or bowl scraper
6. Small bowl or jar with lid for resting and storage
7. Citrus juicer or reamer (optional for lemon juice)

FAQ

Can I make chimichurri without cilantro? Yes. Omit the cilantro or replace it with more parsley for a traditional flavor profile; the sauce will still be bright and herbaceous.

How should I store leftovers and how long do they last? Transfer to an airtight container and refrigerate up to 5 days. Bring to room temperature and stir before serving so the oil loosens the herbs.

Can I freeze chimichurri? Yes. Freeze in an airtight container or ice cube tray for up to 3 months. Thaw overnight in the fridge and stir well before using.

Should I use a food processor or chop by hand? Either works. A food processor gives a smoother, quicker sauce; hand chopping yields a chunkier, more rustic texture. Pulse briefly to avoid puréeing if you prefer texture.

How can I adjust the heat level? Reduce or omit the red pepper flakes to make it milder, or add a pinch more for extra heat. Fresh chilies can be used for a different spicy note.

What are the best ways to use chimichurri? It is excellent as a sauce for grilled meats, roasted vegetables, fish, or as a vibrant condiment for sandwiches and grain bowls.

Easy Homemade Chimichurri Sauce Recipe Substitutions and Variations

Parsley: Use equal amount of fresh flat-leaf cilantro or a mix of parsley and mild Italian basil for a brighter, slightly sweet herb note.
Cilantro (optional): Replace with additional parsley plus a squeeze of lime for a fresh lift without the cilantro flavor.
Red wine vinegar: Substitute sherry vinegar or apple cider vinegar in equal amounts for similar acidity with a slightly different flavor profile.
Extra virgin olive oil: Use light olive oil or a neutral oil like avocado oil if you want a milder, less peppery olive flavor.

Pro Tips

1) Use the freshest herbs you can find and dry them well. Moisture dilutes flavor and makes the sauce watery, so pat parsley and cilantro leaves with a towel or spin them dry before processing.

2) Aim for texture, not puree. Pulse just until the herbs are chopped but still a bit coarse. That bright, leafy texture gives chimichurri its fresh bite and clings better to meat and veg.

3) Adjust acid and heat at the end. Start with the recipe amounts for red wine vinegar and red pepper flakes, then add more in small increments to brighten or spice it up. Acid brings out the herbs so add a little, taste, then add more if needed.

4) Let it rest and taste again. Give the sauce 10 to 30 minutes at room temperature for flavors to meld, then fine tune salt and acid before serving. It often tastes even better a few hours later.

5) Make extra and freeze in portions. Spoon into ice cube trays or small containers for quick use. Thawed chimichurri keeps its brightness well and is perfect for weeknight dinners.

Easy Homemade Chimichurri Sauce Recipe

Recipe by Bob Jones

0.0 from 0 votes

I can’t get over how this 5-minute chimichurri makes grilled steak, chicken, veggies, and even potatoes instantly more crave-worthy. One spoonful and you’ll want a jar in the fridge at all times.

Servings

servings

Calories

130

kcal

Equipment: 1. Food processor
2. Measuring cups and measuring spoons
3. Chef’s knife
4. Cutting board
5. Rubber spatula or bowl scraper
6. Small bowl or jar with lid for resting and storage
7. Citrus juicer or reamer (optional for lemon juice)

Ingredients

2 packed cups fresh flat-leaf parsley leaves, stems removed
1/2 cup packed fresh cilantro leaves, stems removed (optional)
4 to 6 garlic cloves, peeled
2 tablespoons fresh oregano leaves or 1 teaspoon dried oregano
1/2 teaspoon red pepper flakes, adjust to taste
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice, optional

Directions

Add 2 packed cups flat-leaf parsley leaves (stems removed) and 1/2 cup packed cilantro leaves (stems removed, optional) to the bowl of a food processor.
Add 4 to 6 peeled garlic cloves, 2 tablespoons fresh oregano leaves or 1 teaspoon dried oregano, and 1/2 teaspoon red pepper flakes.
Pulse 6 to 8 times to roughly chop the herbs and garlic, scraping down the sides as needed.
Pour in 2 tablespoons red wine vinegar and 1 teaspoon fresh lemon juice if using.
With the processor running on low, slowly stream in 1/2 cup extra virgin olive oil until the mixture comes together but still has some texture.
Add 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then pulse a few times to incorporate.
Taste and adjust seasoning with more salt, pepper, or red pepper flakes to your preference.
Transfer the chimichurri to a bowl or jar and let rest at room temperature for at least 10 minutes to allow flavors to meld.
Serve over grilled meats, vegetables, or use as a marinade.
Store leftovers refrigerated in an airtight container for up to 5 days, bring to room temperature before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.