Homemade Chimichurri Sauce Recipe

I keep a jar of this Chimichurri Sauce Recipe ready: packed parsley, minced garlic, extra virgin olive oil, red wine vinegar, oregano, red pepper flakes and a splash of lemon juice. Perfect for grilled meat or roasted vegetables. Curious what makes it a staple in my kitchen? Read on.

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I never thought a jar of green could cause so much arguing at a barbecue, but this Homemade Chimichurri Sauce does. It’s an easy Chimichurri Sauce Recipe I keep on hand when I want something bright and punchy on grilled meat or veggies.

The base is simple: 1 cup packed fresh flat-leaf parsley, 4 large garlic cloves minced, 1/2 cup extra virgin olive oil and 2 Tbsp red wine vinegar, with 1 tsp dried oregano and 1/2 tsp red pepper flakes to wake things up. When I figured out How To Make Chimichurri I started using it not just as a sauce but as a Marinade Sauce and quick Dressing Recipe for salads too.

Sometimes I leave it chunky, sometimes I blend it smooth, and whatever I do people ask for the recipe. Try it once and you’ll see why this Homemade Sauce keeps showing up at my grill nights.

Why I Like this Recipe

Reasons I like this chimichurri:
1. I love how bright and fresh it tastes, it wakes up anything from steak to roasted veggies.
2. I like that it comes together fast, mostly chopping and stirring, no fuss.
3. I appreciate that it’s flexible, you can swap cilantro, add more heat, or make it saucier in a blender.
4. I like that it keeps well and I can freeze portions, so I always have a quick sauce ready.

Ingredients

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Parsley: Bright herb, rich in vitamin K and fiber, fresh grassy note, very healthy.
Cilantro: Citrus like herb, small fiber and vitamin C, adds bright green tang.
Garlic: Sharp, pungent, low calories, tiny protein and carbs, boosts immunity, bold.
Olive oil: High in healthy monounsaturated fat, calorie dense, smooth mouthfeel, mellow.
Red wine vinegar: Tart and tangy, almost no calories, adds bright acidity and balance.
Oregano: Earthy herb, small antioxidants, dries well, gives savory depth and warmth.
Red pepper flakes: Gives heat, negligible calories, can boost metabolism, lively spicy kick.
Lemon juice: Brightens flavor, vitamin C, adds tartness and freshness, use sparingly.

Ingredient Quantities

- 1 cup packed fresh flat-leaf parsley, stems removed and roughly chopped (about 30 g)

- 1/4 cup fresh cilantro leaves, stems removed and roughly chopped, optional

- 4 large garlic cloves, minced (about 2 Tbsp)

- 1/2 cup extra virgin olive oil

- 2 Tbsp red wine vinegar, plus more to taste

- 1 tsp dried oregano or 1 Tbsp fresh oregano, finely chopped

- 1/2 tsp red pepper flakes or 1 small red chile, minced (adjust for heat)

- 1/2 tsp kosher or sea salt, plus more to taste

- 1/4 tsp freshly ground black pepper

- 1 Tbsp fresh lemon juice, optional but brightens the flavor

How to Make this

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1. Gather and prep the herbs: remove stems and roughly chop 1 cup packed flat-leaf parsley (about 30 g) and 1/4 cup cilantro if using; you want small-ish pieces so they mix well, but don’t need to be perfect.

2. Mince 4 large garlic cloves finely, and if you’re using a fresh chile instead of 1/2 tsp red pepper flakes, mince 1 small red chile and remove seeds if you want less heat.

3. Combine the chopped parsley, cilantro, minced garlic, 1 tsp dried oregano or 1 Tbsp fresh oregano (finely chopped), 1/2 tsp kosher or sea salt, and 1/4 tsp freshly ground black pepper in a bowl or in the bowl of a food processor.

4. If using a food processor: pulse 6 to 8 times until the herbs are chopped but not pureed – stop while it’s still a little chunky. If chopping by hand, finely mince the herbs and garlic together for the best texture. Don’t over-process or you’ll end up with a green paste.

5. Stir or pulse in 1/2 cup extra virgin olive oil slowly so it emulsifies a bit with the herbs, then add 2 Tbsp red wine vinegar and 1 Tbsp fresh lemon juice if using. Taste and add more vinegar or lemon a little at a time until it brightens to your liking.

6. Add the heat: 1/2 tsp red pepper flakes or the minced chile you prepared. Mix well and taste for salt and pepper, adding more salt if needed.

7. Let it rest at room temperature for at least 15 to 30 minutes so the flavors marry; chimichurri gets better the longer it sits. If you’re in a hurry you can use it right away, but the flavor will mellow out after resting.

8. Store in a jar in the fridge for up to a week, the oil may thicken in cold so bring to room temp and stir before serving. For longer storage, freeze in an ice cube tray and thaw cubes as needed.

9. Serving tip: spoon over grilled steak, chicken, fish or roasted veggies. It also makes a great marinade or a dipping sauce for crusty bread.

10. Quick hacks: use a blender if you like a saucier version but pulse so it stays a little textured; if your parsley seems dry add a splash more olive oil; and if it tastes flat, a pinch more salt or a squeeze more lemon/vinegar wakes it up.

Equipment Needed

1. Chefs knife, sharp
2. Cutting board
3. Food processor for quickest results or a large mixing bowl and a fine knife if chopping by hand
4. Measuring cups and measuring spoons
5. Small spatula or spoon for stirring
6. Whisk or fork to help emulsify the oil
7. Garlic press or small paring knife for mincing garlic
8. Jar with tight fitting lid or airtight container for storage
9. Ice cube tray for freezing portions
10. Citrus juicer or reamer, optional for fresh lemon juice

FAQ

Q: Can I leave out the cilantro? A: Yep, cilantro is totally optional. If you skip it just use a little more parsley or a squeeze more lemon or vinegar for brightness, some folks hate cilantro so no worries.

Q: Should I chop by hand or use a blender/food processor? A: For an authentic, chunky chimichurri chop by hand and keep it a bit rustic, but if you want faster or smoother use a food processor in short pulses and add the oil slowly so it doesnt turn into a puree.

Q: How long does chimichurri keep in the fridge? A: Store in an airtight jar up to 4 to 5 days, the oil may firm when cold but it melts back at room temp. You can also freeze portions in an ice cube tray for about 3 months.

Q: How do I control the heat? A: Start with the 1/2 tsp red pepper flakes or one small chile, taste, then add more if you want it hotter. Removing seeds lowers the heat, leaving them in makes it spicier.

Q: Will the garlic be too strong raw? A: Raw garlic is sharp at first but mellows after sitting for 30 minutes to a few hours, and even more overnight. If it still bites too much, stir in a splash more oil or a bit more vinegar to tame it.

Q: What foods go best with chimichurri and can I use it as a marinade? A: It sings with grilled steak, chicken, fish and roasted veggies, and yeah you can marinate meat with it for a few hours but save some fresh sauce to drizzle after cooking for the best flavor.

Homemade Chimichurri Sauce Recipe Substitutions and Variations

Here are a few simple swaps you can try if you’re missing something or want to tweak the flavor

Parsley
- Curly parsley: same idea, a bit milder in texture; swap cup for cup.
- Cilantro: for a brighter, more citrusy chimichurri use about 3/4 cup, flavor will be different but tasty.
- Arugula or watercress: use about 1/2 to 3/4 cup for a peppery twist, mix with some parsley if you have it.
Cilantro (optional)
- More parsley: just increase parsley by the same volume, keeps it classic.
- Fresh mint or basil: use 1/4 to 1/3 cup for a fresh herb lift, gives a different but nice profile.
Extra virgin olive oil
- Avocado oil: neutral and silky, swap cup for cup.
- Grapeseed or light olive oil: cup for cup, less fruity than extra virgin.
- Half olive oil and half melted butter: for a richer finish, use equal parts.
Red wine vinegar
- Sherry vinegar or white wine vinegar: use equal amount, sherry is deeper tasting.
- Apple cider vinegar: cup for cup, a bit fruitier.
- Fresh lemon juice: use same amount, brighter and citrus forward so taste and adjust.
Red pepper flakes
- Fresh minced red chile or jalapeño: about 1 small chile or 1 tsp minced for similar heat.
- Cayenne powder: use about 1/4 to 1/2 tsp to replace 1/2 tsp flakes, mixes in smoother.
- Smoked paprika plus a pinch of cayenne: gives smoke and mild heat, try 1/2 tsp paprika plus a pinch cayenne.

Taste as you go, people tend to add too much acid or salt so start small and adjust.

Pro Tips

1) Chop vs processor: if you want chunkier, more rustic chimichurri chop the herbs and garlic by hand, the texture is nicer and you get little herb bites. If you must use a food processor pulse in short bursts and stop while it’s still a bit chunky, otherwise you’ll end up with a green paste.

2) Balance the acid slowly: add just part of the vinegar or lemon, let it rest 15 to 30 minutes and then taste, you can always add more acid later but you can’t take it out. A small extra squeeze of lemon wakes it up more than you’d expect.

3) Make ahead and freeze: chimichurri actually gets better after sitting overnight, so make it ahead when you can. Store in a jar with a thin layer of olive oil on top to limit oxidation, or freeze in an ice cube tray so you can thaw single portions.

4) Tame the heat and garlic: remove chile seeds for milder heat or use flakes for a steadier spice, and if raw garlic feels too sharp use one less clove or let the minced garlic sit in the oil a bit before mixing to soften the bite, taste as you go so it doesn’t overpower.

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

140

kcal

Equipment: 1. Chefs knife, sharp
2. Cutting board
3. Food processor for quickest results or a large mixing bowl and a fine knife if chopping by hand
4. Measuring cups and measuring spoons
5. Small spatula or spoon for stirring
6. Whisk or fork to help emulsify the oil
7. Garlic press or small paring knife for mincing garlic
8. Jar with tight fitting lid or airtight container for storage
9. Ice cube tray for freezing portions
10. Citrus juicer or reamer, optional for fresh lemon juice

Ingredients

1 cup packed fresh flat-leaf parsley, stems removed and roughly chopped (about 30 g)
1/4 cup fresh cilantro leaves, stems removed and roughly chopped, optional
4 large garlic cloves, minced (about 2 Tbsp)
1/2 cup extra virgin olive oil
2 Tbsp red wine vinegar, plus more to taste
1 tsp dried oregano or 1 Tbsp fresh oregano, finely chopped
1/2 tsp red pepper flakes or 1 small red chile, minced (adjust for heat)
1/2 tsp kosher or sea salt, plus more to taste
1/4 tsp freshly ground black pepper
1 Tbsp fresh lemon juice, optional but brightens the flavor

Directions

Gather and prep the herbs: remove stems and roughly chop 1 cup packed flat-leaf parsley (about 30 g) and 1/4 cup cilantro if using; you want small-ish pieces so they mix well, but don’t need to be perfect.
Mince 4 large garlic cloves finely, and if you’re using a fresh chile instead of 1/2 tsp red pepper flakes, mince 1 small red chile and remove seeds if you want less heat.
Combine the chopped parsley, cilantro, minced garlic, 1 tsp dried oregano or 1 Tbsp fresh oregano (finely chopped), 1/2 tsp kosher or sea salt, and 1/4 tsp freshly ground black pepper in a bowl or in the bowl of a food processor.
If using a food processor: pulse 6 to 8 times until the herbs are chopped but not pureed – stop while it’s still a little chunky. If chopping by hand, finely mince the herbs and garlic together for the best texture. Don’t over-process or you’ll end up with a green paste.
Stir or pulse in 1/2 cup extra virgin olive oil slowly so it emulsifies a bit with the herbs, then add 2 Tbsp red wine vinegar and 1 Tbsp fresh lemon juice if using. Taste and add more vinegar or lemon a little at a time until it brightens to your liking.
Add the heat: 1/2 tsp red pepper flakes or the minced chile you prepared. Mix well and taste for salt and pepper, adding more salt if needed.
Let it rest at room temperature for at least 15 to 30 minutes so the flavors marry; chimichurri gets better the longer it sits. If you’re in a hurry you can use it right away, but the flavor will mellow out after resting.
Store in a jar in the fridge for up to a week, the oil may thicken in cold so bring to room temp and stir before serving. For longer storage, freeze in an ice cube tray and thaw cubes as needed.
Serving tip: spoon over grilled steak, chicken, fish or roasted veggies. It also makes a great marinade or a dipping sauce for crusty bread.
Quick hacks: use a blender if you like a saucier version but pulse so it stays a little textured; if your parsley seems dry add a splash more olive oil; and if it tastes flat, a pinch more salt or a squeeze more lemon/vinegar wakes it up.

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.