Chimichurri Sauce is an herbaceous Mexican condiment or marinade that is incredibly zesty and flavorful. It is made with fresh parsley, garlic, shallots and oregano in a simply oil and vinegar base. Try it over chicken or grilled steak, seafood, vegetables or salad.
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I first had chimichurri at one of our favorite local Spanish tapas restaurants. It was served with one of the grilled steak dishes, but also as a condiment for some of the other vegetables and seafood plates, as well.
My husband and I both really loved it, but he was the first one who attempted to make a homemade version for us. This recipe is my adaptation.
You may be familiar with chimichurri made from cilantro. That’s more of a Mexican version, while this recipe is closer to what you may find in an authentic Argentinian sauce.
It’s made with fresh ingredients like parsley, garlic and shallot, along with red wine vinegar, olive oil and seasonings including crushed red pepper for some added spice.
Why This Recipe Works
Chimichurri is a quick and easy recipe. It can be whipped up in less than 10 minutes.
It’s made with healthy ingredients like fresh parsley, garlic, and shallots to give it the best, authentic flavor. You can also adjust any of the ingredients to your own personal tastes and make it as mild or as spicy as you like.
Chimichurri sauce had so many uses. It can be used over grilled meats like flank or skirt steak, chicken, shrimp, or tacos. It can also be served over vegetables or salad or even used as a marinade, such as in this recipe for Sheet Pan Steak and Potatoes with Chimichurri Sauce.
Step-By-Step Instructions
Ingredients
- 3 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 5 cloves garlic (minced)
- 1 shallot (minced)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper (or to taste)
- 1 cup fresh parsley (finely chopped)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Mince the garlic and shallot. Finely chop the parsley.
Create!
Add the vinegar to a medium bowl. Slowly whisk in the olive oil until fully emulsified.
Mix in the garlic, shallot, oregano, salt, crushed red pepper, and parsley.
Present!
Serve over steak, chicken, vegetables, or tacos, or use as a marinade.
Tips and Techniques
- You can control the spice level of this recipe simply by omitting the crushed red pepper, or by adding more.
- Store leftover sauce in an airtight container in the refrigerator. Consume within a week. When chilled, the olive oil will solidify. Leave it out at room temperature to allow it to liquify prior to using.
FAQ’s
What Does Chimichurri Taste Like?
Chimichurri tastes like a herbaceous salad dressing with a bit of a kick from the added garlic, shallots, and crushed red pepper.
Is Chimichurri Spicy?
Chimichurri can be made either mild or spicy simply by omitting or adding spices like red pepper flakes. When purchasing chimichurri, it’s best to read the ingredient label to see if it contains spicy peppers of any kind.
More Mexican Recipes
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Chimichurri Sauce
Ingredients
- 3 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 5 cloves garlic (minced)
- 1 shallot (minced)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper (or to taste)
- 1 cup fresh parsley (finely chopped)
Instructions
- Add the vinegar to a large bowl. Slowly whisk in the olive oil until fully emulsified.3 tablespoons red wine vinegar, 1/2 cup extra virgin olive oil
- Mix in the garlic, shallot, oregano, salt, crushed red pepper, and parsley.5 cloves garlic, 1 shallot, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/4 teaspoon crushed red pepper, 1 cup fresh parsley
- Serve over steak, chicken, vegetables, or tacos, or use as a marinade.
Notes
Tips and Techniques
- You can control the spice level of this recipe simply by omitting the crushed red pepper, or by adding more.
- Store leftover sauce in an airtight container in the refrigerator. Consume within a week. When chilled, the olive oil will solidify. Leave it out at room temperature to allow it to re-liquify prior to using.
Moop Brown says
This sauce looks very tasty and I can already see this pairing well with some tacos. Thank you for sharing.
Molly Kumar says
This was such an easy to follow recipe and tasted absolutely delicious!! Loved the easy ingredients and we made a huge batch to add on meats and sandwiches.
Jamie says
This is my go to sauce for any grilled meats. I served this with grilled pork chops and my family loved it! It adds brightness and lots of flavor!
Loreto and Nicoletta says
We love chimichurri sauce. It is so versatile, and really brings out the flavor of grilled meats or fish! So simple, so quick, what more could you want! 😋 👌 ❤️
Amy Liu Dong says
This is one of my favorite sauces to make. It is super easy, flavorful, and delicious!
I always make this for my steak! Yum!
Katie Crenshaw says
This Chimichurri sauce is delicious on so many things that I double the recipe to have extra. I put it on my eggs, potatoes, fish, chicken, and steak.
Ashley says
This chimichurri is so good! Packed with fresh flavor and so easy to make. Great with grilled seafood too!
Noelle says
Love this chimichurri recipe! The step by step photos are so helpful and easy to follow. Thanks for working so hard on this! 🙂
Juyali Zuleyma Nortman says
Chimichurri is one of my favorite condiments. so easy to make and it’s packed with so much flavor. This little sauce means business! Great recipe. Thank you!