Name: Homemade Chimichurri Sauce Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Argentinian
Ingredients: 1 cup fresh flat-leaf parsley, finely chopped; ¼ cup fresh cilantro (optional, for extra depth); 4–5 garlic cloves, finely minced; 1 small shallot, minced (optional but recommended); 1–2 tsp red pepper flakes (adjust to taste); ½ tsp salt (more to taste); ½ tsp freshly ground black pepper; ⅓ cup red wine vinegar; ½ cup good-quality olive oil; 1 tbsp fresh oregano, finely chopped (or 1 tsp dried); 1 tbsp lemon juice (for brightness)

Introduction

Chimichurri sauce is a vibrant, herb-packed condiment that brings bold, fresh flavors to any meal. Perfect for grilled meats, vegetables, or as a dipping sauce, this easy homemade chimichurri offers a punchy garlic and vinegar tang that elevates every bite. Making it from scratch means you can customize it to suit your taste perfectly.

A speckled ceramic bowl filled with a green herb sauce mixed with small bits of red chili flakes and seeds floating in golden olive oil. A shiny metal spoon lifts a portion of the sauce, showing a textured mix of chopped herbs and spices. The bowl sits on a white marbled surface with a small white bowl of a similar sauce visible in the top right corner and a tiny container with golden yellow oil in the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh flat-leaf parsley, finely chopped
¼ cup fresh cilantro (optional, for extra depth)
4–5 garlic cloves, finely minced
1 small shallot, minced (optional but recommended)
1–2 tsp red pepper flakes (adjust to taste)
½ tsp salt (more to taste)
½ tsp freshly ground black pepper
⅓ cup red wine vinegar
½ cup good-quality olive oil
Optional: 1 tbsp fresh oregano, finely chopped (or 1 tsp dried)
Optional: 1 tbsp lemon juice (for brightness)

Instructions

Step 1: Wash and dry the parsley and cilantro thoroughly to avoid a watery sauce. Remove the thicker parsley stems, keeping the tender ones for extra flavor, then finely chop the herbs by hand.
Step 2: Peel and finely mince the garlic cloves and shallot. Adjust the garlic quantity according to how strong you want the flavor.
Step 3: In a bowl, combine the chopped herbs, minced garlic, shallot, red pepper flakes, salt, black pepper, and oregano if using. Stir well to blend the flavors.
Step 4: Add the red wine vinegar and stir again to combine all ingredients evenly.
Step 5: Slowly pour in the olive oil while stirring continuously, creating a chunky, loosely blended sauce with beautiful green flecks in golden oil.
Step 6: Taste the chimichurri and adjust seasoning as needed—add more salt, vinegar, or red pepper flakes to suit your preference.
Step 7: Let the sauce sit for at least 30 minutes, or refrigerate overnight, to allow the flavors to meld together.

Tips & Variations

Use fresh herbs for the brightest flavor and chop by hand to keep a rustic texture rather than blending into a paste.
Add a splash of fresh lemon juice to brighten the sauce further if desired.
For more heat, increase red pepper flakes or add a minced fresh chili.
Skip the cilantro for a more traditional chimichurri focused on parsley alone.

Storage

Store chimichurri in an airtight container in the refrigerator for up to one week. The flavors will continue to develop as it sits. Give it a good stir before using. Reheat gently if serving warm, or enjoy cold as a sauce or condiment.

How to Serve

A white ceramic bowl filled with a bright green sauce that looks oily and fresh, with finely chopped herbs and small red chili flakes mixed in. The sauce has a shiny, wet texture with specks of darker green from the herbs. A silver spoon is dipped into the sauce, lifting some of it up and showing the mix of herbs and oil clearly. The bowl sits on a white marbled surface and there are small bowls partially visible around it, also on the white marble. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chimichurri without cilantro?

Yes, cilantro is optional. You can make a traditional chimichurri using only flat-leaf parsley for a classic flavor.

How spicy is chimichurri, and can I adjust it?

Chimichurri’s spiciness comes from red pepper flakes. You can adjust the heat by adding more or less according to your taste, or add fresh chili for extra kick.

Homemade Chimichurri Sauce Recipe

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5 from 96 reviews

This homemade chimichurri sauce recipe is a vibrant, herbaceous condiment made with fresh parsley, garlic, red wine vinegar, and olive oil. Perfect for drizzling over grilled meats, roasted vegetables, or using as a flavorful marinade or dipping sauce, this easy-to-make sauce is customizable to your desired level of heat and tanginess. The bright, bold flavors elevate any dish and keep ingredients simple to let freshness shine.

Author: Ella
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes (plus optional 30 minutes to overnight resting time)
Yield: About 1 cup (serves 6–8 as a condiment) 1x
Category: Sauce
Method: No-Cook
Cuisine: Argentinian
Diet: Vegetarian

Ingredients

Scale

Chimichurri Sauce

1 cup fresh flat-leaf parsley, finely chopped
¼ cup fresh cilantro (optional, for extra depth)
4–5 garlic cloves, finely minced
1 small shallot, minced (optional but recommended)
1–2 tsp red pepper flakes (adjust to taste)
½ tsp salt (more to taste)
½ tsp freshly ground black pepper
⅓ cup red wine vinegar
½ cup good-quality olive oil

Optional Additions

1 tbsp fresh oregano, finely chopped (or 1 tsp dried)
1 tbsp lemon juice (for brightness)

Instructions

Prepare the Herbs: Wash and dry the fresh flat-leaf parsley and cilantro thoroughly to avoid a watery sauce. Remove the thicker stems from the parsley but keep the tender ones. Finely chop all herbs by hand for the best texture.
Minced Garlic and Shallot: Peel and finely mince 4 to 5 garlic cloves, adjusting the amount based on your preference for garlic intensity. Mince one small shallot finely, which adds subtle sweetness and complexity to the sauce.
Combine Ingredients: In a mixing bowl, add the chopped parsley, cilantro (if using), minced garlic, shallot, red pepper flakes, salt, black pepper, and oregano if desired. Stir these dry and fresh ingredients to combine evenly.
Add Vinegar: Pour in ⅓ cup of red wine vinegar and stir thoroughly to blend all flavors together, forming the acidic base that gives chimichurri its signature brightness.
Incorporate Olive Oil: Slowly pour ½ cup of good-quality olive oil into the bowl while stirring continuously until the sauce is well combined, chunky, and loose with vibrant green flecks suspended in golden oil.
Taste and Adjust: Sample the chimichurri and adjust seasoning by adding more salt, red pepper flakes for heat, or additional vinegar or lemon juice for brightness as desired.
Let it Rest: For best flavor, let the chimichurri sit at room temperature for at least 30 minutes or refrigerate overnight to allow the flavors to meld beautifully.

Notes

Use fresh, high-quality herbs for the best flavor; wilted herbs will result in a less vibrant sauce.
Hand-chopping herbs and garlic preserves the rustic texture instead of turning the sauce into a paste.
Adjust red pepper flakes to control the spice level; fresh minced chiles can add an extra kick if desired.
Do not substitute red wine vinegar with balsamic or apple cider vinegar as it alters the classic flavor.
Chimichurri can be customized by adding lemon juice for brightness or increasing oregano and cilantro for herbaceous notes.
Store chimichurri refrigerated for up to 5 days, stirring well before serving.

Keywords: chimichurri, chimichurri sauce, argentinian sauce, fresh herb sauce, marinade, green sauce, vegan sauce, sauce for grilled meat, easy condiment