An authentic chimichurri sauce bursting with bright, herbaceous flavor that comes together in about 10 minutes. This easy sauce keeps up to two weeks in the refrigerator and works as a topping, marinade, dip, or dressing.
I first learned this authentic chimichurri from my Argentinian cousins — it’s the classic sauce they serve with empanadas. The bright, zesty flavors complemented every filling we tried and quickly showed me how versatile chimichurri can be. Since then I’ve used it on traditional dishes and unexpected ones alike.
Ways to enjoy chimichurri:
- With your favorite protein: steak, chicken, seafood, tofu, etc.
- As a dip for vegetables, chips, and fried snacks.
- On potatoes in any preparation — roasted, smashed, or fried.
Depending on your knife skills, you can have a batch ready in 5–10 minutes. It stores well in the fridge for up to two weeks and is dangerously addictive.
Ingredients
- Red wine vinegar
- High-quality olive oil
- Fresh parsley, minced
- Garlic, minced
- Minced red chili or red chili flakes
- Dried oregano
- Salt
- A pinch of cracked black pepper
See the recipe card below for exact quantities.
10 Minute How-To
Optional: Pulse a few times with an immersion blender or food processor to marry the flavors and create a creamier sauce.
Where to Use Chimichurri
There aren’t many savory bites that don’t benefit from chimichurri. It’s incredibly versatile and brightens everything it touches.
More ideas:
- Spooned over rice, beans, or even pasta
- Used instead of hot sauce
- Spread on sandwiches
- Drizzled over tacos and burritos
- On anything off the grill: meat, seafood, or vegetables
Leftover chimichurri makes a tangy salad dressing or an excellent marinade.
Tip: Refrigerate leftovers up to 2 weeks or freeze for up to 2 months.
Perfect Pairings
Some favorite pairings:
Crispy Puerto Rican-Style Tostones
Papas Rellenas (Stuffed Potato Croquettes)
Grilled Puerto Rican Pinchos de Pollo (Chicken Skewers)
30 Minute Chuletas Fritas (Puerto Rican Pork Chops)
Picking Your Chilis
Adding red chilis is optional but adds a subtle heat that pairs well with parsley and garlic. Choose a hot red pepper such as Thai, Fresno, or Aji rather than a sweet pepper. Remove the seeds to keep the spice balanced — a little heat goes a long way.
If fresh peppers aren’t available, red chili flakes work well as a substitute.
More Addicting Sauces
Cilantro Lime Sauce with Greek Yogurt
5 Ingredient Toum (Fluffy Garlic Sauce)
10 Minute Moroccan-Style Chermoula Sauce
Mojo de Ajo (Garlic Mojo Sauce)
Buen provecho,
10 Minute Authentic Chimmichurri Sauce
Description
An authentic chimichurri sauce packed with bright, herb-forward flavor that comes together in just 10 minutes. It stores well and elevates everything from grilled meats to roasted vegetables.
Ingredients
- 2 tbsp red wine vinegar
- 1/2 cup high-quality olive oil
- 1 cup fresh parsley, minced
- 4 cloves garlic, minced
- 1 tsp minced red chili or red chili flakes
- 1/2 tsp dried oregano
- 1 tsp salt
- A pinch of cracked black pepper
Instructions
- Combine: In a jar or bowl, combine parsley, garlic, chili or flakes, oregano, salt, pepper, red wine vinegar, and olive oil.
- Mix: Stir well with a spoon. For a creamier texture, pulse briefly with an immersion blender or food processor. Serve with steak, chicken, roasted vegetables, potatoes, or use as a dressing or marinade.
Notes
- Storage: Refrigerate leftovers up to 2 weeks or freeze up to 2 months.
- Chilis: Use hot red peppers such as Fresno, Thai, or Aji. Remove seeds to reduce heat. Red chili flakes are an easy substitute.