Recipe

Chimichurri Recipe

A bright, herby chimichurri inspired by the Argentine classic with a tangy vinegar bite and an optional, subtle touch of sweetness. Perfect for steak, chicken, shrimp, roasted veggies, and warm bread.

By Matt Campbell

•

4.9

A small bowl of vibrant green chimichurri sauce with parsley, garlic, and red pepper flakes on a wooden table

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Chimichurri is the sauce I reach for when dinner needs a fast personality upgrade. It is punchy, garlicky, and herbal, with that vinegar zip that wakes up anything grilled, roasted, or pan-seared. The version I make most often is classic-style and friendly in practice: accessible ingredients, clear steps, and an optional sweet note that rounds out the acidity. That sweetness is not traditional, just a little personal tweak you can absolutely skip.

This is a no-cook sauce, which means you can make it while your protein rests. And if you taste as you go, you are basically guaranteed to land on something you love.

Fresh parsley, garlic cloves, red wine vinegar, and olive oil arranged on a cutting board

Why It Works

Bright and balanced: red wine vinegar brings the tang, olive oil smooths it out, and an optional pinch of honey or sugar gives a gentle sweet edge.
Real-deal texture: hand-chopped herbs and garlic keep it rustic, not pureed.
Fast flavor: it gets better after 10 to 20 minutes as the garlic and herbs bloom in the vinegar and oil.
Flexible: spoon it over steak, use it as a marinade, or stir leftovers into rice, beans, or mayo for a sandwich spread.

Pairs Well With

Storage Tips

Keep It Fresh

Refrigerate: Store chimichurri in a jar or airtight container for up to 5 days. The flavor gets more intense as it sits.
Oil cap trick: Smooth the top and add a thin layer of olive oil to help keep the herbs vibrant.
Stir before using: It will separate. That is normal. Just stir to recombine.
Freezing: Freeze in an ice cube tray, then transfer cubes to a freezer bag for up to 2 months. For best color and texture, use within 1 month. Thaw in the fridge and stir well.

Heads up: The herbs can darken slightly over time. It still tastes great.

Common Questions

Is chimichurri supposed to be spicy?

Traditionally it can have a little heat from red pepper flakes, but it is not meant to be a burn-your-face sauce. Start mild and add more flakes after it rests.

Can I use cilantro instead of parsley?

Classic-style chimichurri leans parsley, but you can do a split: half parsley, half cilantro. It is a fun twist, especially with chicken or shrimp.

Why does my chimichurri taste too sharp?

It usually just needs time. Let it sit 15 minutes, then taste again. If it is still too aggressive, add a bit more olive oil and a small pinch more salt. If needed, add 1/4 teaspoon more honey or sugar.

Do I need a blender?

Nope. In fact, hand-chopping is the classic move and gives you that craveable, spoonable texture.

Can I make chimichurri ahead of time?

Yes. It is excellent made a few hours ahead. For the freshest color, make it the day you plan to serve it.

Is it safe to store with raw garlic?

Store it refrigerated and do not leave it sitting at room temperature. The vinegar helps, but the fridge is your friend here. If you are serving it for a party, keep it chilled and pull it out right before you eat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board
Sharp chef's knife
Medium bowl
Measuring spoons
Measuring cup or small liquid measure
Whisk or fork
Jar with lid (for storing)

The first time I made chimichurri at home, I was trying to be impressive with a pan-seared steak on a random weeknight. The steak was fine, but the sauce was the part everyone talked about. It felt like cheating in the best way: herbs, garlic, vinegar, oil, done. Now I keep it in my back pocket for those nights when dinner needs to taste like I tried harder than I did.

Chimichurri Recipe

(4.9 Reviews)

Prep Time 10 mins

Cook Time 0 mins

Total Time 10 mins (plus 15 mins resting)

Servings Makes about 1 cup (about 16 tablespoons)

Ingredients

1 packed cup fresh flat-leaf parsley, finely chopped (tender stems are fine)
3 to 4 garlic cloves, finely minced
2 tablespoons fresh oregano leaves, finely chopped (or 2 teaspoons dried oregano)
1 to 2 teaspoons red pepper flakes (to taste)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon honey or sugar (optional, a personal tweak to round the tang)
1 tablespoon warm water (optional, especially helpful if using dried oregano or if you want a softer bite)

Optional add-ins: 1 tablespoon finely chopped shallot, a squeeze of lemon for extra brightness.

Instructions

Chop the greens. Finely chop the parsley and oregano. You want small pieces that cling to a spoon, not a puree. (Tender parsley stems are totally fair game.)
Build the base. In a medium bowl, add parsley, oregano, garlic, red pepper flakes, salt, and black pepper.
Add tang (and soften, if using). Pour in the red wine vinegar. If you are using the warm water, add it here too. It is especially helpful with dried oregano and it takes the edge off the garlic.
Add the optional sweet note. Add the honey or sugar (if using) and mix well so it dissolves into the vinegar mixture.
Stream in the oil. While whisking, slowly add the olive oil until everything looks glossy and spoonable. It should look loose, not thick like pesto.
Rest, then taste. Let the chimichurri sit for 15 to 20 minutes. Taste and adjust: more salt for pop, more vinegar for tang, more honey for a softer edge, more pepper flakes for heat.
Serve. Spoon over steak, chicken, pork, shrimp, roasted vegetables, or warm crusty bread.

Matt’s tiny tricks

If the garlic feels too loud: let it rest longer, or add the optional 1 tablespoon warm water (if you did not already) to mellow and round the sauce.
If it tastes flat: it almost always needs more salt, not more vinegar.
If you want it thicker: chop the herbs a bit finer and use slightly less oil.
If you are using dried oregano: give it the full rest time. Dried oregano can taste sharper at first, then settles in.

Nutrition information is estimated.

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