Recipe

Gourmet Chimichurri Sauce

A bold, herby Argentine-style sauce with parsley, garlic, oregano, and a bright vinegar bite. Ready in minutes and instantly makes steak, chicken, veggies, and even sandwiches taste like a restaurant move.

By Matt Campbell

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4.9

A glass jar of bright green chimichurri sauce with parsley and garlic on a wooden cutting board, with a spoon resting beside it

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Chimichurri is the kind of sauce that makes people think you tried way harder than you did. It is loud in the best way: grassy parsley, sharp garlic, oregano that reads warm and savory, and a vinegar snap that wakes up everything it touches.

This is my gourmet but still totally weeknight version. Nothing weird, nothing fussy. Just a few small choices that push it over the edge: using both fresh parsley and dried oregano, letting the garlic hang out in the vinegar for a few minutes, and giving the whole thing a little rest so it can get to know itself.

Fresh parsley, garlic cloves, and red pepper flakes arranged on a cutting board next to a small bowl of olive oil

Why It Works

Bright, balanced flavor: punchy vinegar and garlic, rounded out by fruity olive oil and oregano.
Great texture: finely chopped herbs, not a fully blended green smoothie.
Fast: comes together in about 10 minutes with zero stove time.
Versatile: use it as a sauce, marinade, sandwich spread, or finishing drizzle.

Heads up: chimichurri gets better after a short rest. If you can, make it 30 minutes before dinner and taste again right before serving.

Pairs Well With

Storage Tips

How to Store Chimichurri

Refrigerator: Store in an airtight jar for 4 to 5 days. Pour a thin layer of olive oil on top to help keep the herbs vibrant.
Before using: Olive oil can thicken in the fridge. Let it sit at room temp for 10 to 15 minutes, then stir.
Freezer: Freeze in ice cube trays, then transfer cubes to a freezer bag for up to 2 months. Thaw in the fridge overnight. Texture softens a bit, but the flavor still hits.
Food safety note: Because this has raw garlic and herbs, keep it chilled and do not leave it out for long stretches.

Common Questions

Is chimichurri supposed to be blended?

Traditionally it is more chopped than blended. A quick pulse is fine, but I prefer a hand chopped texture so you get pops of herb and garlic instead of a fully uniform paste.

Can I make it less spicy?

Yes. Cut the red pepper flakes in half, or leave them out. You can also add a pinch of smoked paprika for warmth without heat.

Can I use cilantro?

Absolutely. Swap up to half the parsley for cilantro for a fresher, brighter vibe. I would keep at least some parsley so it still reads like chimichurri.

What vinegar is best?

Red wine vinegar is the classic. If you only have white wine vinegar, it works. If your vinegar is very sharp, add a tiny pinch of sugar or an extra tablespoon of olive oil to round it out.

Can I use it as a marinade?

Yes, with one tweak: if you are marinating for more than 30 minutes, go a little lighter on vinegar to avoid a harsh bite. Or reserve half the sauce for serving and use the other half as the marinade.

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
Measuring spoons and cups
Medium bowl
Whisk or fork
Jar with lid for storage

The first time I made chimichurri at home, I treated it like a side sauce, something polite you spoon next to the steak. Then I tasted it and immediately started putting it on everything like I had just discovered a cheat code. Now it is my go-to move when dinner feels a little too beige. I keep the ingredients simple, chop it by hand, and let it sit while I cook. By the time the food hits the table, the sauce tastes like it has a plan.