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An authentic chimichurri sauce recipe with finely chopped parsley, olive oil, and vinegar! This green sauce is perfect for every barbecue party and tastes excellent with grilled vegetables.
Are you a fan of endless summer parties and barbecue recipe? If so, this traditional chimichurri recipe can’t be missing in your summer recipe collection. The sauce is aromatic, a hint spicy, vibrant green, and goes well with every vegetable.
Chimichurri is very easy to make at home, and you most probably already have all the ingredient in your cupboard. The only fresh ingredient you need it parsley. Make sure to use the flat leaf and not curly parsley.
Growing Parsley at home
If you have a small balcony or garden and love recipes using fresh herbs, I recommend planting a pot of parsley.
Always plant parsley, which you bought at the supermarket, into a larger pot with fresh soil. The herbs in the supermarket usually last only for a few days, and without repotting them, they, unfortunately, die very quickly. Parsley likes a sunny place yet not too hot spot and a lot of water.
What is Chimichurri
Chimichurri is an Argentine sauce made with olive oil, red or white wine vinegar, fresh parsley, dried oregano, onions, and garlic. It’s usually served with grilled meat but goes very well with the vegan cuisine too. I love to use it with grilled vegetables, cauliflower steak, or as a dipping sauce with fresh bread.
What To Serve With Chimichurri
There are excellent ways to use this delicious nut free sauce.
Here are some of my preferred ways to enjoy chimichurri salsa:
- Grilled vegetable skewers
- With cauliflower steaks
- As a marinade or topping to oven roasted veggies
- Dipping sauce with fresh bread or veggie sticks
- With grilled watermelon
- As a salad dressing for tomato salad
Let me know in the comment if your favorite way to enjoy this easy chimichurri sauce is missing in this list! I am happy to add it!
Salsa Chimichurri Ingredients
- Olive oil
- Red wine vinegar, a mild white balsamic or white vinegar goes too
- Flat Leaf Parsley
- Dried Oregano
- Shallot, or red onion
- Garlic
- Salt and Pepper
- Crushed Red Pepper Flakes, only if you like a mild spiciness
Chimichurri Sauce Recipe
There are two ways to make this recipe:
- Finely chop the parsley, onion, and garlic with a sharp kitchen knife and mix with the olive oil and vinegar. Season with salt and pepper.
- Put all ingredients in a food processor and pulse a few times until you have chunky sauce (don’t blend until smooth, unless you like it that way). Season with salt and pepper.
Allow the sauce to rest for 30 minutes at room temperature or in the fridge to develop its full aroma. You can skip this step if you are in a hurry. The sauce is still delicious, although not quite as aromatic.
You can store the sauce for a maximum of 3 days in your fridge. The sauce then starts to lose its taste and is better made fresh.
Recipe FAQ
Olive oil, vinegar, parsley, oregano, shallot, garlic, salt, and pepper.
Up to 3 days in the fridge.
An oily sauce with a hint sour taste and fresh notes of parsley. It’s refreshing and very aromatic.
Salsa Chimichurri is served cold but can be used as a marinade for grilled food.
Originally from Argentina, but is served in every Argentinian restaurant (steak house).
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Chimichurri Sauce
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- 3/8 cup (90ml) olive oil
- 1/8 cup (30ml) red wine vinegar, or white balsamic/red wine vinegar
- 1 shallot, or onion
- 1 clove garlic, add more for extra garlic taste
- 1/4 cup flat leaf parsley
- 1 tsp dried oregano
- salt & pepper
- crushed red pepper flakes, optional if you like it spicy
Instructions
- Chop the shallot, garlic, and parsley very thin.
- Mix all ingredients, season with salt and pepper, and let it sit for 30 minutes.
- Second option: Add all ingredients into a food processor and pulse a few times until you have a sauce with little chunky pieces (you don't want it super smooth unless you like it that way).
Notes
- It’s best if the sauce can sit for 30 minutes (room temperature or fridge) to develop its full flavor. Skip this step if you are in a hurry.
- Store the sauce for up to 3 days in your fridge.
Paula Delapenna says
I’m so happy to see a legit chimichurri recipe!! Lots of them are similar to pesto, which is amazing, but not true to our traditions. So excellent job!! This is delicious, even on a piece of freshly toasted bread 😉
Aline Cueni says
Thank you so much for your very kind words, Paula! I am happy to hear that you like my recipe! Also, I think chimichurri is much better when you still have small chunks in it! Serve it with freshly toasted bread is an excellent tip!