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Learn how to make this authentic Argentinian chimichurri sauce recipe with parsley and cilantro! This aromatic green sauce is a popular herb condiment that goes well with grilled vegetables!
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You can’t go wrong with this chimichurri recipe! It is very quick and easy to prepare, and especially popular in the summer. The sauce is aromatic, spicy, tangy, with a slightly sour note and lots of fresh herbs!
What is Chimichurri Sauce?
Chimichurri is an Argentine sauce made from chopped fresh herbs, dried oregano, shallot, garlic and chili. To this is added a generous dash of extra virgin olive oil and some red wine vinegar, turning this vibrant green sauce into a tangy summer condiment.
You can make chimichurri with fresh cilantro and fresh parsley, or only with parsley. I think the one with both herbs is a little more aromatic, but this is up to you.
In Argentina, it’s usually served with grilled beef or grilled meats in general, but it really goes with a lot more. Of course, I’ll show you how to use it with vegetarian and vegan food. It really jazzes up any grilled veggies and makes for an outstanding dipping sauce with fresh bread! 😉
Feel free to take it to your next summer or barbecue party and you’ll see how popular this aromatic herb sauce is. Chimichurri sauce is also a healthier, low-calorie, and sugar-free alternative to ketchup, BBQ sauce, and co.
Serving Suggestions
Here are some of my preferred ways to enjoy chimichurri salsa:
- Grilled vegetable skewers or grilled zucchini
- With cauliflower steaks
- As a marinade or topping to oven-roasted veggies
- Dipping sauce with fresh focaccia or veggie sticks
- With grilled watermelon
- As a salad dressing for tomato salad
- With oven-roasted potatoes
Let me know your favorite way to enjoy this easy chimichurri sauce in the comment section. I am happy to add it to this list!
Ingredients
See recipe card for quantities.
- Parsley & Cilantro → These two herbs are the main ingredient and provide incredibly great color and flavor. Make sure to use Italian flat leaf parsley.
- Dried Oregano → Feel free to use fresh oregano if available.
- Shallot, Garlic, Chili → Provide a slight bite and some heat. Instead of fresh chili, use red pepper flakes. Feel free to use way more garlic than used in the recipe! 😉 Shallot can be replaced by yellow or red onion.
- Olive Oil & Red Wine Vinegar → Binds the flavor and provides a slightly sour note.
- Salt & Pepper→ To taste!
Instructions
The recipe is super easy to make! Anyway, here you can find visual step-by-step instructions.
- Finely chop the shallot, garlic, chili, parsley, and cilantro. → Remove the seeds and core from the chili pepper for less spiciness.
- Place all ingredients, including the olive oil, red wine vinegar, and dried oregano in a bowl. Mix well and season to taste with salt and pepper. → Let it sit for at least 30 minutes to develop its full flavor!
Hint: If you don’t feel like chopping everything by hand, you can throw all the ingredients into a food processor and blend a few times until you get the desired consistency.
In order for the sauce to develop its full flavor, you should let it sit in the refrigerator for about half an hour (room temperature works too). If you are in a hurry, you can skip this step. The sauce is still tasty, but not quite as aromatic. 😉
Make Ahead & Storage Instructions
Store leftovers in a sealed container in the fridge. It will stay fresh for up to 3 days.
This sauce is perfect to be made up to a few hours in advance. It will develop an even better flavor when it can sit for a little bit.
If you make this recipe, I’d love for you to give it a star rating ★ below.
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📖 Recipe
Chimichurri Sauce
Click on the stars to leave a vote!
Ingredients
- ½ cup (100 ml) olive oil
- 2 tbsp red wine vinegar
- 1 shallot minced
- 1 clove garlic minced, or more for a very intense garlic taste
- 1 red chili pepper seeded & minced
- 1 bunch (20 g) Italian parsley finely chopped
- 1 bunch (20 g) cilantro finely chopped
- 1 tsp dried oregano
- salt & pepper
Instructions
- Finely chop the shallot, garlic, chili, parsley, and cilantro. → Remove the seeds and core from the chili pepper for less spiciness.
- Place all ingredients, including the olive oil, red wine vinegar, and dried oregano in a bowl. Mix well and season to taste with salt and pepper. → Let it sit for at least 30 minutes to develop its full flavor!
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!