Homemade Chimichurri Sauce

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I’ve always believed that a great sauce can completely transform a meal, and chimichurri is one of those magical condiments that proves me right every single time. This vibrant green blend of fresh herbs, garlic, olive oil, and vinegar brings a punch of flavor that elevates everything it touches—from grilled meats to roasted vegetables or even a slice of crusty bread. It’s zesty, herby, a little spicy, and utterly irresistible.

When I first made chimichurri at home, I was amazed at how easy and customizable it was. Unlike store-bought versions, a homemade chimichurri sauce bursts with freshness and allows you to adjust each element to your liking. Whether you’re throwing a backyard barbecue or just looking to jazz up a weeknight dinner, this sauce is a game-changer.

Why You’ll Love This Chimichurri Sauce

This chimichurri isn’t just flavorful—it’s fast, flexible, and packed with ingredients that are likely already in your kitchen. It works as a marinade, a dip, a dressing, or a topping. It’s also naturally vegan, gluten-free, and low-carb, so it fits into just about any dietary plan. Most importantly, it takes under 10 minutes to throw together and keeps well in the fridge, making it a must-have flavor booster.

What Kind of Herbs Should I Use?

Traditional chimichurri is made with fresh parsley—flat-leaf is ideal—but you can play around with other herbs like cilantro or oregano for a different twist. The key is using fresh, not dried, herbs to get that bright, bold flavor. Avoid overly woody herbs like rosemary or thyme; they tend to overpower the balance of the sauce.

Options for Substitutions

• Vinegar: Red wine vinegar is classic, but you can substitute with apple cider vinegar or even lemon juice for a citrusy note.
• Herbs: Try swapping half the parsley with cilantro for a Latin-inspired twist.
• Spice Level: Add more red pepper flakes or a chopped fresh chili if you want extra heat.
• Oil: Olive oil is standard, but avocado oil works well too if you’re looking for something more neutral.
• Garlic: Fresh garlic is best, but if you’re in a pinch, garlic paste can work too—just use it sparingly.

Ingredients for this Chimichurri Sauce

Each ingredient in chimichurri plays a unique role in delivering its signature brightness and balance:

• Fresh parsley – The backbone of the sauce, giving it that fresh, grassy base flavor.
• Garlic – Adds sharpness and depth. It’s the flavor punch that makes chimichurri exciting.
• Red chili flakes – A touch of heat to awaken the palate without overwhelming it.
• Red wine vinegar – Brightens everything up and gives the sauce its zing.
• Olive oil – A rich, smooth carrier that brings all the ingredients together.
• Dried oregano – A grounding herbal note that complements the fresh parsley.
• Salt and pepper – Essential for seasoning and enhancing all the flavors.

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Step 1: Prep the Herbs

Start by washing the parsley thoroughly to remove any grit or dirt. Dry it well using paper towels or a salad spinner. Finely chop the parsley by hand or use a food processor for convenience—just be sure not to puree it. The texture should be coarse, not mushy.

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Step 2: Mince the Garlic

Peel and finely mince the garlic cloves. You can also use a garlic press for a finer texture. The garlic needs to be fresh to really pop in the final sauce.

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Step 3: Combine Dry Ingredients

In a medium bowl, mix the chopped parsley, minced garlic, red chili flakes, dried oregano, salt, and pepper. This helps the herbs absorb the flavor of the seasoning before adding any liquid.

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Step 4: Add Vinegar

Pour in the red wine vinegar and mix well. Let it sit for a minute or two to allow the acid to soften the garlic and infuse the herbs with brightness.

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Step 5: Stir in Olive Oil

Slowly drizzle in the olive oil while stirring to fully incorporate it. This creates the signature loose, almost salsa-like consistency of chimichurri. Taste and adjust seasoning as needed.

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Step 6: Let it Rest

Let the chimichurri sit at room temperature for at least 15–30 minutes before serving. This rest time allows the flavors to meld and develop into a unified, vibrant sauce. You can also refrigerate it and let it marinate overnight for an even deeper flavor.

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How Long to Prepare the Chimichurri Sauce

Active Prep Time: This sauce comes together incredibly fast. You’ll spend about 10 minutes prepping—mostly chopping parsley and garlic. If you’re using a food processor, that time gets trimmed down even further.

Resting Time: While it can be used right away, letting it sit for 15 to 30 minutes allows the flavors to marry beautifully. For best results, I like to prepare it an hour ahead and let it rest on the counter. Refrigerating overnight deepens the flavor even more.

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Tips for Perfect Chimichurri

• Use flat-leaf parsley for better flavor and easier chopping.
• Don’t over-process the ingredients. Chimichurri should be coarse, not a smooth puree.
• Let it sit before serving to allow the vinegar and garlic to mellow.
• Taste and tweak: more salt, chili, or vinegar can bring balance.
• Always use fresh garlic—not garlic powder or pre-minced.

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Watch Out for These Mistakes While Cooking

• Using dried herbs instead of fresh parsley: You’ll lose that signature brightness.
• Over-blending: This turns chimichurri into a paste, not a sauce.
• Skipping the resting period: The flavor won’t be fully developed.
• Adding too much chili: A little heat is good, but overpowering spice can ruin the balance.
• Using poor-quality olive oil: Since it’s a main ingredient, it should be extra virgin and fresh.

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What to Serve With Chimichurri Sauce?

1. Grilled Steak

The classic partner—chimichurri brings out the richness of a grilled ribeye or skirt steak.

2. Roasted Vegetables

Drizzle over roasted carrots, zucchini, or potatoes for a herbaceous finish.

3. Grilled Chicken or Fish

A spoonful of chimichurri over grilled chicken breast or white fish adds a burst of flavor.

4. Crusty Bread

Use it as a dipping sauce alongside freshly baked bread for a simple appetizer.

5. Rice or Grain Bowls

Mix into quinoa or rice bowls with roasted veggies and a protein of your choice.

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Storage Instructions

Refrigerator: Store chimichurri in an airtight jar or container for up to 1 week. The olive oil may solidify slightly—just let it come to room temperature and stir before serving.

Freezer: For longer storage, freeze in ice cube trays and transfer cubes to a sealed bag. This way, you can thaw only what you need. Use within 2 months for best flavor.

Serving Tip: Always stir well before serving, especially if it has been stored, as the oil may separate.

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Estimated Nutrition

• Serving Size: 1 tablespoon
• Calories: 80
• Fat: 8g
• Saturated Fat: 1g
• Carbohydrates: 1g
• Fiber: 0.2g
• Protein: 0.2g
• Sugar: 0g
• Cholesterol: 0mg
• Sodium: 50mg

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Frequently Asked Questions

How long does chimichurri last in the fridge?

Chimichurri will stay fresh for up to 7 days when stored in an airtight container in the refrigerator.

Can I freeze chimichurri sauce?

Yes, you can freeze it in small portions using ice cube trays. Once frozen, store in freezer bags for up to 2 months.

Is chimichurri spicy?

It can be mildly spicy depending on the amount of red chili flakes. You can adjust the heat to your liking.

Can I use cilantro instead of parsley?

Yes, cilantro adds a great twist. You can even do a 50/50 mix of parsley and cilantro for a bolder herb flavor.

Is this recipe vegan and gluten-free?

Absolutely! Chimichurri is naturally vegan and gluten-free, making it versatile for various diets.

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Conclusion

Homemade chimichurri sauce is one of those go-to recipes I always keep in my back pocket. It’s quick to make, wildly flavorful, and impressively versatile. Whether you’re slathering it on steak, spooning it over veggies, or mixing it into your grains, this simple green sauce brings vibrant flavor to any dish. Once you try it, you’ll be hooked—just like I was.

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