I’m sharing my Chimichurri Sauce Recipe with one unexpected ingredient that makes it a natural match for a range of meats and side dishes.

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I never expected a spoonful of green to change dinner but this Chimichurri Sauce does. Bright flat leaf parsley leaves and garlic cloves create a punchy, herbal base that somehow stays fresh even after a whole day in the fridge.

I like it loose and a little rough around the edges, not slick or fancy, because that raw garlicky hit is the point. I use it as a Marinade Sauce sometimes, and other times I just drizzle it straight from the jar because, why not.

If you like bold unexpected flavors this will make you curious and maybe a little obsessed.

Ingredients

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Parsley: Bright, herbaceous, high in vitamin K and fiber, freshens sauce and cuts richness
Cilantro: Optional, citrusy punch, contains antioxidants, adds lively flavor, some people dislike it
Garlic: Pungent, gives savory depth, allicin offers health benefits but raw can bite
Extra virgin olive oil: Silky body and healthy fats, adds richness, mostly monounsaturated heart friendly
Red wine vinegar: Tart, brightens everything, low calorie acidity, balances oil and herbs nicely
Red pepper flakes: Gives heat and aroma, little goes far, adds warmth without sweetness
Shallot: Mild onion taste, softer than garlic, adds subtle sweetness and savory notes
Oregano: Herby, woody note, small amount boosts savory herbal complexity
Lemon juice: Optional, adds bright citrus tang and a fresher zip

Ingredient Quantities

1 cup packed fresh flat leaf parsley leaves

1/2 cup packed fresh cilantro leaves (optional)

1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano

4 large garlic cloves

1 small shallot (optional)

1/3 cup red wine vinegar

3/4 to 1 cup extra virgin olive oil

1/2 teaspoon red pepper flakes

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice (optional)

How to Make this

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1. Strip the thick stems off 1 cup packed flat leaf parsley and 1/2 cup packed cilantro if using, then roughly chop the leaves; remove big bits of stem from 1 tablespoon fresh oregano or measure 1 teaspoon dried. Peel 4 large garlic cloves and finely chop or crush them, and finely mince 1 small shallot if you like shallot.

2. Put the parsley, cilantro, oregano, garlic and shallot in a food processor and pulse in short bursts until everything is chopped but still a little chunky, scraping the bowl once or twice; if you dont have a processor, finely chop everything by hand and mix in a bowl.

3. Transfer the chopped herbs to a medium bowl and stir in 1/3 cup red wine vinegar and 3/4 to 1 cup extra virgin olive oil depending on how loose you want it, then add 1/2 teaspoon red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

4. Add 1 tablespoon fresh lemon juice if using, then taste and adjust seasoning, add more salt, pepper, or red pepper flakes if needed; you want a bright balance of acid, salt and heat.

5. If you used the food processor you can pulse once or twice more to help emulsify the oil a bit but dont overprocess, chimichurri should stay a bit coarse not a smooth puree.

6. Let the sauce sit at room temp for at least 15 to 30 minutes to let the flavors marry, longer if you can, this really improves the flavor.

7. Store leftover chimichurri in an airtight container in the fridge up to one week, pour a thin layer of olive oil on top to keep it bright, and always bring it back to room temp before serving so the oil loosens.

8. Use as a spoonable sauce over grilled steak, chicken, fish or roasted veggies, or mix a little extra olive oil and use it as a marinade; if you plan to marinate raw meat let it sit for 30 minutes to a few hours in the fridge.

Equipment Needed

1. Cutting board, for stripping stems and chopping herbs
2. Sharp chef’s knife, for parsley, cilantro, shallot and garlic (keep it sharp, much easier)
3. Food processor (best) or a large bowl and sharp knife if you want to chop by hand
4. Measuring cups and measuring spoons for vinegar, oil and spices
5. Medium mixing bowl and a spoon or rubber spatula to stir and taste as you go
6. Garlic press or microplane, optional if you prefer crushed garlic over chopped
7. Citrus reamer or small bowl and fork for the lemon juice, optional
8. Airtight jar or container with lid to store the chimichurri and pour a little oil on top before refrigerating

FAQ

Q: How long will chimichurri last in the fridge and can I freeze it?
A: It keeps 5 to 7 days refrigerated, herbs will darken but taste is fine. Press a thin layer of oil on top to help. You can freeze in ice cube trays up to about 3 months, then pop cubes into a bag and use for single portions.

Q: Should I use a food processor or chop everything by hand?
A: Either works. Hand chopping gives the classic chunky texture, a quick pulse in a food processor makes it smoother. Don’t over-blend or it turns into a paste, and add oil slowly so it emulsifies better.

Q: Can I swap or omit the cilantro and fresh oregano?
A: Yes. Cilantro is optional, omit if you dont like it or use all parsley. If you only have dried oregano use 1 teaspoon. Other herbs change the flavor, so expect it to taste different but still good.

Q: How do I tone down the acidity or heat if it’s too sharp?
A: Add more olive oil or a little sugar to mellow acidity, or a splash more oil if the vinegar or lemon is too bright. Reduce red pepper flakes if it’s too spicy and let it sit 30 minutes to mellow.

Q: Best ways to use leftover chimichurri?
A: Spoon over grilled steak, chicken, fish, roasted veggies, toss with potatoes or pasta, or use as a marinade or sandwich spread. Works hot or cold.

Q: How much garlic and salt should I really use?
A: The recipe uses 4 large cloves and 1 teaspoon kosher salt as a starting point. Taste and adjust, especially if your garlic is extra strong. Salt is the key, add a little at a time until it sings.

Chimichurri Sauce Recipe Substitutions and Variations

Parsley: No parsley? use 1 cup packed cilantro for a brighter citrusy punch, or 1 cup basil for a sweeter, softer flavor, or 1 cup arugula or baby spinach for a mild green note. Use equal amounts.
Red wine vinegar: swap 1:1 with apple cider vinegar, white wine vinegar, or fresh lemon juice for a fresher tang. Each one will change the flavor a little so taste and adjust.
Extra virgin olive oil: if you want a lighter or neutral oil use avocado oil, grapeseed oil, or light olive oil in the same volume. Walnut oil adds nuttiness but use sparingly.
Red pepper flakes: replace 1/2 teaspoon red pepper flakes with 1 small minced fresh jalapeño, 1/8 to 1/4 teaspoon cayenne powder, or 1/2 teaspoon hot smoked paprika for different heat types.

Pro Tips

1) Pulse or chop by hand if you want texture. Food processors are fast but they can turn chimichurri into a smooth green paste, and thats not the point. Pulse in very short bursts and scrape the bowl so you keep little bits of herb.

2) Let it sit at room temp for at least 30 minutes, longer if you can. Flavors mellow and marry over time, so the next day is often better, just bring it back to room temp before serving.

3) Taste as you go with acid and salt. Add vinegar or lemon slowly, start low cause herbs will mute acidity as they sit, and dont be afraid to bump up salt at the end to make everything pop.

4) Keep it bright and make portions: pour a thin film of olive oil over the top when storing in the fridge, and freeze extras in ice cube trays for single-serve portions you can thaw quickly. Use less garlic for delicate fish or quick marinades, raw garlic can be very sharp.

Chimichurri Sauce Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my Chimichurri Sauce Recipe with one unexpected ingredient that makes it a natural match for a range of meats and side dishes.

Servings

servings

Calories

191

kcal

Equipment: 1. Cutting board, for stripping stems and chopping herbs
2. Sharp chef’s knife, for parsley, cilantro, shallot and garlic (keep it sharp, much easier)
3. Food processor (best) or a large bowl and sharp knife if you want to chop by hand
4. Measuring cups and measuring spoons for vinegar, oil and spices
5. Medium mixing bowl and a spoon or rubber spatula to stir and taste as you go
6. Garlic press or microplane, optional if you prefer crushed garlic over chopped
7. Citrus reamer or small bowl and fork for the lemon juice, optional
8. Airtight jar or container with lid to store the chimichurri and pour a little oil on top before refrigerating

Ingredients

1 cup packed fresh flat leaf parsley leaves
1/2 cup packed fresh cilantro leaves (optional)
1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano
4 large garlic cloves
1 small shallot (optional)
1/3 cup red wine vinegar
3/4 to 1 cup extra virgin olive oil
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice (optional)

Directions

Strip the thick stems off 1 cup packed flat leaf parsley and 1/2 cup packed cilantro if using, then roughly chop the leaves; remove big bits of stem from 1 tablespoon fresh oregano or measure 1 teaspoon dried. Peel 4 large garlic cloves and finely chop or crush them, and finely mince 1 small shallot if you like shallot.
Put the parsley, cilantro, oregano, garlic and shallot in a food processor and pulse in short bursts until everything is chopped but still a little chunky, scraping the bowl once or twice; if you dont have a processor, finely chop everything by hand and mix in a bowl.
Transfer the chopped herbs to a medium bowl and stir in 1/3 cup red wine vinegar and 3/4 to 1 cup extra virgin olive oil depending on how loose you want it, then add 1/2 teaspoon red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
Add 1 tablespoon fresh lemon juice if using, then taste and adjust seasoning, add more salt, pepper, or red pepper flakes if needed; you want a bright balance of acid, salt and heat.
If you used the food processor you can pulse once or twice more to help emulsify the oil a bit but dont overprocess, chimichurri should stay a bit coarse not a smooth puree.
Let the sauce sit at room temp for at least 15 to 30 minutes to let the flavors marry, longer if you can, this really improves the flavor.
Store leftover chimichurri in an airtight container in the fridge up to one week, pour a thin layer of olive oil on top to keep it bright, and always bring it back to room temp before serving so the oil loosens.
Use as a spoonable sauce over grilled steak, chicken, fish or roasted veggies, or mix a little extra olive oil and use it as a marinade; if you plan to marinate raw meat let it sit for 30 minutes to a few hours in the fridge.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.