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Make this easy chimichurri sauce at home using only a few basic ingredients. You won’t need a blender, food processor, or any fancy ingredients!
Serve it with churrasco, pork chops, shrimp, bread, or vegetables!
WHAT IS CHIMICHURRI?
Chimichurri is a loose oil and herb sauce made by hand. It’s incredibly popular in Latin American countries, especially Argentina and Uruguay.
Avoid using food processors and blenders for a more authentic taste. All you need is a knife and a cutting board.
It includes high-quality olive oil, garlic, red wine vinegar, parsley, oregano, salt, and pepper.
Mostly served with bread and steak but feel free to serve it with any protein or vegetable, cause it’s that good!
HOW TO MAKE IT
See the recipe card below for ingredient quantities and complete instructions.
- Finely chop the fresh parsley and chilies, and finely mince the fresh garlic.
- Place the parsley, garlic, red wine vinegar, oregano, and red chilies in a bowl.
- Stir it and season to taste with salt and pepper. Cover it and let it sit for at least 1 hour.
PRO TIPS
- Use the best high-quality olive oil you can get your hands on. Anytime you are serving olive oil straight out of the bottle without cooking, I recommend using one that tastes delicious.
- Make sure the parsley is bright green and fresh.
- Avoid garlic powder or pre-chopped store-bought garlic. I highly recommend using fresh garlic.
- Want to make it spicy? Add a generous amount of red crushed pepper flakes.
- Use a sharp knife to chop all of the ingredients.
STORAGE
Transfer the chimichurri sauce to an air-tight container and refrigerate for up to 1 week. Before serving, let it come to room temperature and give it a gentle stir. If it thickens too much in the fridge, add more olive oil as needed.
Chimichurri should always be light and loose, not thick.
MORE RECIPES YOU MIGHT ENJOY…
(If you love making sauces from scratch, you’ll love these as well)
Tried this chimichurri recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Chimichurri
Equipment
- Cutting Board
- sharp knife
- Bowl
Ingredients
- ½ cup olive oil , good quality
- ¼ cup fresh parsley, finely chopped
- 4 garlic cloves, finely minced
- 1 small red chili , deseeded and finely diced
- 2 tablespoons red wine vinegar
- ½ teaspoon dried oregano
- salt and pepper to taste
Instructions
- Finely chop the fresh parsley and chilies, and finely mince the fresh garlic. Place the parsley, garlic, red wine vinegar, oregano, and red chilies in a bowl.
- Stir it and season to taste with salt and pepper. Cover it and let it sit for at least 1 hour.
Notes
- Use the best high-quality olive oil you can get your hands on. Anytime you are serving olive oil straight out of the bottle without cooking, I recommend using one that tastes delicious.
- Make sure the parsley is bright green and fresh.
- Avoid garlic powder or pre-chopped store-bought garlic. I highly recommend using fresh garlic.
- Want to make it spicy? Add a generous amount of red crushed pepper flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
