Chimichurri (Classic)

Looking to elevate your grilled meats with something fresh, bold, and bursting with flavor? Chimichurri is the answer. This vibrant Argentinian sauce is made with fresh parsley, garlic, olive oil, vinegar, and a touch of chili for heat. It’s bright, tangy, and aromatic — and it’s one of the easiest ways to add serious flavor to steak, chicken, seafood, or roasted veggies.

Traditionally served with grilled meats (especially steak), chimichurri also works beautifully as a marinade, dipping sauce, or even drizzled over eggs, potatoes, or flatbreads. Once you try it, you’ll want to put it on everything.

Why You’ll Love Chimichurri

• Fresh and herb-packed flavor
• Takes just 5 minutes to make
• No cooking required — just blend and serve
• Works with everything from steak to roasted potatoes
• Stores well in the fridge for up to 5 days

Pro Tips

• Use flat-leaf parsley for the best texture and flavor
• Let the sauce sit for 10–15 minutes before serving — the vinegar and garlic mellow beautifully
• For a smoother version, pulse everything in a food processor
• Make it spicier with more red chili flakes or a chopped fresh chili

What to Serve It With

• Grilled steak or skirt steak
• Chicken thighs or wings
• Roasted vegetables
• Fried eggs, rice bowls, or even burgers
• Toasted bread or as a dipping sauce

Chimichurri

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Prep Time 15 minutes mins

Course Marinades, Sauces

Cuisine South-American

Servings 6 people

Ingredients

  

• 1 Bunch of Parsley. Washed, stemmed and chopped.
• 1 cup Extra Virgin Olive Oil
• ⅓ cup Red wine vinegar substitute with white vinegar if needed
• 4 Garlic Cloves minced
• ½ teaspoon Pepper Flakes adjust accordantly
• Salt and pepper to taste

Instructions

 

• Finely chop the parsley. Grab a sharp knife and chop your parsley as finely as possible. The goal is a fluffy, even texture—no stems or big leafy chunks.
• Mince the garlic (microplane is my preferred way ).
• Combine. In a medium bowl, mix together the chopped parsley, garlic and red pepper flakes.
• Stir in the vinegar. Add the red wine vinegar and stir until everything is coated. This helps soften the herbs and mellow the garlic slightly.
• Add the olive oil. Mix until everything is evenly coated and the sauce looks glossy and vibrant.
• Season to taste. Add salt and black pepper to your liking. Taste and adjust with more vinegar or oil if needed. For extra brightness, a little squeeze of lemon or lime works beautifully.
• Let it rest. Let your chimichurri sit at room temperature for at least 10–15 minutes before serving. The flavors will blend and mellow to perfection.

Keyword Chimichurri