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Why You’ll Love My Recipe
This herby parsley-based sauce works wonders as a steak marinade or a fresh drizzle over your favorite grilled meats. From chicken and beef to seafood, Chimichurri brings bright, vibrant flavor to every bite!
Try this recipe on a delicious Grilled Hanger Steak, and pair it with The Best Steak Marinade Recipe for a truly elevated steak dinner.
Karlynn’s Recipe Notes
- Skill Level: This recipe is easy to make, using everyday ingredients you can find anywhere.
- Total Time: Your chimichurri only takes 10 minutes from start to finish!
- Variations: Try serving this sauce over Grilled Shrimp, on warm, toasted Crostini, or as a drizzle over Roasted Broccoli for an herby, zesty boost.
- Tools For This Recipe: You will need a food processor for easy blending, a small lidded container for storing leftovers, and a spoon or spatula for mixing and serving.
What You’ll Need for Ingredients
Flat-Leaf Parsley: Use flat-leaf parsley to give this recipe its signature herby flavor. It’s more robust than curly leaf and holds up better when mixed into sauces like chimichurri! If all you can find is curly leaf parsley, that works too. Just chop it finely so it blends evenly with the other ingredients.
Garlic: Fresh garlic adds a punch that’s essential for a vibrant chimichurri. You can adjust the amount based on how garlicky you like your sauce. Karlynn’s Tip: Roasting your garlic first will give the sauce a milder, sweeter taste!
Extra Virgin Olive Oil: Olive oil adds richness and helps bring all the herbs and spices together. Karlynn’s Tip: Using a high-quality, fresh olive oil really elevates the sauce and helps the ingredients shine. You can also use a light, mild olive oil or avocado oil if that’s what you have on hand.
Red Pepper Flakes: These add a subtle heat and punch of flavor to the sauce. Karlynn’s Tip: For a milder kick, reduce the amount or swap in a pinch of cayenne pepper. Or, for a more smoky taste, try smoked paprika or a small drizzle of Sweet Chili Sauce instead!
How To Make Chimichurri
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- With the food processor running, drop in the garlic and pulse until coarsely chopped.
- Add parsley, oregano, red pepper flakes, salt, black pepper, and vinegar. Process until finely chopped.
- Taste and adjust the seasoning to your liking.
- Transfer to a lidded container, whisk in olive oil, and stir to combine.
- Cover and let sit for a few hours (if possible) before serving. Refrigerate for 1–2 days.
Karlynn’s Tips and Tricks for the Perfect Chimichurri
- Choose Your Vinegar Wisely: Even though there’s only a 1/4 cup of vinegar in this recipe, it plays a big role in the final flavor. Sherry vinegar brings a sweeter, more complex taste, while red wine vinegar is sharper and more tart. Try both and see which one suits your taste best!
- Experiment with Different Acids: If you’re out of vinegar or feeling adventurous, try using lemon or lime juice in your sauce. The acidity will still balance the herbs and oil beautifully, giving your chimichurri a lighter, fresher taste.
- Don’t Skip the Resting Time: If you can, let your chimichurri sit for a few hours before serving. It helps the flavors blend, mellow, and turn into pure magic.
Storage Instructions
Chimichurri is easy to store if you happen to make a little extra. The flavors actually deepen as it sits, so don’t be afraid to save some for later!
Refrigerator: You can store your chimichurri in an airtight jar or container in the fridge for up to 3 days.
Freezer: According to USDA food safety guidelines, chimichurri can be frozen for up to 3 months. Pour it into ice cube trays or small containers for easy portioning and thaw in the fridge before using.
More Delicious Marinade Recipes
Looking for more quick and tasty Marinade recipes? Try one of these favorites:
- Flank Steak Marinade adds incredible flavor and tenderness to any cut of beef. This is a must-try for your next grill night!
- Simple Pork Chop Brine Recipe keeps your chops juicy, flavorful, and perfectly seasoned every time.
- Lemon Aioli is bright, tangy, and creamy. It’s great for drizzling, dipping, or spreading on just about anything!
And there you have it! A vibrant, zesty chimichurri that comes together in minutes, adding flavor to any meal. From grilled steak to roasted veggies, or as a dip for warm bread, this sauce truly does it all.
Give this recipe a try and let me know how yours turns out in the comments. You know I always love hearing about your favorite pairings!
Happy Cooking!
Karlynn
Chimichurri
Ingredients
- 1 1/2 cups chopped flat-leaf parsley , (packed, and leaves only remove stems)
- 8 cloves fresh garlic
- 2 tablespoons fresh oregano
- 1 tsp red pepper flakes, (add another teaspoon if you like it hotter)
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1/4 cup red wine vinegar or sherry vinegar, (add more for tangier taste)
- 1 cup good-quality extra-virgin olive oil
Instructions
- With the food processor turned on, add the garlic cloves through the food chute; process until coarsely chopped.
- Add in the parsley, oregano, red pepper, salt, black pepper and vinegar and process until the mixture is finely chopped. Don’t over-chop it, you want some chunks! Taste test and add more salt, red pepper and vinegar to taste at this point.
- Remove and place into a small lidded container, then whisk in the olive oil.
- Place the lid on top and let marinate for a few hours if possible to let the flavors blend together.
- Refrigerate 1 to 2 days.
Notes
- sherry vinegar will have a slightly sweeter taste than red wine vinegar, use whichever you prefer
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Jillian says
Fabulous!