Name: Easy Homemade Chimichurri Sauce
Prep time: 10 min
Total time: 10 min
Cuisine: Argentinian
Ingredients: 1 cup fresh parsley, finely chopped (the star of the show — use flat-leaf if you can); ½ cup fresh cilantro, finely chopped (optional, but it adds such a lovely brightness); 3–4 garlic cloves, minced (don’t be shy with the garlic!); 2 tablespoons fresh oregano leaves, finely chopped (or 2 teaspoons dried oregano in a pinch); ½ teaspoon red pepper flakes (adjust based on your heat preference); ½ teaspoon salt (taste and adjust as you go); ¼ teaspoon black pepper; 2–3 tablespoons red wine vinegar (this gives it that signature tang); ⅓–½ cup extra-virgin olive oil (the good stuff — it makes a difference); Optional: juice of ½ lemon (for an extra pop of citrus)

Description

This easy homemade chimichurri sauce is bursting with fresh parsley, cilantro, garlic, and tangy red wine vinegar. It’s the perfect vibrant, herbaceous condiment for grilled steak, chicken, fish, vegetables, and more. Ready in just 10 minutes with simple ingredients!

Ingredients

For the Sauce:

1 cup fresh parsley, finely chopped (the star of the show — use flat-leaf if you can)
½ cup fresh cilantro, finely chopped (optional, but it adds such a lovely brightness)
3–4 garlic cloves, minced (don’t be shy with the garlic!)
2 tablespoons fresh oregano leaves, finely chopped (or 2 teaspoons dried oregano in a pinch)
½ teaspoon red pepper flakes (adjust based on your heat preference)
½ teaspoon salt (taste and adjust as you go)
¼ teaspoon black pepper
2–3 tablespoons red wine vinegar (this gives it that signature tang)
⅓–½ cup extra-virgin olive oil (the good stuff — it makes a difference)
Optional: juice of ½ lemon (for an extra pop of citrus)

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Instructions

Step 1: Chop the Herbs

Wash and dry the parsley, cilantro, and oregano really well — this is important because wet herbs will make your sauce watery. Pat them dry with a clean kitchen towel or use a salad spinner.

Finely chop the herbs and transfer them to a medium bowl. The finer you chop, the better the flavors will blend together.

Step 2: Add Garlic & Seasoning

Add the minced garlic, red pepper flakes, salt, and black pepper to the bowl with the herbs. Give it a quick stir so everything starts getting acquainted.

Step 3: Add Acid

Stir in the red wine vinegar and lemon juice if you’re using it. This bright, tangy kick is what makes chimichurri so addictive — it balances all that richness and brings out the flavors of the fresh herbs.

Step 4: Add Olive Oil

Slowly pour in the extra-virgin olive oil while stirring gently to combine. You want the sauce to be well blended but still a bit loose and spoonable — not too thick, not too runny.

Taste it and adjust the seasoning if needed. More salt? A little more vinegar? Trust your instincts.

Step 5: Rest & Serve

For the best flavor, let the chimichurri sit at room temperature for 15–30 minutes before serving. This gives all those gorgeous flavors time to meld together and really develop.

Serve it alongside grilled meats, roasted vegetables, chicken, fish, or use it as a marinade or bright, zippy salad dressing.

Notes

Taste as you go — chimichurri should be bright, tangy, and well-seasoned. Adjust the vinegar, salt, or red pepper flakes to suit your taste.
Don’t skip the resting time — 15–30 minutes makes all the difference in flavor.
Save your herb stems — parsley stems have tons of flavor! Chop them finely and toss them in.
Make it spicier — add a fresh jalapeño or serrano pepper for extra heat.
Keep extra olive oil handy — if your sauce is too thick or intense, thin it out with a little more oil.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Condiment, Sauce
Method: No-cook
Cuisine: Argentinian