Chimichurri Recipe (How To Make Chimichurri Sauce)

I made a Chimichurri Recipe that turns boring chicken into the dish everyone begs for and now I can’t stop making it.

I am obsessed with this Chimichurri Recipe because it wrecks every boring steak night I had before. I love the punch of bright parsley and that raw garlic hit, and the olive oil gives it this slick, almost salty-sunshine mouthfeel.

Homemade Sauce that punches through bland rice and wakes up sad roasted veg. But it’s not precious, no plating rules.

I spoon it onto everything like a total maniac. Messy, loud, herbal, and alive.

I want it on my sandwich, my eggs, my takeout. I always lick the bowl.

I want green brightness every damn day. I eat it nonstop.

Ingredients

• Basically, parsley gives a bright, grassy backbone and fresh green color.
• Plus, oregano adds earthy, slightly minty depth for rustic herbal notes.
• Basically, garlic brings a sharp, warming kick you’ll immediately notice.
• Plus, red pepper flakes add a quick spicy spark you can adjust.
• Basically, red wine vinegar gives a tangy pop that cuts through oil.
• Basically, olive oil provides a silky body that carries all the herbs.
• Plus, sea salt wakes up flavors and keeps everything balanced.
• Basically, black pepper adds gentle heat and a peppery finish.
• Plus, lemon juice gives bright citrus zing for a fresher edge.
• Basically, cilantro brings a citrusy, green lift for extra brightness.

Ingredient Quantities

• 1 packed cup fresh flat leaf parsley, stems trimmed and coarsely chopped (about 90 g)
• 2 tablespoons fresh oregano, chopped OR 1 teaspoon dried oregano
• 4 large garlic cloves, minced or smashed
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 2 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon fine sea salt, more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice, optional but nice
• 2 tablespoons finely chopped fresh cilantro, optional (for a brighter note)

How to Make this

1. Rinse and dry the parsley and cilantro well, strip the parsley stems and coarsely chop both herbs so they’re about the same size, you should end up with roughly 1 packed cup parsley and 2 tablespoons cilantro if using it.

2. Chop the oregano finely if using fresh, or measure out 1 teaspoon dried oregano.

3. Smash or mince 4 large garlic cloves very finely, smaller bits mean more flavor in every bite.

4. In a medium bowl combine the chopped parsley, cilantro, oregano, and garlic, then add 1/2 teaspoon red pepper flakes, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper.

5. Pour in 2 tablespoons red wine vinegar and 1 tablespoon fresh lemon juice if you’re using it, and gently stir to let the acids start to soften the herbs.

6. Slowly whisk in 1/2 cup extra virgin olive oil until the mixture emulsifies a bit and looks glossy, taste and see if it needs more salt or pepper.

7. If you want a smoother sauce, pulse the mixture a few times in a food processor or blender, but don’t overdo it, chimichurri should still have texture.

8. Let the sauce rest at room temperature for at least 15 to 30 minutes so the flavors marry; it actually tastes better after an hour or overnight in the fridge.

9. Serve at room temperature with grilled meats, veggies, or as a bright condiment; bring back to room temp before using if refrigerated, and store any leftovers in a sealed jar for up to a week.

Equipment Needed

1. Chef’s knife (sharp)
2. Cutting board
3. Medium mixing bowl
4. Measuring spoons (tsp and 1/2 tsp)
5. 1/2 cup measuring cup or small liquid measuring cup
6. Whisk (or fork for whisking)
7. Garlic press or small paring knife for mincing
8. Small jar or airtight container for resting and storing
9. Optional: food processor or blender if you want a smoother chimichurri

FAQ

Chimichurri Recipe (How To Make Chimichurri Sauce) Substitutions and Variations

• For the fresh flat leaf parsley: swap with packed cilantro for a brighter, citrusy chimichurri or use packed basil for a sweeter, pesto-ish twist. Use the same volume, but taste as cilantro is stronger.
• For fresh oregano (or dried): use fresh thyme or chopped marjoram if you want a milder, earthier herb. If swapping dried oregano, use the same amount of dried thyme.
• For red wine vinegar: substitute with sherry vinegar or white wine vinegar for a similar acidity, or use 1 tablespoon lemon juice plus 1 tablespoon white vinegar if you want a fresher tang.
• For extra virgin olive oil: use avocado oil or a light grapeseed oil if you need higher-heat tolerance or a more neutral flavor. Keep the same amount, but expect a less fruity finish.

Pro Tips

1) Let it sit longer than you think. Chimichurri gets WAY better after an hour or overnight in the fridge. Bring it back to room temp before serving so the oil loosens and the flavors pop.

2) Use cold-pressed extra virgin olive oil but don’t overdo it. If the oil tastes too bitter, mix half olive oil and half neutral oil like grapeseed. That keeps brightness without overpowering the herbs.

3) Smash the garlic instead of just slicing. Tiny bits release more flavor and blend into the sauce better. If you want it milder, let the chopped garlic sit in the vinegar for 10 minutes first to tame the raw bite.

4) Fresh parsley matters more than parsley quantity. Pick bright, not wilted leaves and dry them well so the sauce doesn’t get watery. If you want a smoother finish, pulse a few times in a food processor but stop before it turns into a paste.