If you’re looking to add a bold, herbal kick to your favorite dishes, Homemade Chimichurri Sauce is your new kitchen hero. This vibrant Argentinian condiment is packed with fresh parsley, zesty garlic, and a touch of heat, coming together in just minutes for a sauce that’s as versatile as it is delicious. Whether you’re drizzling it over grilled steak, roasted veggies, or even spooning it onto crusty bread, this easy, no-cook sauce instantly transforms any meal into a celebration of fresh, punchy flavors.
Ingredients You’ll Need
Every ingredient in this recipe is simple, but each one plays a crucial role in balancing the Homemade Chimichurri Sauce’s lively flavors and vivid color. With just a quick trip to the produce section and your pantry, you’ll have everything you need to create a sauce that’s bursting with freshness and personality.
- Flat-leaf parsley (1 cup, packed): The backbone of chimichurri, parsley brings a clean, grassy flavor and that iconic green color.
- Fresh cilantro (½ cup, optional): For extra depth and a hint of citrusy zing, cilantro is a delicious twist—if you’re not a fan, just use more parsley.
- Garlic (4 cloves): Don’t be shy! Garlic gives Homemade Chimichurri Sauce its signature bite and aromatic richness.
- Red wine vinegar (2 tablespoons): This tangy splash brightens everything up and balances the richness of the oil.
- Red pepper flakes (½ teaspoon): For just the right amount of gentle heat—add more if you crave a little fire.
- Salt (½ teaspoon): Pulls all the flavors together and enhances the natural vibrancy of the herbs.
- Black pepper (¼ teaspoon): Adds a subtle earthiness that rounds out the sauce.
- Extra-virgin olive oil (½ cup): Smooth and fruity, the oil creates a luscious, pourable texture.
- Fresh oregano (1 tablespoon) or dried oregano (1 teaspoon): This herb brings a peppery, almost lemony note that’s classic in chimichurri.
- Lemon juice (juice of ½ lemon, optional): A squeeze of lemon gives the sauce a fresh, sunny lift—especially nice if you like a little extra brightness.
How to Make Homemade Chimichurri Sauce
Step 1: Prep Your Herbs and Aromatics
Start by washing and drying your parsley and cilantro thoroughly—this keeps your Homemade Chimichurri Sauce bright and vibrant, never soggy. Peel the garlic cloves and have everything ready to toss into your food processor or blender.
Step 2: Combine the Main Ingredients
Add your parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, salt, black pepper, and oregano into the bowl of your food processor. Pulse just a few times to start breaking down the herbs and mingle all those flavors—don’t overdo it, you want a rustic, slightly chunky texture.
Step 3: Drizzle in the Olive Oil
With the processor running on low, slowly drizzle in the extra-virgin olive oil. This step emulsifies everything, creating that signature silky texture without losing the individual flecks of herbs. If you prefer to mix by hand, you can finely chop the herbs and garlic and whisk in the oil and vinegar—either way, you’re in for a treat.
Step 4: Adjust and Brighten
Give your Homemade Chimichurri Sauce a taste. If you love a little extra tang, squeeze in the juice of half a lemon. Adjust salt, pepper, or red pepper flakes to suit your palate—this sauce is endlessly adaptable!
Step 5: Serve or Store
You can serve your chimichurri right away, but if you let it sit for an hour or two in the fridge, the flavors will mingle and deepen. Just remember to bring it back to room temperature before enjoying so the olive oil is perfectly pourable.
How to Serve Homemade Chimichurri Sauce
Garnishes
For a picture-perfect finish, sprinkle a little extra chopped parsley or cilantro on top of your Homemade Chimichurri Sauce. A drizzle of olive oil or a pinch of red pepper flakes adds a pop of color and a hint of sparkle that makes every dish look irresistible.
Side Dishes
This sauce truly shines alongside grilled steak, chicken, or seafood, but don’t stop there! Try it with roasted potatoes, spooned over steamed rice, or as a zippy salad dressing. Homemade Chimichurri Sauce brings out the best in everything from weeknight dinners to festive feasts.
Creative Ways to Present
Serve Homemade Chimichurri Sauce in a rustic bowl for family-style meals, or drizzle it artfully over your main course for a restaurant-worthy presentation. It’s also fantastic as a dipping sauce for warm crusty bread, roasted vegetables, or even as a sandwich spread—let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
Homemade Chimichurri Sauce keeps beautifully in an airtight container in the refrigerator for up to a week. The flavors will continue to meld and mature, making leftovers just as exciting as the first taste. Give it a quick stir before serving to blend any separated oil back in.
Freezing
If you find yourself with extra sauce, you can freeze it! Pour leftovers into an ice cube tray and freeze until solid, then transfer cubes to a freezer bag for up to 3 months. Thaw cubes in the refrigerator or at room temperature for a quick burst of herbal brightness whenever you need it.
Reheating
Chimichurri is best enjoyed at room temperature, so there’s no need to reheat. If it’s been chilled, just let it sit on the counter for 15–20 minutes before serving. Stir well to reincorporate the olive oil for that perfect, spoonable texture.
FAQs
Can I make Homemade Chimichurri Sauce without cilantro?
Absolutely! If cilantro isn’t your thing, simply use more parsley instead. The sauce will still be wonderfully fresh and flavorful.
Is Homemade Chimichurri Sauce spicy?
It has a gentle heat thanks to the red pepper flakes, but you can easily adjust the spiciness to your liking—add more flakes or even a chopped chili for extra kick, or leave them out altogether for a milder sauce.
What proteins pair best with Homemade Chimichurri Sauce?
Chimichurri’s herbal punch is fantastic with grilled steak (especially flank or skirt steak), but it also livens up chicken, fish, shrimp, lamb, and even tofu. It’s a true all-rounder!
Can I make Homemade Chimichurri Sauce by hand instead of with a food processor?
Yes! Finely chop the herbs and garlic with a sharp knife, then whisk everything together in a bowl. This gives you a chunkier, more rustic texture that’s every bit as delicious.
How do I keep my Homemade Chimichurri Sauce bright green?
Make sure to use fresh, dry herbs and avoid over-processing. If storing, press plastic wrap against the surface of the sauce to help minimize oxidation and keep that gorgeous color.
Final Thoughts
If you’re craving a quick way to transform even the simplest meal, Homemade Chimichurri Sauce is your secret weapon. With its vivid color and bold, herbal flavor, it’s sure to become a staple in your kitchen. Give this recipe a try—you’ll be amazed at just how much flavor a handful of fresh ingredients can deliver!
Print
Homemade Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 cup 1x
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentinian
- Diet: Vegan
Description
Homemade Chimichurri Sauce is a vibrant and zesty Argentinian herb sauce made with fresh parsley, garlic, and red wine vinegar. Perfectly balanced with a touch of heat from red pepper flakes and brightened with lemon juice, this no-cook sauce is an ideal accompaniment for grilled meats, seafood, and roasted vegetables.
Ingredients
Herbs and Aromatics
- 1 cup fresh flat-leaf parsley (packed)
- ½ cup fresh cilantro (optional, or use more parsley)
- 4 cloves garlic
- 1 tablespoon fresh oregano or 1 teaspoon dried oregano
Liquids and Seasonings
- 2 tablespoons red wine vinegar
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- juice of ½ lemon (optional for brightness)
- ½ cup extra-virgin olive oil
Instructions
- Combine Herbs and Seasonings: In a food processor or blender, add the fresh parsley, cilantro (if using), garlic cloves, red wine vinegar, red pepper flakes, salt, black pepper, and oregano. Pulse a few times until the mixture is coarsely chopped.
- Incorporate Olive Oil: With the motor running, slowly drizzle in the extra-virgin olive oil until the ingredients combine into a slightly chunky sauce. This helps emulsify the sauce while maintaining texture.
- Adjust Flavor: Taste the chimichurri and add lemon juice if desired for added brightness. Adjust salt or red pepper flakes according to your preference.
- Serve or Store: Serve the chimichurri immediately as a fresh condiment, or transfer to an airtight container and refrigerate for up to one week. If chilled, bring back to room temperature before serving to revive the flavors.
Notes
- Chimichurri pairs excellently with grilled steak, chicken, seafood, and roasted vegetables.
- For a spicier kick, increase the red pepper flakes or add a small chopped chili pepper.
- While best fresh, making the sauce a day ahead enhances the flavor as the herbs meld.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
