Chimichurri Sauce
Chimichurri is a popular parsley sauce from Argentina with bold, fresh flavor. This recipe is easy to make in a food processor and tastes amazing!
Updated by Kathryne Taylor on June 6, 2025
It’s grilling season! Let’s talk about chimichurri, a bold and refreshing herbed sauce hailing from Argentina. Chimichurri is a vibrant green color and tastes bright, tangy and lightly spicy, but balanced. It livens up anything it touches.
There are two kinds of chimichurri sauce, green and red. This recipe is for the more common green variety (chimichurri verde).
Authentic chimichurri verde is made with parsley, garlic, red onion, red pepper flakes, red wine vinegar, and olive oil. These simple ingredients yield a spectacularly delicious green sauce.
Some chimichurri recipes call for fresh cilantro in addition to parsley. However, several Argentines have told me that they don’t add cilantro in Argentina.
I took their word for it and made my chimichurri sauce with parsley alone. You’ll also see some recipes with fresh or dried oregano; I like it better without.
Be sure to use red wine vinegar for authentic flavor. If you run out of red wine vinegar but have sherry vinegar on hand, that would be a suitable substitute. Lemon juice is not the same.
Uses for Chimichurri
Chimichurri verde is typically served on steak in Argentina and throughout South America. It’s not just for grilled meats, though, and you can get creative with leftovers (it keeps well in the fridge for up to four days).
Chimichurri sauce is lovely in meatless preparations. Don’t bother using it as a marinade for veggies like you would for chicken; it makes more of an impact swooshed on top once they are finished. Chimichurri complements mushrooms, carrots, and potatoes, no matter how they’re prepared. It also brightens up smoky grilled vegetables and hearty roasted vegetables, like sweet potatoes, beets, and cauliflower steak.
More serving suggestions: I love chimichurri on scrambled eggs or fried eggs, and whole grains like brown rice or wild rice, farro and quinoa. It’s undeniably great with chickpeas, as shown in my Chimichurri Chickpeas recipe, and also nice with black beans. It might even be good as a salad dressing or spread onto grilled corn on the cob.
How to Make Chimichurri
Chimichurri is so quick and easy to make. Traditionally, chimichurri is made by hand in a mortar and pestle. I don’t have the patience or the time to make it by hand, and I’m confident you’ll be thrilled with the results if you use a food processor as directed in the recipe below.
Use the food processor to chop everything (including the fresh parsley and garlic) except for the onion. Finely chop the onion by hand and stir it into the mixture so it maintains its crisp texture and doesn’t overwhelm the other flavors. This is the trick to making the best chimichurri!
Watch How to Make Chimichurri
More Essential Sauces
Sauces made with fresh herbs, like chimichurri, are my specialty. Try these recipes as well:
- Aji Verde (Spicy Peruvian Green Sauce)
- Basil Pesto
- Gremolata (Italian Parsley Condiment)
- Shatta (Middle Eastern Hot Sauce)
- Tzatziki
- Zhoug (Spicy Cilantro Sauce)
Please let me know how you put this delicious chimichurri recipe to use. I love to hear from you in the comments.
Chimichurri Sauce
You’ll love this traditional chimichurri recipe! Chimichurri verde is a popular parsley sauce from Argentina with bold, fresh flavor. It’s easy to make, too. Recipe yields 1 ½ cups.
Ingredients
- 1 cup packed fresh flat-leaf parsley leaves (from 1 large bunch, about 1.2 ounces—a few small stems are ok)
- 4 medium cloves garlic, peeled
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon fine salt, to taste
- ½ teaspoon red pepper flakes, to taste*
- ½ cup finely chopped red onion (about ½ small)
Instructions
- In a food processor, combine the parsley and garlic. Process until finely chopped, stopping to scrape down the sides as necessary.
- Add the olive oil, vinegar, salt and red pepper flakes to the food processor (don’t add the onion just yet). Process briefly to combine.
- Transfer the mixture to a small jar or bowl and whisk in the red onion until the mixture is well blended. Let the sauce rest for 10 minutes to allow the flavors to meld. Taste, and if necessary, add additional salt (sometimes I add another ¼ teaspoon) and/or red pepper flakes (for more heat).
- The sauce tastes best when served fresh, but it keeps well in an air-tight container in the refrigerator for 3 to 4 days. To prevent the sauce from turning a darker color (which doesn’t impact flavor), press plastic wrap directly against the surface before storing. If the olive oil solidifies in the refrigerator, don’t worry—let it warm up for 5 to 10 minutes at room temperature and then whisk to recombine.
Notes
Recipe adapted from The Complete America’s Test Kitchen Cookbook and Food and Wine.
Food processor notes: If you don’t have a food processor, you can finely chop the parsley (the finer, the better) and press or mince the garlic. Whisk the olive oil and vinegar together in a bowl until blended, then add the remaining ingredients and whisk again!
*Spice level: To make your chimichurri less spicy, scale back or omit the red pepper flakes. The sauce will still taste bold and zippy thanks to the garlic, onion and vinegar.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I serve this dressing on grilled Tofu that I baked the day before then let it cool…the tofu become really firm then , almost texture of white chicken meat…( but we don’t eat them anymore,)
Yum–that sounds delicious, Corinne! I’m so glad they paired together well.
Yum! this looks so good. I bet it’d be delicious on some grilled veggies – perfect for summer!
Also, CONGRATS on the best cookbooks list!
Thanks so much, Aimee! I hope you try the chimichurri, too.
Hooray on “the best” ! I’m not surprised about this :D . You’ve created such a helpful and inspiring book! And chimichuri? Sublime! I usually throw cilantro in mine, but I’ll take note from the Argentineans. Now, about those cookies… we took them with us to Olympic National Park this past weekend. Although they didn’t last long, we loved soothing our sweet tooth after a few rigorous hikes! Thank you Kate! And congratulations!!
Thanks so much, Traci! I’m glad you had the cookies to keep you going. Those hikes must have been beautiful!
We love chimichurri! It is good on just about everything:)
Agreed!
Chimichurri aka, best condiment/sauce everrrr!! Love this and the color is epic.
I love the color, too. So vibrant!
I love chimichurri! Actually mix it with hummus. Haha. Yes, it’s good! And I have seen your gorgeous cookbook recipes everywhere! Congrats! I definitely need to check it out.
Thank you so much, Lindsay! I hope you check out the book. And I’ll have to try the chimichurri+hummus combo… do you just eat it like a dip, with pita chips, or as a topping?
I am not surprised at all about your book- your Vegan Kale Cesar Salad is already a family favorite! This chimichurri sauce looks like I want to pretty much put it on EVERYTHING! Yum!
Aww, so kind! I’m so glad everyone loves the kale Caesar. I hope you try the chimichurri!
This is SO PRETTY! I want to add this sauce to everything this Summer! Also congrats on your cookbook success! So amazing!!
Thank you, Lexi! I’m with you on saucing it up this summer, too. I have so much experimenting to do!
Looks delicious! I enjoy your website and am looking forward to trying this out this weekend! I had no idea you had a cookbook out. Nice!
Yes, it came out on May 16! I hope you check it out. My past couple of posts include links to recipes from the book that my friends + fellow bloggers made–I hope you look through those, too!
This looks SO SO good, and perfect for easy summer cooking! Parsley is so delicious — we used to always just eat it plain right from the garden as kids. Thanks for linking over to us — and I love seeing your mom’s website! :)
I love that you would just snack on it right from the garden! That’s so cute, Laura. And you’re welcome! Thank you for chatting with me and for sharing my cookies. :)
Congrats!! SO well deserved. Love your book and chimichurri :)
Thank you, Jeanine! You’re the best.
I’ve always wondered what chimichurri sauce was made out of but never got around to looking it up, so easy! Love it!
Right? So simple and so delicious.
Yummy, i want to try and eat all by myself :)
Thanks for sharing.
You’re welcome, John! I hope you try it.
I want to put this chimichurri on everything! Congrats on the best cookbooks list! It’s well deserved. :)
Thanks so much, Erin! I hope you try the chimichurri.
Your cookbook is amazing! I have enjoyed your recipes online for a year and couldn’t wait to order your book. The Chimichurri made my assortment of veggies (potatoes, carrots, squash, green pepper, onions) tasty. The next day I used the left-over vegetables with more Chimichurri in a soup with a milk base. I love the possibilities of the Chimichurri as the left-over sauce can make almost anything better. Tomorrow, I am going to put what I have left in some breakfat eggs. Last night I made the Peanut Butter Chocolate Chip Cookies to freeze and take to a party with some vanillla ice cream. Freezing them was a good ideato prevent me from consuming all of them. I used the 60% chocolate chips which I strongly recommend.The cookie scoop needed to be packed to keep the cookie together when baking. Unfortunately, we do not have a dog, but my husband is most happy to eat all that I cook from your recipes. Love the basil recipe suggestions!
Thank you so much for kind words about my book! I worked SO hard on it, so that really means a lot. I want to try that chimichurri soup!
Seriously…my mouth is watering!
:) :) :)
Hands down the best cookbook ever!
I didn’t have vinegar so used lemon juice…also added cilantro! Perfection on grilled portobellos & baby potatoes! Thank-you for sharing your passion with us!
Thanks so much, Lindsay! I’m happy you love the book and the chimichurri.
Yum!!!!
I love bold sauces like this, and I’m really happy you left out the cilantro – I love it, but my BF says he has that gene that makes it taste like soap, he hates it and is able to detect the littlest sliver in a dish (yes, I’ve tested this since I refused to accept I really had to leave the cilantro out…). But your version is one we can enjoy both, with a steak for him (even though I don’t eat meat anymore, I still can only admire the brilliant combination that is almost raw steak with a bold flavoured sauce like chimichurri), and grilled portobello mushroom for me. Thanks for the recipe!
Thanks so much, Evelyn! That’s hilarious about your boyfriend’s cilantro-smelling skills. I’m glad the two of you ended up liking the chimichurri!
Any plans for a U.K./European version of the cookbook with weights rather than cups etc? I think it looks beautiful but converting everything is too much hassle!
Hi, Rosalyn. I’m so sorry to hear that you’re disappointed by the measurements. Incorporating metric measurements isn’t as easy as it seems; it’s an extra layer of complexity, effort and length (some of the recipes’ ingredients lists already spill over to another page). And, it adds more room for human error. I hope to start offering metric measurements on the blog someday when technology makes it a little easier to do so. I think the German version of the book will include metric measurements, but I’m not sure when that will be released. In the meantime, measuring cups are inexpensive and seem to be available cheaply on Amazon in other countries. Hope that helps!
YAY! Congrats on the book doing so well. I mean, I’m not surprised. It’s a gem! Great news to carry you into the long Holiday weekend! Chimichurri sauce is a favorite of mine. I might even like it more than traditional pesto (GAH!). It’s so flavorful and good on everything in the Summer!
Thank you, Liz! I’m so excited about the book. I hope you try the chimichurri!
You’re right about the cilantro. I lived in Argentina and they don’t use it at all. We had to grow our own.
Aha! That makes sense. Thanks, Richard.
This chimichurri looks delicious – and so versatile! Can’t wait to have a go this weekend. Also, congratulations on the new book! What’s the availability for your Australian fans?
Thank you, Paula! I hope you love the chimichurri. Right now, Love Real Food is available in Australia only in the Kindle version. I’ll update if anything changes!
I use grapeseed or canola oil as olive oil separates when refrigerated. I use white wine vinegar as opposed to red, I do not use the red onion and instead use a hot mustard. Red pepper only if I want heat but usually not. My fatherinlaw taught me this and it never lasts long as we could drink it, it so good.
Your version sounds delicious, Patrice.
Thank your receipt very essay to do
Thank you!
Many thanks for adapting the recipe for those of us who do not have all the kitchen machines etc. All I have is a stick blender as I have the tiniest kitchen ever and do not have the resources for buying all the stuff I see listed in must have kitchen appliances.
Welcome!
This is my first time posting here.
Many thanks for adapting the recipe for those of us without all the kitchen must have machines, etc.
I’m glad you did! And, you’re welcome. I appreciate the review.
Delicious!
Thank you, Meg! I appreciate your review.
Hi just want to know if I can use either apple cider vinegar or white malt vinegar for my chimmuchiri salsa don’t have red wine vinegar
Regards
Roelof
Thank you for your review, Roelof!
Okay, so we’re under stay at home orders from our county and state governor. We’re just cooking up whatever we have at home, and only going to the store only when we really need to – ends up being once every 7-10 days when we run out of dairy, veggies or fruit. I bought a huge butternut squash from Berkeley Bowl (in Berkeley CA – amazing store!) a few months ago. It’s been sitting in the pantry all this time because I love all things butternut squash but my family does not love it. I pulled it out a few weeks ago onto the kitchen counter trying to figure out if I should cube it and roast it, make soup, etc.
So glad I came across this recipe. This soup was so delicious! Used Better than Bouillon veggie version. We didn’t use the butter but might try it next time. It’s just so good as is. Just topped ours with freshly cracked pepper. My teenaged son asked me if I used a new recipe because he doesn’t remember liking Butternut Squash soup. Thank you!!
So incredibly good! I made this for salad dressing!
I’m glad you love it, Jenn!
Added a little cilantro and served over Cajun roasted cauliflower steams! Thank you for all your wonderful recipes!
YOu’re welcome! That sounds like a delicious combination, Lisa. Thank you for sharing!
I made this last night and it was so delicious. I will definitely be making this again. The only thing I did differently was cut the oil by half because my husband needs to eat very low fat; however, it was still fantastic. I served with with cauliflower steaks for dinner, and my husband is using it on veggie burgers for lunch today. Yum! I had tried other chimichurri recipes before, but I think this is my favorite. Thank you!
Thank you for sharing, Luisa!
Just made this for the first time– would go lighter on the red wine vinegar to start – maybe 2-3 the prescribed amount – and add more to taste. Added a good 1/4-1/2 tsp more red chili flakes. Put this sauce over cauliflower steak and brown rice – super tasty and imagine even tastier with an adjustment on the vinegar. Great foundational sauce that one can adjust to taste!
Thank you for sharing, Drew! I appreciate your review.
Honestly there’s no need for a food processor. It’s quicker/easier if you have one, but I don’t, so I went ahead with it by hand. It’s still delicious, there are more texture variations bc I’m good, but I’m not a machine lol; and I’m just really proud of the result. I mean, a fair amount of work went into it after all, plus I roasted my garlic first bc I wanted that specific flavor. Tbh it’s getting a little bit irritating how much cooks are relying on “the kweez” to do most of the work, when all it requires is solid knife skills (& a really sharp blade). (I also do that myself on a whetstone & yeah, I do take that extra measure of pride in my food bc of all the by-hand work that goes into it!) enjoy this bc it’s good (although I just looked up a rough outline of ingredients bc I had my own recipe in mind & this one has been adjusted way too much to ever say yeah this recipe was delicious when I didn’t bother to follow any recipe instructions. So bc of all the adjustments & hand work I can’t really leave much of a rating…I’ll give it a couple stars for the ingredients. Thx-bye
Dear Katie, Thank you for this lovely, yet simple classic Chimmichurri sauce recipe without Oregano (which I’m not overly fond of). Your recipe sounds ideally suited to my needs. It’s also extremely versatile from your description. Can’t wait to get home and try it out ! (Am presently in Rehab, after a total knee replacement last week; but have been checking recipes here that I didn’t have time to look for, when I was always busy earlier with my daily routine !!) So glad I found your recipe. If you have any OTHER sauce-recipes you could perhaps share, I’d be delighted to see them too.
Thank you so much again. Be well and may God bless you.
All my best, Vasantha
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You’re welcome! I’m glad you enjoyed it.
We use to use it on our chimichurri quesadilla with feta and mozzarella cheese mix.
Thank you for all your great recipes.
Jean
I just made this: easy & DELICIOUS! A great way to utilize all the parsley in one grocery-store bunch. Thanks for sharing.
This sauce is delicious. I used it with the chickpea recipe and it’s just what I needed for some protein with fresh flavor. Excellent.
I’m excited you enjoyed it, Karen! Thank you for your review.
Made the chimichurri sauce this weekend and loved it on chicken and eggs! I was expecting the final product to be a bright green, and instead it was muddy looking, I’m guessing because of the red wine vinegar? Do you think substituting white wine vinegar would result in the same taste but keeping the bright green?
Sure, you could try that.
I used carrot tops to make mine, instead of parsley (hate wasting stuff) Absolutely delicious