Homemade Chimichurri Sauce for Grilled Meats
This vibrant and zesty homemade chimichurri sauce is the ultimate accompaniment for grilled steak, chicken, or vegetables. Packed with fresh herbs, garlic, and tangy vinegar, it's a must-have condiment for BBQ lovers seeking bold, authentic Argentine flavor.
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Every recipe on this site is tested at least 3 times in my home kitchen before publishing. I've been developing sauce recipes for over 8 years, focusing on restaurant-quality results with everyday ingredients. Learn more about me →
Ingredients
- •1 cup fresh flat-leaf parsley, finely chopped
- •1/2 cup fresh cilantro, finely chopped
- •4 cloves garlic, minced
- •2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried oregano)
- •1/2 cup extra virgin olive oil
- •1/4 cup red wine vinegar
- •1 teaspoon crushed red pepper flakes (adjust to taste)
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •Zest of 1 lemon (optional, for brightness)
Instructions
- 1
Prepare all herbs by rinsing, drying thoroughly, and finely chopping the parsley, cilantro, and oregano.
- 2
In a medium mixing bowl, combine the chopped parsley, cilantro, and oregano.
- 3
Add the minced garlic, red wine vinegar, crushed red pepper flakes, kosher salt, black pepper, and lemon zest (if using) to the bowl.
- 4
Pour in the extra virgin olive oil.
- 5
Stir the mixture well until all ingredients are evenly incorporated. Taste and adjust seasoning as needed.
- 6
Let the chimichurri sit for at least 15 minutes before serving to allow flavors to meld. For best results, let it rest at room temperature for 1-2 hours.
- 7
Serve with grilled meats, vegetables, or use as a marinade.
- 8
Store leftovers in an airtight container in the refrigerator.
Tips & Variations
Pro Tips
- • Finely chop the herbs by hand for the best texture—avoid using a food processor, which can make the sauce too smooth.
- • Use fresh, high-quality olive oil for the most vibrant flavor.
- • Let the chimichurri rest at room temperature before serving to develop its flavors.
- • If possible, make the sauce a few hours ahead or even the night before for maximum depth of flavor.
- • Always taste and adjust the acid, salt, and chili according to your preference.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Swap cilantro for basil for a different herbal note.
- • Add 1 small shallot, finely minced, for extra sharpness.
- • Try using white wine vinegar or lemon juice instead of red wine vinegar for a lighter flavor profile.
Frequently Asked Questions
Can I make chimichurri ahead of time?
Yes! Chimichurri actually tastes better when made a few hours ahead, as the flavors have time to blend. Store it in the refrigerator and bring to room temperature before serving.
Can I freeze chimichurri sauce?
Chimichurri can be frozen for up to 2 months. Pour into an airtight container or ice cube tray, thaw in the refrigerator, and stir before serving.
Is chimichurri spicy?
Traditional chimichurri has a mild heat from crushed red pepper flakes, but you can easily adjust the spice level to your taste.
What else can I use chimichurri for?
Besides grilled meats, chimichurri is delicious on grilled vegetables, fish, or as a zesty marinade.
How long does chimichurri last in the fridge?
Stored in an airtight container, chimichurri will keep for up to 1 week in the refrigerator.
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