Name: Chimichurri Sauce Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Argentine
Ingredients: ⅓ cup extra-virgin olive oil; 2 tablespoons white wine vinegar; 1 garlic clove, minced; ½ teaspoon sea salt; ¼ teaspoon dried oregano; ¼ teaspoon red pepper flakes; ¼ teaspoon smoked paprika; ½ cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)

If you want to add a burst of zesty, herby flavor to just about any dish, Chimichurri Sauce is your new secret weapon! This vibrant Argentinian staple is bright with parsley, subtly smoky, and a little bit spicy—transforming everything from grilled veggies to your favorite proteins in just minutes.

Why You’ll Love This Recipe

Ultra-Fast & Easy: You can whip up Chimichurri Sauce in just 10 minutes—perfect for those last-minute flavor boosts!
Bursting with Freshness: The parsley, garlic, and vinegar bring punchy brightness to every bite, making even the simplest dish taste absolutely lively.
Versatile Magic: It’s as delicious on roasted vegetables and hearty proteins as it is drizzled over sandwiches and grain bowls.
Naturally Vegan & Gluten-Free: It fits beautifully into almost every dietary preference so family and friends can all enjoy!

Ingredients You’ll Need

Chimichurri Sauce comes together with pantry staples and a handful of fresh herbs, yet every item truly counts. Each ingredient shines through—giving the sauce its signature bold flavor, fresh color, and irresistible aroma.

Extra-virgin olive oil: This forms a silky base and helps carry all those herby, garlicky flavors.
White wine vinegar: Adds a touch of tang and balances out the richness of the oil.
Garlic: Just one clove gives a punch of zesty depth—freshly minced is best!
Sea salt: Rounds out all the flavors and makes the herbs pop.
Dried oregano: Lends a subtle earthiness that’s essential to traditional Chimichurri Sauce.
Red pepper flakes: For a gentle heat that tingles the palate without overwhelming it.
Smoked paprika: A touch transforms the sauce with warm, slightly smoky undertones.
Fresh flat-leaf parsley: This is the heart of the sauce—chop it finely for the classic texture and beautiful emerald green hue.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts about making homemade Chimichurri Sauce is how easily you can make it your own! Feel free to get creative depending on what you have handy—or tweak it to suit your palate or dietary needs.

Add fresh cilantro: Swap in or combine with the parsley for a bright twist—just chop it finely to keep that rustic texture.
Make it spicier: A pinch more red pepper flakes or even a tiny bit of fresh chili will add fiery flair.
Use lemon juice: If you’re out of white wine vinegar, fresh lemon juice makes a zingy substitute.
Bump up the garlic: Hardcore garlic lovers can double up for that extra punch.
Omit smoked paprika: For a classic, greener style Chimichurri, simply leave it out.

How to Make Chimichurri Sauce

Step 1: Prep the Parsley and Garlic

Start by giving your flat-leaf parsley a good rinse and a thorough dry; you want your herbs to be vibrantly fresh, not soggy. Remove the tough, coarse stems and finely chop the leaves. Mince the garlic as well—this small step releases the absolute best aroma and flavor!

Step 2: Mix the Dressing Base

In a medium bowl, whisk together the extra-virgin olive oil, white wine vinegar, minced garlic, sea salt, dried oregano, smoked paprika, and those irresistible red pepper flakes. This mixture should look beautifully glossy and smell amazing even before the herbs go in!

Step 3: Add the Herbs and Combine

Gently stir in the finely chopped parsley, folding it through until every sprig is coated in the zippy, seasoned oil. Give your Chimichurri Sauce a quick taste and adjust the salt or acidity to your liking—everyone’s palate is a little different.

Step 4: Let the Flavors Mingle

If you can, let your sauce stand for 5–10 minutes—this is when the magic happens! The parsley infuses the oil with herby flavor, and all the seasonings settle into perfect harmony, making your Chimichurri Sauce even more crave-worthy.

Pro Tips for Making Chimichurri Sauce

Parsley Prep Perfection: Chop your parsley by hand for the most authentic look and texture—food processors can turn it mushy if overworked!
Let the Flavors Bloom: Chimichurri Sauce actually gets better if it sits for a few minutes before serving, so make it first before prepping the rest of your meal.
Acidity Adjustment: Love a zingy sauce? Add another splash of vinegar or a squeeze of lemon to brighten things up without overpowering the herbs.
Customize Your Heat: Taste as you go with the red pepper flakes—start with less, then add more if you love a spicy kick!

How to Serve Chimichurri Sauce

Garnishes

A sprig of extra chopped parsley right on top makes your Chimichurri Sauce look ultra-fresh and inviting. For a little extra color and drama, a dusting of smoked paprika or even finely chopped red onion whispers “homemade with love.”

Side Dishes

This sauce loves roasted or grilled vegetables the most—think bell peppers, zucchini, mushrooms, or crispy potatoes. It’s also picture-perfect with grilled tofu, halloumi, or even a basket of crusty bread for dunking and drizzling!

Creative Ways to Present

Spoon Chimichurri Sauce into a pretty ramekin for dipping, or drizzle it in ribbons over a platter of grilled veggies for an eye-popping, restaurant-worthy finish. Swirl it into yogurt for a punchy dip, or adorn a big grain bowl as a zesty “dressing with attitude.”

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), place your Chimichurri Sauce in an airtight container and refrigerate. It easily lasts up to 4 days and the flavors actually deepen over time, so it’s fantastic for meal-prepping.

Freezing

You can freeze Chimichurri Sauce in small containers or even in ice cube trays—just thaw as needed for a quick hit of flavor. Keep in mind, the fresh herbs may darken a bit, but the punchy taste is still all there!

Reheating

This flavorful sauce is best served cold or at room temperature. If it firms up in the fridge, let it rest on the counter for 15–20 minutes, or briefly whisk in a bit more oil to refresh the texture before serving.

FAQs

Can I use curly parsley instead of flat-leaf for Chimichurri Sauce?

Flat-leaf parsley is traditional for its bold flavor and tender texture, but curly parsley will work in a pinch; just make sure to chop it very finely to mimic the right mouthfeel.
How can I make Chimichurri Sauce ahead for a party?

Simply prepare the sauce 1–2 days in advance, store in the fridge, and let it come to room temperature before serving. The flavors actually meld and intensify, making it even better for entertaining!
What proteins pair best with Chimichurri Sauce?

It’s phenomenal with grilled vegetables, tofu, tempeh, mushrooms, or classic grilled steak and chicken—honestly, you’ll want to try it on everything!
Is Chimichurri Sauce spicy?

It has a gentle kick thanks to the red pepper flakes, but it’s easy to customize. Start with less for mild sauce or amp it up if you love a bit more heat!

Final Thoughts

If you’re searching for a sauce that’s fresh, bold, and crazy-versatile, Chimichurri Sauce is it! I hope you make it your own and enjoy drizzling, dipping, and dolloping it all week long—your veggies, sandwiches, and taste buds will thank you!