This chimichurri sauce is the one I make every single time we grill steak — it takes five minutes, needs zero cooking, and turns even a basic flank steak into something that tastes like it came from an Argentinian steakhouse. Bright parsley, plenty of garlic, a sharp hit of vinegar: once you make it fresh, the bottled versions at the store just don’t compare.
This is a traditional, uncooked Argentinian chimichurri sauce — parsley, garlic, oregano, olive oil, and red wine vinegar, no food processor required (though it works fine if you prefer that route).
Why You’ll Love This Chimichurri Sauce
- Ready in 5 minutes with zero cooking required.
- Just 7 ingredients, all pantry staples or things you already have on hand.
- Naturally vegan, gluten-free, and dairy-free.
- Keeps in the fridge for a week, so it’s easy to make ahead of a cookout.
- Works on more than just steak — chicken, potatoes, roasted vegetables, even eggs.
Ingredients
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
How to Make Chimichurri Sauce
- Chop the herbs and garlic. Finely chop the parsley, garlic, and oregano by hand, or pulse them briefly in a food processor if you want a finer texture — just don’t over-process it into a paste.
- Combine the base. In a bowl, stir together the chopped parsley, garlic, and oregano with the olive oil and red wine vinegar.
- Season. Add the red pepper flakes, salt, and black pepper, and stir well to combine.
- Let it rest. Let the sauce sit at room temperature for at least 15 minutes before serving — this is what lets the garlic mellow and the flavors come together. It only gets better the longer it sits.
Tips for the Best Chimichurri
- Chop by hand for the most authentic texture — a food processor works, but it’s easy to over-blend into a paste instead of a loose, herby sauce.
- Fresh oregano gives the best flavor, but dried works well as a substitute in a pinch.
- Let it rest before serving. Chimichurri made 30 minutes to a few hours ahead tastes noticeably better than sauce served right away.
- The olive oil will firm up in the fridge — just let it sit at room temperature for 10 minutes and give it a stir before serving.
What to Serve with Chimichurri Sauce
- Grilled skirt steak or flank steak, the classic Argentinian pairing
- Grilled chicken or shrimp
- Roasted or grilled potatoes and vegetables
- Spooned over crusty bread as a dip
- Drizzled over fried or scrambled eggs
If you’re building out a full sauce spread for a cookout, it also pairs beautifully next to my pico de gallo for a fresh, herby-meets-tangy combo on the table.
Storage
Store chimichurri in an airtight container in the refrigerator for about a week. To freeze, portion it into an ice cube tray, freeze until solid, then transfer the cubes to a freezer bag for up to 3 months — perfect for pulling out a single serving at a time.
Frequently Asked Questions
What is chimichurri sauce made of?
Traditional chimichurri is made from finely chopped parsley, garlic, oregano, olive oil, red wine vinegar, and red pepper flakes. It’s an uncooked sauce, so everything is simply combined and left to sit so the flavors can develop.
What does chimichurri sauce taste like?
It’s bright, garlicky, and herby, with a sharp tang from the vinegar and a gentle heat from the red pepper flakes — closer to a vinaigrette than a creamy sauce, so it cuts through rich grilled meat instead of coating it.
Is chimichurri sauce spicy?
Only mildly. Most traditional recipes use a small amount of red pepper flakes for gentle warmth rather than real heat. Leave them out entirely, or add more if you like it spicier.
What do you eat chimichurri sauce with?
It’s classic on grilled steak, especially skirt or flank steak, but it’s just as good on grilled chicken, roasted vegetables, potatoes, or spooned over crusty bread.
How long does chimichurri sauce last in the fridge?
About a week in an airtight container. The olive oil solidifies when cold, so let it sit at room temperature for a few minutes before serving.
Can you freeze chimichurri sauce?
Yes, it freezes well for up to 3 months. Freeze it in an ice cube tray for easy single portions, then transfer the cubes to a freezer bag once solid.