Chimichurri Recipe – Easy Way to Make at Home

Chimichurri Recipe: The Easy Kitchen Method

This chimichurri recipe has been one of my favorite sauces for grilled meats ever since I first tried it in a small Argentinian restaurant. It’s bright, herby, and garlicky, with just enough tang from the vinegar to cut through the rich food. What I love most about it is how easy it is. You just chop, mix, and let the flavors come together. It tastes even better the next day and works with everything from steaks and chicken to roast veggies or even sandwiches.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 1 cup

Course: Condiment, Sauce, Side Dish

Cuisine: Argentinian, Latin American, South American

Calories: 80

Ingredients Method Video Notes

Ingredients

  

• 1 cup fresh parsley finely chopped
• 3 tbsp fresh oregano chopped (or 1 tbsp dried oregano)
• 4 cloves of garlic minced
• ½ cup olive oil
• 3 TBSP red wine vinegar
• ½ tsp red pepper flakes adjust to taste
• ½ TSP salt
• ¼ tsp black pepper
• Juice of ½ lemon optional, extra.

Method

 

1. Finely chop the parsley, oregano, and garlic. The finer the chop, the smoother your chimichurri will turn out.
2. Add them to a medium bowl, then stir in the red wine vinegar, olive oil, salt, black pepper, and red pepper flakes.
3. Mix until everything is well combined. The sauce should be glossy but not oily. Add a little more vinegar or oil to balance it out.
4. Let it sit for at least 15–20 minutes before serving so the flavours blend together.
5. Taste and adjust the seasonings if needed. Sometimes I add an extra squeeze of lemon for extra flavor.

Video

Notes

Chimichurri is meant to taste alive, tangy, slightly spicy, and full of herbs. Don’t worry too much about perfect measurements. Once you’ve made it once, you can start adjusting it to your own taste.

Serving Suggestions

• Spoon it over grilled steak, chicken, or shrimp for a bold, tangy kick.
• Use as a marinade before grilling or roasting meats.
• Drizzle over toasted vegetables or baked potatoes.
• Mix with mayo or Greek yogurt for a quick dipping sauce.
• Spread a thin layer on sandwiches or wraps for extra flavour.

Tips & Tricks

• Fresh herbs make all the difference. Avoid pre-dried parsley for this one.
• If you prefer a milder version, reduce the garlic and red pepper flakes slightly.
• Store in an airtight jar in the fridge for up to 5 days. Let it sit at room temperature before using so the oil softens.
• For a smoother texture, pulse everything in a food processor (but don’t over-blend).
• The flavour deepens overnight, so it’s often better the next day.

Seasonal Variations

• Summer: Add finely diced red chili and fresh basil for a spicy, sweet touch.
• Winter: Swap parsley for cilantro and add a bit of smoked paprika for warmth.
• Spring: Stir in a few mint leaves for a fresh note with grilled lamb or vegetables.
• Autumn: Mix in roasted garlic instead of raw for a softer, earthy taste.

Nutrition (per tablespoon)

• Calories: 80
• Fat: 8g
• Saturated Fat: 1g
• Carbohydrates: 1g
• Protein: 0g
• Sodium: 50mg

Learn more about olive oil’s nutrition and health benefits:
Healthline – Olive Oil Benefits

Read about parsley’s vitamins and antioxidants:
Healthline – Parsley Nutrition and Benefits