How to Make Chimichurri Sauce

Making chimichurri at home is ridiculously easy – everything goes into a bowl and gets mixed together. No fancy equipment needed, though a food processor can save you some chopping time if you’re making a large batch. The key is getting the balance right between the herbs and acid, and don’t be shy with the garlic.

Step by Step Guide to Making Chimichurri

Step 1: Prepare the Ingredients

Rinse and roughly chop the cilantro and parsley. Peel and roughly chop the onion. Mince the garlic.

Step 2: Blend the Chimichurri

Add the cilantro, parsley, onion, olive oil, red wine vinegar, garlic, salt, black pepper, and red pepper flakes to a food processor.

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Pulse several times until the herbs are finely chopped and the sauce is cohesive, but not fully puréed. You should still see flecks of green.

Step 3: Taste and Adjust

Taste and adjust seasoning as needed. Add a splash more vinegar for brightness or salt to bring out the flavors.

Step 4: Use or Store

Use immediately or transfer to a sealed container and refrigerate for up to 3 days. Bring to room temperature and stir before serving.

Chimichurri FAQ

Can I make chimichurri without a food processor?
Yes. Just finely chop everything by hand and stir together—it’ll have even more texture.

Can I use other herbs?
Parsley and cilantro are classic, but you can add oregano or a bit of fresh mint for variation.

How long does chimichurri last in the fridge?
It keeps well for up to 3 days. Stir before using, as the oil may separate.

Can I freeze it?
Yes, chimichurri freezes well. Freeze in an ice cube tray and thaw as needed.

Is this the same as pesto?
No. Chimichurri is herb-based like pesto, but it has no cheese or nuts and uses vinegar instead of lemon juice.

How to Make Chimichurri

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• Author: Taylor Kadlec
• Total Time: 10 minutes
• Yield: 1 cup 1x

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Description

Bright, punchy, and raw in the best way, chimichurri is a classic Argentinian condiment that’s as versatile as it is easy to make. This version balances fresh herbs with garlic, olive oil, vinegar, and a touch of heat—ideal for grilled meats, roasted vegetables, or even as a marinade.

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Ingredients

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3/4 cup fresh cilantro, packed (about 20 grams)

1/2 cup fresh flat-leaf parsley, packed (about 15 grams)

1/4 white onion (about 30 grams)

1/2 cup olive oil (120 ml)

2 tablespoons red wine vinegar (30 ml)

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

Pinch of red pepper flakes (or to taste)

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Instructions

Make the Chimichurri

• Add cilantro, parsley, onion, olive oil, red wine vinegar, garlic, salt, pepper, and red pepper flakes to a small food processor.

• Pulse several times until herbs are finely chopped but not fully puréed—you want visible texture.

• Taste and adjust seasoning. Add more vinegar or salt if needed.

To Serve

• Use immediately or refrigerate for up to 3 days. Bring to room temperature and stir before serving. Excellent with grilled steak, chicken, shrimp, or charred vegetables.

Notes

Don’t over-blend—chimichurri should have texture.

Letting it sit for 30 minutes after blending allows the flavors to meld.

This sauce also works as a marinade for steak, chicken, or shrimp.

Make it spicier by increasing the red pepper flakes or adding fresh chili.

• Prep Time: 10 mins
• Cook Time: 0 mins
• Category: Condiment
• Method: Blending
• Cuisine: Argentinian

Nutrition

• Serving Size: 3 tbsp
• Calories: 170
• Sugar: 0g
• Sodium: 120mg
• Fat: 18g
• Saturated Fat: 2.5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0.5g
• Protein: 0g
• Cholesterol: 0g

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