How to Make Chimichurri

Name: How to Make Chimichurri
Prep time: 5 min
Total time: 5 min
Cuisine: Argentinian
Ingredients: 0.75 cups (178 ml) fresh cilantro; 0.5 cups (118 ml) fresh flat-leaf parsley; 0.25 white onion (30 g) white onion; 0.5 cups (120 ml) olive oil; 2 tablespoons (30 ml) red wine vinegar; 2 cloves garlic, minced; 0.5 tsp salt; 0.25 tsp black pepper; Pinch of red pepper flakes

How to Make Chimichurri Sauce

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.

Jump to Recipe

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.

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.

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5 from 3 reviews

Author: Taylor Kadlec
Total Time: 5 minutes
Yield: Makes about 1 cup 1x
Diet: Gluten-Free, Vegetarian, Vegan

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Description

A vibrant Argentinian condiment,
perfect for grilled meats and more.

Ingredients

Units Scale

0.75 cups (178 ml) fresh cilantro
0.5 cups (118 ml) fresh flat-leaf parsley
0.25 white onion (30 g) white onion
0.5 cups (120 ml) olive oil
2 tablespoons (30 ml) red wine vinegar
2 cloves garlic, minced
0.5 tsp salt
0.25 tsp black pepper
Pinch of red pepper flakes

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.

Notes

For a smoother chimichurri, process the ingredients for a longer time, but be careful not to over-process and create a paste.
Substitute red wine vinegar with apple cider vinegar for a slightly sweeter flavor profile.
Store chimichurri in an airtight container in the refrigerator; the flavors will meld and deepen over time.

Prep Time: 5 minutes
Cook Time: 0 mins
Category: Condiment
Method: No-Cook
Cuisine: Argentinian