Make this easy chimichurri recipe in minutes! A fresh, garlicky Argentinian herb sauce perfect for steak, chicken, veggies, and marinades. Simple ingredients, big flavour.
🌿What is chimichurri sauce?
Chimichurri is a classic Argentinian herb sauce made with parsley, garlic, olive oil and red wine vinegar. It’s sharp, fresh and savoury — a perfect balance of herbs, acidity and richness. Think of it as the South American cousin of pesto, but without cheese or nuts.
There are two main types:
Chimichurri Verde (green) — the version you’re making today
Chimichurri Rojo (red) — made with paprika and red chillies
This recipe is the traditional green version.
🥗 Ingredients
- 🌿 Fresh parsley
- 🧄 Garlic
- 🍷 Red wine vinegar
- 🫒 Olive oil
- 🌿 Dried oregano
- 🍋 Lemon
- 🌶️ Red pepper flakes
- 🌶️ Fresh red chilli
- 🧂 Salt & black pepper
🔪 How to make chimichurri (step‑by‑step)
- Finely chop the parsley and garlic. I like to use a pestle and mortar 😉
- Add them to a bowl with the oregano, pepper flakes, and finely chopped chilli (if using), along with salt and black pepper.
- Add the zest plus the juice of half a lemon
- Drizzle in olive oil and red wine vinegar, then mix it all together.
- Stir and let it sit for 10 minutes so the flavours mingle.
That’s it — genuinely effortless.
💡Tips for the best chimichurri
- Use a pestle and mortar or chop by hand — a food processor makes it mushy.
- Use fresh flat leaf parsley.
- Let it rest — 10–20 minutes makes a huge difference.
- Adjust the acidity — add more vinegar if you like it punchy.
- Add chilli and/or red pepper flakes for a spicy kick.
🍽️ How to use chimichurri sauce
Chimichurri is so versatile.
- It’s delicious drizzled over grilled halloumi — the salty cheese and fresh chimichurri are perfect together
- Grilled or roasted veggies
- Steak (the classic pairing)
- Grilled chicken
- Salmon or white fish
- Drizzled over tacos
- As a marinade for BBQ meats
- Stirred into cooked potatoes
It’s also brilliant as a quick dressing for salads.
🔄 Variations you can try
- Cilantro Chimichurri — swap half the parsley for coriander
- Spicy Chimichurri — add fresh red chilli
- Lemon Chimichurri — add lemon zest for brightness
- Smoky Chimichurri — add a pinch of smoked paprika
The flavours deepen as it sits, so it often tastes even better the next day.
❓ FAQ
-
Is chimichurri spicy?
Traditional chimichurri sauce isn’t spicy, but you can make a spicy version by adding red chilli flakes or fresh red chilli. The heat level is fully adjustable.
-
Is chimichurri the same as pesto?
No — chimichurri and pesto are different sauces. Chimichurri is Argentinian and made with parsley, garlic, vinegar and olive oil. Pesto is Italian and includes basil, pine nuts and cheese.
-
Why is my chimichurri bitter?
Chimichurri can taste bitter if parsley stems weren’t removed, the garlic was old, or the olive oil is too strong. Use fresh parsley leaves, fresh garlic and a mild olive oil.
-
Can I use lemon instead of vinegar in chimichurri?
Yes — lemon juice works well and gives a brighter, citrusy flavour. It’s a great alternative if you prefer a softer acidity.
-
How do I store chimichurri?
Chimichurri keeps beautifully. Store it in the fridge for 4–5 days, or freeze it for up to 3 months. Ice cube trays work perfectly for freezing portions.
Yes — you can make a lemon chimichurri by swapping red wine vinegar for fresh lemon juice. It’s brighter and slightly sweeter, perfect for fish and chicken. That said, I used both lemon and red wine vinegar. 😋
This easy chimichurri recipe is one of those sauces that instantly transforms a meal. It’s fresh, bold and endlessly versatile — perfect for busy weeknights, summer BBQs or whenever you want something delicious without any effort.
Once you’ve made it, you’ll wonder why you hadn't made it before.
Have you tried this recipe?
Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below!
Easy Chimichurri Recipe
A fresh, zesty chimichurri packed with parsley, garlic and chilli. Ready in minutes and perfect with steak, chicken or roasted veg.
Ingredients
- 2 cloves garlic - peeled and chopped into 3 or 4 pieces
- a large pinch of coarse sea or rock salt
- 1 teaspoon of sugar
- a big handful of flat-leaf parsley
- 1 lemon - zest plus the juice of half the lemon
- 1 teaspoon red wine vinegar
- 1 red chilli - deseeded and finely chopped
- 1 teaspoon red chilli flakes
- 1½ teaspoons dried oregano
- black pepper - to taste
- olive oil
Instructions
- Add the garlic, salt and sugar to a pestle and mortar. Crush down with the pestle until you have a coarse, garlicky paste.
- Now tear in the parsley (you'll need more than you think once it has been ground down), adding more as you go.
- Add the lemon zest, the juice of half a lemon, and the red wine vinegar. Then stir in the chopped chilli, chilli flakes, and oregano.
- Season with a little more salt and mix it using the pestle. Now add enough oil to lie just underneath the ingredients and give it another mix.
- Sprinkle in a pinch of black pepper, give it a taste, and adjust with more salt or lemon if needed.
Notes
- Ingredient amounts are roughly what you need. Remember, if you don't like heat, add less chilli - start by adding just half, you can always add more.
- When you first add the parsley, you'll think you have enough, but chances are, once the leaves are ground down, you might well need to add more.
- The same goes for lemon and salt, etc. If you don't want your sauce really garlicky, perhaps just use one clove.
- Don't leave the sugar out, it helps to take the harshness away from the garlic.
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