Chimichurri is a vibrant, herbaceous sauce from Argentina, commonly used as a marinade or topping for grilled meats, seafood, and vegetables. It’s made with fresh parsley, garlic, olive oil, vinegar, and spices, offering a bold and tangy flavor.
This homemade chimichurri sauce is my absolute go-to for almost any meat! I first made this sauce for a date night at home with my husband, who loves anything grilled. I drizzled it over lamb, and let me tell you—it was a game-changer! Now, I make it all the time for steak, fish, and even roasted veggies. It’s fresh, garlicky, and packed with flavor, way better than anything store-bought. If you love easy homemade sauces that level up any meal, you’re going to love this chimichurri. Try it out and let me know how you use it—tag me on Instagram so I can see your creations!
Tips for the Best Chimichurri
- Use fresh ingredients: Fresh parsley and garlic make a huge difference!
- Adjust the heat: If you like it spicier, add more red pepper flakes.
- Let it marinate: The longer it sits, the better the flavors develop.
Why You’ll Love This Chimichurri Sauce
- Super fresh: Nothing beats the vibrant flavor of homemade chimichurri.
- Versatile: Drizzle it over steak, chicken, shrimp, or even roasted veggies.
- Quick & easy: Ready in just minutes with simple ingredients!
What to Serve Chimichurri With
- Air fryer Lamb: this is actually one of my favorite ways to have chimichurri.
- Grilled steak or chicken: A classic pairing!
- Seafood: Drizzle over grilled shrimp or tilapia for a flavor boost.
- Veggies: Toss with roasted potatoes, zucchini, or bell peppers.
- Bread dip: Serve with crusty bread for an easy appetizer.
Chimichurri FAQ: Everything You Need to Know
How do you store chimichurri sauce?
To store chimichurri, place it in an airtight container or glass jar in the refrigerator. It stays fresh for up to 1 week when properly sealed. Since chimichurri contains fresh herbs, it may thicken in the fridge—simply let it sit at room temperature for a few minutes or stir in a little olive oil before serving.
Can you freeze chimichurri?
Yes! Freezing chimichurri is a great way to extend its shelf life. Pour it into an ice cube tray, freeze, and transfer the frozen cubes to a freezer-safe bag. Frozen chimichurri can last up to 3 months. Thaw in the refrigerator or at room temperature before using.
Does chimichurri go bad?
Yes, chimichurri can spoil if not stored properly. Signs of spoilage include a sour or off smell, dark discoloration, or mold growth. Always store it in a clean, sealed container in the refrigerator and use within 7 days.
Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide:
PrintThe Best Homemade Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
Description
The best homemade chimichurri sauce—fresh, bold, and packed with flavor! Made with parsley, garlic, red pepper flakes, and olive oil, this quick and easy sauce is perfect for grilled meats, seafood, veggies, or as a dipping sauce
Ingredients
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1.5 teaspoons crushed red pepper flakes (adjust to taste for heat)
- 1.5 teaspoons red wine vinegar
- 1.5 cups olive oil
- 1/4 cup finely chopped red onion
- 1/2 teaspoon Himalayan salt
Instructions
How to Make Chimichurri Sauce:
- Chop & mix – Finely chop the parsley and onion, then mince the garlic.
- Combine – In a bowl, mix all the ingredients together until well blended.
- Let it sit – Allow the chimichurri to sit for at least 10-15 minutes so the flavors meld.
- Enjoy! – Serve immediately or store in an airtight container in the fridge for up to a week.
