Chimichurri Sauce is a mixture of parsley, oregano, olive oil, red wine vinegar, and garlic. Learn how to make the best chimichurri sauce recipe in 5 minutes to serve with fish, chicken, beef, and vegetables.
Originating in Uruguay and Argentina, Chimichurri Sauce makes a quick and easy, fresh, and flavorful condiment. Chimichurri brightens anything you serve it with from vegetables, chicken, beef, pork, fish and seafood, it is always delicious. The fresh flavors from the herbs and spices add so much flavor! It is an uncooked sauce used both as a marinade as well as a condiment served alongside your dishes.
You can make it by simply finely chopping your fresh ingredients or mincing them in the bowl of the food processor. Originally, I would turn to my food processor thinking that it made the job easier, but I soon realized that a good knife and cutting board were really quicker and easier for me!
How to Make Easy Chimichurri Sauce Recipe
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Made with just a handful of ingredients, I’ve also included some substitution options that may be helpful.
- Fresh parsley – you can use flat-leaf or curly parsley. I’ve found that curly parsley has more flavor. You may not need to use as much curly-leaf parsley. I would start with 1/4 cup curly-leaf parsley and adjust it to taste.
- Fresh oregano – you can also use 1 teaspoon dried oregano in place of the fresh oregano.
- Red pepper flakes – I love to use red pepper flakes, but you can also use one medium diced red pepper.
- Stone House Seasoning – this is my favorite house seasoning blend made of granulated garlic, salt, and pepper. It just adds so much flavor to everything and I always keep it on hand. If you prefer, you can use 3 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper instead.
Add finely chopped parsley, finely chopped oregano, red pepper flakes, Stone House Seasoning (or garlic, salt, and pepper) to a bowl. Stir in the olive oil and red wine vinegar. Allow to rest for 5 minutes for all of the flavors to release in the chimichurri sauce before using.
Make Ahead Instructions
To make ahead. Store in an airtight container in the refrigerator for up to 3 days.
What to Serve with Chimichurri Sauce
- Easy Steak Bites
- Baked Chicken
- Roasted Vegetables
- Fish Tacos
- Boiled Shrimp
- as a salad dressing – I love to stir a tablespoon into my buttermilk ranch dressing
Here’s my favorite Chimichurri Sauce Recipe. I hope you love it as much as we do!
Chimichurri Sauce Recipe
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh oregano, or 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or 1 medium red pepper diced
- 1 teaspoon Stone House Seasoning, or 3 cloves fresh garlic, minced + 1/2 teaspoon salt + 1/4 teaspoon black pepper
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- Add finely chopped parsley, finely chopped oregano, red pepper flakes, Stone House Seasoning (or garlic, salt, and pepper) to a bowl. Stir in the olive oil and red wine vinegar. Allow to rest for 5 minutes for all of the flavors to release in the chimichurri sauce before using.
Food Processor Chimichurri Sauce Recipe Instructions
- Add chopped parsley, oregano, red pepper flakes, Stone House Seasoning (or garlic, salt, and pepper) to the bowl of a food processor. Pulse until finely minced, about 1 minute. Transfer to a bowl and stir in the olive oil and red wine vinegar. Allow to rest for 5 minutes for all of the flavors to release in the chimichurri sauce before using.
Nutrition information is automatically calculated, so should only be used as an approximation.