This chimichurri sauce is a vibrant, herb-packed condiment from Argentina that instantly elevates grilled meats, vegetables, and even halloumi. With fresh parsley, cilantro, and a hint of chili, it delivers a bright, zesty flavor with minimal effort. Quick and Easy Chimichurri Sauce

Why You’ll Love This Recipe

This recipe works because it balances fresh, aromatic herbs with garlic, citrus, and a touch of spice. It’s incredibly versatile—perfect as a marinade, drizzle, or dipping sauce—and comes together in just minutes using a food processor. The flavors develop beautifully when rested, and it keeps well in the fridge, making it a convenient make-ahead sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup fresh parsley, packed
½ cup fresh cilantro, packed
4 cloves garlic, peeled
½ cup olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
½ tsp red pepper flakes (adjust to taste)
½ tsp salt
¼ tsp black pepper
2 tbsp fresh lemon juice

Directions

Prepare the Herbs: Rinse the parsley and cilantro under cold water and pat them dry. Remove any thick stems to avoid bitterness.
Blend the Ingredients: In a food processor, combine the parsley, cilantro, garlic, dried oregano, red pepper flakes, salt, and black pepper. Pulse a few times until the herbs are roughly chopped.
Add the Liquid Ingredients: Pour in olive oil, red wine vinegar, and lemon juice. Pulse again until the mixture is well combined but still slightly chunky.
Adjust Seasoning: Taste and adjust salt, pepper, or vinegar to your preference.
Serve or Store: Transfer to a bowl or jar. Serve immediately or refrigerate for up to one week.

Servings and timing

Servings: 1 cup
Prep time: 5 minutes
Total time: 5 minutes

Variations

Herb Swaps: Replace cilantro with extra parsley or basil for a different flavor.
Acid Options: Use lime juice or apple cider vinegar instead of lemon juice.
Heat Levels: Adjust red pepper flakes or add fresh chili peppers to control spiciness.
Oregano Substitute: Fresh oregano or thyme can replace dried oregano.
Texture: Blend fully for a smooth sauce or pulse lightly for a chunky texture.

Storage/Reheating

Fridge: Store in an airtight container for up to one week.
Freezer: Pour into ice cube trays, freeze, then transfer to a freezer bag for up to three months.
Reheat: Thaw in the fridge overnight or at room temperature for a few hours. Stir well before serving.

FAQs

What can I serve chimichurri with?

It pairs well with grilled meats, chicken, seafood, roasted vegetables, and halloumi.

Can I make chimichurri ahead of time?

Yes, it tastes even better if rested for at least an hour in the fridge.

Can I use frozen herbs?

Fresh herbs are best, but frozen can work in a pinch—drain any excess water.

How spicy is this chimichurri?

Mild by default, but you can increase red pepper flakes or add fresh chili to adjust heat.

Can I omit cilantro?

Yes, substitute with extra parsley or basil for a cilantro-free version.

How long does chimichurri last?

Up to one week in the fridge, or up to three months frozen in ice cube trays.

Can I use other oils?

Extra virgin olive oil is recommended, but mild vegetable oils can be substituted.

Can I make a smoother version?

Yes, blend longer until smooth, but traditional chimichurri is slightly chunky.

Can I add other herbs?

Fresh basil, thyme, or oregano can enhance the flavor profile.

Does the flavor change over time?

Yes, it becomes more harmonious after resting a few hours in the fridge.

Conclusion

This quick and easy chimichurri sauce is a fresh, zesty, and versatile addition to any meal. With minimal ingredients and prep time, it delivers bold flavors that elevate everything from grilled meats to roasted vegetables. Keep it on hand for a convenient and delicious boost to your weeknight dinners.