Chimichurri is a vibrant and flavorful traditional sauce known for its fresh herbs, garlic, and balanced acidity. This homemade version delivers a bold, aromatic taste that pairs perfectly with grilled meats, chicken, roasted vegetables, or even as a dipping sauce. Simple ingredients come together to create a sauce that is fresh, zesty, and incredibly versatile.
Why You’ll Love This Recipe
It’s quick and easy to prepare.
Made with simple, fresh ingredients.
Packed with bold, herby flavor.
Customizable to your taste preferences.
Tastes even better after resting.
Perfect for grilling season and everyday meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup fresh parsley, finely chopped
4 garlic cloves, finely minced or crushed
2 tablespoons dried oregano
1 teaspoon crushed red pepper flakes (optional)
½ teaspoon ground black pepper
½ teaspoon salt
½ cup olive oil
3 tablespoons white wine vinegar
2 tablespoons warm water
Directions
Wash and thoroughly dry the fresh parsley. Finely chop it using a sharp knife.
Peel the garlic cloves and mince them very finely or crush them into a paste.
In a medium bowl, combine the chopped parsley, minced garlic, dried oregano, and crushed red pepper flakes.
Add the salt and black pepper, mixing well to evenly distribute the seasonings.
Stir in the white wine vinegar and warm water.
Slowly pour in the olive oil while stirring continuously until everything is fully combined.
Let the sauce rest for at least 30 minutes before serving to allow the flavors to blend. For deeper flavor, refrigerate for 2 to 4 hours.
Servings and timing
Makes approximately 1 cup of sauce, enough for 6 to 8 servings as a condiment.
With cilantro: Replace half of the parsley with fresh cilantro for a slightly different herbal profile.
Extra spicy: Add more crushed red pepper flakes to increase the heat.
Lemon twist: Substitute 1 tablespoon of vinegar with fresh lemon juice.
Mild version: Reduce the garlic slightly for a softer flavor.
Thinner consistency: Add an extra tablespoon of olive oil or water if desired.
Storage/Reheating
Store chimichurri in a clean, airtight glass jar in the refrigerator for up to 1 week.
Before serving, let it sit at room temperature for 10 to 15 minutes and stir well, as the olive oil may solidify slightly when chilled.
Reheating is not recommended, as heat can alter the fresh flavor and texture.
FAQs
How long does homemade chimichurri last?
It can last up to one week in the refrigerator when stored in an airtight container and kept covered with oil.
Can I freeze chimichurri?
Yes, you can freeze it in small portions for up to 2 months. The texture may slightly change after thawing.
Do I have to use olive oil?
Olive oil is traditional and adds the best flavor, but you can substitute with a mild vegetable oil if needed.
Can I use fresh oregano instead of dried?
Yes, but use about 1 tablespoon of finely chopped fresh oregano since dried herbs are more concentrated.
Why does chimichurri need to rest?
Resting allows the herbs, garlic, and seasonings to blend and develop a deeper, more balanced flavor.
Is the red pepper mandatory?
No, it’s optional. You can leave it out for a non-spicy version.
What dishes pair best with chimichurri?
It pairs beautifully with grilled meats, chicken, seafood, roasted vegetables, and crusty bread.
Can I make it ahead of time?
Yes, it’s actually better when made a few hours in advance.
Why did my oil solidify in the fridge?
Olive oil naturally thickens and solidifies when chilled. Simply let it sit at room temperature and stir before serving.
Can I make it less acidic?
Yes, reduce the vinegar slightly or add a bit more olive oil to balance the acidity.
Conclusion
Homemade chimichurri sauce is a simple yet powerful way to elevate your meals with fresh, bold flavor. With just a handful of ingredients and minimal prep time, you can create a versatile sauce that enhances everything it touches. Once you try it freshly made, it will quickly become a staple in your kitchen.
Homemade Chimichurri Sauce is a vibrant, herb-packed condiment made with fresh parsley, garlic, olive oil, and vinegar. Bold, zesty, and incredibly versatile, it pairs perfectly with grilled meats, vegetables, and more.
Ingredients
1 cup fresh parsley, finely chopped
4 garlic cloves, finely minced or crushed
2 tablespoons dried oregano
1 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons warm water
Instructions
Wash and thoroughly dry the parsley, then finely chop it.
Mince or crush the garlic cloves into a paste.
In a bowl, combine parsley, garlic, dried oregano, and red pepper flakes.
Add salt and black pepper and mix well.
Stir in white wine vinegar and warm water.
Slowly pour in olive oil while stirring until fully combined.
Let the sauce rest at least 30 minutes before serving, or refrigerate 2–4 hours for deeper flavor.
Notes
Allow resting time for best flavor development.
Adjust vinegar or oil to balance acidity.
Use fresh herbs for the brightest flavor.
Olive oil may solidify in the refrigerator; bring to room temperature before serving.
Store covered with a thin layer of oil to maintain freshness.
