Bold & Zesty Chimichurri Sauce Made Easy

There’s just something about a spoonful of chimichurri sauce that makes everything on your plate come alive. I first made it on a whim to go with grilled chicken, and now it’s become a must-have anytime we fire up the grill – or even when we’re just roasting some veggies in the oven. It’s quick, it’s fresh, and it turns simple meals into something everyone actually wants to gather around the table for.

In this post, I’ll walk you through exactly how to make this bold, herby sauce in just minutes. You’ll get my favorite ingredient tips, step-by-step instructions, and a few fun ways to change it up depending on what’s in your fridge. Whether you’re serving steak, sandwiches, or even breakfast eggs, you’ll want this sauce close by. Let’s get to it!

Why You’ll Love This Chimichurri Sauce

If you’re anything like me, you love recipes that are full of flavor but don’t take forever to make. This chimichurri sauce recipe checks all the boxes – it’s bold, colorful, and comes together in just minutes with everyday ingredients you probably already have. Whether you’re serving it with grilled steak, roasted veggies, or using it as a dip, this sauce brings so much life to the table without a fuss.

Here’s why it’s a keeper:

• Quick and easy to make – Just chop, stir, and you’re done in under 10 minutes.
• Family-friendly flavor – Bright and fresh, with just enough zing to keep things interesting.
• Great for any occasion – Perfect for weeknight dinners, cookouts, or backyard BBQs.
• Customizable – Prefer it spicy or mild? Want to add basil or mint? It’s all up to you.
• Pairs with everything – Try it on steak, grilled chicken, veggies, or even as a sandwich spread.

There’s something really special about making a sauce that everyone at the table loves. Up next, let’s take a look at what you’ll need to make it happen!

Chimichurri Sauce Ingredients You’ll Need

Let’s talk about what goes into this bright, bold chimichurri sauce – it’s all about using simple, fresh ingredients to build layers of flavor. You don’t need anything fancy here, just a few pantry staples and herbs that work together beautifully. It’s quick to pull together and easy to adjust depending on what you have on hand.

Here’s what you’ll need:

• 1 cup flat-leaf parsley, finely chopped – This herb sets the stage with its bright green color and clean, garden-fresh flavor.
• ½ cup cilantro, finely chopped – Adds a slightly citrusy depth. If you’re not a cilantro fan, feel free to swap it for more parsley.
• 4 cloves garlic, minced – Brings that bold, savory bite we all love.
• 3 tablespoons red wine vinegar – Brings a bright, tangy kick that helps tie all the herbs and oil together beautifully.
• ½ cup extra-virgin olive oil – Creates a rich, silky texture and carries all the flavors evenly.
• ½ teaspoon red pepper flakes – Brings just the right touch of warmth without overpowering the other flavors.
• ¾ teaspoon kosher salt – Sharpens and brightens every flavor in the bowl.
• ¼ teaspoon black pepper – Offers a bit of warm depth in the background.
• ½ teaspoon dried oregano – Adds a subtle herbal warmth that rounds everything out.

Optional Add-ins:

• 2 tablespoons finely diced shallot – For a soft, mellow sweetness.
• 1–2 tablespoons fresh mint or basil – These herbs give it a fresh twist, especially nice in spring or summer.
• Pinch of smoked paprika – Adds a touch of warmth and depth without overpowering the herbs.

Pro Tip:
Want to give this chimichurri a little international flair? For a Mediterranean vibe, swap cilantro for fresh basil and add a splash of lemon juice instead of vinegar. For a more smoky, bold twist – great with grilled meats – stir in a pinch of ground cumin or a spoonful of finely chopped roasted red pepper.

Grab your herbs, and let’s get blending – next up: how to bring it all together step by step.

How to Make Chimichurri Sauce Step by Step

Making chimichurri sauce is one of those kitchen wins that feels so satisfying – you’ll be done in minutes, and it’ll taste like it came from your favorite neighborhood bistro. Here’s exactly how to do it:

Step-by-Step Instructions

1- Prep your herbs and garlic
Rinse your parsley and cilantro under cool water, then dry them really well. Damp herbs can dull the flavor and color, so give them a good pat with a paper towel. Trim off the thicker stems and finely chop the leaves. Mince the garlic as small as you can – no big chunks here.

2- Mix your dry ingredients
In a medium bowl, stir together the chopped herbs, garlic, spices, and seasonings until everything’s nicely blended. Give it a gentle stir to evenly distribute everything. At this point, it should already smell amazing – fresh and garlicky with a little kick.

3- Add the vinegar
Add the red wine vinegar and let it rest for a couple of minutes so the flavors can start blending together. This step softens the garlic just slightly and allows the herbs to soak up that tangy flavor.

4- Stir in the oil
Slowly drizzle in the olive oil while stirring with a fork or small whisk. You want the oil to blend in smoothly without breaking up the herbs too much. The texture should be loose, not too thick, not too watery.

5- Taste and adjust
Give it a taste with a spoon. Need a little more salt? A bit more vinegar for extra zing? Go ahead and tweak it to your liking – this sauce is meant to be flexible.

6- Let it rest
Cover the bowl and let the sauce sit at room temperature for at least 10 minutes before serving. This gives the flavors a chance to come together and mellow out just enough. The herbs will deepen in color and get even more fragrant.

7- Serve or store
Spoon it generously over steak, grilled veggies, or whatever you’re serving. If you’re making it ahead, pop it in a jar with a lid and store it in the fridge until ready to use.

That’s it – you’ve just made a homemade chimichurri sauce that’s as flavorful and flexible as it is easy. Now that your sauce is ready, let’s talk about fun ways to serve it up and bring even more flavor to your meals!

Tasty Tips and Easy Variations for Chimichurri Sauce

Making chimichurri sauce is already a win in the flavor department, but with just a few thoughtful tweaks, you can take it from great to “please make this again” levels. These are the kinds of little kitchen tips I’d pass along to my kids or neighbors – things I’ve learned from trial, error, and plenty of weeknight dinners.

Helpful Tips to Make Your Chimichurri Even Better:

• Use very fresh herbs – Parsley and cilantro should be bright green and perky. Wilted herbs can throw off both the color and flavor.
• Dry your herbs completely – After washing, give them a good pat dry with paper towels. Extra moisture can dull the flavor and muddy the texture.
• Don’t over-process – If you’re using a food processor, pulse just enough to chop the herbs. You want a textured sauce, not a purée.
• Let it sit – A short resting time (even just 10–15 minutes) lets the flavors come together. It’s worth the wait!
• Taste and adjust – The vinegar and garlic can be strong right away. After it sits, you might want to add another splash of oil or pinch of salt.

Fun Variations to Try:

• Red chimichurri sauce – Add a spoonful of finely chopped roasted red pepper or a pinch of smoked paprika for color and depth.
• Mint chimichurri sauce – Swap out the cilantro for fresh mint – lovely with grilled lamb or spring veggies.
• Basil chimichurri sauce – Use fresh basil instead of cilantro for an Italian twist, especially tasty over pasta or grilled chicken.
• Creamy chimichurri sauce – Stir in a spoonful of plain Greek-style yogurt for a smoother, mellow version that’s great for dipping.
• Extra-garlic version – If you love a bold garlic flavor, go ahead and add one more clove. Just be ready for it to really shine!

The best part about this easy chimichurri sauce? It’s super forgiving. Don’t stress over exact measurements – just taste as you go and trust your instincts.

Next up, let’s talk about how to serve this bold beauty in the most delicious ways!

Serving Ideas for Chimichurri Sauce Everyone Will Love

One of the reasons I keep coming back to chimichurri sauce is how incredibly flexible it is. This bright, zesty blend fits right into almost any meal – from summer cookouts to cozy indoor dinners. Once you have a batch in the fridge, the ideas just keep coming.

These are some of my favorite ways to enjoy it at home:

• Steak with chimichurri sauce – The classic pairing! Spoon it generously over grilled skirt steak, ribeye, or even flank steak right off the grill.
• Grilled or roasted veggies – Drizzle over zucchini, bell peppers, mushrooms, or roasted sweet potatoes for a fresh finish.
• Sandwiches and wraps – Mix a little chimichurri into mayo or drizzle it straight onto your favorite grilled chicken sandwich.
• Eggs in the morning – Add a spoonful over scrambled eggs or fold it into a breakfast burrito for a flavorful start.
• Rice and grain bowls – Brighten up brown rice, couscous, or quinoa bowls with a spoonful over the top. Add grilled chicken or beans, and you’re set.
• Taco night upgrade – Whether it’s grilled shrimp, chicken, or beef tacos, this sauce adds just the right punch of flavor.
• Dipping sauce for bread – Pour some in a small dish and serve with crusty bread as a quick appetizer or snack.

When you’ve got homemade chimichurri sauce in the fridge, your meals can go from ordinary to exciting with just one spoonful. It’s such a fun and easy way to bring more flavor to the table.

And now that you know how to use it, let’s make sure you know how to store those leftovers so they stay just as delicious the next day.

How to Store and Use Leftover Chimichurri Sauce

If you’ve got a little extra chimichurri sauce (or even made a double batch like I often do), it stores beautifully and can be just as tasty a few days later. Here’s how I keep mine fresh and ready to use whenever I need a flavor boost.

How to Store It:

• In the fridge:
  • Transfer the sauce to a clean glass jar or an airtight container.
  • Press the herbs down a bit and make sure there’s a thin layer of olive oil on top – this helps keep everything vibrant.
  • It’ll keep well in the refrigerator for up to 7 days.
• In the freezer:
  • Spoon leftovers into an ice cube tray, cover, and freeze until solid.
  • Pop the frozen cubes into a freezer-safe bag or container.
  • They’ll last for up to 3 months. Just grab a cube or two when you need a quick flavor hit.

Reheating Tips (if needed):

• No actual reheating required – Chimichurri is best served at room temperature.
• If you’ve chilled it, just let it sit out for 10–15 minutes before using.
• Stir well before serving, and add a drizzle of fresh oil or a tiny splash of vinegar if it needs a refresh.

I love having a little chimichurri on hand – it’s like having a secret flavor boost waiting in the fridge or freezer. Even a quick weekday dinner feels more special when you bring it out.

More Recipes to Try After This Chimichurri Sauce

If you loved making this bold and flavorful chimichurri sauce, here are a few more simple, satisfying recipes to keep the deliciousness going:

• Creamy Alfredo Sauce Recipe – Perfect for pasta night and ready in no time.
• Garlic Parmesan Chicken Pasta – A comfort-food favorite full of cozy flavor.
• Hearty Beefaroni Recipe – A kid-approved classic that’s quick and filling.
• Easy Pastalaya Recipe – A fun twist on pasta with bold seasoning and tender bites.
• 3-Ingredient Pie Crust – Keep this handy for your next pie or tart – no fuss involved.
• Crispy Crab Balls Recipe – Great for parties, potlucks, or just a little treat.

Bold & Zesty Chimichurri Sauce

Calista

This chimichurri sauce is a fresh, herby, and tangy condiment made with parsley, cilantro, garlic, and red wine vinegar. It brings bold flavor and a pop of color to grilled meats, roasted veggies, sandwiches, and more – all made in just minutes with simple, everyday ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Condiment, Sauce

Cuisine Fusion, Latin-American inspired

Servings 8

Calories 125 kcal

Equipment

• Cutting board
• Chef’s knife or food processor
• Medium Mixing Bowl
• Whisk or spoon
• Jar with lid (for storing)

Ingredients

  

• 1 cup flat-leaf parsley finely chopped
• ½ cup fresh cilantro finely chopped
• 4 cloves garlic minced
• 3 tbsp red wine vinegar
• ½ cup extra-virgin olive oil
• ½ tsp red pepper flakes
• ¾ tsp kosher salt
• ¼ tsp ground black pepper
• ½ tsp dried oregano

Optional (Add-ins):

• 2 tbsp finely diced shallot
• 1 –2 tbsp fresh mint or basil
• Pinch of smoked paprika

Instructions

 

• Finely chop parsley, cilantro, and garlic (or pulse in a food processor).
• Combine herbs, garlic, red pepper flakes, oregano, salt, and pepper in a bowl.
• Stir in red wine vinegar and let sit for 2–3 minutes.
• Slowly whisk in the olive oil until well combined.
• Taste and adjust seasoning if needed.
• Let rest at room temperature for 10 minutes.
• Serve fresh or store in the fridge for up to 7 days.

Notes

For best flavor, let the sauce rest at least 10 minutes before serving. Use high-quality olive oil for a smoother, more balanced finish.

Keyword chimichurri sauce, chimichurri sauce recipe, homemade chimichurri sauce

Key Takeaways

• Chimichurri sauce is quick to make with fresh herbs and pantry staples.
• It’s packed with bold, vibrant flavor that pairs with many dishes.
• Works great on steak, veggies, sandwiches, and more.
• You can prep it ahead of time – letting it sit brings out even more flavor.
• Stores well in the fridge or freezer, so it’s ready whenever you need it.
• Customizable with herbs like basil or mint for different flavors.

Chimichurri Sauce FAQs: Your Top Questions Answered

If you’ve got more chimichurri questions, don’t be shy – there’s always something new to learn in the kitchen. Let’s wrap things up with one last look at what makes this recipe a keeper!

Conclusion

There’s something really special about a recipe that comes together in minutes but adds so much flavor to your table. This chimichurri sauce is one of those little kitchen wins you’ll keep coming back to – bright, bold, and full of possibilities. Whether you drizzle it over steak, spoon it into sandwiches, or mix it into grain bowls, it’s sure to become a go-to in your home like it is in mine.

If you gave this recipe a try, I’d love to hear how it turned out! Leave a quick review below – your thoughts help others and mean a lot to me.