Easy Homemade Chimichurri: Fresh, Vibrant, and Ready in Minutes
Prepare to elevate your meals with this incredibly vibrant and fresh homemade chimichurri! Bursting with herbaceous flavor, this zesty sauce comes together in under 5 minutes with just a quick blitz in your food processor. Forget store-bought versions; once you taste this bright, homemade condiment, you’ll never go back. It’s the perfect way to add a fresh, tangy kick to a wide array of dishes, transforming ordinary meals into extraordinary culinary experiences.
Why This Homemade Chimichurri Recipe is a Must-Try
This recipe isn’t just easy; it’s designed for maximum flavor and versatility. Chimichurri, originating from Argentina and Uruguay, is more than just a sauce; it’s a culinary staple, traditionally served with grilled meats (known as “asado”). Our version captures that authentic spirit with its bold combination of fresh herbs, bright vinegar, and aromatic spices. What makes this recipe truly stand out is its incredible freshness and the speed at which it comes together.
Unlike many processed sauces, homemade chimichurri allows you to control the quality of ingredients, ensuring a vibrant, unadulterated flavor profile. The synergy of fresh parsley, cilantro, pungent garlic, tangy vinegar, and a hint of smoked paprika creates a sauce that is both robust and refreshing. It’s the perfect complement to rich grilled meats, adding a much-needed zing that cuts through their fat and enhances every bite. It also works beautifully with roasted vegetables, infusing them with an irresistible herbaceous aroma. Just like making a superb pesto, the key here lies in using the freshest possible ingredients – their quality directly translates to the sauce’s exceptional taste and vibrant color. This quick preparation method ensures you get all that fresh flavor without any hassle, making it an ideal choice for busy weeknights or impromptu gatherings.
Key Ingredients for the Best Chimichurri
Crafting the perfect chimichurri starts with selecting the right components. Below is a breakdown of the essential ingredients that contribute to this sauce’s incredible depth of flavor. For all precise measurements, along with step-by-step instructions, please refer to the printable recipe card located at the end of this post.
Ingredient Spotlight & Smart Substitutions
- Extra Virgin Olive Oil: This is the backbone of your chimichurri, providing a smooth base and carrying all the flavors. Always opt for a good quality extra virgin olive oil for the best taste. Its fruity and slightly peppery notes are essential. While you can use regular olive oil, extra virgin offers a more robust flavor profile.
- Fresh Herbs (Flat-Leaf Parsley & Cilantro): These are non-negotiable for authentic chimichurri. Flat-leaf parsley brings a clean, earthy flavor, while cilantro adds a bright, slightly citrusy note. Ensure they are fresh, vibrant, and thoroughly washed and dried. If you’re not a fan of cilantro, you can increase the amount of parsley or substitute with other fresh herbs like oregano or even a touch of mint, though the flavor profile will shift.
- Shallot & Garlic: Freshly minced shallots provide a milder, sweeter onion flavor than red onion, which can sometimes be too overpowering. Fresh garlic is absolutely critical for that pungent, aromatic kick. Avoid using pre-minced garlic from a jar; fresh cloves yield a superior flavor.
- Vinegar (White Wine or Red Wine Vinegar): The tangy acidity of vinegar brightens the entire sauce and balances the richness of the olive oil. Red wine vinegar offers a bolder, more robust flavor, which is a classic choice for chimichurri. White wine vinegar provides a slightly milder, crisper tang. Both work wonderfully, so choose based on your preference for intensity. You can even experiment with a mix or a splash of fresh lemon juice for added brightness.
- Smoked Paprika: This spice adds a subtle smoky depth and a beautiful reddish hue to the sauce, differentiating it from a simple herb dressing. While regular paprika can be used, smoked paprika truly enhances the complexity.
- Kosher Salt & Black Pepper: Essential for seasoning. Kosher salt has a coarser grain and pure flavor. Adjust to taste, as the salt will enhance all the other ingredients. A pinch of freshly ground black pepper can also be a nice addition.
- Red Pepper Flakes: These provide a gentle warmth and a hint of spice. You can adjust the quantity to suit your heat preference. For a spicier kick, feel free to add a bit more, or omit if you prefer no heat at all.
- Dried Oregano: While fresh oregano can be used (about 1 tablespoon), dried oregano is commonly used in chimichurri and contributes a concentrated earthy, slightly bitter note that rounds out the fresh herbs beautifully.
Simple Steps to Your Perfect Chimichurri
These step-by-step photos and instructions are designed to help you visualize how effortlessly this recipe comes together. For the complete printable version of this recipe, including exact measurements and instructions, please Jump to Recipe at the bottom of this page.
- **Combine Ingredients (Except Red Pepper Flakes):** Gather all your fresh ingredients – the finely chopped herbs, minced shallot, garlic, olive oil, vinegar, smoked paprika, dried oregano, and kosher salt. Place them into a mini food chopper or a food processor. The goal is to finely chop and combine, not to create a smooth paste. Pulse 2-3 times, each for about 2 seconds, ensuring that the mixture retains some texture. You want a coarse, rustic consistency where the individual herbs are still visible, rather than a thin, watery puree. Over-processing will bruise the herbs and lead to a less vibrant flavor and an unappealing texture.
- **Finish and Serve:** Once you achieve the desired consistency, carefully remove the mixture from your food chopper or processor and transfer it to a serving bowl. Now is the time to stir in the red pepper flakes. This ensures the flakes are visible and provide a subtle textural contrast, rather than being fully blended into the sauce. Give it a final taste and adjust salt or vinegar if needed. Your vibrant, homemade chimichurri is ready to be enjoyed!
Frequently Asked Questions & Expert Tips for Chimichurri
Once prepared, store your homemade chimichurri sauce in an air-tight container or a sealed jar in the refrigerator. It will maintain its fresh, vibrant flavor for up to 4 days. The olive oil acts as a natural preservative, but the fresh herbs will gradually lose their brightness over time. For best results, allow it to come to room temperature for about 15-20 minutes before serving to let the flavors fully meld.
Absolutely! Chimichurri freezes beautifully, making it perfect for meal prep. To freeze, portion the sauce into ice cube trays for convenient individual servings. Once frozen solid, transfer the cubes to a freezer-safe bag or an air-tight container. It can be stored in the freezer for up to 3 months. When you’re ready to use it, simply thaw the desired amount in the refrigerator overnight or at room temperature for a couple of hours. Stir well before serving.
Traditional chimichurri is not a smooth paste like pesto. It should have a slightly chunky, rustic texture, where you can still discern the individual pieces of herbs and garlic. This is why quick pulsing in a food processor or careful hand-chopping is recommended, rather than continuous blending, which can turn it into a watery purée and bruise the herbs, diminishing their fresh flavor.
Yes, absolutely! While a food processor makes it quick and easy, chimichurri can traditionally be made by hand-chopping all the ingredients. Simply finely mince the parsley, cilantro, shallot, and garlic. Then combine them in a bowl with the olive oil, vinegar, and spices, stirring everything together until well mixed. It might take a little longer, but the result is just as delicious and often yields an even more authentic, coarser texture.
A bitter taste can sometimes occur if you use poor quality olive oil, which can have bitter notes, or if you over-process the garlic, which releases bitter compounds. To avoid this, use a good quality extra virgin olive oil and be mindful not to blend the ingredients into a fine paste. Ensure your herbs are fresh and vibrant, as older herbs can also contribute to off-flavors.
Thoroughly drying your herbs after washing is crucial to prevent a watery sauce. A salad spinner is highly recommended for quickly and effectively removing excess water. If you don’t have one, gently pat the herbs dry with paper towels or a clean kitchen towel until no visible moisture remains. This step ensures the olive oil coats the herbs properly and the sauce isn’t diluted.
Delicious Ways to Serve Your Homemade Chimichurri
The beauty of chimichurri lies in its incredible versatility. While it’s famously paired with grilled meats, its bright, fresh flavor can elevate countless dishes. Here are some fantastic serving suggestions:
- Grilled Meats: This is chimichurri’s classic partner! Drizzle generously over juicy steak (like flank, skirt, or ribeye), chicken (grilled breasts, thighs, or a whole roasted bird), pork chops, or tender lamb. It provides a zesty contrast to the rich, savory flavors of the meat.
- Seafood: Don’t limit it to just meat! Chimichurri is fantastic with grilled or baked fish (salmon, cod, snapper) and shrimp. The vibrant herbs cut through the richness of the fish beautifully.
- Roasted & Grilled Vegetables: Transform simple vegetables into a gourmet side dish. Toss with roasted potatoes, asparagus, broccoli, bell peppers, zucchini, or corn on the cob after cooking.
- Sandwiches & Wraps: Spread a layer of chimichurri inside your sandwiches, burgers, or wraps for an instant flavor boost. It’s a fantastic alternative to traditional condiments.
- Eggs & Breakfast: A spoonful over scrambled eggs, fried eggs, or an omelet adds an unexpected and delightful freshness to your morning meal. Try it on avocado toast for a gourmet touch.
- Marinade: Use it as a quick marinade for chicken, beef, or pork before grilling. The vinegar helps tenderize, and the herbs infuse deep flavor.
- Dipping Sauce: Serve it as a dip for crusty bread, pita bread, or even vegetable sticks. It’s an appetizer that always impresses.
- Pasta & Grains: Toss with warm pasta, quinoa, or rice for a light and flavorful side dish or vegetarian main.
- Salad Dressing: Thin it out slightly with a little more olive oil or vinegar and use it as a vibrant salad dressing.
More Delicious Sauce & Condiment Recipes
- Basil Pesto
- Garlic Butter Sauce
- Rosemary Cream Sauce
- Sun Dried Tomato Pesto
- Garlic Aioli
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Chimichurri
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ⅓ cup extra virgin olive oil
- 1 ½ Tablespoons minced shallot
- 1 teaspoon minced garlic
- 3 Tablespoons white wine vinegar
- ¼ teaspoon smoked paprika
- ½ teaspoon Kosher salt
- ¼ cup finely chopped cilantro
- ⅓ cup finely chopped flat-leaf parsley
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
Things You’ll Need
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Mini food chopper or food processor
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Rubber spatula
Before You Begin
- White wine or red wine vinegar can be used for this recipe. Red wine vinegar is bolder and stronger than white wine but both of them pair really well with the flavors of this chimichurri.
Instructions
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Place all ingredients, except red pepper flakes, into a mini food chopper or food processor and pulse 2-3 times for 2 seconds at a time. You just want everything to come together, you don’t want it to look like thin paste.
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Remove mixture from the chopper to a bowl. Stir in the red pepper flakes.
Expert Tips & FAQs
- Store the sauce in an air-tight container or jar kept in the refrigerator for up to 4 days.
- Freeze – Portion the chimichurri sauce into ice cube trays or store in an air-tight container and freeze for up to 3 months. Thaw in the refrigerator.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.