Chimichurri Sauce is a bright, herb-forward Argentine condiment made with fresh parsley, shallot, garlic, red wine vinegar, and olive oil. Drizzle on Mexican Grilled Tofu and Grilled Potato Skewers or serve as a dipping sauce for crusty bread.
Fresh Herb Chimichurri
I like this recipe because it comes together in five minutes in a blender and goes with practically everything. The shallot gives it a milder, slightly sweeter base than raw red onion, and the white balsamic vinegar option keeps it a little brighter than the traditional red wine version.
Chimichurri originated in Argentina and Uruguay, where it’s been a staple condiment for grilled meats for centuries. It’s one of those sauces that has traveled well. Bright, garlicky, and herbaceous, it works just as well over roasted vegetables and rice as it does over anything from the grill.
Ingredients for Chimichurri Sauce
You will need the following:
Here’s what you’ll need. Exact amounts are in the recipe card below.
- Italian Flat Leaf Parsley – The base of the sauce. Flat leaf parsley has a more robust flavor than curly parsley and blends more smoothly. Use the leaves and tender stems. The thick stems are bitter and should be removed.
- Shallot – Milder and slightly sweeter than red onion, which makes the sauce more balanced. Red onion works as a substitute and gives a sharper result.
- Garlic – Use fresh. Pre-minced garlic from a jar has a different, less vibrant flavor that comes through in a raw sauce like this.
- Red Wine Vinegar – The traditional choice for chimichurri. White balsamic vinegar is a good substitute with a slightly softer, less acidic finish.
- Dried Oregano – If you have fresh oregano on hand, substitute 3/4 teaspoon fresh for the dried.
- Olive Oil – Use a good quality extra virgin olive oil since it’s a primary flavor in the finished sauce, not just a carrier.
- Ground Cumin – A small amount that adds a warm, earthy undertone. It’s easy to miss but it rounds out the brightness of the parsley and vinegar.
- Kosher Salt and Ground Black Pepper – Season to taste after blending. Start with the amounts in the recipe card and adjust from there.
- Red Pepper Flakes – Added after blending so you can control the heat level. Start with a small amount and add more to taste.
How to Make Chimichurri Sauce
STEP ONE: Blend. Add all ingredients except the red pepper flakes to a food processor or high-speed blender. Blend until smooth or until the sauce reaches your desired consistency.
STEP TWO: Season and Serve. Adjust seasoning to taste and stir in red pepper flakes if using. Serve at room temperature.
Storage and Freezing
Store chimichurri in an airtight container in the refrigerator for up to two weeks. The flavor actually deepens after the first day as the garlic and herbs have time to meld.
To freeze, an ice cube tray is the most practical method. Pour the chimichurri into individual cubes, freeze until solid, then transfer to a freezer bag. Each cube is a ready-to-use portion whenever you need it. Chimichurri keeps in the freezer for up to three months.
More Sauce Recipes
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Chimichurri Sauce Recipe
Ingredients
- 1 cup Italian flat-leaf parsley packed
- 1/4 cup extra virgin olive oil
- 1 tablespoon shallot finely chopped
- 1 1/2 teaspoons garlic minced
- 1 1/2 teaspoons red wine vinegar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes optional for a kick of heat
Instructions
- Add all ingredients except the red pepper flakes to a food processor or high-speed blender. Blend until smooth or until the sauce reaches your desired consistency.
- Adjust seasoning to taste and stir in red pepper flakes if using. Serve at room temperature.
Nutrition
This post was updated May 14, 2026.
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