Easy Homemade Chimichurri Sauce Recipe

Why You’ll Love This Recipe

• Super fast and simple—the food processor does the heavy lifting, and you’re done in less than 5 minutes.

• Incredibly versatile—works beautifully as a topping for grilled steak, chicken, fish, roasted vegetables, or even eggs.

• Bright, fresh, and customizable—make it traditional, spicy, or even a bit tangy to suit your palate.

Ingredients

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

• 2 cups fresh Italian (flat-leaf) parsley, loosely packed

• 5 cloves garlic, peeled and smashed

• 2 tablespoons shallots, roughly chopped

• 2 tablespoons red wine vinegar

• Juice from ½ lemon (about 2 tablespoons)

• 1 tablespoon fresh oregano, chopped (dried works too)

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon red chili pepper flakes

• ½ to ¾ cup extra virgin olive oil

Directions

1. In a food processor, add everything except the olive oil—parsley, garlic, shallots, vinegar, lemon juice, oregano, salt, pepper, and chili flakes. Pulse a few times until chopped but not pureed.

2. Slowly drizzle in the olive oil, starting with ½ cup. Pulse gently until the mixture comes together. Add more olive oil (up to ¾ cup) to reach your desired consistency—smooth yet slightly chunky.

If you prefer a hand-chopped texture, pulse only the dry ingredients, then transfer to a bowl and stir in the liquids and oil by hand.

Servings and timing

• Prep time: 5 minutes

• Total time: 5 minutes

• Yield: About 1 cup of sauce

If you need larger quantities, feel free to double or halve the recipe as needed.

Variations

• Add heat: Increase red chili flakes or mix in a chopped fresh jalapeño for a spicy kick.

• Herbal twist: Swap some parsley for cilantro for a citrusy undertone.

• Acid swap: Use apple cider or white wine vinegar in place of red wine vinegar.

• Roasted twist: For a smoky layer, use smoked paprika instead of red chili flakes.

Storage/Reheating

• Store in a sealed glass container in the fridge for up to 2 weeks. The olive oil may solidify—just let it sit at room temp to loosen.

• For longer storage, freeze in ice cube trays for convenient single-serve portions.

FAQs

1. Can I make this ahead of time?

Yes—flavors meld well, so making it an hour ahead or the day before enhances the taste.

2. Can I freeze chimichurri?

Absolutely. Freeze in ice cube trays for easy portions. Thaw in the fridge or at room temperature.

3. Can I use dried herbs instead of fresh?

You can, but fresh parsley and oregano offer a brighter, more vibrant flavor.

4. Is it supposed to be oily?

Yes—chimichurri traditionally has a good bit of oil. It also helps preserve the sauce.

5. How spicy is it?

Barely—this version offers gentle heat. Adjust the chili flakes to suit your taste.

6. Can I use curly parsley?

Flat-leaf parsley is preferred for texture and flavor, but curly parsley works in a pinch.

7. What if I don’t have a food processor?

Hand-chop all ingredients finely and whisk in the oil and liquids.

8. Can I adjust acidity?

Yes—play with vinegar and lemon juice ratios until it suits your preference.

9. What’s the best way to serve it?

Drizzle over grilled meats, roasted vegetables, use as a dip or spread, or even on scrambled eggs.

10. Any oils I should avoid?

Stick with olive oil for authenticity. Avoid neutral oils to keep the herbaceous flavor.

Conclusion

This Easy Homemade Chimichurri Sauce is a quick, flavorful way to elevate your meals. Fresh, bold, and endlessly customizable, it’s perfect on everything from grilled steak to roasted veggies—or even a simple breakfast scramble. Once you make it, you’ll wonder how you ever lived without it.

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