This easy chimichurri sauce is a bright, herb-packed Argentinian-style sauce made with fresh parsley, cilantro, garlic, olive oil, red wine vinegar, lemon juice, oregano, and a little red pepper heat. It is quick to prepare in a food processor and brings bold, fresh flavor to grilled steak, chicken, seafood, roasted vegetables, and even halloumi.
If you are looking for a fast homemade sauce that instantly lifts simple meals, this chimichurri is a reliable choice. Spoon it over grilled meats, use it as a marinade, serve it with vegetable skewers, or drizzle it over a grain bowl for a fresh, tangy finish. The sauce comes together in minutes, tastes even better after resting, and keeps well in the fridge for easy meals throughout the week.
Table of Contents
⭐️ Why this recipe works
- Balanced flavor: Fresh herbs, garlic, olive oil, red wine vinegar, and lemon juice create a sauce that is savory, tangy, and refreshing.
- Fast preparation: A food processor does most of the work, so the sauce is ready in about five minutes.
- Versatile use: Serve chimichurri as a sauce, marinade, dip, or finishing drizzle for grilled and roasted foods.
- Easy to adjust: Add more vinegar for sharpness, more red pepper flakes for heat, or extra herbs for a thicker texture.
- Great for meal prep: It stores well in the fridge and adds instant flavor to simple meals all week.
🧾 Ingredients overview
- Parsley: The main herb base, with a clean, grassy flavor and a slight bitterness that keeps the sauce balanced.
- Cilantro: Adds a fresh, citrusy note. If you do not enjoy cilantro, you can replace it with more parsley or basil.
- Garlic: Gives the chimichurri its bold, savory punch.
- Olive oil: Carries the flavor of the herbs and gives the sauce its loose, spoonable texture.
- Red wine vinegar: Adds the signature tangy brightness that makes chimichurri so good with rich foods.
- Dried oregano: Brings an earthy, peppery flavor that complements the fresh herbs.
- Red pepper flakes: Add gentle heat. Increase or reduce the amount to suit your taste.
- Salt and black pepper: Bring the ingredients together and enhance the overall flavor.
- Lemon juice: Adds another layer of freshness and acidity.
For exact measurements, see the recipe card below.
👩🏻🍳 Here’s how to make it
Quick and Easy Chimichurri Sauce recipe step-by-step
- Prepare the herbs: Rinse the parsley and cilantro under cold water, then pat them very dry. Remove any thick stems, as they can make the sauce taste bitter or fibrous.
- Pulse the dry ingredients: Add the parsley, cilantro, garlic, dried oregano, red pepper flakes, salt, and black pepper to a food processor. Pulse until the herbs are roughly chopped.
- Add the liquids: Pour in the olive oil, red wine vinegar, and lemon juice. Pulse just until combined. The texture should be slightly chunky, not completely smooth.
- Adjust the seasoning: Taste the sauce and add more salt, pepper, vinegar, lemon juice, or red pepper flakes as needed.
- Serve or store: Transfer the chimichurri to a bowl or jar. Serve it right away, or cover and refrigerate it to let the flavors develop.
📖 Substitutions and variations
This homemade chimichurri sauce is easy to customize while keeping the same fresh, punchy character.
- Herb swaps: Replace the cilantro with basil or use extra parsley for a cilantro-free chimichurri sauce.
- Different acidity: Use lime juice instead of lemon juice, or swap some of the red wine vinegar for apple cider vinegar.
- More heat: Increase the red pepper flakes or add a small amount of fresh chili.
- Oregano options: Use fresh oregano or thyme in place of dried oregano if you have them available.
- Texture choice: Pulse lightly for a rustic sauce, or process a little longer for a smoother finish. Avoid turning it into a puree.
💡 Chef’s Guide: Expert Tips
Use these simple tips to get the best flavor and texture from your chimichurri sauce.
- Use fresh herbs: Fresh parsley and cilantro are essential for the bright flavor of this sauce.
- Dry the herbs well: Excess water can dilute the flavor and make the sauce thin.
- Do not over-process: Chimichurri should have a loose, chopped texture rather than a completely smooth paste.
- Let it rest: If time allows, refrigerate the sauce for at least an hour before serving so the garlic, herbs, oil, and vinegar can blend together.
- Taste before serving: The acidity and salt may need small adjustments depending on your herbs and vinegar.
🍯 Storing and reheating leftovers
- Fridge: Store chimichurri sauce in an airtight container in the refrigerator for up to one week.
- Freezer: Spoon the sauce into ice cube trays and freeze. Once solid, transfer the cubes to a freezer bag and store for up to three months.
- To use after freezing: Defrost in the fridge overnight or at room temperature for a few hours. Stir well before serving.
- Reheating: Chimichurri is usually served cold or at room temperature, so reheating is not necessary.
❓Recipe FAQ’s
Yes. Replace the cilantro with extra parsley or use another fresh herb such as basil.
Yes. Chimichurri works well as a marinade for steak, chicken, shrimp, and vegetables. It can also be spooned over cooked food as a finishing sauce.
If the sauce is too thin, add more parsley or cilantro and pulse briefly. Finely chopped onion can also add a thicker texture.
This chimichurri sauce is especially good with grilled steak, chicken thighs, roasted vegetables, carne asada bowls, rib eye steak, and grilled halloumi.
Did you make this Quick and Easy Chimichurri Sauce recipe? Leave a rating and share how you served it. It is a simple sauce, but it can completely change the flavor of a meal.
Easy Chimichurri Sauce Recipe (Using a Food Processor)
Ingredients
- 1 cup fresh parsley, packed
- ½ cup fresh cilantro, packed
- 4 cloves garlic, peeled
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp red pepper flakes, adjust to taste
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
Instructions
Prepare the Herbs:
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Rinse the parsley and cilantro under cold water and pat them dry.
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Remove any thick stems from the herbs.
Blend the Ingredients:
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Add the parsley, cilantro, garlic, dried oregano, red pepper flakes, salt, and black pepper to a food processor.
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Pulse a few times until the herbs are roughly chopped.
Add the Liquid Ingredients:
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Add the olive oil, red wine vinegar, and lemon juice.
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Pulse until combined but still slightly chunky.
Adjust Seasoning:
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Taste and adjust with more salt, pepper, red wine vinegar, lemon juice, or red pepper flakes as needed.
Serve or Store:
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Transfer the sauce to a bowl or jar.
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Serve immediately or cover and refrigerate for up to one week.
Notes
- Consistency: Chimichurri should be chopped and loose, not fully pureed.
- Acidity: Adjust the red wine vinegar and lemon juice to suit your taste.
- Spice level: Use more or fewer red pepper flakes depending on how much heat you like.
- Storage: The flavor improves after a few hours in the refrigerator. Stir well before serving.
Nutrition
| Carbohydrates: 2g
| Fat: 7g
| Saturated Fat: 1g
| Sodium: 6mg
| Potassium: 80mg
| Fiber: 1g
| Vitamin A: 910IU
| Vitamin C: 15.1mg
| Calcium: 46mg
| Iron: 1.4mg
Meet the Chef!
Hi, I’m Debs. I’m a Cordon Bleu trained chef and recipe developer. I create foolproof recipes with clear step-by-step instructions, practical tips, and the kind of kitchen advice that helps you get flavorful dinners on the table quickly.