This easy to make Argentinean chimichurri sauce is a great accompaniment to red meats like steak and lamb and it takes minutes to make at home.

Chimichurri served in a white bowl with a wooden spoon.

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This classic chimichurri sauce is a quick and easy way to add a burst of flavor to your meals.

Made with a blend of herbs and spices, it’s fresh and bold in flavor and it takes minutes to make.

This is perfect sauce to top on steak, lamb chops, and even this rice recipe.

How to make chimichurri sauce

Finely chop parsley, cilantro, and garlic cloves or add these ingredients to a mini food processor until finely chopped.

Add to a medium-sized bowl.
Add extra virgin olive oil, red wine vinegar, salt, red chili flakes, and black pepper and stir to combine. Serve and enjoy.

Green chimichurri in a white bowl ready to serve.

How do you serve it?

Traditionally, this Argentinean chimichurri is served as a condiment on top of grilled steaks, and it’s also great with lamb. You don’t need to stop there, though! It’s great to use as a topping for a burger, whole roasted fish, drizzled over pizza, or even added to a pasta salad!

How long does it keep?

Because we use fresh herbs in this sauce, it doesn’t have a super long shelf life. It will keep well, covered in the fridge for 2 to 3 days. If you want to make a larger batch, it freezes really well and will keep well for up to 3 months.

Recipe Variations

This is a fairly traditional chimichurri recipe, and it’s a classic for a reason, it’s so tasty! We use a mix of parsley and cilantro to make it, but if you don’t like cilantro, you can make it with all parsley. Red wine vinegar can be swapped for white wine or apple cider vinegar if that’s what you have. You can also increase or decrease the amount of chili flakes added to suit your taste.

Close up of a wooden spoon in the green herb sauce.

Recipe Notes and Tips

It’s quick and easy to make this sauce in a food processor, but you can easily finely chop everything by hand if you prefer.
Make sure your herbs are super fresh for the best flavor.
Use extra virgin olive oil rather than regular or light for this recipe.

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5 from 1 vote

Chimichurri Sauce

This easy to make Argentinean chimichurri sauce is a great accompaniment to red meats like steak and lamb and it takes minutes to make at home in a blender.

Course Condiment

Cuisine South American

Keyword Argentinean chimichurri sauce, blender chimichurri sauce, how to make chimichurri, sauce for steak

Prep Time 5

Total Time 5

Servings servings

Calories 171kcal

Author Tanya

Ingredients

1 cup chopped fresh flat-leaf parsley
½ cup chopped fresh cilantro
4 garlic cloves
⅓ cup extra virgin olive oil
2 Tablespoon red wine vinegar
½ teaspoon Kosher salt
¼ teaspoon red chili flakes
⅛ teaspoon black pepper

Instructions

Finely chop parsley, cilantro, and garlic cloves or add these ingredients to a mini food processor until finely chopped. Add to a medium-sized bowl.
Add extra virgin olive oil, red wine vinegar, salt, red chili flakes, and black pepper and stir to combine. Serve and enjoy.

Video

Notes

Chimichurri sauce is on lamb and steaks.
It’s quick and easy to make this sauce in a food processor, but you can easily finely chop everything by hand if you prefer.
Make sure your herbs are super fresh for the best flavor.
Use extra virgin olive oil rather than regular or light for this recipe.

Nutrition

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.