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Chimichurri Sauce

Brilliantly green, our chimichurri sauce recipe positively vibrates with red wine vinegar's vibrant sharpness and parsley's verdant herbaceousness.


homemade chimichurri recipe in a bowl with a wooden spoon

What Is Chimichurri?

Tangy, sharp flavors like vinegar, garlic and shallot liven up this lovely fresh-herb sauce. Hailing from South America, chimichurri is a pesto-like sauce—flavor-wise it’s like pesto on steroids—and is most closely associated with Argentinian cuisine, where it’s served perhaps most classically, to dress up a simple, Perfect Grilled Steak. Many chimichurri recipes call for cilantro, but we’ve opted to use the still-traditional and much more crowd-pleasing parsley—plus a little oregano—as our herbal base. To that grassy base, we add raw garlic, vinegar, good-quality extra virgin olive oil, a few pepper flakes, and shallots. Buzzing with vibrant, assertive flavors, chimichurri goes with so many things—serve it as a dipping sauce along with crudité, or some Good Bread, or over grilled fish or chicken. Whip up a batch, and you’ll see how it has a magical way of making just about anything taste divine.

ingredients for chimichurri including parsley, oregano, red pepper flakes, olive oil, red wine vinegar, shallots and salt

How To Make Chimichurri

We’re breaking out the trusty food processor to make this easy herb sauce. Our chimichurri recipe is as easy as:

  1. Pulse! Toss the shallot, parsley, oregano, garlic cloves, salt and black pepper into a food processor, and pulse—keyword PULSE!—just until you have a well-mixed, chunky paste of sorts, but stop before the herb-garlic mixture is pulverized. Chimichurri is a rustic sauce, and you want to be able to see all of its components.
  2. Stir. Now stir in the liquid—extra virgin oil, vinegar, and pepper flakes—to make the chimichurri into a sauce.
  3. Serve! That’s it! You made chimichurri from scratch!
ingredients for chimichurri in food processor
dry ingredients of chimichurri chopped up in food processor

Can You Freeze Chimichurri?

Fresh chimichurri will last for a week in the fridge—although we don’t know how anyone manages not to eat it all in one sitting. You can also freeze chimichurri, which is something you may want to do if you’re making the chimichurri as a way to use up an onslaught of summertime herbs from the garden. Stored in an airtight container, it will keep in the freezer for at least a month.

homemade chimichurri in a bowl with a spoon

Tools You’ll Need:

How To Serve Homemade Chimichurri Sauce

Fresh, tangy, garlicky chimichurri sauce makes a wonderful marinade for all manner of things, it’s a killer dipping sauce (it’s vegan! It’s dairy-free! it’s gluten-free!), and of course, there is no better steak-topper. We’re particularly partial to this Chimichurri Steak Recipe, and we love serving it with grilled pork tenderloin, too.

Chimichurri Sauce Victories? Tell Us About It!

Snap a photo of your chimmichurri to show us how you used it! Drizzled over grilled bread or maybe slathered on a simple omelette? There’s no wrong way. Tag us on Instagram using @themodernproper and #themodernproper so we can see how you chimichurri!

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Chimichurri Sauce

  • Yields: 1¼ cups
  • Prep Time:  5 min


  • 1 small shallot, cut into wedges
  • ¾ cup flat-leaf parsley leaves
  • 2 garlic cloves
  • 1 tablespoon fresh oregano leaves
  • 1½ teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • ¾ cup extra-virgin olive oil
  • ¼ cup red wine vinegar, plus more to taste
  • ½ teaspoon red pepper flakes


  1. In the base of a food processor, combine the shallot, parsley, oregano, garlic cloves, salt, and pepper. Pulse until well combined, but still slightly chunky.

  2. Transfer the mixture to a small bowl. Add the olive oil, vinegar, and red pepper flakes. Stir to combine. Store refrigerated in an airtight container for up to 2 weeks.

Nutrition Info

  • Per Serving
  • Amount
  • Calories259
  • Protein1 g
  • Carbohydrates4 g
  • Total Fat27 g
  • Dietary Fiber1 g
  • Cholesterol0 mg
  • sodium288 mg
  • Total Sugars1 g

Chimichurri Sauce

Questions & Reviews

Join the discussion below.

  • Amy

    Have you tried freezing in cubes?

    We have not tried freezing this

  • Madeline

    I absolutely LOVE this recipe! It’s one of my staple meals. I’m curious though, I don’t have enough red wine vinegar at home could I sub it for white wine vinegar? Thanks so much!!

    This should work ok, hope you enjoy Madeline!

  • Jessica

    I have trouble finding fresh oregano where I live. Best suggestion for a sub? Just leave it out?

    Hi Jessica, you can use 1 tsp of dried oregano instead. Hope you enjoy it!

  • Amy

    Super yummy with the pork tenderloin and also on almost anything, including breakfast sandwiches - delicious!

    Thanks Amy, we are so glad you loved it!

  • Ameer

    This is the first time I made chimmichurri (for the Chimmichurri meatballs recipe on your page) and I was blown away! i didn't have an immersion blender or food processor on hand, so I just used a heavy-duty mortar and pestle to grind everything (minus the oil/vinegar), and it turned out incredibly. I'm making this for a dinner party this evening, and it's rapidly becoming one of my favorite recipes! Thank you!

    Thanks Amber, we are so glad you loved it so much! We are huge lovers of Chimichurri as well!

  • Doug

    Served this with meatballs, and it was excellent! Thank you.

    So glad you loved it Doug!

  • Kirsten

    All hail Chimichurri! Delish!

    Thanks Kirsten!

  • Holly

    Amazing, such a quick and delish sauce recipe - thank you!

    Thanks Holly, so glad you loved it! Glad we could help!