Vibrant Argentine herb and garlic sauce
Chimichurri Sauce
Prep Time
15 min
Cook Time
0 min
Total Time
15 min
Servings
8
1 cup
Difficulty
Easy
Cost
Budget
$
Chimichurri Sauce
Vibrant Argentine herb and garlic sauce
★4.6(9)
A bright, herbaceous sauce packed with parsley, oregano, garlic, and red wine vinegar. This Argentine classic is the ultimate accompaniment for grilled steak and roasted meats.
15m
Prep Time
0m
Cook Time
15m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Chimichurri is Argentina's answer to steak sauce—fresh, punchy, and incredibly versatile. Chopping the herbs by hand rather than blending preserves their texture and keeps the sauce vibrant.
The best side dishes do not just accompany the main course — they elevate the entire meal. This one brings flavor and personality to the table.
This version of Chimichurri Sauce has been refined through testing to ensure consistently excellent results. Side dishes are where creativity shines without the pressure of being the star. This recipe takes advantage of that freedom, using bold seasoning and smart technique to produce something far more interesting than a basic afterthought.
Ingredients
- 1 cup packed flat-leaf parsley, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
Instructions
- 1
Finely chop parsley by hand—do not use a food processor for the best texture.
- 2
Combine parsley, garlic, oregano, and red pepper flakes in a bowl.
- 3
Pour in red wine vinegar and olive oil, then stir to combine.
- 4
Season with salt and pepper to taste.
- 5
Let rest at room temperature for at least 20 minutes before serving to let flavors meld.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Red wine vinegarWhite wine vinegar or sherry vinegar
Slightly different acidity but both work
Flat-leaf parsleyCilantro (or a mix)
Different flavor profile but equally delicious
Sour creamGreek yogurt
Full-fat Greek yogurt provides the same tanginess and creaminess with more protein. Use it as a one-to-one substitute in both cooking and as a topping.
Tips & Storage
Pro Tips
Chop herbs by hand for the best texture—a food processor makes it too smooth.
Make it a few hours ahead for the best flavor development.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate in a sealed jar for up to 1 week. Bring to room temperature before serving.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (0mg) · 8 servings
Calories120
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein0g
Carbohydrates13g
Fat1g
Fiber30mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use dried parsley?
- Fresh parsley is essential here—dried will not produce the right flavor or texture.
- What is chimichurri rojo?
- Red chimichurri adds roasted red peppers and tomato for a sweeter, milder version.
- Can I freeze this?
- Cooked grains, roasted vegetables, and most cooked sides freeze well for up to 2 months. Cool completely first, then portion into freezer bags and press out the air. Raw salads and delicate preparations do not freeze well.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat. Add a splash of water or oil if needed to refresh the texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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