Homemade Chimichurri Sauce
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I use my homemade chimichurri recipe for everything from grilled steak to quick lunch bowls, and it never disappoints. This vibrant, herb-packed sauce instantly upgrades whatever you’re cooking, whether it’s chimichurri tortellini, chimichurri pasta salad, or even just adding a spoonful over roasted veggies.
If you’ve never made chimichurri from scratch, no worries, I’ll walk you through just how simple it is!
This is my favorite recipe because it only takes about 5 minutes from start to finish and uses simple ingredients I usually have in the pantry. Whether making steak bowls, prepping sauces for the week, or just craving something bold and herby, this chimichurri recipe is a winner for simplicity.
Ingredients
- 1 cup fresh parsley (packed tightly – include both leaves and stems)
- 4 cloves garlic
- 1/4 cup chopped onion
- 3 tablespoons red wine vinegar
- 2 teaspoons red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2/3 cup olive oil
RECIPE NOTE: While traditional chimichurri leans heavily on parsley, I’ve found that tossing in a bit of fresh cilantro or even basil adds an unexpected twist that still feels authentic.
It’s one of those “use what you have” recipes that’s easy to tweak based on your pantry and your mood.
How to Make Chimichurri in 5 Minutes
Add parsley, garlic, onion, red wine vinegar, red pepper flakes, oregano, salt, and black pepper to a food processor.
Pulse for about 5 seconds, scrape down the sides, then pulse again for another 5 seconds.
Don’t over-blend, you want a loose, chunky texture, not a smooth paste.
Add olive oil and pulse just once or twice to combine.
Let the chimichurri rest for about 15 minutes to allow the flavors to blend. Serve and enjoy.
Storage Tip: Store leftover chimichurri in an airtight container in the fridge for up to 5 days. The olive oil may separate—just give it a good stir before serving. You can also freeze it in small portions using an ice cube tray.
Can You Use Dried Parsley?
Look, I’ve tried it. I’ll experiment with just about anything in the kitchen, especially if it saves a trip to the store. But dried parsley just doesn’t bring the same flavor or texture. If you want that fresh, herby punch, it’s gotta be fresh.
➡️ If you love quick, flavor-packed recipes like this, be sure to follow me on Pinterest for more easy ideas straight from my kitchen.
Homemade Chimichurri Sauce (Ready in 5 Minutes)
Equipment
Ingredients
- 1 cup fresh parsley packed tight, use leaves and stems
- 4 cloves garlic
- 1/4 cup chopped onion
- 3 tablespoons red wine vinegar
- 2 teaspoons red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2/3 cup olive oil
Instructions
- Add parsley, garlic, onion, red wine vinegar, red pepper flakes, oregano, salt, and pepper to a food processor.
- Pulse for 5 seconds. Scrape down the sides and pulse for another 5 seconds.
- Do not over-blend, you want a chunky texture, not a paste.
- Add the olive oil and pulse once or twice to combine.
- Let stand for 15 minutes before serving to allow flavors to develop.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
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