Authentic Chimichurri Sauce Recipe for Steak and Grilled Meats

Amazing Chimichurri Sauce — sometimes called a green unicorn sauce — that you can put on nearly anything. Bright, herb-forward, and ready in minutes, this chimichurri recipe is packed with fresh herbs and vegetables and will quickly become a staple in your kitchen.

We love a good pantry-to-table sauce. Chimichurri is one of the easiest, most versatile herb sauces: no cooking required, only fresh ingredients. Use it as a marinade, a finishing sauce, a dip, or a salad-style dressing by thinning it with a little extra olive oil.

What is Chimichurri Sauce?

Chimichurri is an uncooked Argentine green sauce traditionally served with grilled meats. It’s built on fresh parsley and garlic and typically balanced with oil, acid, and other herbs or aromatics. The version here is a bright, herb-heavy chimichurri with parsley, cilantro, and oregano plus red pepper for color and texture.

What does chimichurri sauce taste like?

Expect fresh, grassy notes from the herbs, bright citrus and vinegar tang, and savory garlic and shallot undertones. Olive oil ties the ingredients together and gives the sauce a silky mouthfeel. The small dice of red pepper adds sweet crunch without overwhelming the herb flavors.

Chimichurri Sauce Recipe Ingredients

This chimichurri uses simple, fresh components to deliver maximum flavor. Use good-quality extra-virgin olive oil and fresh herbs for the best result.

• 1 cup packed fresh parsley
• 1/2 cup packed fresh cilantro
• 1/4 cup fresh oregano
• 1/4 cup roughly chopped red peppers
• 1/2 cup olive oil
• 3 tablespoons minced shallot
• 1 tablespoon minced garlic
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1/8 teaspoon salt (adjust to taste)

How to Make Chimichurri Sauce – Step by Step

You can have this chimichurri ready in about 15 minutes. The method is quick and forgiving—adjust the balance of oil, acid, and salt to your taste.

1. Combine the herbs and aromatics

Place the parsley, cilantro, oregano, olive oil, minced shallot, minced garlic, apple cider vinegar, lemon juice, and salt into a food processor or a high-speed blender.

2. Blend to a thick salsa consistency

Pulse or blend on high until the mixture comes together into a coarse, thick salsa—still textured, not totally smooth. You want a bright, herb-forward sauce with body.

3. Add the red pepper and finish

Add the roughly chopped red pepper and pulse just enough to finely dice the pieces without pureeing them. The small red pieces give color and texture to the finished chimichurri.

4. Jar and store

Transfer the chimichurri to a clean jar and seal. Refrigerate for up to 7 days. The flavors continue to meld after a few hours, and the sauce keeps well for several days when tightly covered.

What is the difference between chimichurri and pesto?

Both are herb-based sauces, but chimichurri typically includes vinegar or lemon for tang and relies on parsley and other fresh herbs, while pesto centers on basil, pine nuts, and cheese and does not include vinegar.

How to Serve Chimichurri

Chimichurri is extremely versatile. Use it as a finish, a dip, a marinade, or a dressing. Some great serving ideas:

• Spoon over grilled steak, chicken, or roasted fish.
• Drizzle on roasted or steamed vegetables for extra brightness.
• Thin with additional olive oil to make a vibrant salad dressing.
• Stir a spoonful into plain hummus or yogurt for a fresh herb boost.

Storage Instructions

Keep chimichurri refrigerated in an airtight container for up to 7 days. For the freshest flavor, consume within the first few days. If the sauce firms in the fridge, stir in a little olive oil before using.

Can you freeze homemade chimichurri?

1. Spread cooled chimichurri into an ice cube tray and freeze until solid (about 2 hours).
2. Transfer the frozen cubes into an airtight container or resealable bag.
3. Store in the freezer for up to 3 months. Use individual cubes to dress proteins or vegetables as needed.

Tips and Variations

• Adjust acidity: add more lemon or vinegar to brighten the sauce to your taste.
• Consistency: for a looser sauce, increase the olive oil by a couple of tablespoons.
• Herb swaps: if you prefer, increase parsley and skip cilantro or add more oregano for a stronger herbal note.
• Heat: for a spicier chimichurri, include a pinch of red pepper flakes or a small fresh chile.

Nutrition

Approximate nutrition per serving: Calories 175 kcal; Carbohydrates 3 g; Protein 1 g; Fat 18 g; Fiber 1 g; Sugar 1 g. Nutrition is an estimate and should be used as a guideline.