Okay, this love post dedicated to chimichurri sauce is way overdue. This vibrant green sauce is pure magic because requires only a few ingredients, but will transform anything you drizzle it on… and you really can drizzle it on just about anything.
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What is Chimichurri Sauce?
Chimichurri is an Argentinian sauce made with olive oil, red wine vinegar, garlic, fresh herbs, and spices. This uncooked, super fresh and vibrant sauce can be used as a marinade, dipping sauce, or condiment to drizzle over meat, vegetables, and more.
How to Use Chimichurri
You’ll often see chimichurri sauce served with steak, but why stop there? It’s also great on grilled chicken, fish, and a whole host of vegetarian foods. One of my favorites ways to eat chimichurri is to use it as a dip for toasted crusty bread. I suggest keeping a batch in your fridge and drizzling it on whatever you’re eating throughout the week. Once you start using it, you won’t stop finding more ways it can liven up a meal.
Here are a few Budget Bytes recipes that use chimichurri sauce:
What else can you use chimichurri for?
How bout these ideas:
- As a light and tangy dressing for a vegetable pasta salad
- Drizzle over a sunny side up egg, serve with toast
- Mix with mayonnaise (or leave plain) and use as a sandwich spread
- Drizzle over a vegetable pizza after baking for a zesty finish
- Add to roasted potatoes, then toss to coat for a light, herbal potato salad
- Use in place of mustard on hotdogs and hamburgers
- Dab a spoonful onto fresh tacos
- Brush it onto kebabs after grilling
How to Store Chimichurri
Chimichurri is best when prepared fresh, and luckily it only takes minutes to make. You can store it in the refrigerator for a few days, but the fresh herbs will quickly wilt and become less vibrant. Another option is to freeze the chimichurri in an ice cube tray, so you can take small amounts out and thaw as needed. The herbs will be slightly less vibrant this way, but it’s a good quick fix.
Chimichurri Sauce
Servings 6 2 Tbsp eachIngredients
- 1 cup Italian parsley, packed ($0.35)
- 1/2 cup fresh cilantro, packed ($0.19)
- 1/2 cup olive oil ($0.83)
- 1/4 cup red wine vinegar ($0.40)
- 3 cloves garlic ($0.24)
- 1 tsp dried oregano* ($0.10)
- 1/2 tsp ground cumin ($0.05)
- 1/4 tsp crushed red pepper ($0.02)
- 1/2 tsp salt ( $0.02)
Instructions
- Rinse the parsley and cilantro well to remove any dirt or debris. Shake as much water off the leaves as possible. Pull the parsley and cilantro leaves from their stems, then chop them finely. Mince the garlic.
- Combine the olive oil, red wine vinegar, garlic, oregano, cumin, crushed red pepper, salt, chopped parsley, and chopped cilantro in a bowl. Stir to combine.
- Use the chimichurri immediately or refrigerate until ready to use.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Chimichurri – Step by Step Photos
This sauce is incredibly easy to make. Start by rinsing the parsley and cilantro well, then shaking off as much water as possible. Pick the leaves from the stems until you have 1 cup packed parsley leaves and 1/2 cup packed cilantro leaves. Finely chop the parsley and cilantro. Mince three cloves garlic.
Add 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tsp dried oregano, 1/2 tsp cumin, 1/4 tsp crushed red pepper, and 1/2 tsp salt in a bowl…
Add the chopped parsley, cilantro, and minced garlic to the bowl, then stir until everything is combined.
Use the chimichurri immediately, or refrigerate it for later. Chimichurri can also be frozen in an ice cube tray, then transferred to a freezer bag for long term storage. Use refrigerated chimichurri within 3-4 days and frozen chimichurri within a few months.
Chimichurri makes an awesome dip for crusty bread, like a baguette. Even better if you add a little creamy cheese on the bread first. 🤤
I hd made this before it was too delicious that could not stop having it . Would like to make it again.
Me: desperate, searching the internet far and wide trying to figure out what chimichurri is and how to use it when my family eats little to no meat
Budget Bytes: appears from a heavenly cloud with this article in hand and shining halo on head
Haha! Well, I hope the recipe held up to your expectations! :D
Because of current grocery shortages, we gotbut couldn’t find parsley in 5 stores. Is this Doable with just cilantro and no parsley?
Parsley gives it the balance it needs with the cilantro unfortunately you need both. Sorry!
I know this reply is almost a year late, but I don’t like the taste of parsley so I make this all the time with just double cilantro and I think it’s great! I like to make a batch of quinoa with black beans and frozen corn and put this on top. It’s like a chimichurri quinoa salad :)
Hej, I made this with carrot tops, as I had bought a bunch of fresh ones with the tops still on.
Mixed in parsley, dill and chives, about half carrot tops and half the rest. It was delicious!
I haven’t even tried the original yet. ;) I will prob reduce the vinegar a bit next time, as I sort of found it a bit watery. But that may just have been my idea that it would come out more as pesto. :D
as an Argentinian I must say that you do NOT make chimichurri using a food processor. This is something that goes for basically every mixture or sauce made by fresh herbs. You should chop all the ingredients using a knife or a mezzaluna better if made by ceramic. Otherwise the result is not chimichurri but something that resembles pesto. As for what is considered original Argentinian chimichurri is like basically every recipe: there’s a base that must be respected and then every region/zone/family adds something based on what is seasonly available and fresh. The base is always this: parsley, oregano, Cayenne flakes, garlic, oil and vinegar. All fresh if possible. In my family is tradition to add freshly grounded cumin, chives, time and paprika and to use a good quality of olive oil.
Hi! I’m from Argentina. The original recipe doesn’t include CILANTRO or CUMIN but it includes finely chopped white onions.
The name of the sauce probably comes from Basque tximitxurri, (approximately chee-mee-CHOO-ree), loosely translated as “a mixture of several things in no particular order”.
Chimichurri is basically made from finely chopped parsley, minced garlic and onion, olive (or corn or sunflower) oil, oregano, red pepper flakes, and apple cider vinegar or red wine vinegar.In its red version (probably the most known here in Argentina) minced tomato and red bell pepper may also be added.
This was really good after a day in the fridge to let the flavors come together. I added a little honey to balance out the acidity from the vinegar. Love the versatility!
I love your step by step photos! I just stumbled on your blog while looking for spice recipes for my shop. So glad I found you. Can’t wait to see what new things you’re cooking.
Thank you!
This is fantastic! We at it over roasted potatoes last night, and today it went on sandwiches. This was the first time I’d bought and used fresh parsley in my own cooking, because I haven’t liked it in the past, but the flavor was great with the cilantro and other ingredients. We’ll definitely be making this again.
Seriously the best sauce EVER!
Holy cow! I just whipped a batch up and want to marry it on the spot. Thanks so much!
Thanks Beth. I followed the recipe exactly and it is delicious. I freeze pesto for the winter and wonder it this would freeze well.
The easiest, most simple 20-minute dish you will ever make. And this can be served either as an appetizer or light dinner!
This looks excellent! I admit that dried herbs often can’t compete with fresh herbs, but can you guesstimate how much parsley and cilantro to use if I only have them dried?
I’ve seen “conversion factors” for fresh vs. dried herbs various places around the internet, but I just don’t find them reliable. Some people say to use more dried than fresh because they’re not as potent, some people say to use less dried than fresh because they’re more concentrated. I think it depends greatly on the particular herb and many times they just provide a different flavor all together! :D
This sauce sounds wonderful, but I’m one of those ‘can’t stand the taste of cilantro people’. Any suggestions on modifying it without?
Yep, some people don’t use cilantro at all. You can just replace it with more parsley. :)
Ahhh ! What a great surprise. This is the sauce I have been looking after for 3 decades… Finally I have something else that the regular bearnaise or red wine sauce to eat with red meat. This is perfect ! Thank you
Reminds me of something I call Greek slurry – fresh oregano and marjoram, olive oil, and garlic. Kept on the runny side in the food processor. We put it on baked new potatoes in the summer and then sprinkle with feta.
I will be making this chimichurri!
This sauce is what made my favourite salad at a local restaruant, sadly closed now due to a block fire. It was composed of quinoa dressed in chimchurri, with grated carrots, grated beets, and shredded cucumber, with cherry tomatoes and pumpkin seeds on a bed of baby greens. I was never able to duplicate it properly at home. Now thanks to you , I can!!
That sounds delightful!!
Perfect timing, Beth! I sq. foot garden and the parsley is taking over. We had this with grilled skirt steak and zucchinis+peppers. Basically, I poured it on my whole plate. I can’t wait to make it again!
The one time I made chimichurri, it made a ton, so I put it on nearly everything too. The one I remember best is using it as a pizza sauce with shrimp and yellow tomatoes. It was a very colorful pizza. Thanks for reminding me I need to make it again!
I’ve been using chimichurri sauce on grilled avocado halves, which is my new love this summer. I’ve served this dish at four BBQ dinners now and have wowed everyone with its simplicity and deliciousness. Cut the avocados in half and place them face down on the grill until char marks appear–keep them on for a little bit longer than you think will be necessary. They are done they are very soft and you can easily slip a knife around the edge to get the avocado out of its half-shell, then plate it with chimichurri sauce drizzled on top. SO GOOD.
That sounds SO good. *drooling*
I’ve been looking for a simple chimichurri recipe for awhile, found it! Glad I waited for your post, my first go to source for anything food related!
My first time having this sauce was at a place called The Little Beet in New York City. I had it with roasted vegetables and grilled tofu and it totally made the dish.
Thanks for sharing your recipe, I can’t wait to make it at home!
I thought this was a great recipe. I’ve wanted to make chimichurri sauce ever since I had it at a restaurant. We brushed it on grilled shrimp and grilled potatoes (russet potatoes that I cut into planks, microwaved until almost cooked through, brushed with olive oil, and then grilled.) Thanks for the recipe – definitely a keeper!
Beth, can red wine vinegar be substituted with balsamic? Thanks .
Hmm, I’m not sure how the sweetness of balsamic would work with this. I’ve seen other chimichurri recipes with apple cider vinegar and even white vinegar before (although I feel like white vinegar would be too harsh).
I used balsamic vinegar instead of red wine vinegar and it was delicious. I haven’t had chimichurri that I can remember so I don’t know how it compares but it was good.
Absolutely delicious. This was my first time making chimichurri sauce and I am in love! Thanks Beth =)
This looks so good! I can’t wait to make it.
It looks great and I love experiments in kitchen!
I’d love to try this, but I’m one of those people who can’t stand the taste of cilantro! Could I leave it out or substitute it with something else?
Oh yes, I forgot to write about that in the intro! Some people don’t use cilantro in their chimichurri at all. You can just use more parsley in its place. :)
I tossed this chimichurri with quinoa for dinner tonight and served it over a bed of arugula with avocado and rotisserie chicken. It was delicious and will make a fantastic lunch for the week.
YUM! Great idea!
I LOVE chimichurri. :-)
Although I keep hearing about it I have never tried chimichurri but now it’s time. This will be a great way to use some of the fresh herbs I’m growing on my deck.
I like to marinate with it. Of course barbecue chicken is great, but I also like marinated feta cheese.
Great recipe–and this time of year i have both parsley and oregano growing in my yard–both plants come up year after year. Oregano is a perennial and parsley comes up the second year, blooms and is growing again before you have time to notice that it was briefly gone. Once started it keeps that going forever–or as long as you remember to keep it watered. Cilantro, however, bolts in a heartbeat, so that’s on my grocery list every 3rd week or so and I’m glad for a recipe to use up some of the deliciousness that often goes to waste. Bottled chimicuri is often quite expensive and too heated to be used with a profligate hand. Thanks, Beth, for another real winner! PS–LOVE your mini food processor. I bought one myself a couple of years ago for under $30 and love that it can do little jobs like this one that just wouldn’t work in the big Cuisinart and would clog up in my blender.