Parsley, oregano, and white wine vinegar fill this chimichurri sauce with fresh and zingy flavor. Drizzle it over grilled veggies, salads, and more!
If you can never seem to finish an entire bunch of parsley, you need this chimichurri recipe in your life. In fact, once you try this chimichurri recipe, you’ll probably start buying parsley just to make it! Bright, zingy, and SO darn simple, it’s the kind of sauce that you can whip up in minutes and drizzle over anything. Try it on a salad, roasted veggies, or polenta, and I promise, you’ll be hooked.
What is Chimichurri?
Chimichurri sauce hails from Argentina. It’s commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley, and dried or fresh oregano. Throughout Argentina and South America, it’s served as a marinade or dipping sauce for grilled meats like chicken, steak, or lamb and fish.
I first tried chimichurri on our honeymoon in Argentina, and I immediately fell in love with its tangy, herb-y flavor. As soon as we flew home, I set out to make my own version. To my delight, I worked out a simple chimichurri recipe using just 8 basic ingredients!
Chimichurri Recipe Ingredients
Here’s what you’ll need to make this chimichurri recipe:
- Fresh parsley – I finely chop it by hand instead of using a food processor. So easy!
- Dried oregano – Along with the parsley, it fills the sauce with fresh, herbaceous flavor.
- Garlic – For sharp depth of flavor.
- Red pepper flakes – For heat.
- Smoked paprika – This unconventional chimichurri ingredient gives the sauce a subtle smoky flavor.
- White wine vinegar – I sub it in for the more traditional red wine vinegar. It makes the sauce nice and tangy.
- Extra-virgin olive oil – It adds richness and brings the sauce together.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Chimichurri Sauce Serving Suggestions
Of course, you can use this chimichurri sauce as a marinade or dipping sauce for grilled steak or other meat. But as a vegetarian, I can attest that your options for using it don’t end there! Here are a few more ideas to get you started:
- Toss it with roasted vegetables like broccoli, cauliflower, Brussels sprouts, potatoes, or sweet potatoes.
- Drizzle it over grilled veggie skewers or grilled zucchini.
- Spoon it into a puffy baked potato or baked sweet potato.
- Use it as a salad dressing. You’ll find it on the Chimichurri Potato Salad on page 119 of Love and Lemons Every Day!
- Swirl it into creamy polenta for a burst of bright flavor.
- Drizzle it over a grain bowl, or toss it with cooked quinoa, farro, or brown rice to make a simple side dish.
How do you like to use chimichurri sauce? Let me know in the comments!
More Favorite Dressings and Sauces
If you love this chimichurri recipe, try one of these dressings or sauces next:
- Basil Pesto
- Homemade Italian Dressing
- Cilantro Lime Dressing
- Green Goddess Dressing
- Romesco Sauce
- Tahini Sauce
- Tzatziki Sauce
- Or any of these 15 Healthy Salad Dressing Recipes!

Chimichurri Sauce
Ingredients
- 1/3 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon smoked paprika
- 1/2 cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)
Instructions
- In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red chili flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
- Season to taste and serve as a sauce over roasted or grilled vegetables.
It is more authentic to use a mix of 1/2 cilantro and 1/2 parsley for this recipe
This is so delicious!! My family loved it. I put it on chicken this time. Super yummy
Hi Jen, I’m so glad you loved the chimichurri!
How long is this good for? Does it need to be refrigerated? Is it shelf stable?
Hi Sherry, I’d refrigerate it for about 3 days, after that, it looses it’s green color.
I made this the other day and it was soooooo good! Drizzled over roasted brussel sprouts and farro. Yum!
haven’t made chimichurri in a while, don’t remember the last recipe I used, si appreciate this one, love it on just about anything, thank you
Chimichurri sauce is an amazing addition to so many dishes. I loved the fragrant taste of this recipe. Thanks for the share!
This looks amazing – and will try it soon as I have all the ingredients. One question- don’t you mean to say red wine vinegar instead of white wine vinegar in the recipe?
Hi Christine, I use white wine vinegar. If you have red on hand, you can use that, it would be fine either way.
Hi Jeanine,
I am sorry I misread the recipe- I did wind up making the chimichurri with red wine vinegar but will try white next time. Loved this version of chimichurri. I think the smoked paprika was a great addition. Thanks so much!
I’m so glad you enjoyed it!
How long have you kept it in the frig before you’ve found the flavors dissipate? Do you make it fresh each use? I can’t wait to try it!
Thanks so much for sharing,
Karrie
Hi Karrie, I keep it for about 3 to 4 days. If the oil hardens a bit just let it sit out at room temp for a few minutes and give it a stir before using again. I hope you enjoy!
Okay. This was amazing. A salad for four got annihilated by 3 people. I used basil because I had just purchased some from the Farmer across the street. Absolutely delicious. Thank you!
I’m so glad you all loved it!