This easy chimichurri sauce is a bright, healthy, vegan condiment that complements grilled meats, roasted or grilled vegetables, and even fries. Ready in about 5 minutes with no cooking required.
You’ll find this chimichurri quickly becomes a go-to for adding fresh herb flavor to almost anything. It’s excellent with grilled steak, pork, chicken, and vegetables. Use it as a marinade, a finishing sauce, or a dipping sauce—try it drizzled over sweet potato fries for a delicious twist.
Beyond great flavor, this recipe is simple, freezer-friendly, and naturally vegan and gluten free. It’s a versatile, healthy addition to your recipe rotation.
Kitchen Tools
- Blender or Food Processor
- Knife and Cutting Board
- Garlic Peeler (optional)
- Measuring Spoons and Cups
- Airtight Container for Storage
Ingredients
- Fresh cilantro and flat-leaf parsley
- Olive oil (start with 1/3 cup)
- Spices: red pepper flakes, sea salt, black pepper
- Fresh lime juice
- Red wine vinegar
- Fresh garlic cloves
- White onion
How to Make Chimichurri Sauce
This chimichurri is quick and effortless—no cooking required. It comes together in about five minutes.
- Roughly chop the cilantro, parsley, and white onion. Peel the garlic.
- Place the chopped herbs, onion, garlic, olive oil, lime juice, red wine vinegar, and spices in a blender or food processor.
- Blend on low to medium until combined. If the sauce is too thick or not smooth enough, add a little more olive oil while blending.
- Serve immediately, or transfer to an airtight container and refrigerate or freeze for later.
Tip: Start with about 1/3 cup olive oil and increase as needed while blending to reach your desired consistency.
What Is Chimichurri?
Chimichurri is a raw, herb-forward sauce that originated in Argentina and is commonly served with grilled meats. Traditional versions use parsley (or oregano), oil, vinegar, garlic, and spices. It’s sometimes compared to pesto, but chimichurri uses different herbs and flavorings—basil-based pesto is an Italian preparation, while chimichurri highlights parsley and often cilantro with citrus and vinegar.
Recipe Ideas
This sauce is versatile: try it on grilled steak, pork, chicken, or tossed with roasted or grilled vegetables like potatoes, peppers, zucchini, and squash. It also works well as a marinade or a dipping sauce for fries and other snacks. Don’t be afraid to experiment—chimichurri brightens a wide range of dishes.
More Mexican-Style Recipes
Easy Vegetarian Quesadillas • Pork Carnitas Nachos • Vegan Mango Avocado Salsa • Baked Chicken Enchilada Dip • Grilled Chicken Tacos
Common Questions
Store chimichurri in an airtight container in the refrigerator for up to one week. Stir before serving to recombine the ingredients.
Yes. Freeze in an airtight container or a zip-top bag with the air pressed out, or freeze in an ice cube tray for individual portions. Frozen chimichurri keeps for about three months. Thaw in the refrigerator overnight before using.
Happy eating!
Easy Chimichurri Sauce for Grilled Meats and Veggies
Caitlyn Erhardt
Ingredients
- ⅓–½ cup olive oil (start with ⅓ cup)
- 1 cup fresh cilantro, packed
- 1 cup fresh flat-leaf parsley, packed
- ½ small white onion
- 5 cloves garlic
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon sea salt
- ½ teaspoon ground black pepper
- 4 tablespoons lime juice
- 1 tablespoon red wine vinegar
Instructions
- Roughly chop the cilantro, parsley, and white onion. Add them to your food processor.
- Add the garlic, olive oil, lime juice, red wine vinegar, and seasonings.
- Blend on low until well combined. Add more oil if needed to reach a smooth consistency.
- Serve immediately or store in the refrigerator or freezer in an airtight container.
Notes
*Start with ⅓ cup olive oil and add more while blending if the sauce is too thick.
Nutrition (per serving)
Calories: 67 • Carbohydrates: 2.5 g • Protein: 0.4 g • Fat: 6.1 g • Sodium: 49 mg
If you love this chimichurri, share it with friends and family!