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We first discovered chimichurri sauce years ago while trying to recreate a delicious churrasco steak we had at a Cuban restaurant. Traditionally served with grilled beef, this bold, garlicky herb sauce has since become a family favorite. It’s quick and easy to make, packed with flavor, and surprisingly versatile.
While homemade chimichurri is best known as a condiment for grilled skirt steak, we’ve found it works just as well with grilled pork, chicken, or firm fish like mahi-mahi and swordfish.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
PARSLEY & CILANTRO: Our chimichurri uses equal parts of parsley and cilantro for a bold, herbaceous flavor. If you like it milder, use two-thirds parsley to one-third cilantro, or if you don’t do cilantro at all, go for all parsley, or throw in some fresh chives.
GARLIC: Bold garlic flavor is classic in chimichurri. If you’re garlic-shy, it’s fine to reduce the amount slightly to suit your taste.
LIME JUICE & VINEGAR: We cut the sharpness of white wine vinegar by blending in a little lime juice, which adds fresh flavor. Lemon juice can work too, though it changes the profile a bit.
SUGAR: Just a touch helps mellow the acidity from the vinegar and round out the overall flavor without adding sweetness.
Prep Overview
How to Make Homemade Chimichurri
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Making chimichurri sauce couldn’t be simpler. All the ingredients, the fresh herbs, garlic, vinegar, lime, oil, and seasonings go into a food processor. Just a few quick pulses and you’ve got a finely chopped, spoonable sauce that’s ready to use.
Once blended, taste the sauce, and if you want a thinner texture, add a little more olive oil and pulse again. The flavor should be bold and well-balanced, with the just the right amount of acidity and garlicky goodness. Use the sauce right away or store it in the fridge for up to 2 days.
More Ways to Use Chimichurri
While chimichurri sauce is perfectly delicious on grilled meats, you can also use it in less traditional ways. Try our Chimichurri Burger, where we mix a variation of the sauce right into the ground beef and spoon more on top of the burger in place of ketchup and mustard. Or check out our Mirin-Marinated Steak with Asian Chimichurri, a unique spin made with a combination of fresh ginger, mint, basil, and cilantro.
Homemade Chimichurri Sauce
Ingredients
- 1 cup fresh flat-leaf parsley leaves, thick stems removed
- 1 cup fresh cilantro leaves, thick stems removed
- 3 cloves garlic, peeled and roughly chopped
- 6 tablespoons extra virgin olive oil
- 3-1/2 tablespoons white wine vinegar
- 1/2 tablespoon fresh lime juice
- 3/4 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Add the parsley, cilantro, and garlic to the work bowl of a food processor. Pulse a few times to begin chopping.
- Add the olive oil, white wine vinegar, lime juice, sugar, oregano, salt, and pepper. Process until the mixture is finely chopped.
- Taste and adjust the seasoning as needed. If you’d like a slightly looser consistency, blend in a little more olive oil.
- Transfer to a serving bowl and use immediately, or refrigerate in a tightly sealed container for up to 2 days. Let the chimichurri come to room temperature before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe…. But I substituted a bit of chopped jalapeños instead of the hot sauce …. So yummy!
I like this sauce on pan fried shrimp over rice.