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
We believe that great flavor starts with quality ingredients. Here are the small details that make these choices work. For a full list and measurements, see the 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
Here’s a quick overview of the process, with the key techniques that make it work. 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.