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Our version of homemade chimichurri blends parsley, cilantro, garlic, olive oil, lime juice and vinegar into a boldly flavored condiment to serve with grilled meats and more.
A quilted glass jam jar of chimichurri sauce (parsley, cilantro, garlic, olive oil, red wine vinegar, and seasoning) with a spoon, a cutting board with fresh herbs and seasonings in the background.

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

A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.

A labeled, overhead view of the ingredients for chimichurri sauce including parsley, cilantro, garlic, oregano, black pepper, salt, sugar, lime juice, white wine vinegar, and olive oil.

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.

A Quick Look at Preparation

How to Make Homemade Chimichurri

Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the 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.

Freshly blended chimichurri sauce in a food processor, made with parsley, cilantro, garlic, and olive oil.

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.

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A quilted glass jam jar of chimichurri sauce (parsley, cilantro, garlic, olive oil, red wine vinegar, and seasoning) with a spoon, a cutting board with fresh herbs and seasonings in the background.
5 from 3 votes

Homemade Chimichurri Sauce

By Erika Pitera
Our version of homemade chimichurri blends parsley, cilantro, garlic, olive oil, lime juice and vinegar into a boldly flavored condiment to serve with grilled meats and more.
Prep: 10 minutes
Total: 10 minutes
Servings: 8
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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
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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

HOW TO STORE CHIMICHURRI: If you have leftover chimichurri, store it in a tightly covered glass container and refrigerate for up to 48 hours. You can also freeze it in ice cube trays and transfer the cubes to freezer bags. That’s not something we recommend though as the sauce loses flavor when defrosted.

Nutrition

Serving: 1tablespoon, Calories: 50, Total Fat: 5g, Sodium: 77mg, Carbohydrates: 1g, Fiber: 1g, Sugar: 1g, Protein: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

About Us

We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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2 Comments

  1. I love this recipe…. But I substituted a bit of chopped jalapeños  instead of the hot sauce  …. So yummy!5 stars

    Reply