Chimichurri Sauce: Flavorful Argentine Condiment Recipe

The perfect table condiment for meats and poultry, this chimichurri is a vibrant, herb-forward sauce that brightens grilled or roasted dishes. Fresh herbs, garlic, a touch of heat and tangy red wine vinegar combine to create a versatile condiment you’ll reach for again and again.

After years of wanting one, I started a small vegetable and herb garden last year. I loved picking fresh herbs daily when I had a garden long ago, and having plants nearby again has been inspiring. Arizona’s climate is different from Northern California, so it was a real learning curve, but everything I planted did well and is thriving in my True Garden tower.

My abundant herbs led me to adapt a chimichurri recipe with what I had on hand. Traditional chimichurri often uses parsley and oregano, but I added cilantro and mint for extra brightness and complexity. I kept the jalapeño mild to suit my personal tolerance, but you can increase or swap for a spicier pepper if you prefer. A hot red pepper adds a pleasant spark to the sauce.

In this Article

What is Chimichurri?

Chimichurri is a raw sauce of chopped fresh herbs, garlic, vinegar, olive oil and seasonings. It’s commonly served with grilled meats but also works beautifully with fish and chicken. The fresh herbs provide a lively, savory base while the vinegar and olive oil create a balanced dressing that preserves the herb flavors.

My version keeps the spirit of the classic but layers in extra herbs I had available: parsley, cilantro and mint, along with oregano, shallot and garlic. The jalapeño adds a subtle heat—adjust this to taste or omit it entirely if you want a milder sauce.

Tips for making chimichurri

• Use fresh herbs for the brightest flavor. Dried herbs won’t give the same fresh, green taste.
• A food processor speeds the prep and gives an even chop, but hand-chopping yields a more rustic texture.
• Pulse the herbs first with a little oil to help them break down, then add the remaining oil and vinegar and pulse again until combined.
• Choose a quality red wine vinegar for its bright, tangy bite; it really lifts the sauce.
• Use good extra-virgin olive oil since this sauce is served raw—better oil equals better flavor.

What it pairs with

This chimichurri is excellent with grilled steak, chicken or fish. We enjoyed it with all three and loved the result. It also makes a great finishing sauce for roasted vegetables or as a vibrant spread for sandwiches and grain bowls.

Chimichurri

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 6 people

Author: Giangi Townsend

A wonderful medley of fresh herbs, chopped and dressed with vinegar and olive oil. A must-try condiment for meat and poultry.

Ingredients

• 1 shallot
• 3/4 cup parsley
• 1/4 cup cilantro
• 1/4 cup mint
• 1 teaspoon oregano
• 2 garlic cloves, peeled
• 1 1/2 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup olive oil
• 1/2 cup red wine vinegar
• 1/2 jalapeño, seeds removed (adjust to taste)

Instructions

1. Add the shallot, parsley, cilantro, mint, oregano, garlic, jalapeño, salt and pepper to a food processor. Pulse until the herbs are finely chopped.
2. With the processor running, drizzle in the olive oil and red wine vinegar and pulse a couple more times until combined but still bright and slightly textured.
3. Serve spooned over steak, chicken or fish. Store refrigerated in a sealed container for up to 3 weeks; flavors continue to meld over time.

Nutrition

Calories: 253 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 27 g | Saturated Fat: 4 g | Sodium: 589 mg

Nutrition figures are estimates and not calculated by a registered dietitian.

• Course: Sides
• Cuisine: International
• Type: Affordable Gourmet, Under 45 minutes

Did you make this?

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