This chimichurri sauce requires only a few ingredients, but will transform anything you drizzle it on. You can drizzle it on just about anything. Let’s see how to make chimichurri sauce in this post of Apronese!

What is Chimichurri Sauce?

Chimichurri is an Argentinian sauce made with olive oil, red wine vinegar, garlic, fresh herbs, and spices.

This super fresh and vibrant sauce can be used as a marinade, dipping sauce, or condiment to drizzle over meat, vegetables, and more.

How to Serve Chimichurri Sauce?

Chimichurri sauce is often served with steak. It’s also great on grilled chicken, fish, and a whole host of vegetarian foods.

Another way to eat chimichurri sauce is to use it as a dip for toasted crusty bread.

Aside from the ways above, you can use chimichurri sauce:

  • as a light and tangy dressing for a vegetable pasta salad
  • to drizzle over a sunny side up egg, serve with toast
  • to mix with mayonnaise (or leave plain) and use as a sandwich spread
  • to drizzle over a vegetable pizza after baking for a zesty finish
  • to add to roasted potatoes, then toss to coat for a light, herbal potato salad
  • in place of mustard on hotdogs and hamburgers
  • to dab a spoonful onto fresh tacos
  • to brush onto kebabs after grilling

Here are a few recipes that use chimichurri sauce:

  • Chimichurri Chicken and Rice
  • Zucchini and Orzo Salad with Chimichurri
  • Baked Chimichurri Fish Bowls

Sliced toasted French bread on a cutting board drizzled with chimichurri with a bowl of chimichurri sauce on the side.

How to Store Chimichurri Sauce?

You can store it in the refrigerator for a few days, but the fresh herbs will quickly wilt and become less vibrant. Chimichurri is best when prepared fresh.

Another option is to freeze the chimichurri in an ice cube tray, so you can take small amounts out and thaw as needed.

How to Make Chimichurri Sauce

Chimichurri sauce is a tangy and fresh sauce that delivers big flavor to any meal.

Author: Beth

Prep Time: 10 mins / Total Time: 10 mins

Servings: 6 (2 tbsp each)


  • 1 cup Italian parsley, packed ($0.35)
  • 1/2 cup fresh cilantro, packed ($0.19)
  • 1/2 cup olive oil ($0.83)
  • 1/4 cup red wine vinegar ($0.40)
  • 3 cloves garlic ($0.24)
  • 1 tsp dried oregano ($0.10)
  • 1/2 tsp ground cumin ($0.05)
  • 1/4 tsp crushed red pepper ($0.02)
  • 1/2 tsp salt ( $0.02)


  • Rinse the parsley and cilantro well to remove any dirt or debris. Shake as much water off the leaves as possible. Pull the parsley and cilantro leaves from their stems, then chop them finely. Mince the garlic.
  • Combine the olive oil, red wine vinegar, garlic, oregano, cumin, crushed red pepper, salt, chopped parsley, and chopped cilantro in a bowl. Stir to combine.
  • Use the chimichurri immediately or refrigerate until ready to use.


Serving: 1 serving ・ Calories: 167.17 kcal ・ Carbohydrates: 1.52 g ・ Protein: 0.48 g ・ Fat: 18.13 g ・ Sodium: 203.6 mg ・ Fiber: 0.55 g

The nutritional values shown here are only estimates. Please see our nutrition disclaimer.

How to Make Chimichurri Sauce – Step-by-step Photos

Chopped parsley and cilantro on a cutting board with minced garlic.

Step 1: Start by rinsing the parsley and cilantro well, then shaking off as much water as possible.

Pick the leaves from the stems until you have 1 cup packed parsley leaves and 1/2 cup packed cilantro leaves.

Finely chop the parsley and cilantro. Mince three cloves garlic.

Red wine vinegar, olive oil, cumin, oregano, and red pepper in a bowl

Step 2: Add 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tsp dried oregano, 1/2 tsp cumin, 1/4 tsp crushed red pepper, and 1/2 tsp salt in a bowl.

Chopped herbs stirred into olive and oil mixture.

Step 3: Add the chopped parsley, cilantro, and minced garlic to the bowl, then stir until everything is combined.

Close up of a spoonful of chimichurri sauce, the bowl in the background.

Step 4: Use the chimichurri sauce immediately, or refrigerate it for later.

A toasty piece of French Bread being dipped into a bowl of chimichurri sauce

Chimichurri sauce makes an awesome dip for crusty bread, like a baguette. Chimichurri can also be frozen in an ice cube tray, then transferred to a freezer bag for long-term storage. Use refrigerated chimichurri within 3-4 days and frozen chimichurri within a few months.

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