Classic Chimichurri Sauce with Herbs & Garlic

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There’s something incredibly satisfying about a sauce that comes together in minutes and instantly elevates any dish it touches. That’s exactly what I love about Classic Chimichurri Sauce with Herbs & Garlic. It’s bright, punchy, loaded with fresh parsley, and perfectly balanced with a garlicky bite and a subtle heat that lingers just enough. I find myself reaching for it whether I’m grilling a steak, tossing veggies, or just want something bold and fresh to drizzle over roasted potatoes.

I first fell in love with chimichurri during a summer barbecue where it transformed an ordinary grilled flank steak into something extraordinary. Since then, it’s become a kitchen staple. It’s one of those sauces that doesn’t ask much from you—just a handful of fresh ingredients and a few pulses in a food processor—but gives back so much flavor in return. If you’ve never made chimichurri at home, this is the perfect place to start.

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Why You’ll Love This Classic Chimichurri Sauce with Herbs & Garlic

• Flavor-packed and fresh: A vibrant blend of parsley, garlic, vinegar, and olive oil gives this sauce a bold, zesty flavor.
• Incredibly versatile: Works beautifully with grilled meats, seafood, roasted vegetables, and even as a salad dressing.
• No cooking required: It’s a raw sauce, so all you need is a knife or food processor and five minutes.
• Make-ahead friendly: Chimichurri actually tastes better after it sits for a bit, making it a great prep-ahead addition to meals.
• Naturally gluten-free and vegan: It suits many diets without any tweaks.

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What Kind of Herbs Should I Use in Chimichurri?

The star of chimichurri is fresh flat-leaf parsley. It gives the sauce its distinct bright green color and slightly peppery, clean flavor. Some variations include fresh oregano for an earthy depth, while others might add a touch of cilantro for a twist. I stick mostly to parsley with a hint of oregano—it stays true to the traditional Argentine roots and keeps the flavor clean. Whatever you choose, make sure the herbs are fresh, not dried—that’s key to capturing that vibrant flavor.

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Options for Substitutions

• Herbs: No parsley? Try cilantro or a mix of cilantro and mint for a different but still delicious variation.
• Vinegar: Red wine vinegar is classic, but white wine vinegar or lemon juice works in a pinch.
• Garlic: Fresh garlic is best, but garlic paste can be used if you’re in a rush.
• Chili Flakes: Adjust the spice level to your liking, or swap in a small fresh red chili for a more authentic kick.
• Oil: Use a good-quality olive oil, but if needed, avocado oil or another neutral oil can be substituted.

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Ingredients for Classic Chimichurri Sauce with Herbs & Garlic

• Fresh flat-leaf parsley: This is the main herb that gives chimichurri its bold green color and refreshing, peppery flavor. Be generous with it.
• Fresh garlic cloves: Garlic brings a sharp, savory depth to the sauce—don’t skimp on it.
• Red wine vinegar: Adds just the right amount of acidity to balance out the richness of the oil and cut through meat.
• Extra-virgin olive oil: A good-quality olive oil carries the flavors and gives chimichurri its silky texture.
• Red pepper flakes: Just a pinch adds heat and complexity.
• Dried oregano: Traditional in Argentine versions, this adds an earthy note that balances the brightness of the parsley.
• Salt: Enhances and sharpens all the flavors.
• Freshly ground black pepper: Adds a bit of bite and balances the vinegar’s tang.

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Step 1: Finely Chop the Fresh Ingredients

Using a sharp knife or food processor, finely chop the parsley, garlic, and oregano. You want everything finely minced, but not pureed—chimichurri should have some texture.

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Step 2: Mix with Vinegar and Spices

Transfer the chopped ingredients into a bowl. Add red wine vinegar, red pepper flakes, salt, and black pepper. Stir well to combine. This step allows the herbs to begin infusing with the acid and spice.

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Step 3: Slowly Stir in the Olive Oil

Pour in the olive oil in a slow stream while stirring. This emulsifies the sauce slightly, giving it that signature glossy finish. Let the oil fully incorporate with the herbs and vinegar mixture.

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Step 4: Let It Rest

Set the sauce aside for at least 15–30 minutes at room temperature. This allows the flavors to meld and deepen. If you’re prepping ahead, cover and refrigerate—just bring it back to room temp before serving.

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Step 5: Taste and Adjust

Before serving, give your chimichurri a taste. Add more salt, vinegar, or pepper if needed based on your flavor preferences.

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How Long to Prepare Classic Chimichurri Sauce with Herbs & Garlic

Chimichurri is one of the fastest sauces to prepare from scratch. From gathering ingredients to finishing the mix, it typically takes no more than 10 minutes. Using a food processor can speed up the process even more.

If you let it rest after mixing—which I highly recommend—you’ll want to allow at least 15–30 minutes for the flavors to meld. You can even prepare it a day ahead and store it in the fridge for maximum flavor.

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Tips for Perfect Chimichurri

• Use fresh herbs only: Dried parsley or cilantro won’t give you the same vibrant flavor or texture.
• Chop by hand for texture: While a food processor is convenient, hand-chopping gives better control and a more traditional, rustic feel.
• Let it sit: Allowing the sauce to rest before serving helps the flavors deepen and blend.
• Use quality olive oil: Since it’s a raw sauce, the quality of your oil makes a big difference.
• Adjust seasoning at the end: Always taste just before serving to balance salt, acidity, and heat.

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Watch Out for These Mistakes While Cooking

• Over-processing in a blender: This turns the sauce into a puree instead of the signature loose, chunky texture.
• Using dried herbs: Freshness is everything in chimichurri—dried herbs dull the flavor.
• Skipping the resting time: You’ll miss out on the deeper, more cohesive taste if you don’t let it sit.
• Overpowering with garlic: It’s easy to go too far—start with less and build up if needed.
• Using poor quality vinegar or oil: Cheap vinegar can overwhelm the sauce, and bad oil can leave a greasy aftertaste.

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What to Serve With Classic Chimichurri Sauce with Herbs & Garlic?

1. Grilled Steak

Nothing beats the classic pairing of chimichurri with a juicy grilled steak—flank, skirt, or ribeye.

2. Roasted Vegetables

Drizzle it over a medley of roasted carrots, potatoes, and zucchini for an herbaceous boost.

3. Grilled Shrimp

Chimichurri complements seafood beautifully, especially grilled or pan-seared shrimp.

4. Grains and Bowls

Add it to grain bowls with quinoa, farro, or rice, along with veggies and a protein.

5. Crusty Bread or Flatbread

Use it as a dipping oil alternative—perfect for an appetizer spread.

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Storage Instructions

Refrigerator: Store chimichurri in an airtight container or a glass jar in the fridge. It will keep well for up to 5–7 days. The flavors deepen over time, but the color may darken slightly.

Freezer: You can freeze chimichurri in ice cube trays and then store the cubes in a zip-top bag for up to 2 months. Just thaw at room temperature when needed.

Before Serving: Always bring refrigerated chimichurri back to room temperature and stir to redistribute the oil and herbs.

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Estimated Nutrition

These are rough estimates for a 2-tablespoon serving:

• Calories: 120 kcal
• Total Fat: 13g
• Saturated Fat: 2g
• Sodium: 90mg
• Carbohydrates: 1g
• Fiber: 0.3g
• Protein: 0.3g

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Frequently Asked Questions

What does chimichurri taste like?

It’s tangy, garlicky, herbaceous, and slightly spicy with a refreshing zing. The vinegar and herbs create a perfect balance of brightness and depth.

Can I make chimichurri ahead of time?

Yes! In fact, it tastes even better if made a few hours or a day in advance. Just store it in the fridge and stir well before serving.

Is chimichurri spicy?

It has a mild heat from red pepper flakes, but you can easily adjust the spice level to your liking.

Can I use cilantro instead of parsley?

Absolutely. While parsley is traditional, cilantro adds a different but equally delicious dimension. You can also use a blend of both.

How long does chimichurri last in the fridge?

It can last up to a week when stored properly in an airtight container, though it’s best within the first 3–4 days for freshness.

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Conclusion

Classic Chimichurri Sauce with Herbs & Garlic is a powerhouse condiment that brings fresh, zesty flavor to almost anything. With its easy preparation, natural ingredients, and vibrant taste, it’s no wonder this Argentinian staple has found a permanent place in kitchens around the world. Whether you’re grilling up dinner or just looking to brighten up leftovers, a spoonful of chimichurri is all you need to take things to the next level.

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