This parsley-based Chimichurri sauce is a fresh and versatile condiment that blends parsley, garlic, tangy vinegar, and a hint of chili.
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The Best Chimichurri Sauce
This herb-infused oil sauce is perfect on everything from grilled steaks and fish to roasted veggies and sandwiches, adding a flavorful boost to any dish.
Naturally gluten-free, dairy-free, and made without cilantro!
This version of chimichurri sauce pairs wonderfully with Cod, Tilapia, or grilled meats.
Try more homemade sauces, like honey mustard sauce, 15-minute enchilada sauce, and basil pesto next.
Ingredients
- Fresh parsley - Flat-leaf parsley (Italian) is the go-to, but curly works, too. Italian parsley offers a stronger flavor, while curly parsley is milder. If desired, fresh cilantro can be used as a substitute for parsley.
- Garlic - Fresh and not powder. Minced garlic adds aroma and a pungent kick to the sauce, and without garlic, this would not be a ''real'' chimichurri sauce. So don't skip this!
- Oregano - I used dried oregano for convenience's sake, but if you have fresh that would be great too. You'd need to change the amount and increase the fresh oregano about 3 times.
- Hot peppers - Same as garlic, don't skip it! Alternatively, you can use crushed red pepper flakes, chili powder, cayenne, or fresh jalapenos.
- Red wine vinegar - Adds a tangy flavor to chimichurri sauce. You can substitute it with other mild vinegar such as white wine vinegar, apple cider vinegar, or sherry vinegar. If you are not sure of the flavor or using other vinegar than stated in this recipe, I recommend starting with just 1 tablespoon first.
- Shallot - Chopped very fine. Perfect for adding texture and mild onion flavor. Shallots work best here, I wouldn't substitute it with regular brown or red onion as these would be too overpowering.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Chimichurri
Making your chimichurri is super simple! Just two steps, and you'll have a flavorful sauce ready in no time.
Step 1: Start by finely chopping fresh parsley, then combine it with the other ingredients in a bowl.
If you're short on time, you can blend everything in a food processor for a smoother sauce.
Step 2: Let the sauce chill in the fridge for at least 30 minutes-this gives the flavors time to blend.
I like to leave it for 1-2 hours for the best taste!
When you're ready to serve, let it sit out to reach room temperature; it brings out the flavors even more.
But if you're in a hurry, a quick chill or even right away works too!
Serve it up with grilled fish, in burgers, as a marinade, or as a tasty dip for veggies. Enjoy every fresh, herby bite!
Tips
- Balance acidity - Add a pinch of sugar or honey to mellow the vinegar's acidity, or try lemon or lime juice instead.
- Finely chop herbs - Thinly chopping parsley gives a smoother texture and releases more flavor. If it's too herby, reduce parsley or add more olive oil.
- Marinate for flavor - Let chimichurri sit in the fridge for 30 minutes to blend flavors, then bring it to room temp before serving.
- Use fresh herbs - Fresh, green parsley with no wilted leaves gives the best taste.
- Generous seasoning - Season well with kosher or sea salt for full flavor.
- Adjust thickness - For thin chimichurri, add olive oil; for thick, add more herbs.
Serving Suggestions
- As a meat or fish sauce - use it as a sauce for steak, lamb, meatballs, or seafood (we like Barramundi, Cod, Halibut, Tilapia, salmon, and shrimp.
- As a spread or sauce for sandwiches or burgers.
- For roasted vegetables - drizzle the sauce over baked sweet potato, smashed potatoes, Brussels Sprouts, veggie kabobs.
- Salad dressing - add this chimichurri sauce to your favorite salad. If you feel that some flavor is missing, you can mix the sauce with lemon juice, vinegar and sweetener of choice (honey, agave nectar, maple). We like it with simple lettuce and chicken salad.
Storing Instructions
Keep the sauce in an airtight container or mason jar in the fridge for up to 5 days. Let come to room temperature before serving.
Easy Sauces and Condiments
- Thai Peanut Sauce
- Enchilada Sauce
- Avocado Crema
- For more easy sauces and condiments, check out my recipe list here.
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Recipe Card
Easy Parsley Chimichurri (Ready in 5 minutes!)
Ingredients
Method
- Chop the parsley very finely and combine with the rest of the ingredients.
- You can also mix everything together In a blender or food processor.
- Allow the flavors to rest, chilling the sauce for at least 30 minutes to 2 hours in the refrigerator. For the best flavor, I like to keep it in the fridge for 1-2 hours. If you need faster, it is fine, you can serve it right away or at least slightly chilled.
- Serve it as a delicious fish sauce, in burgers, marinate meat with it or as a dipping sauce for vegetables. Enjoy!
Nutrition
Notes
- To balance off the acidity from the vinegar, you can add a pinch of sugar or honey. Alternatively, you can adjust the flavor with lemon or lime juice or use it instead of vinegar.
- Allow the flavors to blend - the key to best-tasting chimichurri is leaving the sauce to marinate in the fridge for at least 30 minutes. This allows the olive oil to soak up all the herbal and spicy flavors. Although for serving, allow the sauce to come to room temperature.
- Use fresh ingredients - herbs should be fresh, with vibrant green color, aroma, and parsley leaves should be free of blemishes and not wilted.
- To fix thick chimichurri sauce, add more olive oil or a splash of water. For the thick sauce, add more herbs and shallots. Adjust slowly and taste along the way until it reaches your desired consistency.
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Full Nutrition Disclaimer can be found here.
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This recipe was inspired by Cafe Delites
Julia | The Yummy Bowl
We love to serve this fresh sauce with less traditional way - with baked fish and veggies, it's delicious!