Chimichurri sauce is a fresh, zingy and vibrant condiment made with parsley, lemon, oil and garlic, that works perfectly with meat and fish. I particularly love it with a juicy steak.
Spice it up with the addition of a little chilli and serve it at your next BBQ.
Chimichurri is a fresh sauce that doesn’t require any cooking, it’s easy to pull together fast whilst you’re resting your steak.
It originates from Argentina and is often served alongside grilled or bbq meats, particularly steak.
📋 What do we need?
The ingredients for chimichurri are simple, You need some fresh parsley, chilli, lemon and garlic, along with some good quality olive oil, dried oregano, red wine vinegar and some salt and pepper.
Make sure to use the freshest ingredients for the best flavour.
🔪 How to make Chimichurri Sauce
Full recipe with detailed steps in the recipe card at the end of this post.
- Finely chop the parsley and chilli and place in a small mixing bowl
- add the remaming ingredients and give it a good mix
- Leave to rest for a couple of minutes befor serving
👩🍳PRO TIP Use a sharp knife to finely chop the parsley. If you use a blunt knife you are going to bruise the parsley.
🍽️ What to serve it with
It works best simple BBQ meats or fish – the zinginess of chimichurri particularly complements rich, flavourful meat.
- A perfectly cooked steak
- Baked Chicken Goujons
- Lamb Kebabs or Chicken Skewers
- Fish Tacos
This sauce can be made up in under 10 minutes and is best served fresh. You can make up your batch whilst your steak is resting.
🍲 More fantastic sauce recipes
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Chimichurri Sauce Recipe
Ingredients
- 1 large bunch of flat leaf-parsley chopped very finely
- 1 red chilli finely chopped (I use fresno chillies for medium heat) – discard the seeds for less heat
- 6 tbsp olive oil
- 2 cloves garlic peeled and minced
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp dried oregano
- 2 tbsp lemon juice
- 1 tsp red wine vinegar
Instructions
- Finely chop the fresh parsley and the red chilli and place in a small mixing bowl.1 large bunch of flat leaf-parsley, 1 red chilli
- Add the remaining ingredients to the bowl.6 tbsp olive oil, 2 cloves garlic, ¼ tsp salt, ¼ tsp pepper, ¼ tsp dried oregano, 2 tbsp lemon juice, 1 tsp red wine vinegar
- Stir together until the ingredients are fully combined.
- Allow to sit for a few minutes before serving.
Video
Notes
Is Chimichurri Served Hot or Cold?
Chimichurri tastes best at room temperature. So if you refrigerate it, bring it out of the refrigerator an hour before serving to let it come to room temperature.Can I Make Chimichurri Sauce Ahead?
Yes, you can make it up to a day ahead. Cover and store in the refrigerator. Take it out of the refrigerator an hour before serving to let it come to room temperature.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you, Nicki, for respectfulully keeping the authenticity of Argentina’s and Uruguay’s traditional chimichurri. Trust me, at 74 and having born in Bs As. outskirts I’ve prepared it for countless meals but mainly “asados” & “parrilladas”. Please never use cilantro if you want the real thing. Thank you again. 🙏
Saw this sauce used during a Rick Stein in Argentina thing a while ago but I wasn’t quick enough to take in the sauce as I was drooling over the giant on-the-bone steaks like I was Homer Simpson.
By the time I thought of googling it my MS brain fog had runaway with all the info I’d need to chase it down 🙈.
You’ve come to my rescue! Thank you! It’s now safely saved (as many of your recipes are) and will be put to use this very weekend. 😁
This is just the perfect accompaniment to steak, we are having it again tomorrow with bbq steak and chicken😋