Ever crave a sauce that can instantly elevate grilled meats, roasted veggies, or even crusty bread with just one spoonful? Traditional Chimichurri Sauce is that vibrant green miracle—a punchy mix of fresh herbs, garlic, and vinegar that turns anything it touches into a flavor celebration.

Hailing from Argentina and Uruguay, chimichurri has become a beloved staple across kitchens worldwide. It’s not only incredibly easy to make, but its bold, zesty character and herby depth make it endlessly versatile. Whether you’re planning a backyard barbecue or a cozy dinner indoors, this sauce brings zingy freshness and rich aroma to the table every time.

Preparation Phase & Tools to Use

Making chimichurri requires no special culinary training, just a few key kitchen tools that ensure consistency and freshness:

Sharp Chef’s Knife or Mezzaluna: Essential for finely chopping fresh herbs without bruising them. This preserves their vibrant color and aroma.
Cutting Board: Use a large, clean surface for safe and efficient chopping.
Mixing Bowl: This is where all the magic comes together. A glass or ceramic bowl is best to avoid reacting with the vinegar.
Whisk or Spoon: Needed to emulsify the olive oil and vinegar while distributing the herbs and garlic evenly.
Storage Jar with Lid: Ideal for letting the flavors meld together if you make it ahead of time. A sealed jar keeps the chimichurri fresh in the fridge for up to a week.

Using the right tools not only simplifies the process but also helps you get the best flavor and texture from each ingredient.

Ingredients for the Traditional Chimichurri Sauce

Fresh Parsley: This is the star of the sauce, giving it its vibrant green color and fresh, grassy flavor.
Fresh Oregano: Adds a slightly bitter and earthy base note that balances the parsley.
Garlic: Essential for depth and punch—its sharp bite makes the sauce pop.
Red Wine Vinegar: Brings a tangy acidity that brightens the overall flavor.
Olive Oil: The rich base that binds everything together; use a good-quality extra virgin olive oil.
Red Chili Flakes: For a touch of heat and complexity.
Salt & Black Pepper: To enhance all the natural flavors without overpowering.
Optional Red Bell Pepper or Shallots: For a slightly sweet twist and extra crunch.

Each ingredient plays a role in building that perfect harmony between bright, bold, and savory.

How To Make the Traditional Chimichurri Sauce

Step 1: Prep the Herbs

Finely chop fresh parsley and oregano. The finer the chop, the better the texture and release of oils. Avoid using a food processor, which can bruise the herbs.

Step 2: Mince the Garlic

Peel and mince the garlic cloves to your preferred size. Smaller pieces disperse more evenly and infuse better.

Step 3: Mix the Base

In a mixing bowl, combine the chopped herbs, garlic, red wine vinegar, and chili flakes. Stir gently to blend everything evenly.

Step 4: Add the Oil

Slowly pour in the olive oil while whisking to create a loose emulsion. This helps the sauce stay cohesive and silky.

Step 5: Season and Rest

Add salt and freshly ground black pepper to taste. Let the sauce sit at room temperature for at least 30 minutes before serving so the flavors can marry.

Best Ways to Serve and Store Chimichurri Sauce

Chimichurri is incredibly flexible and pairs beautifully with grilled steak, chicken, fish, roasted vegetables, or even a spoonful over eggs or rice. It also works as a marinade or dipping sauce. For a quick appetizer, try it with slices of crusty bread or drizzled over burrata.

To store, place the sauce in an airtight container and refrigerate. It lasts up to one week, though the fresh flavor is best within the first three days. Let it come to room temperature before serving to restore its full flavor.

Frequently Asked Questions

What’s the difference between green and red chimichurri?

Green chimichurri, like this one, focuses on herbs and garlic. Red chimichurri usually includes smoked paprika and red peppers, giving it a deeper, sweeter profile.

Can I use dried herbs instead of fresh?

Fresh is best for vibrancy, but in a pinch, use half the amount of dried herbs. Just note the flavor will be less bright.

Is chimichurri spicy?

It has a mild kick from the chili flakes, but it’s easy to adjust based on preference.

How long does chimichurri last?

Stored properly in the fridge, it lasts up to 7 days. You can also freeze it in ice cube trays for longer storage.

Can I blend it instead of chopping?

While some recipes allow blending, traditional chimichurri is hand-chopped for texture. Blending can make it too smooth and alter the flavor.

What if I don’t have red wine vinegar?

White wine vinegar or lemon juice can work as substitutes, though red wine vinegar provides the most authentic tang.

Want More Sauce & Condiment Ideas?

You might also enjoy the bold flavor combo in the Garlic Butter Shrimp Scampi Lasagna, which benefits from a chimichurri drizzle. Or try the tangy Savory Lemon Herb Roasted Chicken Thighs — chimichurri is a zesty contrast.

For side inspiration, pair it with these Air Fried Potato Wedges, or top the California Spaghetti Salad for extra flair. And if you love sauces with personality, the Creamy Cajun Chicken Pasta delivers another punchy hit.

Pin and Tell Me How Yours Turned Out

You can save this to your favorite sauce boards for quick reference. Just click the Pin button.

If you make it, I’d love to know what you paired it with. Did you use it as a marinade? Did you try it with shrimp or steak? Leave a comment and tag me. I’m always curious how chimichurri shows up in your kitchen.

For more daily flavor ideas, follow my Pinterest at LadyPlate on Pinterest.

Traditional Chimichurri Sauce

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Author: Julia Koch

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Traditional Chimichurri Sauce is a bold, zesty Argentinean classic made from fresh parsley, garlic, vinegar, and olive oil. This no-cook herb sauce adds vibrant flavor to grilled meats, roasted vegetables, and even crusty bread. Perfect as a marinade, topping, or dip, it’s fresh, tangy, and ready in minutes.