Homemade Chimichurri Sauce

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Fresh, zesty, and unapologetically bold—Homemade Chimichurri Sauce is a staple that brings instant vibrancy to your meals. Originating from Argentina and Uruguay, this garlicky herb sauce is traditionally spooned over grilled meats, but its potential goes far beyond that. Drizzle it on roasted vegetables, use it as a marinade, or mix it into your grain bowls for a punch of bright, herby flavor.

What makes chimichurri so irresistible is its balance. The rich olive oil is cut by sharp vinegar, the fresh herbs are deepened by garlic, and chili flakes bring a subtle heat. It comes together in minutes but tastes like something that’s been crafted with care. Once you make it yourself, you’ll wonder why you ever bought it in a jar.

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Preparation Phase & Tools to Use

To make the perfect Homemade Chimichurri Sauce, having the right tools makes all the difference:

• Sharp Chef’s Knife: Crucial for finely chopping parsley and garlic, ensuring they release their oils and flavor.
• Cutting Board: Provides a safe and stable surface to chop all your herbs and aromatics.
• Mixing Bowl: A medium-sized bowl is ideal for stirring all the ingredients together without splashing.
• Measuring Spoons & Cups: For balancing the acid, oil, and spices precisely.
• Glass Jar or Airtight Container: Necessary for storing leftovers; chimichurri tastes even better the next day.

Having these basic kitchen tools ensures the process stays quick, clean, and consistent. Ready to dive in? Let’s get chopping.

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Ingredients for the Homemade Chimichurri Sauce

Each ingredient in chimichurri has a job to do, and together they create the perfect balance of flavors:

• Fresh Flat-Leaf Parsley: The green, herbaceous heart of the sauce; provides freshness and body.
• Garlic Cloves: Brings sharpness and depth that defines chimichurri’s bold character.
• Red Wine Vinegar: Adds acidity to brighten and balance the richness of the olive oil.
• Extra Virgin Olive Oil: The luxurious base that binds everything together and carries flavor.
• Red Pepper Flakes: Delivers a subtle kick and warmth.
• Dried Oregano: Offers earthiness and a traditional Argentine flavor.
• Salt: Enhances and rounds out all the flavors.
• Black Pepper: Adds a final layer of mild heat and spice.

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How To Make the Homemade Chimichurri Sauce

Step 1: Finely Chop the Herbs and Garlic

Use a sharp knife to mince the parsley and garlic. Take your time with this step—the finer the chop, the more flavor you’ll extract.

Step 2: Mix the Dry Ingredients

In a medium bowl, combine the chopped parsley, garlic, dried oregano, red pepper flakes, salt, and black pepper.

Step 3: Add Vinegar and Oil

Pour in the red wine vinegar first and stir to combine. Slowly drizzle in the olive oil while stirring continuously. This helps the sauce emulsify slightly and coat the herbs evenly.

Step 4: Let It Rest

Let the chimichurri sit for at least 15–20 minutes before serving. This resting time allows the flavors to meld into a more cohesive and robust sauce.

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How to Serve and Store Homemade Chimichurri Sauce

Homemade Chimichurri Sauce is as versatile as it is delicious. The classic pairing is grilled steak, but it also shines on roasted vegetables, seafood, and chicken. Use it as a dipping sauce for crusty bread or swirl it into mashed potatoes for an herbaceous upgrade. It even works as a bold salad dressing base when mixed with a bit more vinegar.

To store, place any leftovers in an airtight glass jar or container and refrigerate. Chimichurri can last up to one week. The olive oil may solidify in the fridge, so let it come to room temperature before using. For longer storage, freeze it in small portions using an ice cube tray and thaw as needed.

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Frequently Asked Questions

How long does chimichurri last in the fridge?

It will stay fresh for up to 7 days in an airtight container. Just let it come back to room temp before serving to loosen the olive oil.

Can I use a food processor instead of chopping by hand?

Yes, but use the pulse function and avoid over-blending. Chimichurri should be chunky, not pureed.

What kind of parsley should I use?

Flat-leaf (Italian) parsley is best for its vibrant flavor and better texture compared to curly parsley.

Is chimichurri spicy?

Not intensely. The red pepper flakes add warmth, but you can adjust to your heat preference.

Can I make it in advance?

Absolutely! In fact, it tastes even better after the flavors meld overnight.

Can I substitute vinegar types?

Red wine vinegar is traditional, but white wine vinegar or lemon juice can work in a pinch with slightly different flavor notes.

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Want More Sauce & Condiment Ideas?

If you love this Homemade Chimichurri Sauce, you’ll definitely want to try these other flavorful additions from Life With Olivia:

• Mediterranean Feta Dipping Oil for a creamy, herby spread perfect with bread or veggies.
• Creamy Garlic Butter Lobster Tails if you’re in the mood for something indulgent and luxurious.
• Sweet & Savory Brown Sugar Garlic Chicken that pairs beautifully with a drizzle of chimichurri.
• Texas Roadhouse Butter Chicken Skillet for a weeknight dinner idea with comfort food vibes.
• Creamy Garlic Orzo with Lemon Chicken Meatballs as a zesty, balanced main dish to match your chimichurri game.

You can also find more creative condiments and kitchen inspiration on my Pinterest board, where I share daily recipe ideas: Life With Olivia on Pinterest.

Save This Recipe for Later

📌 Save this recipe to your Pinterest board dedicated to sauces or healthy condiments so you can easily find it next time.

And when you try it, come back and let me know—did you go extra garlic? More spice? Or maybe used it in a unique way, like pizza drizzle or pasta topping?

I love seeing all the different ways this sauce finds its way into your kitchen. Share your twists and questions in the comments—let’s make cooking more fun, together.

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