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Chimichurri is a vibrant and aromatic, no cook sauce that is bold but refreshing and will brighten up any dish! You will want to eat this with everything and you certainly should!

What’s to love about chimichurri sauce?

Traditionally, chimichurri is served to complement grilled meats, but it deserves more than just meat! Chimichurri sauce originated in Argentina and Uruguay, and it’s typically heavy on herbs and aromatics like parsley and garlic.

Chimichurri is bright, zesty, and herbaceous with a fresh, tangy punch. The primary taste comes from parsley and garlic, giving it a grassy, slightly spicy foundation. Here comes the twist. Instead of red wine vinegar, I love the bright flavor of lemon juice that really goes so well with the richness of olive oil. Red pepper flakes introduces mild heat and the oregano adds an earthy, peppery flavor.

How is chimichurri sauce made?

Chimichurri sauce ingredients. Parsley, garlic, lemon, red chili pepper, dried oregano.

Finely chopped, fresh Italian parsley leaves (see tips) are combined with fresh garlic, a good quality extra virgin olive oil, lemon juice (replacement for the traditional red wine vinegar) and a dash of oregano, red chili pepper, and salt. You can eat this right away, but it tastes even better if you allow the chimichurri to sit on the counter for about 2 hours.

Ideas for using chimichurri sauce.

The list is almost endless—-

On top of roasted potatoes or French fries
Stirred into eggs or drizzled on top
Add to ground meat for meatballs
Drizzle on top of burgers and meatballs
Spoon on grilled shrimp, chicken, and fish
Mix into Greek yogurt as a topping for meatballs or hamburgers
Add to grains or pasta
Spread on your favorite sandwich instead of mayonnaise

Chimichurri sauce with grilled shrimp and polenta fries

Let’s talk parsley, for a minute or two.

I always use fresh, flat leaf Italian parsley for this recipe and all my recipes. Flat leaf parsley has a full, fresh grassy flavor and aroma.

Trim or pinch off the individual leaves from the stems and wash them thoroughly.

Tip Tip! There is one really important tip for chopping parsley—you need to make sure the parsley is dry.

It is easier to chop fresh parsley when it’s dry because wet parsley sticks to the knife, making it difficult to chop. Also, any added moisture may affect the overall taste and texture of the chimichurri sauce.

After washing, I usually allow the parsley to sit in a colander to drain for about 15 minutes. Transfer the leaves to a paper towel in a single layer to dry with another paper towel on top pressing lightly to dry for about a half hour or so.

Form the dry parsley leaves into a small ball on a dry cutting board. Get your biggest knife and rough chop the pile for a few seconds. Then re-gather the pile together and rough chop a bit more.

Repeat the process until you have a mound of fluffy, finely chopped leaves.

Sometimes people will use a food processor to blend the ingredients. But for a more authentic and rustic version, everything should be chopped by hand. Blending chimichurri changes the texture and thickness of the sauce.

How far in advance should I make chimichurri for the best flavor?

You can use this sauce right away. But for an even better chimichurri, let it sit at room temperature for a few hours. This will allow the flavors some time to meld together!

How long does homemade chimichurri last?

Homemade chimichurri can last up to five days in the refrigerator if stored in an airtight container.

For longer storage, you can freeze chimichurri for up to three months. You can thaw chimichurri in the refrigerator or at room temperature before serving.

Storing parsley

Trim the stems, place the parsley in a glass or container with about 1 inch of water, and cover loosely with plastic wrap. Store in the refrigerator and change the water every few days. I’ve had parsley last for weeks when stored like this.

You can store on a counter top in a glass of water as well, but without the plastic wrap.