Dinner

Easy Chimichurri Sauce Recipe

Byluca Carter February 1, 2026February 1, 2026

Introduction

Chimichurri is a vibrant, herb-packed sauce that adds a fresh and tangy kick to grilled meats, vegetables, and more. This easy recipe uses a food processor to quickly blend aromatic herbs with garlic, olive oil, and spices, making it perfect for last-minute meals or meal prep.

A white ceramic bowl filled with a thick, vibrant green pesto sauce that has a slightly chunky texture with tiny bits of herbs. The surface of the pesto is shiny with a few drops of olive oil, small red chili flakes, and a sprinkle of white coarse salt. On top, in the center, rests a small cluster of fresh basil leaves that look bright and fresh. The bowl sits on a white marbled surface with soft natural light highlighting the colors and textures of the pesto. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh parsley (packed)
½ cup fresh cilantro (packed)

4 cloves garlic (peeled)
½ cup olive oil

2 tbsp red wine vinegar
1 tsp dried oregano

½ tsp red pepper flakes (adjust to taste)
½ tsp salt
¼ tsp black pepper

2 tbsp fresh lemon juice

Instructions

Step 1: Rinse the parsley and cilantro under cold water and pat them dry. Remove any thick stems from both herbs to avoid bitterness.
Step 2: Place the parsley, cilantro, garlic, dried oregano, red pepper flakes, salt, and black pepper into a food processor.

Step 3: Pulse the mixture a few times until the herbs are roughly chopped but not pureed.
Step 4: Add the olive oil, red wine vinegar, and fresh lemon juice to the processor.
Step 5: Pulse again until all ingredients are well combined but the sauce still has some texture.

Step 6: Taste the chimichurri and adjust the seasoning by adding more salt, pepper, or red wine vinegar if desired.
Step 7: Transfer the sauce to a bowl or jar. Serve immediately or cover and refrigerate until ready to use.

Tips & Variations

For a milder sauce, reduce or omit the red pepper flakes.

Swap cilantro with extra parsley if you prefer a more traditional chimichurri flavor.
Add a touch of smoked paprika for a subtle smoky note.
Use fresh oregano instead of dried if available, adjusting quantity to about 1 tablespoon.

Let the sauce sit for at least 30 minutes before serving to allow flavors to meld.

Storage

Store chimichurri sauce in an airtight container in the refrigerator for up to one week. Before using, stir well as the oil may separate. It can be served cold or brought to room temperature. Avoid freezing, as the texture and flavor may change.

How to Serve

A white speckled bowl filled with a thick green sauce that looks like pesto, textured with finely chopped herbs and small bits of nuts. The surface of the sauce is shiny with a layer of oil, dotted with small red chili flakes. In the center, three bright green basil leaves are placed on top as garnish. The bowl sits on a white marbled surface with some blurred green leaves in the background, creating a fresh and natural look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chimichurri without a food processor?

Yes, you can finely chop all the herbs and garlic by hand and whisk in the liquids and seasonings. It will take a bit longer but still yield a delicious sauce.

What dishes pair well with chimichurri?

Chimichurri complements grilled meats like steak, chicken, and fish. It also works well as a marinade or drizzle over roasted vegetables, sandwiches, and even eggs.