Easy Chimichurri Sauce

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This easy chimichurri sauce is great as a marinade or with beef and roasts. Full of fresh herbs and tangy vinegar for a hint of spiciness.

What’s your favorite steak sauce for Mary Poppins? Chim-chiminey, chim-chiminey, chim-chimi-churri! Well, kidding aside, this unique Argentinian sauce has become a worldwide favorite. My easy verde version is full of flavor and can be used as a marinade, sauce or dressing. Making the sauce is surprisingly easy, yet impressively delicious at its best. Next time you’re grilling or serving, invite some friends over because you’ll want to show off this delicious sauce!

Can I use cilantro instead of parsley?

Yes. While parsley is the dominant flavor in most authentic chimichurri sauces, there are many people who prefer the flavor of cilantro. It definitely changes the flavor of this sauce, but the cilantro blends perfectly with the other ingredients.

Are chimichurri spicy?

This recipe isn’t super spicy, but gets a little heat from the red pepper flakes. If you are sensitive to hot food, you can leave them out.

What can I do with chimichurri?

Chimichurri is traditionally served with Asado or BBQ. It pairs well with steaks, roasts and kebabs. It can also be served over pasta or roasted vegetables such as baked potatoes for a delicious vegetarian option. It’s also great as an appetizer with bread for dipping.

Aerial view of Chimichurri sauce in white bowl.

If you liked this recipe, you might also be interested in these other recipes with chimichurri sauce:

Watch the video below as Rachel walks you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor right here on our website, with the corresponding recipe.

Aerial view of Chimichurri sauce in a white bowl surrounded by other food on the table.

This easy chimichurri sauce is great as a marinade or with beef and roasts. Full of fresh herbs and tangy vinegar for a hint of spiciness.

Preparation time 5 minute

cooking time 5 minute

total time 10 minute

raw material

  • 2 cup fresh flat-leaf parsley leaves
  • 5 clove garlic
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon. dried oregano
  • 1/2 cup Extra virgin olive oil
  • 3 tablespoon red wine vinegar
  • 3 tablespoon lemon juice


  • In a food processor blender, combine parsley leaves, garlic, cloves, salt, pepper, red pepper flakes, oregano, olive oil, red wine vinegar, and lemon juice.

  • Pulse on high until pureed.

  • Store in an airtight container in the refrigerator.

Serve: 2tablespoon | Calories: 44kcal | carbohydrate: 1G | fat: 4.5G | Saturated fat: 0.6G | sodium: 100mg | Potassium: 32mg | fiber: 0.25G | sugar: 0.08G | Vitamin A: 430unit | Vitamin C: 7.6mg | calcium: 9.6mg | iron: 0.4mg