Chimichurri Sauce (Herb and Garlic Sauce)
Why this recipe works
- Fast, no-cook method: Finely chopped herbs, garlic, vinegar and oil come together in minutes without heating or blending.
- Bright acidity: Red wine vinegar cuts through the olive oil and garlic, giving the sauce its clean, sharp finish.
- Punchy flavour: Fresh parsley, raw garlic, oregano and chilli create a bold sauce that stands up well to grilled or roasted food.
- Easy to use: Its loose, spoonable texture makes it ideal as a finishing sauce, marinade-style dressing or table condiment.
Get the most out of this recipe
Adjust the heat
- Make it milder: Reduce the chilli flakes or replace them with smoked paprika for a gentler, lightly smoky version.
- Add more heat: Increase the chilli flakes gradually, tasting as you go so the heat does not overpower the parsley and garlic.
- Keep the flavour balanced: If the sauce tastes too sharp or hot, add a little more olive oil to soften the vinegar and chilli.
Ingredient notes
- Use flat-leaf parsley: Flat-leaf parsley gives chimichurri its clean herbal flavour and chops more easily than curly parsley.
- Chop by hand: Hand-chopping keeps the herbs fresh-tasting and textured; a food processor can bruise the parsley and make the sauce muddy.
- Adjust the vinegar: Red wine vinegar gives the classic sharpness, while apple cider vinegar makes the sauce slightly fruitier.
Make-ahead tips
- Let it stand briefly: A short rest before serving helps the oregano soften and the garlic, vinegar and herbs settle into a more rounded flavour.
- Store chilled: Keep chimichurri in a sealed container in the fridge and stir well before serving, as the oil will naturally separate.
- Best when fresh: The sauce keeps for a few days, but the parsley flavour and colour are brightest on the day it is made.
Serving ideas
- With grilled meats: Spoon over steak, chicken or lamb just before serving for a fresh, garlicky contrast.
- With vegetables: Use as a finishing sauce for roasted vegetables, grilled peppers or potatoes.
- Serve at the table: Offer it in a small bowl so diners can add it to taste rather than coating everything in advance.
Equipment you'll need
Ingredients
Instructions
- Finely chop the parsley and peel and finely chop the garlic. Add both to a mixing bowl.
- Add the dried oregano, chilli flakes and fine sea salt, then stir to combine. Pour in the red wine vinegar and leave for 2 minutes so the oregano and chilli can soften slightly.
- Whisk in the olive oil until the sauce looks glossy and spoonable. Taste and adjust with a pinch more salt if needed, then serve straight away.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the brightest flavour, chop the parsley by hand rather than using a food processor, which can bruise the herbs.
- If you have time, let the chimichurri stand for 10 minutes before serving so the flavours meld.
- If serving to anyone who is pregnant, elderly, or immunocompromised, use very fresh parsley and clean equipment, and keep the sauce chilled until serving.
Substitutions
- Replace red wine vinegar with apple cider vinegar for a slightly fruitier tang.
- Replace chili flakes with smoked paprika for a milder, smoky sauce.
Storage
- Refrigerate up to 3 days
- Store in a sealed container in the fridge. Stir well before serving, as the oil will separate; let it sit at room temperature for 10 minutes to take the chill off.
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Recipe overview
- Servings: 4 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Latin American
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