The Ultimate Zippy Flavor Bomb–Easy Chimichurri Sauce!
I’ve said it before, and I’ll say it again—drizzling a simple sauce is one of the best (and easiest!) ways to transform any meal. Sauces and condiments are what I like to call flavor bombs—they take little effort but deliver BIG flavor.
This Chimichurri Sauce is exactly that! It takes just 10 minutes to whip up, with a quick spin in the food processor and only 8 ingredients—many of which you probably already have in your kitchen.
A few years back, I shared this Creamy Avocado Chimichurri recipe, which I playfully refer to as my “summer sauce.” While Summer Sauce is still a staple at the PWWB house, you’ll also often find this classic oil-based chimichurri in my fridge during the summer months.
It’s packed with fresh herbs, bright citrus, and garlicky goodness, delivering both vibrant color and bold flavor. Our version has a generous splash of red wine vinegar for that signature zippy kick.
It’s the perfect finishing touch for just about any grilled meat or veggie. Before you know it, you’ll be drizzling homemade chimichurri on everything!
Maximum Flavor, Minimal Effort
3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
Get to Know This Herbaceous Sauce–What Is Chimichurri?
Quick history. ⇢ Chimichurri originated in the South American countries of Argentina and Uruguay. You’ll find Argentinian chimichurri sauce traditionally used as a topping for the delicious grilled beef that these countries are so well known for. Similar to a basil pesto, chimichurri is vibrantly green in color and full of bright herby flavors, however, it boasts a signature zippy flavor, thanks to a generous amount of red wine vinegar.
Key Ingredients
This simple, flavor bomb of a sauce is made with equally as simple of ingredients!
Here’s what you’ll need…
- Fresh cilantro, parsley, and oregano – Cilantro, parsley, and oregano give this sauce a strong herby taste. Cilantro provides a warm, slightly spicy flavor while parsley and oregano both add clean and peppery notes.
- Lemon – Instantly brightens up this sauce! Just a little bit adds the perfect amount of citrus and a mildly tart taste.
- Garlic – You can never go wrong with garlic!
- Olive oil – EVOO balances out the bold ingredients and acts as the vehicle that carries the fresh flavors in this sauce.
- Red wine vinegar – Adds a touch of tang to this otherwise earthy, lemony, and garlicky sauce.
- Crushed red pepper flake – For a bit of heat!
How to Make This Easy Chimichurri Recipe
Making this chimichurri sauce could not be simpler! It takes about 10 minutes of prep time and no cooking is required to whip up a batch. You’ll have it ready to go in no time!
Why use a food processor? ⇢ A food processor helps combine the ingredients but still leaves a nice, rustic consistency. You don’t want your chimichurri to be too runny – a quick pulse releases all of the flavors and creates a cohesive sauce without pureeing.
Storage Notes
I love to keep chimichurri sauce stored in the fridge, in an airtight container all week long so I can use it to top lots of different recipes. It’s also really freezer-friendly (for up to 3 months)! See the Recipe Notes, below, for full storage and freezing guidance.
Serving Suggestions
Chimichurri is so versatile and can be used to add flavor and dimension to just about any dish!
It’s typically served with the grilled beef, widely found in traditional Argentina and Uruguay cuisine, but also pairs well with other grilled meats or veggies – think grilled chicken, grilled pork chops, topped on burgers, and so much more!
I can’t wait for you to make your own PWWB Chimichurri Sauce at home! It’s SO simple and SO flavorful!
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! Happy cooking! ♡
Print
10-Minute Homemade Chimichurri Sauce
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: Sauces & Condiments
- Method: No-Cook
- Cuisine: Argentinian
- Diet: Vegan
Description
Ready to add an instant pop of flavor to all your meals? This easy Chimichurri recipe adds bright, vibrant flavor to every dish it touches! Learn how to make chimichurri sauce at home in 10 minutes with this easy recipe. PWWB’s zesty green and herbaceous sauce is packed with fresh cilantro, parsley and oregano, and is terrific drizzled over steak, chicken, veggies, and more!
Ingredients
- ½ cup packed cilantro leaves and tender stems
- ½ cup packed parsley leaves and tender stems
- 3 tablespoons packed fresh oregano leaves
- 1 lemon, zested and juiced
- 3–4 cloves garlic
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon crushed red pepper flake
- 1 ½ teaspoons kosher salt
Instructions
- Prep the chimichurri sauce: Place all listed ingredients in a food processor and pulse to combine. Taste and season with additional salt or ground black pepper, as desired.
- Serve: Enjoy your chimichurri immediately, topped on grilled meats, roasted veggies, drizzled over a salad, and so on. Sky’s the limit!
Notes
- Storage: This Chimichurri sauce will keep, stored in an airtight container for up to 1 week.
- Freezing: To freeze, store in a freezer safe container (these are my favorite!) for up to 3 months. Thaw in the refrigerator a day before you’d like to use it.
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
Taste great but it seemed like it had too much liquid. I would suggest starting with half the oil/vinegar and then adding as needed.
Thanks for the tip, Emily!! Glad you enjoyed the flavors! 🙂
Petioning to have this renamed as The BEST EVER chimichurri sauce. It’s beyond delicious and we put it on everything!
Hi Kelsey! Hahah we couldn’t agree more & are so glad you loved it as much as we do – thanks so much for dropping a comment! 🙂
So easy, I don’t have a food processor and the sauce came together in my ninja single serve blender cup just fine. I didn’t quite know if I had enough herbs, but it all worked out. I will note if keeping in the fridge my sauce solidified and needed to come to room temp to be pourable again. Definitely a nice twist on my usual steak night flavor.
Hi Katie! So glad you enjoyed & yes good call-out on the potential of having the olive oil in the chimichurri sauce solidify when stored in the fridge – this can definitely happen with any oil-based sauce but won’t affect the taste! If you like this zippy sauce & are a fan of mushrooms – you should check out this recipe next!
This is delish!! I grilled some chicken and veggies and this was perfect with both. Super quick and easy to make. Definitely a keeper!
Couldn’t agree more, Barbara. I’m so glad you enjoyed it as much as I do. It’s the perfect pair with grilled chicken + veggies!!!