If you adore vibrant, herby, and zesty flavors, this Chimichurri Sauce Recipe is about to become your new kitchen obsession. Bursting with fresh parsley, cilantro, bright lime juice, and a hint of smoky paprika, this sauce instantly transforms any dish from ordinary to unforgettable. Whether you’re grilling steaks, roasting vegetables, or simply craving a lively dip, this chimichurri blends simplicity and bold flavor into one perfect package you’ll want to make again and again.
Ingredients You’ll Need
Don’t let the short list fool you—each ingredient here plays a crucial role in creating the dynamic taste and luscious texture of your chimichurri sauce. From the fresh herbs that bring brightness and color to the spices that add warmth and depth, every component complements the others perfectly.
- 3 cloves garlic (peeled & quartered): Provides a pungent, aromatic base that livens up the sauce.
- 3 limes (juice only): Adds bright acidity and a fresh citrus zing that balances the herbs.
- ½ cup fresh parsley leaves: Brings a crisp, clean flavor and vibrant green color.
- 1 cup fresh cilantro leaves: Offers a slightly citrusy, bold herbaceous note.
- 1 teaspoon ground cumin: Adds a warm earthiness that rounds out the sharper flavors.
- ¼ teaspoon smoked paprika: Infuses a subtle smoky sweetness and beautiful red hue.
- ¼ teaspoon red pepper flakes: Delivers a gentle kick of heat to keep things interesting.
- ½ teaspoon kosher salt: Enhances and brings all the seasonings into balance.
- ½ cup extra-virgin olive oil: Gives the sauce a silky texture and rich mouthfeel.
How to Make Chimichurri Sauce Recipe
Step 1: Combine the Fresh Ingredients
Start by placing all ingredients except the olive oil into a blender or food processor. The garlic, lime juice, parsley, cilantro, cumin, smoked paprika, red pepper flakes, and salt create a vibrant and aromatic base that’s ready to be brought together into a silky sauce.
Step 2: Slowly Add the Olive Oil
With the blender running, slowly drizzle in the extra-virgin olive oil through the center opening in the lid. This gradual addition is key—it emulsifies the sauce and helps it achieve a luscious, almost smooth consistency. Be sure to scrape down the sides if needed to incorporate everything evenly.
Step 3: Store Until Ready
Once blended to perfection, transfer your chimichurri to an airtight container. The flavors will continue to meld and develop if left to rest. If it thickens too much in the fridge, simply stir in a little more olive oil to restore the perfect pourable texture.
Step 4: Enjoy Your Chimichurri
This homemade chimichurri sauce recipe is ready to liven up your meals any time. Use it as a marinade, a finishing sauce, or a dipping companion—every spoonful delivers a fresh hit of herbaceous brightness and spice.
How to Serve Chimichurri Sauce Recipe
Garnishes
Top your grilled meats or roasted veggies with a generous drizzle of chimichurri for an explosion of flavor and color. A little extra chopped parsley or cilantro sprinkled on top enhances the fresh appeal and presentation.
Side Dishes
Pair chimichurri with rustic roasted potatoes, grilled corn on the cob, or a crisp salad. This sauce’s vibrant acidity and herbs act as the perfect counterpoint to rich, hearty side dishes.
Creative Ways to Present
Try swirling chimichurri into creamy mashed potatoes or drizzle over avocado toast for an unexpected twist. You can even use it as a zesty spread for sandwiches or wraps—your creativity is the only limit.
Make Ahead and Storage
Storing Leftovers
Place leftover chimichurri in an airtight container and store it in the refrigerator for up to one week. The flavors actually deepen over time, making it even more delicious when used the next day.
Freezing
If you want to keep chimichurri sauce on hand for longer, freezing is a great option. Use freezer-safe containers or ice cube trays for portioning. Thaw in the refrigerator overnight before use, stirring well to reincorporate any separated oil.
Reheating
This chimichurri sauce recipe is best served cold or at room temperature, so reheating isn’t necessary. Simply take it out of the fridge a bit before serving to let it come to room temperature, then enjoy its fresh, vibrant flavors.
FAQs
Can I make chimichurri sauce without cilantro?
Absolutely! While cilantro adds a distinct brightness, you can replace it with extra parsley or even fresh oregano for a slightly different but still fantastic flavor profile.
How long does chimichurri sauce last in the fridge?
When stored properly in an airtight container, chimichurri sauce will stay fresh in the refrigerator for up to one week, making it perfect for weekly meal prep.
Is chimichurri sauce spicy?
It carries a gentle, pleasant heat thanks to the red pepper flakes. You can easily adjust the spice level by adding more or less according to your taste preferences.
Can I use dried herbs instead of fresh?
For the best flavor and color, fresh parsley and cilantro are recommended. Dried herbs won’t provide the same vibrant taste or appearance, but in a pinch, you can use them—just reduce the quantity since dried herbs are more concentrated.
What meats pair best with chimichurri sauce?
This classic sauce is famously paired with grilled steak, but it also shines on chicken, pork, fish, and even roasted vegetables, adding an irresistible burst of flavor.
Final Thoughts
This Chimichurri Sauce Recipe is a game-changer in the kitchen—easy to whip up, endlessly versatile, and packed with fresh, lively flavors. I can’t wait for you to try it and see how it instantly brightens your favorite dishes. Once you have this sauce in your repertoire, you’ll wonder how you ever cooked without it!
Print
Chimichurri Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Blending
- Cuisine: Argentinian
- Diet: Gluten Free
Description
This vibrant Chimichurri Sauce is a fresh, zesty condiment made with garlic, lime juice, parsley, cilantro, and spices blended smoothly with extra-virgin olive oil. Perfect as a marinade or served alongside grilled or roasted meats, it adds a burst of flavor with a subtle kick of heat from red pepper flakes.
Ingredients
Chimichurri Sauce Ingredients
- 3 cloves garlic, peeled & quartered
- 3 limes, juiced
- ½ cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 1 teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ½ cup extra-virgin olive oil
Instructions
- Prepare Ingredients: Peel and quarter the garlic cloves, juice the limes to get fresh lime juice, and rinse the fresh parsley and cilantro leaves to be ready for blending.
- Blend Sauce: Place all ingredients except the olive oil — garlic, lime juice, parsley, cilantro, cumin, smoked paprika, red pepper flakes, and kosher salt — into a blender or food processor. Secure the lid but remove the center insert to allow adding oil. With the machine running, slowly drizzle in the extra-virgin olive oil and blend until the mixture is nearly smooth, scraping down the sides as necessary to ensure an even consistency.
- Store Sauce: Transfer the chimichurri sauce into an airtight container and refrigerate until ready to use. If the sauce thickens during refrigeration, thin it by stirring in a little more olive oil to reach the preferred consistency.
- Serve and Enjoy: Use the chimichurri sauce as a flavorful marinade or serve it alongside grilled or roasted steak and other meats to enhance your meal.
Notes
- For best flavor, prepare chimichurri sauce a few hours ahead to let the flavors meld.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- Can be stored in the refrigerator for up to one week.
- If you prefer a chunkier texture, pulse the ingredients instead of blending fully.
