Chimichurri Sauce

Looking for a way to spice up your grilled chicken and steaks this summer? Look no further than this fresh Chimichurri sauce! It’s such an easy (yet impressive) way to add a TON of flavor to your favorite grilled foods. Chicken, steak, shrimp, potatoes, bread .. it can really go on anything.

bowl of chimichurri sauce

What Is Chimichurri? What's It Taste Like?

Chimichurri is a bright green earthy sauce made from fresh herbs, garlic, shallot, olive oil and vinegar. It’s simply made by chopping up and combining all of the ingredients. 

I would be remiss if I gave you a recipe for Chimichurri without mentioning it’s deep Argentinian roots (learn more about it here). Though this recipe isn’t exactly authentic, it’s got a lot of inspiration from traditional Chimichurri.

You can make this in a food processor or you can just chop everything up. I like a coarser, less homogenous texture, so I opt for chopping everything up. A little more work but honestly not that much. Up to you. So after getting out your best cutting board and best knife, you can get to chopping! (Pro tip: make chopping a breeze with a sharp knife and a stabilized cutting board — put a damp paper towel under your board to keep it from sliding around while chopping)

close up of a spoonful of Chimichurri

Details on the Process

A One Step Sauce

Traditional Chimichurri calls for fresh parsley and oregano. I like to use about ⅔ cilantro and ⅓ parsley. You can absolutely experiment with different herbs including parsley, oregano, cilantro, mint or basil. It’s a great way to use up herbs that have been forgotten about in your fridge. 

So chop up your herbs (fairly finely), mince up a shallot, some jalapeno and some garlic cloves and throw it all into a bowl. Then add in olive oil, vinegar, salt and pepper and mix it all up. Cover and chill until ready to serve! 

Chimichurri in a bowl with a serving spoon surrounded by oil and herbs

How to Serve Chimichurri

Usually, I’ll make a batch of this Chimichurri along with a couple of steaks and chicken on the grill. It’s a great way to have a yummy protein option for yourself all week and the sauce is a great way to add variety to your weekly meal prep.

On the other hand, this Chimichurri served alongside grilled steak or chicken or shrimp or potatoes (or just about anything) makes for a delicious dinner for a crowd. The sauce is a great way to spice up a dinner for people with different preferences. I know in my family, some people like their chicken plain jane and some people like to spice it up! Please everyone by serving regular grilled chicken with a sauce like Chimichurri on the side!

Thanks so much for stopping by! If you make this recipe or have any questions, let me know! Leave a comment below or tag me @annietortellini on Instagram!

bowl of chimichurri sauce


An Argentinian sauce that is sure to spice up your summer grilling.
Servings: 8
Prep Time 15 mins
Cook Time 0 mins
Total Time 25 mins


  • ½ shallot minced
  • 2 cloves of garlic minced
  • ¼-½ jalapeno minced
  • 1 Tbs red wine vinegar
  • ½ C olive oil
  • ½ C chopped fresh parsley a quarter of a bunch, just a handful
  • 1 C chopped fresh cilantro a half of a bunch stems and all
  • 1 tsp each salt + pepper


  • Mince the shallot, garlic and jalapeno, then chop the herbs and mix everything together in a small bowl. Add in 1 Tbs red wine vinegar, ½ C olive oil and salt + pepp.
  • Alternately, add the shallot, garlic and jalapeno to a food processor and process. Add in the oil, vinegar, salt + pepp and herbs, and process.


Note on herbs: Traditionally parsley and oregano are used in Chimichurri. However, I encourage you to try out whatever herbs you have on hand! Parsley, oregano, cilantro, basil, mint - chef's choice!
Course Sauce
Cuisine Argentinian
Keyword 25 Minutes, Fall, No Cook, Spring, Summer, Winter

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