Chimichurri Sauce Recipe

This chimichurri sauce is fresh, garlicky, herby and full of bright flavour. Made with parsley, oregano, garlic, vinegar, chilli and olive oil, it comes together quickly and gives grilled steak, chicken, fish, vegetables and sandwiches an instant lift.

The texture should stay rustic and spoonable, not smooth like a purée. Let it rest for about 30 minutes before serving, and the garlic, herbs and vinegar will soften into a beautifully balanced sauce.

Fresh Chimichurri Sauce for Grilled Meat, Fish and Vegetables

In England, summer can be shy, but as soon as the sun appears, we go straight into barbecue mode. On one of those rare sunny days, everyone at home wanted a different sauce: homemade ketchup for the children, smoky barbecue sauce for my eldest, and chimichurri for my husband and me.

This is the sauce I love with grilled meat because it cuts through richness without feeling heavy. It is sharp, fresh, garlicky and lightly spicy, with that generous herb flavour that makes even a simple steak or grilled vegetable platter feel special.

My husband also loves it because it reminds him of Boufejoukh, an Algerian green chilli, garlic and olive oil dip my mother used to make in summer. The flavour is not exactly the same, of course, but that same idea is there: fresh green heat, garlic, olive oil and a sauce that wakes up the whole meal.

I tested this chimichurri in two ways: with a mortar and pestle for a deeper, more aromatic sauce, and with a Thermomix for a quick version. The mortar method gives the best texture and flavour, but the Thermomix is very useful when you need a fast sauce for a barbecue or weeknight dinner.

What Is Chimichurri Sauce?

Chimichurri is a fresh herb sauce from Argentina and Uruguay, usually served with grilled meat. It is made with parsley, oregano, garlic, vinegar, olive oil and chilli, creating a sauce that is bright, tangy, garlicky and lightly spicy.

The best chimichurri sauce is not blended until smooth. It should look chopped and rustic, with small pieces of herbs, garlic and chilli suspended in the oil and vinegar. This texture is what makes it so good spooned over steak, chicken, fish, roasted vegetables or even crusty bread.

Why You’ll Love This Chimichurri Sauce

• Fresh and full of flavour: parsley, oregano, garlic and vinegar give the sauce a bold, lively taste.
• Ready in minutes: you only need simple ingredients and no cooking.
• Perfect for barbecue season: serve it with steak, chicken, lamb, fish, prawns or grilled vegetables.
• Better after resting: 30 minutes is enough to let the garlic mellow and the herbs release their aroma.
• Two easy methods: make it traditionally with a mortar and pestle, or quickly in a Thermomix.

Chimichurri Sauce Ingredients

• Fresh parsley: the main herb in the sauce. Use flat-leaf parsley if possible, as it has a better flavour and texture than curly parsley.
• Fresh oregano: adds an earthy, aromatic note. If you do not have fresh oregano, use 1 teaspoon of dried oregano instead.
• Garlic: essential for that bold chimichurri flavour. Use fresh garlic cloves, not garlic powder.
• Shallot: gives a gentle sweetness and a little bite. You can use red onion instead.
• Red chilli: adds heat and colour. Remove the seeds and white membrane for a milder sauce.
• Vinegar: red wine vinegar is the classic choice, but white vinegar or white wine vinegar also work.
• Lemon juice: not always traditional, but it gives the sauce a fresh lift and balances the olive oil.
• Olive oil: use a good olive oil because the sauce is not cooked, so the flavour of the oil matters.
• Salt and black pepper: season gradually and taste before serving.

How to Make Chimichurri Sauce

Quick Thermomix Method

1. Place the garlic and shallot in the Thermomix bowl. Blend for 5 seconds / speed 5.
2. Add the parsley and oregano. Blend again for 5 seconds / speed 5.
3. Add the lemon juice, vinegar, olive oil, chilli, salt and black pepper. Blend for 10 seconds / speed 8.
4. Transfer to a clean jar and let the sauce rest before serving.

Tip: for a more rustic chimichurri, do not over-blend. The sauce should stay slightly chunky, not completely smooth.

Tips for the Best Chimichurri Sauce

• Do not over-blend: a smooth green purée is not the texture you want. Chimichurri should be chopped and loose.
• Let it rest: 30 minutes makes a real difference. The garlic becomes less harsh and the herbs infuse the oil.
• Use fresh garlic: this sauce is raw, so every ingredient matters.
• Adjust the acidity: if the sauce tastes too sharp, add a little more olive oil.
• Season at the end: taste after resting, then adjust the salt, vinegar or chilli if needed.

Ways to Serve Chimichurri Sauce

Chimichurri is best known as a sauce for steak, but it is much more versatile than that. You can spoon it over grilled chicken, lamb chops, fish, prawns, roasted vegetables, potatoes, sandwiches, burgers or eggs.

It also works beautifully as a quick marinade for meat, chicken or vegetables. For the best flavour, marinate for 30 minutes to 2 hours, then cook as usual. Keep a little fresh chimichurri on the side to spoon over the dish just before serving.

Storage and Make-Ahead Tips

• In the fridge: store chimichurri in a clean airtight jar for 4 to 5 days.
• To keep it fresh: smooth the surface and add a thin layer of olive oil on top before closing the jar.
• Before serving: let it come closer to room temperature and stir well.
• Freezing: freeze in small portions or an ice cube tray for up to 1 month.

Chimichurri Sauce FAQs

Can I use dried oregano?

Yes. Replace the fresh oregano with 1 teaspoon of dried oregano. Let the sauce rest for at least 30 minutes so the dried oregano has time to soften and release its flavour.

Can I make chimichurri without chilli?

Yes. Simply leave out the chilli, or replace it with a small pinch of sweet paprika for colour without heat.

What vinegar is best for chimichurri sauce?

Red wine vinegar is the classic choice, but white wine vinegar, cider vinegar or white vinegar can also be used. The flavour will change slightly, but the sauce will still be delicious.

Can I make chimichurri in advance?

Yes. Chimichurri is even better after resting. Make it at least 30 minutes ahead, or a few hours before serving if you have time.

Why is my chimichurri bitter?

It may have been over-blended, or the olive oil may be too strong. Use short pulses if using a machine, and avoid turning the herbs into a smooth paste.

Is chimichurri a marinade or a sauce?

It can be both. Use it as a marinade before cooking, then serve extra fresh chimichurri on the side as a finishing sauce.

More Sauces and Dips to Try

• Arrabbiata Sauce
• Homemade British Mint Sauce
• Fail-Proof Homemade Mayonnaise
• Salsa Verde Recipe