5-Minute Chimichurri Sauce
A vibrant, tangy, and herbaceous Argentinian sauce that comes together in just 5 minutes. Fresh parsley and oregano are the stars, brightened with red wine vinegar and a touch of garlic, balanced by a generous pour of olive oil. Perfect spooned over grilled steaks, chicken, or roasted vegetables.
For 8 servings
- prep · ~2 min
Chop the parsley.
Wash and thoroughly dry 1 cup of packed fresh parsley. Remove the thick stems, then finely chop the leaves. The finer the chop, the better the sauce will emulsify.
TIPDon't chop parsley when it's wet — water will make the sauce splatter and dilute the flavor. - mix · ~1 min
Combine all ingredients.
1.In a medium bowl, add the finely chopped parsley.2.Add minced garlic, dried oregano, red chili flakes, salt, and black pepper.3.Pour in the red wine vinegar and olive oil.4.Whisk vigorously until the oil and vinegar emulsify slightly. - rest · ~10 min
Rest the sauce for 10 minutes before serving.
Let the chimichurri sit at room temperature for at least 10 minutes to allow the flavors to meld. Stir again right before spooning over grilled meat or vegetables.
TIPChimichurri tastes even better after 1-2 hours. Make it ahead and let it rest, but never refrigerate — olive oil solidifies when cold.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Finely mince the garlic — large chunks can overpower the sauce's delicate herb balance.
- 2Use flat-leaf (Italian) parsley for a more robust flavour and easier chopping.
- 3Let the sauce rest at room temperature for at least 10 minutes; the herbs will soften and the vinegar mellows.
- 4Never refrigerate chimichurri; cold oil solidifies and dulls the brightness of the herbs.
- 5For a smoother emulsion, whisk the olive oil in a slow, steady stream while stirring the other ingredients.
- 6Taste and adjust salt and vinegar just before serving — acidity fades as the sauce sits.
Adapt it for your goals.
Cilantro Chimichurri
Replace half the parsley with fresh cilantro for a brighter, slightly citrusy twist that pairs beautifully with grilled fish or tacos.
Smoky Red ChimichurriSmoky Red Chimichurri
Add 1 tablespoon of smoked paprika and use sherry vinegar instead of red wine vinegar. This gives a deeper, smokier flavor perfect for lamb or roasted mushrooms.
Low Oil VersionLow-Oil Version
Reduce olive oil to 1/4 cup and add 1/4 cup water to lighten the sauce. Great for drizzling over salads or roasted vegetables when you want less richness.
Nut Free (Already)Nut-Free (Already)
This chimichurri is naturally nut-free and safe for those with nut allergies. No substitutions needed.
Why this is on our healthy list.
Rich in Antioxidants
Fresh parsley and oregano are high in flavonoids and vitamin C, which help combat oxidative stress and support immune function.
Heart-Healthy Fats
The olive oil provides monounsaturated fats, which are known to support cardiovascular health when used in place of saturated fats.
Low in Calories
This sauce is a flavorful, low-calorie way to dress grilled meats and vegetables, with most of its calories coming from healthy olive oil.
Contains Iron from Parsley
Fresh parsley is a good source of non-heme iron, which contributes to healthy blood oxygen transport. Pair with the vinegar for better absorption.
Frequently asked questions
No, dried parsley won't provide the same vibrant texture or fresh flavour. Stick with fresh flat-leaf parsley for the best results.
