Classic Chimichurri Sauce with Herbs & Garlic

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Vibrant, herbaceous, and irresistibly zesty, this Classic Chimichurri Sauce with Herbs & Garlic brings bold South American flavor to any dish it touches. Traditionally hailing from Argentina and Uruguay, chimichurri is a no-cook sauce that pairs beautifully with grilled meats, vegetables, and even crusty bread. The combination of fresh parsley, garlic, olive oil, and vinegar makes it as versatile as it is addictive.

Whether you’re firing up the grill or just looking to elevate your weeknight meals, this green gem is the flavor booster you didn’t know you needed. It’s quick to whip up, easy to customize, and stays fresh in the fridge for days. Drizzle it, dip it, or spoon it generously—this chimichurri doesn’t hold back.

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What Kind of Olive Oil Should I Use?

For chimichurri, choose a good-quality extra virgin olive oil that’s smooth and slightly peppery. Since this is a raw sauce, the flavor of the oil really shines through, so using something robust and well-balanced will elevate your sauce. Avoid heavily processed oils as they can mute the freshness of the herbs and garlic.

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Ingredients for the Classic Chimichurri Sauce with Herbs & Garlic

Fresh Parsley – This is the star of the sauce, delivering that clean, grassy flavor chimichurri is known for. Flat-leaf parsley is preferred for its robust taste and tender leaves.

Fresh Garlic – A few cloves of raw garlic bring bite and intensity. It’s key to the punchy personality of chimichurri.

Red Wine Vinegar – Adds tang and brightness, balancing the richness of the oil and the sharpness of the garlic.

Extra Virgin Olive Oil – Brings everything together with a smooth, rich texture and a hint of fruitiness.

Dried Oregano – Adds earthiness and depth, grounding the sauce with a traditional Mediterranean note.

Red Pepper Flakes – For just a hint of heat and a lively kick that makes the sauce more dynamic.

Salt and Black Pepper – Essential for rounding out and enhancing all the flavors.

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How To Make the Classic Chimichurri Sauce with Herbs & Garlic

Step 1: Prep the Herbs and Garlic

Start by finely chopping the fresh parsley and garlic. You want a very fine mince for both to ensure they blend seamlessly into the sauce without creating a gritty texture. A sharp knife works best here, or use a food processor with a few quick pulses—just don’t overdo it.

Step 2: Mix the Dry Ingredients

In a medium bowl, combine the minced parsley, minced garlic, dried oregano, red pepper flakes, salt, and black pepper. This helps the dry spices evenly disperse before the liquids are added.

Step 3: Stir in the Vinegar

Add the red wine vinegar to the bowl and stir to let the herbs soak up the acidity. This step slightly softens the parsley and tones down the sharpness of the garlic.

Step 4: Pour in the Olive Oil

Slowly drizzle in the extra virgin olive oil while stirring. The oil will bind the ingredients into a thick, pourable sauce with a beautiful sheen. Make sure everything is well coated and evenly suspended.

Step 5: Rest and Marinate

Let the chimichurri sit at room temperature for at least 15–30 minutes before serving. This allows the flavors to meld into a bright, aromatic sauce. You can also refrigerate it and let it marinate longer for a deeper, more developed flavor.

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How to Serve and Store Classic Chimichurri Sauce with Herbs & Garlic

Chimichurri is one of those magical sauces that instantly transforms any dish. Serve it generously over grilled steaks, chicken, fish, or even roasted vegetables. It also makes a fantastic dip for warm crusty bread or a drizzle over grain bowls and eggs. For a simple but elevated side, toss it with boiled potatoes or roasted sweet potatoes.

When it comes to storing, transfer any leftover chimichurri into an airtight glass jar or container. It will keep in the fridge for up to 5 days. Before serving, give it a good stir, as the oil may separate. For longer storage, chimichurri can also be frozen in ice cube trays and thawed in small batches.

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Frequently Asked Questions

How spicy is chimichurri?

It has a mild to medium heat from the red pepper flakes. You can easily adjust the spice level by reducing or increasing the amount to your preference.

Can I use a food processor instead of chopping everything by hand?

Yes, but use short pulses to avoid turning it into a paste. Chimichurri should have a loose, chunky texture—not a puree.

Is chimichurri only for meat?

Not at all! While it’s famous for topping grilled steak, it’s also delicious on vegetables, tofu, seafood, sandwiches, and even stirred into pasta.

Can I substitute parsley with other herbs?

Cilantro is a common swap or addition, and you can mix in a bit of fresh oregano too. Just know that altering the herbs will change the flavor profile.

Do I need to let it sit before serving?

Letting it rest for 15–30 minutes helps all the flavors come together. If you have time, it’s worth the wait.

Can I make chimichurri ahead of time?

Yes! It’s a great make-ahead sauce. In fact, it tastes even better after a few hours or overnight in the fridge.

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Want More Sauce & Condiment Ideas?

If this chimichurri sauce made your meal pop, you’re going to love trying more bold and flavor-packed ideas from Life with Jam. Here are a few more homemade sauces and dressings worth adding to your recipe box:

• Louisiana Remoulade Sauce for a creamy, spicy Southern kick.
• Shut Yo Mouth Sauce when you need heat with flavor.
• Grilled Peach and Honey Mustard Dressing to add sweet tang to salads and grilled meats.
• Green Olive and Feta Cheese Dip for a bold Mediterranean bite.
• Bold and Spicy Homemade Slap Ya Mama Seasoning to make every bite unforgettable.

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📌 Save this recipe to your Pinterest board so you always have it handy when grilling season hits: Life with Jam on Pinterest

And I’d love to see how your chimichurri turned out! Did you go classic, or give it your own twist with cilantro or extra chili flakes? Let me know in the comments and share your photos. Let’s keep inspiring each other with flavor-forward cooking!

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