Easy Chimichurri Sauce

Looking for the best chimichurri sauce recipe? This fresh, herb-packed chimichurri is made with parsley, cilantro, garlic, jalapeño, and red wine vinegar — and it comes together in just 5 minutes with no cooking required. A family recipe passed down through generations, it's the perfect condiment for smoked picanha, grilled steak, grilled shrimp, and steak sandwiches.

Prep Time5

Total Time5

Course: Sauces

Cuisine: Argentinian

Keyword: chimichurri recipe, chimichurri sauce

Servings: people

Ingredients

½ cup good quality olive oil
¼ cup red wine vinegar see notes
¼ cup fresh flat leaf parsley finely chopped
¼ cup fresh cilantro finely chopped
3-4 garlic cloves finely minced
½ jalapeño seeded, deveined, and finely chopped
¾ teaspoon dried oregano Mexican oregano preferred
⅛ teaspoon crushed red pepper flakes
½ teaspoon salt

Instructions

Add all ingredients to a small bowl. Stir everything together until well combined.
Taste and adjust. Want more heat? Add a few extra red pepper flakes or leave some jalapeño seeds in next time. Want more tang? Add a small splash more red wine vinegar. Need more salt? Season to taste.
Rest before serving. *For best results, let the chimichurri rest at room temperature for 20 - 30 minutes before serving. This allows the garlic to mellow slightly and the herbs to fully infuse into the oil and vinegar. Stir once more before serving.

Notes

Mexican Oregano vs. Regular Oregano: If you can find Mexican oregano, use it. It has a slightly more citrusy, earthy flavor compared to Mediterranean oregano and really elevates this sauce. Look for it in the Latin foods section of your grocery store or at a Latin market.
Red Wine Vinegar vs. White Wine Vinegar: We have made this chimichurri recipe with both types of vinegars, and both are great. We find the white wine vinegar to give a more delicate, crisp flavor. The red wine vinegar is more robust and tangy. Use your favorite or use a mixture of both.

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