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Packed full of fresh herbs, extra virgin olive oil, a touch of spicy chili, vinegar and fresh lemon juice, this easy Argentinian Chimichurri sauce is amazingly fresh and flavorful and absolutely perfect served on meat, chicken, fish and veggies!

The first time I had Argentinian chimichurri sauce, I was in love. It was at this little Argentinian restaurant in my neighborhood called Puerto La Boca.
The flavors were so fresh and delicious, I just couldn't get enough. The tartness from the vinegar and freshness from the herbs is just perfect. If I drowned in this sauce, it would be a happy death.
I'm not going to claim this recipe is authentic, it's not. Traditional chimichurri sauce is made with just parsley - I like the combo of parsley, cilantro and basil. I also like the flavor the fresh lemon juice adds, which is also not traditional.
And this red chimichurri or cilantro chimichurri are definitely not traditional, but it's still so delicious!
The mint chimichurri in this sous vide lamb chop recipe is also not "authentic" but it's incredible!
While it's not "authentic," this Argentinian Chimichurri is absolutely incredible! That's why you have GOT to make it. And given it only takes 5 minutes, I don't see any reason not to....especially when you can serve it with this incredible Grilled Flank Steak or this Slow Cooker Beef Pot Roast.
You may also like to try the Red Chimichurri sauce in this Brazilian Pizza recipe.
Check out the chimichurri web story!
Why This Recipe Works
- The herbs give the sauce an incredibly fresh flavor - the perfect complement to heavier meat dishes and seafood.
- The red wine vinegar and lemon juice (non-traditional) add the perfect acidity to complement the herbs.
- A good quality olive oil and fresh cloves of garlic and shallots really brings the flavors home.
- A touch of spicy red chili or dried chili flakes adds the perfect amount of heat - and can be adjusted depending on your preference!
Ingredients
This 5 minute chimichurri sauce is made with parsley, cilantro, basil, garlic, shallots, red wine vinegar, hot chilies and lemon juice. Always use fresh herbs when making chimichurri.
A good quality olive oil is essential for making good chimichurri (along with the fresh herbs). Buy Olive Oil.
A full list of ingredients and measurements is included in the recipe card at the bottom of the post.
Step By Step Instructions
This is going to one of the easiest things you've ever made.
First, combine the garlic, shallot, lemon juice and vinegar in a bowl and let it sit for 10 minutes (optional). The vinegar and lemon juice work to take the bite out of the shallots and garlic before we blend it all together.
Next step is to add all ingredients to a food processor and blend together. Don't blend it too much as we want the sauce to be slightly chunky.
Expert Tips
- Always use fresh lemon juice and a good quality olive oil for the best flavor;
- Don't use dried herbs - fresh herbs should always be used when making chimichurri sauce;
- Use more or less garlic depending on your preference for garlic. Make sure to add it at the end so you can taste along the way. You can always add but never take away!
- I don't recommend substituting the red wine vinegar. However, if you HAVE to, substitute it with white wine vinegar.
- For a spicier sauce, add more red chilies or chili flakes.
- Don't blend the sauce until totally smooth, you want it to be slightly chunky.
Frequently Asked Questions
- Can Chimichurri Sauce be made in advance? I actually prefer to make it in advance so the flavor have more time to meld together.
- Should Chimichurri be refrigerated? Because it is made with fresh herbs, chimichurri sauce should be refrigerated.
- How long does chimichurri keep in the fridge? Chimichurri can be stored in the fridge for 2-3 weeks. But I guarantee you're going to use it all WAY before then!
- Can you freeze chimichurri? I recommend putting the chimichurri sauce in an ice cube tray and freezing individual cubes. Once frozen, they can be stored in a freezer bag. You can also freeze the sauce in larger airtight containers as well. It will keep it's flavor in the freezer for about 3 months.
How To Use Chimichurri Sauce
- Can be used as a marinade or just a sauce, or both.
- Use it on these incredible Pork Belly Tacos, Vegetarian Empanadas, Beef Empanadas or these Instant Pot Short Ribs.
- Would also be great served on these Crispy Roasted Potatoes, with this Grilled Squash or drizzled on this Braised Broccolini.
- Try it on this Garlic Bread.
Did you make this chimichurri sauce? Leave a comment below and let me know how it turned out!
Argentinian Chimichurri Sauce Recipe
Ingredients
- ½ cup cilantro
- ¼ cup parsley
- ½ cup basil
- â…“ cup olive oil
- 1 red chili or 1 tsp. chili flakes
- 3 garlic cloves
- 2 shallots
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon coconut sugar
- 1 tablespoon red wine vinegar
Instructions
- Combine the garlic, shallots, lemon and vinegar in a bowl and let sit for 10 minutes. This step is optional, but will add a slightly better flavor to your sauce.
- Combine all ingredients in a food processor and blend until a sauce forms. Don't blend until totally smooth, you want some chunks in the sauce.
Expert Tips:
- Always use fresh lemon juice and a good quality olive oil for the best flavor;
- Don't use dried herbs - fresh herbs should always be used when making chimichurri sauce;
- Use more or less garlic depending on your preference for garlic. Make sure to add it at the end so you can taste along the way. You can always add but never take away!
- I don't recommend substituting the red wine vinegar. However, if you HAVE to, substitute it with white wine vinegar.
- For a spicier sauce, add more red chilies or chili flakes.
- Don't blend the sauce until totally smooth, you want it to be slightly chunky.
Barbara
Not a fan of parsley, can I cut down or omit totally? Can I use brown sugar?
Danielle
Parsley is one of the main ingredients, however, you can replace it with cilantro if you like cilantro. You can certainly use brown sugar. Let me know how it comes out!
Marvellina
This sauce loks so refreshingly good Danielle.
Danielle
Thanks Marv! It's the perfect light and fresh sauce for steak IMO 🙂
Susie
I can't wait to make this! I want to grill some flank steak and smother it in this sauce! Pinning now.
Danielle
Do it Susie! It's just so good smothered on steak 🙂
Amanda
I love chimchurri sauce, and your version looks so good! I’m trying to grill as much as possible these last days of summer, so I’ll definitely have to make a batch next time I throw some flank steak in the grill.
Danielle
It's soooo delicious on a grilled flank steak.
Cindy Gordon
Let's be honest, you had me at the 5 minutes! Phew, that sauce is delicious and easy! Thanks for sharing and I do truly love how easy and quick it is!
Danielle
LOL, right? That's the best part about chimichurri -it's quick and easy!
Kelly Anthony
We love chimichurri at our house. Thank you for your freezer tips, I know that will come in handy.
Danielle
Anything to make life a little easier 🙂
Catherine Brown
I'm super excited to make this! We love chimichurri sauce and each one is slightly different. This one is so vibrant and looks delicious!
Danielle
Thanks catherine - I hope you like this version 🙂
Claudia Lamascolo
This sauce looks fantastic, I have never had anything like this and I know I will love this!
Danielle
Thanks Claudia!
Thao Williams
This chimichurri sauce looks divine, Danielle! I can eat by the spoonful!! I need to make this! Pinned.
Danielle
Thanks Thao! It's so addictively good!