Name: Simple Chimichurri Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Argentine
Ingredients: ½ cup chopped flat-leaf parsley; 4 cloves garlic, chopped; 1 shallot, chopped; 1 small red chili, seeded and diced (or 2 tsp red pepper flakes); 1 teaspoon dried oregano; 3 tablespoons red wine vinegar; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ⅔ cup good-quality extra-virgin olive oil

Jump to Recipe· 3.9 from 1 review

I have to tell you, this Simple Chimichurri Recipe has become one of my absolute favorites to whip up in my kitchen. It’s fresh, vibrant, and packed with bold flavors that dance on your palate, and the best part is how effortless it is to prepare. Whenever I need a quick sauce that can liven up grilled meats, roasted veggies, or even sandwiches, this chimichurri never disappoints. It’s one of those recipes that feels special yet manages to come together in a heartbeat, making it a true staple in my culinary repertoire.

Why You’ll Love This Simple Chimichurri Recipe

What really excites me about this Simple Chimichurri Recipe is its perfect balance of flavors. The bright zestiness from the red wine vinegar paired with the earthiness of fresh parsley and oregano creates a harmonious blend that wakes up every dish it touches. Plus, the gentle heat from the chili adds a subtle kick without overwhelming the fresh herbaceous notes. It’s like a flavor party in your mouth that is both refreshing and satisfyingly savory. I never get tired of how it elevates even the simplest grilled chicken or vegetables.

Another reason this recipe wins my heart is how ridiculously easy it is to make. With just a handful of basic ingredients and about 5 minutes of prep, you’re on your way to a gourmet condiment that looks like it took hours to master. I love that it doesn’t require cooking, just a quick pulse in the food processor followed by mixing in the olive oil, so there’s almost no cleanup or fuss. It’s the perfect sauce to keep on hand for last-minute gatherings, casual weeknight dinners, or even fancy weekend barbecues. This chimichurri has quickly become my go-to whenever I want something fresh, zesty, and effortless.

Ingredients You’ll Need

A clear food processor bowl filled with dense, bright green curly parsley leaves layered mostly on the bottom and sides. On top of the parsley, there are a few pieces of purple onion chunks, small white cloves of garlic, and small chunks of red tomato. Some small brownish herbs or spices are sprinkled over the onion and garlic. The bowl sits on a white marbled surface with the white food processor blade holder visible in the center. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Simple Chimichurri Recipe lies in its simplicity—each ingredient is essential and brings something special to the sauce, from vibrant color to bold flavor. I love how the combination results in a sauce that is fresh, tangy, and herbaceous with just the right amount of bite.

½ cup chopped parsley: Flat-leaf parsley adds a fresh, grassy brightness that forms the base of the sauce.
4 cloves garlic (chopped): Garlic provides that punchy, aromatic depth that I crave in every chimichurri.
1 shallot (chopped): Shallot gives a mild onion flavor with a hint of sweetness, balancing the acidity perfectly.
1 teaspoon dried oregano: This herb lends an earthy, slightly minty undertone that is classic in chimichurri.
1 small red chili (seeded and diced) or 2 tsp red pepper flakes: Adds just enough heat to keep things lively without overpowering the other flavors.
3 tablespoons red wine vinegar: The acid that provides sharpness and brightness, lifting the whole sauce.
1 teaspoon salt: Enhances all the flavors and helps balance the acidity and herbs.
½ teaspoon fresh ground black pepper: Adds a subtle peppery warmth that complements the garlic and chili.
⅔ cup good-quality extra-virgin olive oil: Ultra-important for richness and a luscious mouthfeel that smooths out the acidity.

Directions

Step 1: Add all the ingredients except the extra-virgin olive oil to the bowl of a food processor. This includes parsley, garlic, shallot, oregano, chili or red pepper flakes, red wine vinegar, salt, and black pepper.

Step 2: Pulse the mixture until everything is finely minced. Be careful not to overdo it—I like to pulse gently because you want small bits of herbs, not a paste. When needed, pause to scrape down the sides of the food processor bowl to make sure everything gets evenly chopped.

Step 3: Transfer the minced mixture into a medium bowl. Then, gently stir in the extra-virgin olive oil until the sauce is beautifully combined and luscious.

Step 4: If you have a bit of time, I highly recommend letting your chimichurri rest for about 15 minutes at room temperature. This resting period really helps the flavors meld together and intensify.

Step 5: Taste and season with additional kosher or sea salt if needed. Then serve it up! It’s wonderful spooned over grilled steaks, chicken, shrimp, roasted vegetables, or even tossed into a salad.

Servings and Timing

This Simple Chimichurri Recipe makes about 8 servings as a sauce or condiment, which is perfect for a family meal or when entertaining guests. The prep time is incredibly short, just around 5 minutes, since there’s no cooking involved. You’ll want to factor in about 15 minutes of resting time to let the flavors fully develop, making the total active plus resting time roughly 20 minutes. Since there’s no actual cooking required, it’s one of those recipes you can whip up right before serving or even prepare a few hours ahead.

How to Serve This Simple Chimichurri Recipe

A white bowl filled with a green sauce made from finely chopped herbs and small red chili pieces mixed in a layer of golden olive oil on top. The texture is a mix of smooth oil and small herb bits, creating a vibrant green and red speckled pattern. A silver spoon rests inside the bowl, angled upwards, with the bowl placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this chimichurri in so many different ways because it’s such a versatile sauce. My go-to is always grilled steak or chicken—they soak up the vibrant sauce, and the tanginess perfectly cuts through the richness of the meat. But don’t stop there! It’s also fantastic drizzled over roasted or grilled vegetables like zucchini, eggplant, or asparagus, adding that fresh, herbaceous kick that brings veggies to life.

For presentation, I like to spoon the chimichurri into a small bowl or ramekin right on the platter next to the meat or veggies. Garnishing it with a sprig of fresh parsley or a thin slice of red chili makes it look as good as it tastes. If I’m serving guests, I sometimes add a wedge of lemon or lime on the side for an extra citrusy touch.

When it comes to beverages, I find that this chimichurri pairs beautifully with light reds like a Pinot Noir or a crisp Malbec if you’re enjoying it with grilled meats. For non-alcoholic options, a sparkling water with a splash of lime or a fresh lemonade complements the tangy, herbaceous flavors wonderfully. This sauce works just as well for casual family dinners, lively holidays, backyard barbecues, or even a quick weeknight meal when you want to brighten up your plate with minimal effort.

Variations

One of the things I love about this Simple Chimichurri Recipe is how easy it is to customize. If you prefer a milder version, simply reduce the chili or red pepper flakes, or leave them out altogether. For a more garlicky punch, add an extra clove or two. I’ve also experimented with swapping out the parsley for cilantro—this creates a slightly different, more Latin-inspired vibe that’s equally delicious.

If you’re catering to dietary needs, this recipe is naturally vegan, dairy-free, and gluten-free, which makes it super inclusive. For a lower-fat option, try cutting back on the olive oil slightly, though I do think the oil is key to achieving that silky texture everyone loves.

As for cooking variations, while I prefer the classic raw preparation, sometimes I lightly toast the oregano beforehand for a smokier depth of flavor. Another fun twist is blending in some lemon zest or juice instead of vinegar for a fresh citrus punch. The possibilities are endless, and sharing these little tweaks with friends always makes for great conversation!

Storage and Reheating

Storing Leftovers

Storing leftover chimichurri is simple—I keep mine in an airtight glass container or jar in the fridge. It stays fresh and flavorful for about 4 to 5 days. I always make sure the surface is coated with a thin layer of olive oil to prevent oxidation and keep the herbs vibrant. Before serving again, I give it a good stir and taste to adjust the seasoning if necessary.

Freezing

Freezing chimichurri is an option if you want to store it longer, although I find the fresh herb flavors can mellow a bit after freezing. To freeze, I pour the sauce into an ice cube tray so I can thaw small portions as needed. Once frozen solid, I transfer the cubes to a freezer-safe bag or container and label it. It keeps well for up to 2 months. When you’re ready to use it, thaw it overnight in the fridge or gently at room temperature—then stir in a fresh drizzle of olive oil to refresh the texture if needed.

Reheating

Because this chimichurri is served cold or at room temperature, it actually doesn’t require reheating. In fact, warming it could dull the fresh vigour of the herbs. If you want to bring it slightly to room temperature after refrigeration, just take it out 15–20 minutes before serving and give it a stir. If you’re pairing it with hot meat or veggies, pouring it over warm dishes lets the heat release the aroma without losing that fresh brightness.

FAQs

Can I make this Simple Chimichurri Recipe ahead of time?

Absolutely! The flavors actually improve after sitting for a little while, so I often make it a few hours or even the day before. Just store it in an airtight container in the fridge and bring it to room temperature before serving for the best flavor.

What can I use if I don’t have a food processor?

No worries if you don’t have a food processor! You can finely chop all the ingredients by hand using a sharp knife. It will take a little more time and elbow grease, but you’ll still get fantastic texture and flavor. Just make sure you chop everything as finely as possible so the flavors meld well.

Is chimichurri only for meats?

Definitely not! While traditionally served with grilled meats, chimichurri is incredibly versatile. I love it on roasted vegetables, as a dressing for grain bowls, mixed into pasta salads, or even spooned over toasted bread for a fresh snack. It’s a one-sauce-fits-all kind of magic.

Can I use fresh oregano instead of dried?

Yes! Fresh oregano works wonderfully if you have it; I recommend about 2 teaspoons of finely chopped fresh oregano to replace the 1 teaspoon of dried. It will add a brighter, more herbaceous note to your chimichurri.

How spicy is this chimichurri?

The spice level is moderate and pleasantly warm thanks to the small red chili or red pepper flakes. You can easily adjust this to your taste by adding less chili for a mild sauce or more if you love heat—I love customizing it to match the occasion or my mood.

Conclusion

This Simple Chimichurri Recipe is one of those treasures I’m thrilled to share because it turns ordinary meals into extraordinary experiences with such little effort. I hope you give it a try and enjoy how it brightens up your dishes with bold, fresh flavors and effortless style. Trust me, once you make this sauce, you’ll find yourself reaching for it again and again!