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Homemade Chimichurri Sauce

white bowl of chimichurri
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Chimichurri is bold, fresh, and packed with herby goodness. This Argentinian Asado staple has earned a well-deserved place in kitchens worldwide. If you’ve ever had a perfectly grilled steak topped with this emerald green sauce, you know exactly why.

If you are wanting to find the perfect partner for this sauce, we’ve got you! Try our recipe for Reverse Seared Picanha

But let’s not stop at steak—chimichurri is a powerhouse that enhances everything from seafood to roasted vegetables, and even sandwiches.

Why Make Chimichurri at Home?

If you’ve only ever had store-bought chimichurri, prepare to have your mind blown. The bottled versions can’t compete with the vibrancy of fresh parsley, garlic, and tangy vinegar blended in your own kitchen. Plus, making it yourself means you control the balance—do you love extra garlic? Want a hint more acidity? Once you try our homemade version of Chimichurri you will not look back!

Homemade chimichurri is:

✔ Ridiculously easy – Toss everything together in minutes.
✔ Packed with fresh, bold flavors – No preservatives or dull ingredients.
✔ Versatile – Drizzle, dip, toss, and spread.
✔ The perfect way to elevate everyday meals – A simple spoonful transforms basic dishes into something special.

Ingredients

Units Scale
  • 1 clove garlic, minced
  • Juice of 1/2 lemon
  • 2 tbsp fresh oregano or cilantro, chopped
  • 1/2 bunch Italian parsley, chopped
  • 2 tbsp capers, chopped
  • 1/2 cup olive oil
  • 2 tbsp sherry wine vinegar or red wine vinegar
  • 1/2 tsp kosher salt

Instructions

  1. Finely chop the parsley, oregano (or cilantro), capers, and garlic.

  2. In a small bowl, whisk together the lemon juice, sherry vinegar, and olive oil.

  3. Stir in the chopped herbs and season with salt.

  4. Let the sauce sit for at least 10 minutes before serving to allow the flavours to meld.

Notes

💡 Storage Tip: Cover with a thin layer of olive oil and refrigerate for 3-4 days to maintain freshness.

How to Use Chimichurri

Chimichurri is incredibly versatile—here are some of my favorite ways to use it:

  • On Grilled Meat & Seafood : The classic pairing! Spoon it over steak, chicken, lamb, or shrimp for an instant flavor boost.
  • Drizzled Over Roasted Veggies
  • Tossed with Pasta: Skip the traditional pesto and mix chimichurri with warm pasta for a herby, no-cook sauce.
  • As a Spread: Slather it on crusty bread, sandwiches, or even as a base for avocado toast.
  • As a Marinade : Mix it into proteins before grilling for extra depth of flavour, or as a reverse marinade!

Substitutions

  • No sherry vinegar? Swap it with red wine vinegar or apple cider vinegar.

  • Oregano vs. Cilantro? Use whichever you prefer (or both!).

  • Want it spicier? Add a pinch of red pepper flakes or a finely chopped long red pepper.  

  • No capers? Try finely chopped green olives for a similar briny punch. Or omit altogether

What to Know/Avoid in This Recipe

  • Avoid over-processing the ingredients: Chimichurri should be finely chopped, not blended into a paste.
  • Don’t skimp on the vinegar. That acidity is key to balancing the richness of olive oil.
  • Use high-quality olive oil. Since this is a raw sauce, good ingredients make all the difference.
  • Let it rest. Giving chimichurri at least 10 minutes to sit brings all those flavours together. 

Storage Recommendations

  • Short-term: Store in an airtight container in the fridge for up to 4 days.

  • Long-term: Freeze in small portions (ice cube trays work great!) and thaw as needed.

  • Pro Tip: Always cover leftovers with a thin layer of olive oil to prevent oxidation.

FAQ

Can I use dried herbs? This is a fresh herb sauce. Dried Herbs just won’t work the same way in this recipe.

Is chimichurri the same as pesto? Not quite! Chimichurri is tangier and doesn’t contain nuts or cheese like traditional pesto.

How long does homemade chimichurri last? About 3-4 days in the fridge, but you can freeze it for longer storage.

Can I use a blender or food processor? It’s best to chop everything by hand for the right texture. A food processor can make it too smooth.

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Find it online: https://blog.theculinarystudio.ca/recipes/homemade-chimichurri-sauce/