Learn how to make the best homemade chimichurri with fresh parsley, coriander, basil, garlic, olive oil and vinegar. Perfect as a marinade, dipping sauce, or spooned over grilled chicken, steak and vegetables.
Fresh, herbaceous, garlicky and wonderfully vibrant, this homemade chimichurri is one of those recipes you’ll find yourself making on repeat. Originating in Argentina, chimichurri is an uncooked herb condiment that’s traditionally served with grilled meats, but it’s equally delicious with roasted vegetables, seafood, sandwiches and crusty bread. Seriously, really good!
Fresh parsley, coriander and basil combine with garlic, oregano, olive oil, red wine vinegar, balsamic vinegar and lemon juice to create a bold, flavour-packed chimichurri. Use this homemade chimichurri as a marinade for chicken or steak, a dipping sauce for bread, or simply spoon it over grilled vegetables and roasted meats for an instant burst of fresh flavour.
Whether you’re firing up the barbecue or looking for an easy way to brighten everyday meals, this is the best homemade chimichurri to keep in your fridge.
Why You’ll Love This Homemade Chimichurri
- Ready in just 10 minutes
- Fresh, vibrant and packed with herbs
- Perfect as a marinade, dip or dressing
- Delicious with chicken, steak, seafood and vegetables
- Naturally vegan and gluten-free
- Keeps well for several days
- Made with simple pantry ingredients
What is Chimichurri?
Chimichurri is a fresh herb condiment from Argentina made with parsley, garlic, oregano, olive oil and vinegar. People traditionally serve chimichurri with grilled steak, but it also compliments chicken, seafood, roasted vegetables and sandwiches beautifully.
This homemade chimichurri puts a slight twist on the classic by adding fresh coriander, basil and a splash of balsamic vinegar for extra depth while keeping the fresh, zesty character that makes chimichurri so irresistible.
Ways to Use Homemade Chimichurri
One of the best things about homemade chimichurri is how versatile it is. Store in a jar in the refrigerator and use throughout the week. Here are some of our favourite ways to use it:
- Spoon over grilled steak
- Serve with roasted or grilled chicken
- Marinate chicken, lamb, beef or prawns
- Toss with roasted vegetables
- Drizzle over grilled fish
- Stir through roasted potatoes
- Spread inside sandwiches and burgers
- Use as a dipping sauce for crusty bread
- Toss with pasta for a quick herb sauce
- Spoon over grain bowls or salads
- Drizzle over grilled corn
- Add to wraps and tacos
- Serve alongside barbecue dishes
Tips for the Best Chimichurri
- Dry the herbs thoroughly to prevent a watery sauce.
- Pulse rather than purée for the best texture.
- Use high-quality extra virgin olive oil for the richest flavour.
- Let the sauce rest before serving.
- Taste and adjust the acidity depending on your vinegar.
- Fresh herbs produce the brightest flavour.
Storing Instructions
Store the chimichurri in a clean glass jar with a thin layer of olive oil over the top. Refrigerate for up to one week. Bring to room temperature before serving, as the olive oil may solidify slightly in the fridge.
Frequently Asked Questions
Can I freeze chimichurri?
Yes. Freeze it in ice cube trays for up to three months. Defrost overnight in the refrigerator before using.
Can I use chimichurri as a marinade?
Yes. Chimichurri makes an excellent marinade for chicken, beef, lamb, seafood and vegetables. Marinate for at least 30 minutes, or overnight for deeper flavour.
Can I make homemade chimichurri ahead of time?
Yes. In fact, homemade chimichurri often tastes even better after a few hours as the herbs infuse the oil and vinegar.
Why does my chimichurri taste bitter?
Bitter chimichurri usually results from over-processing the herbs or using old olive oil. Pulse the ingredients just until chopped and always use fresh, good-quality extra virgin olive oil.
Is chimichurri the same as pesto?
No. While both are herb-based sauces, pesto typically contains nuts and cheese, whereas chimichurri is dairy-free and relies on vinegar rather than cheese for its bold flavour.
What meats pair best with chimichurri?
It’s traditionally served with grilled steak but is equally delicious with chicken, lamb, pork, prawns and grilled fish.
Can I use dried parsley?
I dont suggest that. Fresh parsley is essential for authentic flavour and texture. Dried parsley won’t produce the same vibrant sauce.
Does chimichurri need to be refrigerated?
Yes. Since this recipe contains fresh herbs, refrigerate any leftovers in an airtight container. For the best flavour, enjoy it within one week.
Like this recipe? Check out more sauces, spreads and dips –
Best Homemade Chimichurri
Course: Dolce StoriesCuisine: ArgentinaDifficulty: Easy1
cup approx.10
minutesIngredients
1 cup fresh parsley, loosely packed
¼ cup fresh coriander
2 tbsp fresh basil leaves
3 large garlic cloves
1 tbsp dried oregano (or 2 tbsp fresh oregano)
1 tsp red chilli flakes
2 tbsp red wine vinegar
1 tbsp balsamic vinegar
¼–½ cup extra virgin olive oil, adjust
Salt, to taste
Freshly ground black pepper
Juice of half a lemon
Directions
- Prepare the Herbs
- Wash and thoroughly dry the parsley, coriander and basil. Remove any thick stems and roughly chop the herbs.
- Blend
- Add the parsley, coriander, basil, garlic, oregano, chilli flakes, red wine vinegar, balsamic vinegar, olive oil, salt, pepper and lemon juice to a food processor or chop fine.
- Pulse several times until everything is finely chopped but still has texture. Avoid blending until completely smooth—the rustic consistency is part of what makes chimichurri so special.
- Adjust the Consistency
- Add more olive oil if you prefer a looser sauce. Taste and adjust the seasoning with additional salt, pepper, lemon juice or vinegar if needed.
- Rest Before Serving
- Allow the chimichurri to sit for at least 20–30 minutes before serving. This gives the herbs time to infuse the oil and allows the flavours to meld beautifully.
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