Chimichurri sauce is a versatile condiment that brings together fresh herbs like parsley, garlic, tangy vinegar, and a touch of hot peppers. This oil-dried herb mixture is a great sauce for fish, grilled steaks to roasted vegetables, and sandwiches, and delicious addition to many dishes. No Cilantro, naturally gluten-free and dairy-free.

This version of chimichurri sauce that pairs wonderfully with Cod, Tilapia, or grilled meats.

⭐ Need more delicious sauce recipes? Try our tangy honey mustard sauce, 15-min enchilada sauce, basil pesto next.

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Ingredients
Instructions
Tips
Serving Suggestions
Storing Instructions
Easy Sauces and Condiments
Recipe
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Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Fresh Parsley - flat-leaf parsley (Italian) is the go-to, but curly works too. Italian parsley offers a stronger flavor, while curly parsley is milder. If desired, fresh cilantro can be used as a substitute for parsley.
Garlic - fresh and not powder. Minced garlic adds aroma and a pungent kick to the sauce, and without garlic, this would not be a ‘’real’’ chimichurri sauce. So don’t skip this!
Oregano - I used dried oregano for convenience's sake, but if you have fresh that would be great too. You’d need to change the amount and increase the fresh oregano about 3 times.
Hot peppers - same as garlic, don’t skip it! Alternatively, you can use crushed red pepper flakes, chili powder, cayenne, or fresh jalapenos.
Red wine vinegar - adds a tangy flavor to chimichurri sauce. You can substitute it with other mild vinegar such as white wine vinegar, apple cider vinegar, or sherry vinegar. If you are not sure of the flavor or using other vinegar than stated in this recipe, I recommend starting with just 1 tablespoon first.
Shallot - chopped very fine. Perfect for adding texture and mild onion flavor. Shallots work best here, I wouldn't substitute it with regular brown or red onion as these would be too overpowering.

Instructions

Learn everything about how to make your own chimichurri sauce in 2 easy steps. It’s quick to make, I promise!

To start, chop the parsley very finely and combine it with the rest of the ingredients.

all ingredients for chimichurri sauce in a bowl before mixing

You can also mix everything together In a blender or food processor.

Allow the flavors to rest, chilling the sauce for at least 30 minutes to 2 hours in the refrigerator.

For the best flavor, I like to keep it in the fridge for 1-2 hours.

However for serving, allow it to come to room temperature first.

If you need it faster, it is fine, you can serve it right away or at least slightly chilled.

Serve it as a delicious fish sauce, in burgers, marinate meat with it, or as a dipping sauce for vegetables. Enjoy!

Tips

To balance off the acidity from the vinegar, you can add a pinch of sugar or honey. Alternatively, you can adjust the flavor with lemon or lime juice or use it instead of vinegar.
Chopping the ingredients, especially parsley, very thinly will create a more pleasant texture without overpowering herbal flavor. It also allows the herbs to release their flavors and aromas. If it is too much of herbal notes you can use less or increase the amount of olive oil.
Allow the flavors to blend - the key to best-tasting chimichurri is leaving the sauce to marinate in the fridge for at least 30 minutes. This allows the olive oil to soak up all the herbal and spicy flavors. However, for serving, allow the sauce to come to room temperature.
Use fresh ingredients - herbs should be fresh, with a vibrant green color, and aroma, and parsley leaves should be free of blemishes and not wilted.
To bring out all the flavors in the sauce be generous when seasoning with salt. I recommend using kosher salt or sea salt as it gives the best natural flavor rather than using table salt.
To fix thin chimichurri sauce, add more olive oil or a splash of water. For the thick sauce, add more herbs and shallots. Adjust slowly and taste along the way until it reaches your desired consistency.

Serving Suggestions

Chimichurri Marinade - chimichurri sauce works well for marinating pretty much any meat or seafood. The most common use is for popular chimichurri steak, grilled chicken breast, or shrimp. Coat the meat or fish generously with chimichurri sauce and let it marinate for a few hours or overnight before grilling or cooking.
As a meat or fish sauce - use it as a sauce for steak, lamb, meatballs, or seafood (we like Barramundi, Cod, Halibut, Tilapia, salmon, and shrimp.
As a spread or sauce for sandwiches, quesadillas, or burgers.
For roasted vegetables - drizzle the sauce over baked sweet potato, smashed potatoes, Brussels Sprouts, veggie kabobs.
For pizza topping - like your pizza with hot sauce? This chimichurri will taste delicious instead of more traditional chili oil.
As a dipping sauce for vegetables.
As a topping for rice bowls or quinoa bowls.
Salad dressing - add this chimichurri sauce to your favorite salad. If you feel that some flavor is missing, you can mix the sauce with lemon juice, vinegar and sweetener of choice (honey, agave nectar, maple). We like it with simple lettuce and chicken salad.

Storing Instructions

Keep the sauce in an airtight container or mason jar in the fridge for up to 5 days. Let come to room temperature before serving.

Easy Sauces and Condiments

For more easy sauces and condiments, check out my recipe list here.

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