Simple Chimichurri Sauce

This chimichurri is bold, briny, and herb-forward with just enough heat and acidity to make every bite pop. A pantry-friendly, no-blender-required sauce that keeps in the fridge for a week.

Why You'll Love Simple Chimichurri Sauce

It's loud, herby, and loaded with flavor, and it comes together in under 5 minutes with a knife and a bowl, no blender required. Good on steak, roast chicken, fried eggs, or torn straight into bread.

Tips and Tricks

• Use a sharp knife to chop herbs-don't bruise them in a food processor.
• Let the oil come to room temp before mixing to help flavor infuse faster.

Variations

• Add fresh cilantro for a more Latin American twist.
• Swap red wine vinegar for sherry or white balsamic vinegar.

Substitutions

• Fresh garlic and oregano work great-just increase quantity to taste.
• Sub chili flakes with minced fresh chile or Calabrian paste for heat.

Best served with

• Grilled steak, roast chicken, or seared mushrooms
• Warm sourdough or grilled flatbread
• Fried eggs or roasted potatoes

How to Store Leftovers

• Store in a sealed jar in the fridge for up to 1 week.
• Stir before each use-separation is normal.

Common Questions

Simple Chimichurri Sauce

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This chimichurri is bold, briny, and herb-forward with just enough heat and acidity to make every bite pop. A pantry-friendly, no-blender-required sauce that's excellent spooned over steak.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 1 cup

Course: Dressing/Condiment

Cuisine: Argentinian, Steakhouse

Calories: 1437

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Simple Chimichurri Sauce

• 1 bunch parsley leaves finely chopped
• ¼ teaspoon dried bay leaf powder
• ½ teaspoon dried oregano or 1 tablespoon fresh, minced
• ¼ teaspoon garlic powder or ½ clove fresh, minced
• ½ teaspoon chili flakes
• Red wine vinegar to taste
• Kosher salt to taste
• ¾ cup extra-virgin olive oil

Equipment

• Mixing bowl or jar
• Spoon or whisk

Method

 

1. Combine parsley, bay leaf, oregano, garlic, chili flakes, red wine vinegar, kosher salt, and olive oil in a mixing bowl or jar.
2. Stir thoroughly to combine.
3. Adjust seasoning and vinegar to taste.
4. Let sit for at least 30 minutes (ideally 3-4 hours) to let flavors marry.
5. Store in an airtight container in the fridge for up to 1 week.

Nutrition

Calories: 1437kcalCarbohydrates: 1gProtein: 0.3gFat: 162gSaturated Fat: 22gPolyunsaturated Fat: 17gMonounsaturated Fat: 118gSodium: 20mgPotassium: 30mgFiber: 0.4gSugar: 0.1gVitamin A: 297IUVitamin C: 0.02mgCalcium: 6mgIron: 1mg

Notes

Storage: Keep in an airtight jar in the fridge for up to a week; the parsley will darken a touch but the flavor holds. Bring it to room temperature and give it a stir before spooning over steak.

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