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Vibrant Homemade Classic Chimichurri Recipe

Vibrant Homemade Classic Chimichurri Recipe

Make vibrant homemade chimichurri with fresh parsley, oregano, garlic, olive oil, red wine vinegar, and crushed red pepper.

Fresh, colorful, and packed with bold herb flavor, this Vibrant Homemade Classic Chimichurri Recipe is a versatile condiment that instantly elevates grilled meats, seafood, roasted vegetables, and sandwiches. Originating in Argentina and Uruguay, chimichurri is known for its lively combination of fresh herbs, garlic, olive oil, vinegar, and gentle heat.

Making chimichurri at home allows you to control its flavor and texture while using the freshest ingredients available. A simple saltwater brine helps mellow the garlic and brings the ingredients together, creating a balanced sauce that becomes even more flavorful as it rests.

Serve this vibrant chimichurri alongside grilled steak, roasted chicken, shrimp, fish, potatoes, or vegetables. It can also be used as a marinade, dipping sauce, sandwich spread, or finishing sauce.

Prep Time: 15 minutes
Resting Time: 30 minutes
Total Time: 45 minutes
Yield: About 1 1/2 cups

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Ingredients

For the Salt Brine

1 cup water
1 tablespoon salt

For the Chimichurri

1 head garlic, cloves separated and peeled
1 cup fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
2 teaspoons crushed red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil

Directions

Step 1: Prepare the Salt Brine

Bring the water to a boil in a small saucepan. Add the salt and stir until it is completely dissolved.

Remove the saucepan from the heat and allow the saltwater mixture to cool to room temperature.

Step 2: Prepare the Garlic and Herbs

Finely mince the peeled garlic cloves, parsley leaves, and oregano leaves. For a traditional chimichurri texture, chop the ingredients by hand rather than processing them into a smooth puree.

Step 3: Combine the Chimichurri Ingredients

Place the minced garlic, parsley, oregano, and crushed red pepper flakes in a medium bowl.

Pour in the cooled saltwater mixture, red wine vinegar, and extra-virgin olive oil. Stir thoroughly until the herbs and garlic are evenly distributed.

Step 4: Rest the Chimichurri

Allow the chimichurri to rest at room temperature for at least 30 minutes before serving. This resting time allows the herbs and garlic to infuse the oil and vinegar, creating a more balanced and flavorful sauce.

Step 5: Serve

Stir the chimichurri well before serving. Spoon it over grilled steak, roasted chicken, seafood, vegetables, or potatoes, or serve it as a dipping sauce alongside crusty bread.

Transfer any remaining chimichurri to an airtight container and refrigerate until ready to use.

Notes

For a smoother chimichurri, pulse the ingredients a few times in a food processor. Avoid overprocessing the mixture because the finished sauce should retain some texture.

Fresh oregano provides the most traditional flavor. If fresh oregano is unavailable, substitute 1 tablespoon dried oregano for the fresh oregano leaves.

Adjust the crushed red pepper flakes according to your preferred level of heat.

The flavor improves after several hours in the refrigerator, making this an excellent make-ahead condiment.

Use chimichurri as a marinade, dipping sauce, sandwich spread, or finishing sauce for grilled meats, seafood, potatoes, and vegetables.

Store the chimichurri in an airtight container in the refrigerator for up to 1 week. Stir thoroughly before serving because the oil may naturally separate or become cloudy when chilled.

Allow refrigerated chimichurri to sit at room temperature briefly before serving so the olive oil can return to a fluid consistency.

Originally published April 2026 Updated September 2026 Reviewed by Culibloom

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