Chimichurri sauce is a bold, herb-forward condiment traditionally made with fresh parsley, cilantro, garlic, olive oil, vinegar, and spices. This classic version comes together quickly, requires no special equipment, and works as a sauce, marinade, or finishing drizzle. Bright, garlicky, and versatile, it pairs especially well with roasted vegetables, potatoes, grain bowls, and plant-based mains.
A Note From Kristen
I’ve been making chimichurri for years, and this is the version I come back to most. It’s vibrant without being sharp, garlicky but balanced, and easy to adjust depending on what I’m serving it with. I love it spooned over roasted vegetables or crispy potatoes, but it’s just as good stirred into grains or used as a quick marinade. This recipe is flexible, forgiving, and made entirely with simple pantry ingredients. Enjoy!
~Kristen
How to Make Chimichurri
Serving Ideas
- Drizzle over roasted vegetables like cauliflower, broccoli, or carrots.
- Spoon onto crispy potatoes, including roasted potatoes, potato stacks, or smashed potatoes.
- Use as a sauce for grain bowls.
- Serve alongside plant-based proteins such as tofu, tempeh, chickpeas, or lentil patties.
- Dollop onto soups or stews, like my butter bean stew.
- Spread onto sandwiches or wraps in place of mayo or other creamy sauces.
- Serve as a dipping sauce for fritters, mozzarella sticks, french fries, or flatbread.
Kristen’s Top Tips
- Use fresh garlic for a sharper, more vibrant sauce.
- Let the chimichurri rest for at least 10 minutes before serving so the flavors can meld.
- If the sauce thickens in the fridge, stir in a splash of olive oil to loosen it before using.
- Chimichurri tastes best at room temperature rather than straight from the fridge.
More Delicious International Sauces You Might Love
Chimichurri Sauce with Cilantro
Ingredients
- 1/2 cup fresh parsley stems included, roughly chopped
- 1/2 cup fresh cilantro stems included, roughly chopped
- 4 garlic cloves
- 6 tbs extra virgin olive oil
- 3 tbs apple cider vinegar or lemon juice
- 1/4 tsp red chili flakes
- 1/4 tsp freshly ground black pepper
- 1/4 tsp maple syrup or honey
- 1/4 teaspoon sea salt or pink salt
Method
- In a food processor or blender combine the parsley, cilantro, garlic, oil, vinegar, chili flakes, pepper, sweetener, and salt.
- Blend until relatively smooth, or to preferred texture. Adjust salt to taste.
- Store in an airtight container in the refrigerator for up to 10 days. Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
