Chimichurri Sauce is bold, wildly versatile, and way more powerful than the sum of its parts, which is exactly the kind of budget-friendly cooking I’m all about. This vibrant green sauce is pure magic because it requires only a few ingredients (fresh herbs, olive oil, red wine vinegar, and seasonings) and is so incredibly easy for how much flavor it brings. Trust me, it WILL transform anything you drizzle it on…and you really can drizzle it on just about anything.
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“This is fantastic! We ate it over roasted potatoes last night, and today it went on sandwiches. This was the first time I’d bought and used fresh parsley in my own cooking, because I haven’t liked it in the past, but the flavor was great with the cilantro and other ingredients. We’ll definitely be making this again.”
Nicole
A Quick Sauce with Big Flavor
Chimichurri is a fresh herb sauce from Argentina, and it’s the perfect sauce for my budget-conscious kitchen because it does a lot with very little. There’s no cooking, no expensive specialty ingredients, and no complicated technique, but the mix of fresh herbs, olive oil, red wine vinegar, garlic, and spices creates a bright, punchy sauce that tastes out of this world good. I’ll happily spoon it over grilled meats, roasted vegetables, eggs, rice bowls, or anything else in the fridge that needs a fast flavor upgrade.
I’ve made this recipe many times since I first posted it in 2016, and I’ve come to realize that I prefer hand-chopping the herbs because it keeps the sauce loose and textured. A food processor can bruise or crush delicate herbs, making the sauce darker and more paste-like (which isn’t the texture we’re going for!) Though not strictly traditional, I do add a little cilantro and cumin because I LOVE how it tastes in this bright sauce. For a more authentic flavor, leave out the cilantro (and cumin) and use all parsley. I also use dried oregano because it’s potent and more affordable than fresh oregano. That said, fresh parsley is one ingredient I wouldn’t swap. It’s a KEY ingredient and makes this recipe taste unmistakably like chimichurri!
Recipe Success Tips
- Choose bright fresh herbs. Since this sauce is mostly herbs, their quality really shows. I look for parsley and cilantro with perky leaves and no yellowing or slimy spots. If your herbs are just a little wilted, dip them in a bowl of ice water for 5-10 minutes, then shake off as much water as possible before chopping. The cold shock can perk them up by drawing water back into the leaves!
- Chop by hand for the best texture. Chimichurri should be loose, spoonable, and flecked with herbs, not blended into a smooth green paste. A sharp knife gives you better control and keeps the herbs from getting bruised or crushed. If you do need to use a food processor, I’d pulse just a few times and stir in the oil by hand!
- Let it sit before you adjust the flavor. This sauce tastes good right away, but I think it tastes better after 10-15 minutes. That short rest gives the garlic, dried oregano, and crushed red pepper time to mingle and hydrate. Taste it again before adding more salt, vinegar, garlic, or crushed red pepper to taste.
How to Use Chimichurri
You’ll often see chimichurri served with steak, and it’s fantastic spooned over grilled beef because the vinegar, garlic, and herbs cut right through the richness. Try it with our grilled sirloin tenders for an easy (and cheap!) steak dinner that still feels fresh and bright. It’s also great on grilled chicken, fish, and a whole host of vegetarian foods.
One of my favorite ways to use it is as a dip for toasted, crusty bread, especially when the bread is warm because the garlicky oil soaks right in.
I also suggest keeping a batch in your fridge and drizzling it on whatever you’re eating throughout the week! A spoonful can make leftovers taste fresh again, especially over warm grains or vegetables, where the herbs soften slightly, and the vinegar adds a bright little kick.
Here are a few of our recipes that use this sauce as an ingredient:
- Chimichurri Grilled Chicken has the sauce in the marinade and uses it as a finishing spoonful, so the chicken gets bold flavor before AND after grilling.
- Baked Chimichurri Fish Bowls turn a simple piece of fish into a bright, meal-prep friendly bowl with rice, cabbage slaw, and extra sauce drizzled over the top.
- Chimichurri Chicken and Rice uses this sauce to bring big flavor to a budget-friendly pot of chicken and rice without needing a long list of extras.
Chimichurri Sauce
Cost $3.21 recipe / $0.54 serving
Ingredients
- 1 cup Italian parsley (packed, $0.97*)
- ½ cup fresh cilantro (packed, $0.23*)
- ½ cup olive oil ($1.43)
- ¼ cup red wine vinegar ($0.31**)
- 3 garlic cloves ($0.18)
- 1 tsp dried oregano ($0.04***)
- ½ tsp ground cumin ($0.02)
- ¼ tsp crushed red pepper ($0.02)
- ½ tsp salt ( $0.01)
Instructions
- Rinse the parsley and cilantro well to remove any dirt or debris. Shake as much water off the leaves as possible. Pull the parsley and cilantro leaves from their stems, then chop them finely. Mince the garlic.
- Combine the olive oil, red wine vinegar, garlic, oregano, cumin, crushed red pepper, salt, chopped parsley, and chopped cilantro in a bowl. Stir to combine.
- Use the sauce immediately or refrigerate until ready to use.
See how we calculate recipe costs here.
Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Chimichurri step-by-step photos
Gather all of your ingredients.
Prep the herbs: This sauce is incredibly easy to make, but the small prep details make a big difference. Start by rinsing the parsley and cilantro well to remove any grit, then shake off as much water as possible or pat the herbs dry with a clean towel. Too much water can dilute the sauce and make it taste less bold. Pick the leaves from the stems until you have 1 cup packed parsley leaves and ½ cup packed cilantro leaves.
Chop the herbs: Finely chop the parsley and cilantro with a sharp knife. The herbs should look loose and finely textured, not crushed or pasty!
Now finely mince 3 garlic cloves.
Make the sauce: Add ½ cup olive oil, ¼ cup red wine vinegar, 1 tsp dried oregano, ½ tsp cumin, ¼ tsp crushed red pepper, and ½ tsp salt in a bowl.
Stir in the chopped parsley, cilantro, and minced garlic until everything is evenly combined and the oil is speckled with bright green herbs.
Use the chimichurri right away for the freshest flavor, or refrigerate it for later. The fresh herbs will soften as they sit, but the garlic, vinegar, and oregano will become more pronounced. For longer storage, freeze the sauce in an ice cube tray, then transfer the frozen cubes to a freezer bag for up to 3-6 months so you can thaw small portions as needed.
More Serving Suggestions
I wasn’t kidding when I said you can use this sauce for everything! Here are some more serving ideas I’ve tried and loved:
- As a light and tangy dressing for a vegetable pasta salad
- Drizzle over a sunny side up egg, serve with toast
- Use as a meat or tofu marinade before baking, grilling, or pan-frying
- Drizzle over a vegetable pizza after baking for a zesty finish
- Add to roasted potatoes, then toss to coat for a light, herbal potato salad
- Use in place of mustard on hotdogs and hamburgers
- Dab a spoonful onto fresh tacos
- Brush it onto chicken kabobs after grilling
- Use as a dip for crusty bread, like a baguette
- Spoon it over salmon patties just before serving
How to Use Leftovers
Fresh parsley and cilantro are pretty delicate herbs. The flavor of the sauce will get stronger and more garlicky in storage, but the herbs soften and lose some of their fresh texture. Because of this, I like using leftover chimichurri mixed into something creamy, where the texture doesn’t matter as much. I’ll happily stir it into softened cream cheese as an easy topper for warm, crusty bread, or mix it with mayonnaise for a quick sandwich spread! I also love it mixed into sour cream as a dip for fries or raw veggies. 🤤
How to Store
Chimichurri is best prepared fresh, and luckily, it only takes a few minutes to make! Because this sauce contains raw garlic, fresh herbs, and oil, store it in an airtight container in the refrigerator and use it within 3-4 days. The National Center for Home Food Preservation recommends storing homemade garlic-in-oil mixtures in the refrigerator for no more than 4 days. The herbs will also soften and lose some of their bright green color the longer they sit. Stir to recombine before using.
For longer storage, freeze the sauce in an ice cube tray, then transfer the frozen cubes to a freezer bag. It’ll keep for up to 3-6 months, and you can thaw just what you need in the fridge. The herbs won’t be quite as vibrant after freezing, but it’s still a great quick fix!
Try These Chimichurri Recipes Next!
- These Chimichurri Chicken Kebabs turn simple chicken and vegetables into an easy, budget-friendly dinner with plenty of bright, garlicky flavor.
- Zucchini and Orzo Salad is a fresh summer side with tender orzo, zucchini, tomatoes, and this bold herb sauce (which adds the BEST flavor!)
- I love a quick, no-cook recipe, and this Chimichurri Chickpea Salad makes the most delicious lunch or budget-friendly side!
More Easy Sauce Recipes
Our Chimichurri Sauce recipe was originally published 7/23/16. We have updated it to be the best it can be and republished 6/8/26.
This sauce is a perfect summer sauce and it’s so easy to make. I threw everything in my food processor for easy chopping and blending. We used this over cod, but I ended up spooning a bit over my potatoes and squash. Delicious!!! I didn’t deviate from the recipe.
I hd made this before it was too delicious that could not stop having it . Would like to make it again.
Me: desperate, searching the internet far and wide trying to figure out what chimichurri is and how to use it when my family eats little to no meat
Budget Bytes: appears from a heavenly cloud with this article in hand and shining halo on head
Haha! Well, I hope the recipe held up to your expectations! :D
Because of current grocery shortages, we gotbut couldn’t find parsley in 5 stores. Is this Doable with just cilantro and no parsley?
Parsley gives it the balance it needs with the cilantro unfortunately you need both. Sorry!
I know this reply is almost a year late, but I don’t like the taste of parsley so I make this all the time with just double cilantro and I think it’s great! I like to make a batch of quinoa with black beans and frozen corn and put this on top. It’s like a chimichurri quinoa salad :)
Hej, I made this with carrot tops, as I had bought a bunch of fresh ones with the tops still on.
Mixed in parsley, dill and chives, about half carrot tops and half the rest. It was delicious!
I haven’t even tried the original yet. ;) I will prob reduce the vinegar a bit next time, as I sort of found it a bit watery. But that may just have been my idea that it would come out more as pesto. :D
as an Argentinian I must say that you do NOT make chimichurri using a food processor. This is something that goes for basically every mixture or sauce made by fresh herbs. You should chop all the ingredients using a knife or a mezzaluna better if made by ceramic. Otherwise the result is not chimichurri but something that resembles pesto. As for what is considered original Argentinian chimichurri is like basically every recipe: there’s a base that must be respected and then every region/zone/family adds something based on what is seasonly available and fresh. The base is always this: parsley, oregano, Cayenne flakes, garlic, oil and vinegar. All fresh if possible. In my family is tradition to add freshly grounded cumin, chives, time and paprika and to use a good quality of olive oil.
Hi! I’m from Argentina. The original recipe doesn’t include CILANTRO or CUMIN but it includes finely chopped white onions.
The name of the sauce probably comes from Basque tximitxurri, (approximately chee-mee-CHOO-ree), loosely translated as “a mixture of several things in no particular order”.
Chimichurri is basically made from finely chopped parsley, minced garlic and onion, olive (or corn or sunflower) oil, oregano, red pepper flakes, and apple cider vinegar or red wine vinegar.In its red version (probably the most known here in Argentina) minced tomato and red bell pepper may also be added.
This was really good after a day in the fridge to let the flavors come together. I added a little honey to balance out the acidity from the vinegar. Love the versatility!
I love your step by step photos! I just stumbled on your blog while looking for spice recipes for my shop. So glad I found you. Can’t wait to see what new things you’re cooking.
Thank you!
This is fantastic! We at it over roasted potatoes last night, and today it went on sandwiches. This was the first time I’d bought and used fresh parsley in my own cooking, because I haven’t liked it in the past, but the flavor was great with the cilantro and other ingredients. We’ll definitely be making this again.
Seriously the best sauce EVER!
Holy cow! I just whipped a batch up and want to marry it on the spot. Thanks so much!
Thanks Beth. I followed the recipe exactly and it is delicious. I freeze pesto for the winter and wonder it this would freeze well.
The easiest, most simple 20-minute dish you will ever make. And this can be served either as an appetizer or light dinner!
This looks excellent! I admit that dried herbs often can’t compete with fresh herbs, but can you guesstimate how much parsley and cilantro to use if I only have them dried?
I’ve seen “conversion factors” for fresh vs. dried herbs various places around the internet, but I just don’t find them reliable. Some people say to use more dried than fresh because they’re not as potent, some people say to use less dried than fresh because they’re more concentrated. I think it depends greatly on the particular herb and many times they just provide a different flavor all together! :D
This sauce sounds wonderful, but I’m one of those ‘can’t stand the taste of cilantro people’. Any suggestions on modifying it without?
Yep, some people don’t use cilantro at all. You can just replace it with more parsley. :)