There’s nothing quite like the bright, herbaceous punch of a freshly made chimichurri sauce. Originating from Argentina, this simple condiment is a staple for a reason. By balancing the freshness of parsley, the pungent bite of garlic, and the tang of red wine vinegar, you create a flavor profile that elevates almost any dish.

Below is our go-to recipe. We built a handy interactive calculator so you can easily scale the ingredients whether you're cooking a small dinner for two or hosting a massive backyard barbecue.

CHIMICHURRI SAUCE CALCULATOR

Adjust the servings to get the perfect amount.

SERVINGS
4
Fresh Parsley, finely chopped 1 cup
Extra Virgin Olive Oil 1/2 cup
Red Wine Vinegar 1/4 cup
Garlic, minced 4 cloves
Red Chili Flakes 1 teaspoon
Dried Oregano 1 teaspoon
Coarse Salt 1/2 teaspoon
Black Pepper 1/4 teaspoon
QUICK TIP

Chimichurri tastes even better after resting for 15–30 minutes at room temperature, allowing the vibrant flavors to meld together.

Instructions

  1. Chop and Mince: Finely chop the parsley and mince the garlic cloves.
  2. Combine: In a medium bowl, combine the chopped parsley, minced garlic, dried oregano, red chili flakes, salt, and black pepper.
  3. Mix Liquids: Stir in the red wine vinegar. Slowly drizzle in the olive oil while stirring gently.
  4. Rest: Let the sauce sit for at least 15 minutes before serving to allow flavors to develop.

Watch How to Make It

Prefer to follow along with a video? Check out this quick tutorial:

Chimichurri Sauce Recipe Video Thumbnail