Simple Chimichurri

Chimichurri is a fresh herb sauce from Argentina: finely chopped parsley and garlic in olive oil and red wine vinegar, with a little heat from red pepper flakes. It’s bright, garlicky and wakes up anything it touches.

It’s also one of the cheapest ways to make a plain piece of meat taste special. A bunch of parsley costs very little, and the rest is pantry oil, vinegar and spices. Spooned over an inexpensive cut of beef or chicken, it does the work of a much pricier dinner.

No blender or cooking required. Just a knife, a cutting board and a bowl.

Ingredients and Swaps

• Parsley: Flat-leaf (Italian) parsley has the best flavor. One bunch gives about 1 cup chopped. The tender upper stems can go in too.
• Garlic: Fresh cloves, minced as finely as you can.
• Red wine vinegar: The classic choice. Lemon juice or white wine vinegar also work.
• Olive oil: Extra-virgin, since the sauce isn’t cooked and you’ll taste it.
• Oregano: Dried oregano is traditional. Leave it out if you don’t have any.
• Red pepper flakes: Use more or less to taste.

Tips for the Best Chimichurri

• Chop by hand. A food processor works, but it can turn the parsley into a paste. Hand-chopped chimichurri has a looser, better texture.
• Dry the parsley. Wet leaves make a watery sauce and are harder to chop.
• Let it sit. Ten minutes gives the garlic time to mellow and the flavors time to blend.
• Taste and adjust. Add more vinegar for tang, more salt for punch or more oil to soften it.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $2.93 from Walmart, $2.78 from ALDI · Per Serving – $0.46 to $0.49

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Simple Chimichurri

A fresh, uncooked herb sauce of parsley, garlic, red wine vinegar and olive oil with a little heat. Ready in 10 minutes.

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Prep Time 10 minutes mins

Resting Time 10 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Sauce

Cuisine: Argentinian

Ingredients Method Notes

Ingredients

  

• 1 cup fresh flat-leaf parsley finely chopped, about 1 bunch
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• ½ teaspoon salt plus more to taste
• ¼ teaspoon black pepper
• 2 tablespoons red wine vinegar
• ½ cup olive oil

Method

 

1. Add the parsley, garlic, oregano, red pepper flakes, salt and pepper to a bowl.
2. Stir in the vinegar, then the olive oil.
3. Let the sauce sit for 10 minutes so the flavors blend.
4. Taste, adjust the salt and vinegar and serve.

Notes

• Replace half of the parsley with cilantro for a different flavor.
• Lemon juice can be used in place of the vinegar.
• Use it as a marinade for steak, chicken or vegetables.

What to Put It On

• Sliced Top Round Roast Beef or grilled steak.
• Pan-Seared Chicken Thighs or Juicy Baked Chicken Breasts.
• Easy Roasted Vegetables or Crispy Smashed Potatoes.
• Fried eggs, grain bowls and sandwiches.
• As a marinade: coat meat or vegetables for 30 minutes to 2 hours before cooking.

Storage

• Refrigerate in a sealed jar for up to 5 days. The parsley darkens a little, but the flavor holds.
• The olive oil firms up when cold. Let the sauce sit at room temperature for 15 minutes and stir before serving.
• Freeze in an ice cube tray, then store the cubes in a freezer bag for up to 3 months. It’s a handy way to use up a whole bunch of parsley.

Chimichurri Questions

Can I add cilantro?

Yes. Replace up to half of the parsley with cilantro.

Is chimichurri spicy?

Mildly. Half a teaspoon of red pepper flakes gives gentle warmth. Cut it to ¼ teaspoon for a milder sauce.

Is it the same as pesto?

No. Pesto is made with basil, nuts and cheese and is blended smooth. Chimichurri has no nuts or cheese, uses vinegar and is left loose and chunky.