Easy Chimichurri Sauce

A Quick Spicy Herb Condiment or Marinade Sauce

This Easy Chimichurri Sauce is packed full of fresh herbs and spice like parsley, cilantro, spicy red chili’s, red pepper flakes and black pepper. As most people know this sauce as an Argentinian condiment and marinade for meats. I use it for a delicious marinade for tofu and for tasty roasted vegetables. It also makes a scrumptious sauce for pasta and rice dishes.

Easy Chimichurri Sauce. Photo by Spicy Saucy Vegan

A Little History Of Chimichurri Sauce

Chimichurri Sauce may look like a pesto but it is completely different. This green tasty sauce is packed with parsley and garlic, a little bit of dried oregano with a base of olive oil, a double dash of vinegar, if you like spice… a lot of spice. Of course there is the regular salt and black pepper and sometimes a bit of lemon to give it a little zip.

This is a refined Argentinian sauce that most generational families pride themselves on their recipe. Although, there is some controversy that the first chimichurry sauce was created by an Irish man (some say an English man) named Jimmy McCurry. Who tried to create a sauce while in Argentine, because he missed using worcestershire sauce. Mc Curry signed up to fight for Argentine independence as a soldier or he was a meat wholesaler. No one really knows! This story gets mushy like English mushy peas, so it depends who you talk to.

Another story says it came from English soldiers who were captured and because of their ‘Spanglish’ asked for a sauce for their meal which they called a curry. Instead of calling it a ‘Che me salsa,’ they would mix it up a little and call it ‘Che mi curry.’ Hence this is where they got chimichurry.

Others say is came from the people of Basque, from the area of Northern Spain and Southwest France who moved to Argentine in the 19th century. These first settlers called the sauce in loose translation, meaning, “a mixture of several things in no particular order,” and called it “tximitxurri.”

All stories really! Nobody has a solid foundation on were chimichurry sauce originated. So lets give it to the love the Argentinian people have for it, who make this sauce as their bonding with friends and family. Who make this sauce a deep meaning in their culture of people and food coming together. Even if we do not know the origins lets just enjoy something so wonderful as this sauce. I hope you enjoy this recipe that I have for you here today of Easy Chimichurri Sauce.

How To Make Easy Chimichurri Sauce

Easy Chimichurri Sauce is so delicious! It is definitely a sauce you want to have prepared and ready to use. People in Argentina make this and let is sit for sometimes weeks before they use it because it mingles all the flavors.

This is a photo of chopped parsley, garlic, cilantro, red chili pepper and dried oregano on a wooden cutting board.
Easy Chimichurri Sauce. Photo by Spicy Saucy Vegan

This really is a very easy sauce to make. First make sure to have all very fresh ingredients. Wash and clean the parsley and cilantro well and I dry it with paper towels to get all the water out but that isn’t alway necessary. Some people add a little water to emulsify the oil with the flavors. So, it’s up to you!

This is a photo of chimichurri sauce in a white bowl with all the makings around the bowl and a wooden chopping board.
Easy Chimichurri Sauce. Photo by Spicy Saucy Vegan

Chop up all the greens and mince the garlic and red chili’s small. Add it all to a small bowl and add the rest of the ingredients. Stir and mix together well. You can use a food processor or blender for this ( I use a Hamilton Beach Food Processor for this sometimes) and many people do.

Just be mindful that if you over-process the oil the polyphenols in the olive oil will break away from the fatty acids creating oxidation that will make your chimichurri taste bitter. If you are concerned about this you can stir in the olive oil last after you have pulsed it.

Adding Extra Flavors And Spices To Chimichurri Sauce

Some people add both hot red chili peppers and red pepper flakes like I do. That is totally up to you. You don’t even need anything hot in the sauce if your stomach and tongue can’t take the heat. A lot of people can’t, so don’t feel bad to modify the recipe to your liking.

This is a photo of a red chili pepper on a wooden board.
Easy Chimichurri Sauce. Photo by Spicy Saucy Vegan

Cilantro is another add on to the recipe. It is not in the traditional Argentinian recipe. But! It has been added in as a favorite and an a nice added flavor. I particularly like it because I am a cilantro fan. So don’t worry if you don’t like cilantro just leave it out.

This is a photo of a chopped red chili pepper.
Photo by Spicy Saucy Vegan

How To Store Chimichurri Sauce

I like to put my Easy Chimichurri Sauce into a glass or ceramic contain with a lid, if you have one. Sometimes plastic holds other flavors it was in previously. Plus, it may leave a strong flavor of the chimichurri in the plastic as well.

This is a photo of a brown and purple ceramic bowl with chimichurri sauce in it.
Easy Chimichurri Sauce. Photo by Spicy Saucy Vegan

Some store this condiment sauce in a cold dry place like your refrigerator for up to 6 months. The ingredients naturally create a pickling process and is usually served aged. I think it is up to the individual to decide on the taste of the chimichurri and how long they want it to pickle. Everyone has a required taste to what they like. Fresh and up to 4 week is good for me.

Some people make chimichurri from dried herbs and keep it for 2 to 3 weeks in the refrigerator and up to a week unrefrigerated.

I hope you like this wonderful Easy Chimichurri Sauce as much as we do. Enjoy!

This is a photo of a brown and purple ceramic bowl filled with chimichurri sauce.
Easy Chimichurri Sauce. Photo by Spicy Saucy Vegan

More Recipes You May Like:

Easy Vegan Chili Cheese Dip

Smoky Sweet Potato Tostadas

Quinoa Enchilada Bake

Chili Lime Roasted Poblano Tacos

Rainbow Chili Farro Salad With Garlic Lime Vinaigrette

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This is a photo of a brown and purple ceramic bowl full of chimichurri sauce on a wooden cutting board.

Easy Chimichurri Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Spicy Saucy Vegan
  • Prep Time: 10 minutes
  • Cook Time: refrigerate 1/2 hour
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Sauce
  • Method: Hand Chop/Blender/Food Processor
  • Cuisine: Argentinian
  • Diet: Vegan


This Easy Chimichurri Sauce is a must have in your repertoire of recipes. It is a wonderful marinade and a great add to pasta and rice and roasted vegetables. Make this sauce ahead of time and let the herbs and spices mingle. This sauce is best when made ahead, let to rest and use when needed. 


Units Scale

Easy Chimichurri Sauce

  • 1 cup of Parsley, chopped small
  • 1/2 cup Cilantro, shopped small
  • 2 tsp Dried Oregano
  • 5 cloves of Garlic, minced small
  • 1/2 to 1 Whole Red Chili Pepper
  • 1/3 cup Extra Virgin Olive Oil
  • 2 Tbsp Red Wine Vinegar
  • 1/2 teaspoon Sea Salt
  • 1/4 tsp Ground Black Pepper
  • 1/2 tsp Red Pepper Flakes


Easy Chimichurri Sauce

  1. Clean the parsley, cilantro, red chili pepper and garlic. 
  2. Chop these four items really small. (You can use a food processor for this. I use Hamilton Beach Food Processor)
  3. Add the ground oregano, olive oil, red wine vinegar, sea salt, ground black pepper and red pepper flakes. 
  4. Mix everything together well. Put in the refrigerator for at least 1/2 hour before using. This helps mingle the flavors. 

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Dive into a world where flavor knows no bounds, by joining me on my YouTube channel! Let's embark on a delightful culinary journey together, unlocking the secrets of vibrant and sumptuous vegan cooking.

visit my channel