This authentic chimichurri sauce recipe is fresh, garlicky, and packed with flavor. It comes together in just 10 minutes with simple ingredients. Made with parsley, garlic, oregano, olive oil, and vinegar, this classic Argentinian sauce is perfect for adding a bold, vibrant touch to roasted veggies, tofu, potatoes, and more.
I adapted this recipe from a traditional Argentinian version I found and made a few small tweaks along the way. Everything is finely chopped and mixed by hand instead of blended, which gives it that classic texture and keeps the flavor fresh. I also like to let it sit for a bit before serving so everything has time to come together.
In Argentina, chimichurri is traditionally served with grilled meats, especially at barbecues, where it's used as a sauce or even as a marinade. I love using it in a plant-based way, like spooned over my Grilled Tofu or Cauliflower Steak, but it's also great with roasted veggies, potatoes, beans, or grain bowls. It's one of those sauces that instantly adds a ton of flavor to almost anything.
Looking for more easy sauces to add flavor to your meals? Try my Easy Vegan Pesto, Vegan Chipotle Sauce, or Vegan Aioli. They're all simple to make and perfect for everything from veggies to tofu and more.
Why You'll Love This Chimichurri Sauce
Here's why this recipe stands out:
- Simple ingredients: Made with basic pantry staples like parsley, garlic, olive oil, and vinegar.
- Bold, fresh flavor: A bright, garlicky sauce with just the right balance of herbs, acidity, and a hint of heat.
- Naturally vegan: This sauce is naturally plant-based, so there's no need for substitutions.
- Quick and easy: Ready in about 10 minutes with minimal chopping and no cooking required.
- Super versatile: Perfect for adding flavor to tofu, roasted veggies, potatoes, grain bowls, and more.
Chimichurri Sauce Ingredients
- Dried oregano: This is what gives chimichurri its classic flavor. Dried works better here than fresh.
- Red pepper flakes: Optional. Adds a little heat. You can adjust the amount to taste or leave it out if you prefer a milder sauce.
- Water: It's best to use hot water so the oregano and spices soften faster and release more flavor. If you have time, you can also use room temperature water and let the sauce sit a bit longer.
- Fresh parsley: Flat-leaf parsley is the best option for a fresh, bright flavor, but curly parsley works too.
- Salt: Brings all the flavors together. Any salt you have on hand is fine.
- Black pepper: Adds a subtle kick and balances the sauce.
- Garlic: Fresh garlic gives the best flavor. You can adjust the amount depending on how garlicky you like it (I use 2 cloves). If needed, you can use garlic powder (about ⅛ teaspoon per clove), but fresh is definitely the best option here.
- Olive oil: Adds richness and ties everything together. You can use a milder oil if you prefer.
- Vinegar: Red wine vinegar is the most traditional, but apple cider vinegar or white wine vinegar also work great.
Find the full recipe with exact measurements in the recipe card below.
How to Make Chimichurri Sauce
- Add the dried oregano and red pepper flakes to a bowl, then pour in the water (preferably hot) and let it sit for a minute.
- Add the remaining ingredients and stir until well combined. Serve immediately or refrigerate for 2 hours to let the flavors develop.
Serving Suggestions
Chimichurri is super versatile and works with all kinds of dishes. Here are some of my favorite ways to use it:
- Spoon it over my Crispy Baked Tofu or Tofu Steak, or use it as a marinade or finishing sauce for plant-based proteins
- Drizzle it on Cauliflower Steak or other roasted veggies like Roasted Cauliflower or Roasted Broccoli
- Serve it with potatoes, like my Roasted Potatoes or Smashed Potatoes
- Add it to grain bowls or salads, like my Vegan Rice Bowl, instead of my Lemon Tahini Dressing for a fresh, herby twist
- Use it as a sauce for sandwiches or wraps to add a fresh, garlicky kick
How to Store Chimichurri
- Refrigerator: Store it in an airtight container in the fridge for up to 1 week. For the best flavor, try to use it within 2 to 3 days.
- Freezer: You can freeze chimichurri, but the texture may change slightly after thawing. Freeze it in a sealed container or ice cube trays for up to 1-2 months. Thaw in the fridge and stir before using.
- Before serving: Let it sit at room temperature for a few minutes and give it a good stir to bring everything back together.
Frequently Asked Questions
Chimichurri is a fresh, uncooked sauce made with simple ingredients like parsley, garlic, oregano, olive oil, vinegar, salt, and black pepper. Some versions also include red pepper flakes for a bit of heat. It's known for its bright, herby flavor and is traditionally used in Argentinian cuisine.
It can be, but it doesn't have to be. The heat usually comes from red pepper flakes or chili, which are optional. You can adjust the amount to your taste or leave them out completely for a milder sauce.
Chimichurri sauce is traditionally served with grilled meats, but it's also great with plant-based dishes. You can use it with tofu, roasted vegetables, potatoes, grain bowls, or even as a marinade or dressing to add extra flavor.
Red wine vinegar is the most traditional option and gives the sauce its classic tangy flavor. However, you can also use white wine vinegar or apple cider vinegar if that's what you have on hand.
Yes, and it actually tastes even better after sitting for a bit. Letting it rest for at least 1 to 2 hours allows the flavors to come together. You can also make it a day in advance and store it in the fridge until ready to use.
More Vegan Sauce Recipes
Did you make this recipe? Leave a comment and a rating below. I'd love to hear how it turned out!
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Authentic Chimichurri Sauce Recipe
Ingredients
- 2 tablespoons dried oregano
- 1 teaspoon red pepper flakes, optional
- ¼ cup water, preferably hot
- ¼ cup fresh parsley, finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- ½ cup oil, I use extra virgin olive oil
- ¼ cup vinegar, red wine vinegar, apple cider vinegar, or any other type
Instructions
- Add the dried oregano and red pepper flakes to a bowl, then pour in the water, preferably hot, to help soften the herbs and release more flavor. Let it sit for a minute.
- Add the remaining ingredients and stir until well combined. Serve immediately, or let it rest in the fridge for at least 2 hours to allow the flavors to develop.
Notes
- Store it in an airtight container in the fridge for up to 1 week. For the best flavor, use it within 2 to 3 days. Make sure it's covered with a thin layer of olive oil to help keep it fresh and prevent oxidation.
- You can freeze it, but the texture may change slightly after thawing. Freeze in a sealed container or ice cube trays for up to 1-2 months. Thaw in the fridge and stir well before using.
- Let it sit at room temperature for a few minutes before serving and give it a good stir.
Gina says
Thanks for sharing this recipe. There are many versions of chimichurri out there, but this is authentic and delicious.
Iosune Robles says
Hi Gina! Thank you so much 😊 I’m so glad you enjoyed it! That means a lot!
gloria of the Veghead, Etc. blog says
Thanks for always motivating me and giving me ideas for things to prepare in my kitchen. I think this sauce will go really well with the roasted green beans that we're having for dinner tonight. In addition to the sauce ingredients listed, I added za'atar (dried thyme, sesame, sumac), nutritional yeast, and red and green spicy sauces (sriracha and Trader Joe's Green Dragon).
Iosune Robles says
Thanks for your kind words 🙂 Have a nice day!