If there’s one sauce that’s always in my fridge, it’s homemade chimichurri. Vibrant, herby, and bursting with garlic flavor, it instantly transforms steak, chicken, fish, roasted veggies—even sandwiches. Once you try it, store-bought versions will feel bland in comparison.

Ingredients

1 cup fresh parsley, finely chopped
3–4 garlic cloves, minced
2 tablespoons fresh oregano (or 2 teaspoons dried)
½ teaspoon red chili flakes (adjust to taste)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons red wine vinegar
½ cup olive oil

How to Make Chimichurri

In a medium bowl, combine the parsley, garlic, oregano, chili flakes, salt, and black pepper.
Pour in the red wine vinegar and stir to combine.
Slowly drizzle in the olive oil while stirring until everything comes together into a smooth, vibrant sauce.
Taste and adjust seasoning—add more salt, chili, or vinegar if needed.
Let the sauce rest for at least 10 minutes before serving to allow the flavors to meld.

How to Use Chimichurri

This sauce is incredibly versatile:

Drizzle over grilled steak, chicken, or shrimp
Toss with roasted vegetables
Spread on sandwiches or wraps for an instant flavor boost

Storage Tips

Keep your chimichurri in an airtight jar in the fridge for up to 5 days. Bring it to room temperature before using for the best flavor.