This Chimichurri Sauce is the ultimate Mexican marinade or condiment. Great on grilled steak, chicken, or vegetables. And so easy to make in just minutes with a few fresh ingredients!

More Mexican condiments we love include our homemade salsa verde and restaurant style salsa.

The Best Chimichurri Recipe

I spent the other day learning about lemon cucumbers, eating chimichurri sauce, and walking the streets of San Francisco with Rick Bayless. Not gonna lie – it was pretty awesome.

Most people know him from taking home the title of Bravo’s Top Chef Master with his authentic Mexican cuisine. But his list of accomplishments is vast including a highly rated public television series, 7 award-winning cookbooks, and owner of two award-winning restaurants.

Rumor has it that Chef Rick never travels without a lime juicer and is obsessed with avocados. He confirmed both. And his refrigerator is never without a batch of this Chimichurri Sauce – we made some and served it over Herb Green Ceviche with Cucumber. I couldn’t get enough of it.

What is Chimichurri?

Chimichurri is an uncooked sauce made with fresh herbs and garlic, tangy vinegar, olive oil, and salt. Green Mexican chimichurri is typically used as a condiment for grilled steak or chicken, but can also be stirred into scrambled eggs or added to salad dressing and cream sauces for a huge flavor boost.

In this recipe, we take a few extra minutes to char the peppers and garlic in a skillet, which really elevates all the flavors.

Ingredients Needed

You only need 4 fresh produce items, plus olive oil and a couple seasonings to make the best chimichurri sauce.
(Scroll below to the printable recipe card for details and measurements.)

• Garlic – half a head of garlic, broken apart but not peeled.
• Serrano peppers – Serranos are very similar in taste to jalapeños, but they’re quite a bit hotter.
• Cilantro – 1 medium bunch, cleaned and dried, thick bottom stems cut off.
• Parsley – 1 small bunch flat-leaf parsley, cleaned and dried, thick bottom stems cut off.
• Extra-virgin olive oil – This is what turns the ingredients into a sauce/dressing. It also adds richness and provides a fruity taste.
• Cumin – An earthy aromatic spice very common in Mexican cuisine.
• Kosher salt – For flavor.

How to Make Chimichurri Sauce

Making this condiment is so easy to make in a few simple steps. In just minutes you can bring new life to boring meat or vegetables.
(Scroll below to the printable recipe card for details and measurements.)

1. Set a dry skillet over medium heat. Lay in the unpeeled garlic cloves and chiles. Roast, turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles and 15 minutes for the garlic.
2. Peel and chop the cooked vegetables. Allow to cool until handleable, then slip the skins off the garlic, pull stems off the chiles and roughly chop (no need to remove the seeds.)
3. Blend the ingredients. Place garlic and chiles in a food processor or blender along with the cilantro, oil, cumin, and salt. Process until nearly smooth (it will be pasty.) Taste and adjust salt as needed.

Proper Storage

• How long does Chimichurri last? Store in an airtight container in the refrigerator. It will keep for up to 5 days.
• Can you freeze Chimichurri? If you want to make a larger batch and freeze it, you can. Place in a freezer safe container or Ziploc bag and store in the freezer for up to a month.

More Homemade Sauces:

• Jerk Marinade
• Cilantro-Lime Dressing
• Sweet Chili Sauce
• Salsa Verde
• Sofrito

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!