Chimichurri Sauce is bold, wildly versatile, and way more powerful than the sum of its parts, which is exactly the kind of budget-friendly cooking I’m all about. This vibrant green sauce is pure magic because it requires only a few ingredients (fresh herbs, olive oil, red wine vinegar, and seasonings) and is so incredibly easy for how much flavor it brings. Trust me, it WILL transform anything you drizzle it on — and you really can drizzle it on just about anything.

Overhead view of a bowl of chimichurri sauce with a spoon.

“This is fantastic! We ate it over roasted potatoes last night, and today it went on sandwiches. This was the first time I’d bought and used fresh parsley in my own cooking, because I haven’t liked it in the past, but the flavor was great with the cilantro and other ingredients. We’ll definitely be making this again.” — Nicole

A Quick Sauce with Big Flavor

Chimichurri is a fresh herb sauce from Argentina, and it’s the perfect sauce for a budget-conscious kitchen because it does a lot with very little. There’s no cooking, no expensive specialty ingredients, and no complicated technique, but the mix of fresh herbs, olive oil, red wine vinegar, garlic, and spices creates a bright, punchy sauce that tastes out of this world good. It’s wonderful spooned over grilled meats, roasted vegetables, eggs, rice bowls, or anything else in the fridge that needs a fast flavor upgrade.

I’ve made this recipe many times since first posting it in 2016, and I’ve come to realize that I prefer hand-chopping the herbs because it keeps the sauce loose and textured. A food processor can bruise or crush delicate herbs, making the sauce darker and more paste-like — which isn’t the texture we’re going for. Though not strictly traditional, I do add a little cilantro and cumin because I love how they taste in this bright sauce. For a more authentic flavor, leave out the cilantro and cumin and use all parsley. I also use dried oregano because it’s potent and more affordable than fresh. That said, fresh parsley is one ingredient I wouldn’t swap — it’s a KEY ingredient and makes this recipe taste unmistakably like chimichurri.

Tips for the Best Chimichurri

  1. Choose bright fresh herbs. Since this sauce is mostly herbs, their quality really shows. Look for parsley and cilantro with perky leaves and no yellowing or slimy spots. If your herbs are just a little wilted, dip them in a bowl of ice water for 5–10 minutes, then shake off as much water as possible before chopping. The cold shock can perk them up by drawing water back into the leaves.

  2. Chop by hand for the best texture. Chimichurri should be loose, spoonable, and flecked with herbs, not blended into a smooth green paste. A sharp knife gives you better control and keeps the herbs from getting bruised or crushed. If you do need to use a food processor, pulse just a few times and stir in the oil by hand.

  3. Let it sit before you adjust the flavor. This sauce tastes good right away, but it tastes better after 10–15 minutes. That short rest gives the garlic, dried oregano, and crushed red pepper time to mingle and hydrate. Taste it again before adding more salt, vinegar, garlic, or crushed red pepper.

Ways to Use Chimichurri

You’ll often see chimichurri served with steak, and it’s fantastic spooned over grilled beef because the vinegar, garlic, and herbs cut right through the richness. Try it with grilled sirloin tenders for an easy, affordable steak dinner that still feels fresh and bright. It’s also great on grilled chicken, fish, and a whole host of vegetarian foods.

One of my favorite ways to use it is as a dip for toasted, crusty bread, especially when the bread is warm because the garlicky oil soaks right in.

Sliced toasted French bread on a cutting board drizzled with chimichurri with a bowl of chimichurri sauce on the side.

I also suggest keeping a batch in your fridge and drizzling it on whatever you’re eating throughout the week. A spoonful can make leftovers taste fresh again, especially over warm grains or vegetables, where the herbs soften slightly and the vinegar adds a bright little kick.

Here are a few recipes that use this sauce as an ingredient:

  • Chimichurri Grilled Chicken has the sauce in the marinade and uses it as a finishing spoonful, so the chicken gets bold flavor before and after grilling.
  • Baked Chimichurri Fish Bowls turn a simple piece of fish into a bright, meal-prep friendly bowl with rice, cabbage slaw, and extra sauce drizzled over the top.
  • Chimichurri Chicken and Rice uses this sauce to bring big flavor to a budget-friendly pot of chicken and rice without needing a long list of extras.

At just $3.21 for the whole batch (about $0.54 per serving), chimichurri is one of the most cost-effective flavor upgrades you can keep on hand — proof that a little fresh herb magic goes a very long way.