Name: Chimichurri Sauce
Prep time: 15 min
Total time: 15 min
Ingredients: 3/4 cup finely chopped parsley; 3 tablespoons finely chopped cilantro; 3 tablespoons finely minced shallot or red onion; 1-2 large garlic cloves, grated or minced; 1 generous pinch of red pepper flakes; 1/2 cup olive oil (Plus, more to adjust to the desired consistency.); 3 tablespoons lime juice or red wine vinegar; 3/4 teaspoon honey; 1/4-1/2 teaspoon salt; Black pepper to taste

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How to Make Chimichurri Sauce

Chimichurri Sauce is one of those sauces that instantly brightens whatever it touches. It’s fresh, herby, zesty, and incredibly easy to make, the kind of sauce you can whisk together in minutes and spoon over just about anything.

I love keeping a jar in the fridge for dipping, drizzling, and finishing dishes that need a little something extra. Quesadillas, grilled vegetables, roasted potatoes, eggs, fish — chimichurri works with all of them.

Below, I’ll walk you through how to make a simple, vibrant chimichurri dipping sauce that takes just a few ingredients and packs a ton of fresh flavor.

Why You’ll Love This Chimichurri

It’s made with everyday ingredients
No blender needed — just a knife and a bowl
Bright, fresh, and herb-forward
Naturally gluten-free and vegetarian
Takes 10 minutes from start to finish
Great for dipping, drizzling, and marinating

Ingredients You’ll Need

Here’s what goes into this vibrant chimichurri:

Parsley – the base of the sauce
Cilantro – adds a fresh, green brightness
Shallot or red onion – a little bite and sweetness
Garlic – one to two cloves is enough to keep it punchy
Red pepper flakes – for mild heat
Olive oil – brings everything together
Lime juice or red wine vinegar – the tangy backbone
Honey – just a touch for balance
Salt & black pepper – taste and adjust

I’ve included exact ingredient amounts in the recipe card below.

How to Make Chimichurri Sauce

1. Chop the herbs.

Finely chop the parsley and cilantro. The finer the chop, the smoother your sauce will be.

2. Add the aromatics.

Minced shallot (or red onion), grated garlic, and a pinch of red pepper flakes go right in with the herbs.

3. Stir in the liquids.

Pour in the olive oil and lime juice or red wine vinegar, stirring until everything is evenly coated.

4. Season.

Add the honey, salt, and black pepper. Taste and adjust — chimichurri is all about balance.

5. Rest for best flavor.

Let the sauce sit for 10–15 minutes before serving to let the herbs soften and the flavors meld.

Make-Ahead Tips

Chimichurri can absolutely be prepped in advance:

Mix all ingredients except the parsley and cilantro, then refrigerate the base in a jar.
Add the fresh herbs about 1 hour before serving to maintain the vibrant color.
Always taste and adjust seasoning before serving — herbs and citrus mellow over time.

How to Use Chimichurri

This sauce is endlessly versatile. Try it with:

Quesadillas and grilled cheese
Roasted or grilled vegetables
Grilled fish or shrimp
Eggs (scrambled, fried, or poached)
Roasted potatoes or sweet potatoes
Tacos
Crusty bread for dipping

It’s a quick way to brighten any meal.

Chimichurri Sauce

A bright, herb-packed chimichurri made with parsley, cilantro, shallot, garlic, olive oil, and lime or red wine vinegar. Lightly sweetened with honey and finished with a pinch of red pepper flakes, this versatile sauce is perfect for drizzling over roasted vegetables, dipping bread, spooning onto grilled meats, or serving with quesadillas. Fresh, zesty, and ready in minutes — a flavorful staple to keep in your fridge.

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Prep Time 15

Total Time 15

Course Condiment

Cuisine American Southwest, Mexican, Mexican-American

Servings Cups

Calories 683 kcal

Ingredients

3/4 cup finely chopped parsley
3 tablespoons finely chopped cilantro
3 tablespoons finely minced shallot or red onion
1-2 large garlic cloves, grated or minced
1 generous pinch of red pepper flakes
1/2 cup olive oil Plus, more to adjust to the desired consistency.
3 tablespoons lime juice or red wine vinegar
3/4 teaspoon honey
1/4-1/2 teaspoon salt
Black pepper to taste

Instructions

Prep the herbs and aromatics.

Finely chop the parsley and cilantro. Mince the shallot (or red onion), and grate or mince the garlic clove.

Combine ingredients.

In a medium bowl, stir together the parsley, cilantro, shallot, grated garlic, and red pepper flakes.

Add the liquids.

Pour in the olive oil and lime juice or red wine vinegar. Stir until the herbs are fully coated. Add additional olive oil if needed to achieve the desired consistency.

Season.

Add the honey, salt, and black pepper. Taste and adjust—add more salt, lime/vinegar, or red pepper flakes according to your preference.

Let it rest.

Let the chimichurri sit for 10–15 minutes before serving to allow the flavors to meld.

Serve or store.

Serve immediately or refrigerate for up to 3 days. Stir well before using, as the herbs will settle.

Notes

Make Ahead

You can prep the chimichurri in advance by combining all of the ingredients except the parsley and cilantro in a jar. Refrigerate until needed.
For the best color and freshness, stir in the herbs about 1 hour before serving, then taste and adjust the seasonings as needed.

Nutrition

Calories: 683kcalCarbohydrates: 11gProtein: 2gFat: 72gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 53gSodium: 410mgPotassium: 283mgFiber: 2gSugar: 5gVitamin A: 2597IUVitamin C: 51mgCalcium: 58mgIron: 3mg

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Chimichurri Sauce

How to Make Chimichurri Sauce

Why You’ll Love This Chimichurri

Ingredients You’ll Need