Quick Easy Chimichurri Sauce Recipe (Fresh, Flavorful & Fast)

If you’re anything like me, you’re always looking for that one magical sauce that transforms any meal and chimichurri is it. Whether it’s steak off the grill or roasted veggies from last night’s dinner, this quick easy chimichurri sauce brings everything to life. It’s fresh, herby, tangy, and takes just five minutes to pull together. And the best part? You don’t need to be a pro chef to make it right the first time.

I first tried chimichurri during one of those “throw-together” weeknights. I had some parsley, garlic, and leftover lemon juice on hand. After tossing it all into my food processor, I spooned the sauce over grilled chicken and wow. It was bright, bold, and made the entire dish sing. Since then, this quick sauce has become a go-to in my kitchen. It’s become one of those recipes that reminds me cooking can be joyful and simple at the same time.

Whether you’re cooking a weeknight steak or prepping a light summer dinner, this chimichurri recipe is about to become your secret weapon.

Why This Chimichurri Sauce Is a Must-Have

A Classic Made Fast (and Better)

What sets this quick easy chimichurri sauce apart? It delivers big flavor with barely any effort. Traditionally from Argentina, chimichurri is known for its vivid green color, herby aroma, and sharp vinegar kick. This version keeps everything authentic but simplifies the process. A quick whirl in the food processor and you’re good to go — no mortar and pestle needed.

Using everyday ingredients like fresh parsley, garlic, and red wine vinegar, you get that irresistible balance of acidity and herbaceousness that makes it a perfect match for proteins. It’s bold enough for a steak but light enough for grilled chicken or even roasted cauliflower.

This recipe works because it hits all the flavor points — salty, zesty, herbal, and just a touch spicy. And the texture? Slightly chunky, never pasty. Just the way chimichurri should be.

Ideal for More Than Steak

Sure, chimichurri and steak are a classic combo, but don’t stop there. This easy chimichurri sauce for steak is also a dream with:

• Grilled chicken
• Roasted vegetables
• Baked salmon
• Even crispy halloumi (trust me!)

Ingredients and Smart Prep Tips for Chimichurri Success

The Main Ingredients You’ll Need

The beauty of a quick easy chimichurri sauce lies in its simplicity — every ingredient plays a role, and together they create something vibrant and powerful. These are the essential components you’ll want to grab from your pantry or fridge:

• Fresh Parsley (1 cup, packed): The bright, slightly bitter backbone of the sauce.
• Cilantro (½ cup, packed): Adds a zesty, citrusy edge — skip it if you prefer and double the parsley.
• Garlic (4 cloves): This is where the bold, sharp bite comes in.
• Olive Oil (½ cup): It binds everything and gives the sauce its rich texture.
• Red Wine Vinegar (2 tbsp): Brings tanginess that cuts through fatty meats beautifully.
• Dried Oregano (1 tsp): A deep, earthy undertone for balance.
• Red Pepper Flakes (½ tsp): A hint of warmth that can be customized to your taste.
• Salt & Black Pepper: For seasoning, always to taste.
• Lemon Juice (2 tbsp): Adds freshness and rounds out the acidity.

Each ingredient serves a purpose, making this chimichurri recipe both flavorful and foolproof.

Looking for an easy grocery list for your week? Check out our The best Hot Honey Sauce Recipe — this sauce fits right in with any protein or veggie combo!

Pro Tips to Maximize Flavor

To make your quick easy chimichurri sauce truly shine, there are a few prep tips that make a big difference:

• Use fresh herbs only. Dried herbs just don’t have the pop you need here.
• Remove thick stems from parsley and cilantro before blending. They can make your sauce bitter and gritty.
• Don’t over-process. You want a slightly chunky texture not a green puree.
• Taste and tweak. Add extra vinegar or lemon juice if you like more acidity. Prefer a thicker texture? Toss in a bit more parsley.

This version is wonderfully versatile. If cilantro isn’t your thing, swap it out for basil or just go heavy on parsley. Want a new twist? Use lime juice instead of lemon or add a touch of smoked paprika for a subtle depth.

And yes, it also works as a quick easy chimichurri sauce for chicken — drizzle it over grilled thighs or even shredded rotisserie chicken for an instant flavor upgrade.

For more tricks to make sauces like this shine, check out our guide to Sauce Béchamel Simple.

How to Make Quick Easy Chimichurri Sauce (Step-by-Step)

Get It Done in 5 Minutes Flat

Making this quick easy chimichurri sauce is one of the fastest ways to level up your meals — no cooking required. All you need is a food processor (or blender) and a few fresh ingredients. Here’s how to make it perfectly every time:

1. Rinse and Prep Your Herbs
Start with 1 cup of parsley and ½ cup of cilantro, both packed. Rinse thoroughly under cold water, then pat dry with a kitchen towel. Remove any thick or woody stems — especially from parsley — as they can taste bitter.

2. Add the Dry Ingredients to Your Food Processor
Toss in the parsley, cilantro, 4 cloves of peeled garlic, 1 tsp dried oregano, ½ tsp red pepper flakes, ½ tsp salt, and ¼ tsp black pepper. Pulse 3–5 times until the herbs are broken down but still coarse.

3. Pour in the Liquids
Add ½ cup of olive oil, 2 tbsp red wine vinegar, and 2 tbsp fresh lemon juice to the food processor. Pulse again until the mixture is well blended but not puréed. You’re aiming for a thick, spoonable texture.

4. Taste and Adjust
This is your moment to dial it in. Need more acidity? Add a splash of vinegar. Want it spicier? Add another pinch of red pepper flakes. More salt? Go for it.

5. Serve or Store
Transfer your chimichurri to a clean jar or bowl. Serve immediately for a bright, punchy flavor, or cover and refrigerate for an hour to let the flavors deepen. Either way, this chimichurri recipe tastes great with everything from grilled meat to roasted vegetables.

Bonus Tip: Make It Ahead

This quick easy chimichurri sauce actually gets better after a few hours in the fridge. It lasts up to one week when stored in an airtight container — just give it a stir before using. If you want to freeze it, pour into ice cube trays, freeze, then store cubes in a bag. It’ll keep for up to 3 months.

Serving Ideas, Recipe Variations, and Storage Tips

How to Serve Chimichurri (Not Just for Steak!)

It’s no surprise that a quick easy chimichurri sauce is best known for pairing with juicy grilled steak. But it doesn’t stop there. This vibrant green sauce can do a lot more than sit beside a ribeye.

Here are our favorite ways to use it:

• Over grilled chicken – Drizzle over chicken breasts or thighs for a zesty upgrade. It’s hands-down the easiest way to impress on a weeknight. This combo rivals any restaurant meal.
• On roasted vegetables – Spoon it over roasted carrots, cauliflower, or potatoes for a fresh, herbaceous finish.
• With seafood – Chimichurri makes a great companion to grilled shrimp or baked salmon.
• As a marinade – Use it to marinate steak, chicken, or even mushrooms before cooking.
• In wraps or sandwiches – Swirl into mayo or sour cream to make a herby spread or dip.
• With eggs – Yep, even scrambled eggs or poached eggs on toast shine with this bold sauce.

Recipe Variations to Try

Chimichurri is one of those recipes you can personalize endlessly without messing it up. These tweaks will help you tailor the chimichurri main ingredients to fit your mood or what you’ve got on hand:

• No cilantro? Add more parsley or sub in basil for a softer, slightly sweet flavor.
• Love lime? Use lime juice instead of lemon for a brighter twist.
• Heat it up with a fresh chili instead of flakes, or use smoked paprika for subtle warmth.
• Want more bite? Toss in finely chopped red onion or shallot.
• Prefer smooth? Blend until completely puréed for a thinner, drizzle-friendly sauce.

Don’t be afraid to experiment the beauty of a quick easy chimichurri sauce is how forgiving and flexible it is.

Storage & Freezing Tips

Your chimichurri will stay fresh in the fridge for up to 7 days. Store it in a glass jar or airtight container. The olive oil may solidify slightly when chilled — just let it sit at room temp for a few minutes and stir well before serving.

Want to freeze it?

Pour leftovers into an ice cube tray, freeze, and store the cubes in a resealable freezer bag. Pull out a cube or two whenever you want to add bold flavor to grilled meats, sautéed veggies, or even rice bowls.

Conclusion

When your weeknight meals need a lift, this quick easy chimichurri sauce is the flavor solution that never fails. It’s fast, fresh, and requires zero cooking. Whether you’re serving it with steak, spooning it over chicken, or mixing it into roasted veggies, this simple sauce adds bold, herby brightness to anything it touches.

More than a condiment, chimichurri is a secret weapon a way to turn basic ingredients into something memorable. Make a batch today, keep it in the fridge, and you’ll always be one spoonful away from a better meal.

Quick meals, big flavor. That’s what DailyQuickRecipe is all about.

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