Jump to Recipe

Chimichurri is a vibrant, uncooked herb sauce from Argentina and Uruguay, made with fresh parsley, garlic, olive oil, red wine vinegar, oregano, and red pepper flakes. Bright, tangy, and slightly spicy, it’s traditionally used to cut through rich grilled meats like steak and chicken, but it’s just as delicious drizzled over vegetables, potatoes, eggs, or used as a quick marinade.

Fresh, bold, and ready in minutes, this classic Argentinian chimichurri sauce delivers big flavour with simple ingredients. Naturally gluten‑free and dairy‑free, it’s one of the easiest ways to add a punchy, herb‑packed boost to grilled meats, roasted vegetables, and weeknight dinners.

If you’re looking for an easy chimichurri recipe, a steak topping, or a fresh homemade condiment, this sauce instantly lifts any dish.

Serving Suggestions with Chimichurri

• Drizzled over grilled steak — the classic pairing; cuts through richness beautifully.
• Spoon over roast chicken for a fresh, herby finish.
• Serve with baked or grilled salmon to add brightness and acidity.
• Toss with roasted vegetables like carrots, courgettes, peppers, or potatoes.
• Drizzle over crispy Hasselback potatoes for a vibrant, garlicky hit.
• Use as a marinade for chicken, prawns, tofu, or flank steak.
• Stir through warm grains such as quinoa, couscous, or rice for a quick side.
• Serve with grilled halloumi for a salty‑fresh contrast.
• Add to tacos or burrito bowls for a punchy, herbaceous topping.
• Finish fried or poached eggs with a spoonful for instant flavour.