How to Make Chimichurri Sauce

A fresh take on an authentic chimichurri recipe

This chimichurri recipe delivers the bold, zesty punch the sauce is known for with a little Figure Ate flair. Traditionally from Argentina and Uruguay, chimichurri is a no-cook sauce made with fresh herbs, garlic, vinegar, and olive oil. It’s herbaceous, tangy, and has just the right amount of bite, making it the ultimate sauce for grilled meats, roasted vegetables, or even grain bowls.

Instead of the usual red wine vinegar, this version uses our bright persimmon vinegar for a unique twist that still keeps things authentic. Whether you’re spooning it over chimichurri steak, tossing it with roasted potatoes, or using it as a marinade, this easy chimichurri recipe is one you’ll make on repeat. Bonus: it comes together in minutes and tastes even better after the flavors mingle for a bit

What does chimichurri taste like?

Imagine the freshness of parsley and oregano, the bite of garlic, and the gentle heat of a red chili pepper, all tied together with tangy vinegar and rich olive oil. That’s chimichurri. It’s not a heavy sauce—it’s vibrant, sharp, and packed with flavor that wakes up whatever you put it on. The persimmon vinegar adds a subtle fruitiness that balances the spice, making it equally great for a mild cilantro chimichurri variation or a spicier, fresno chili-loaded version.

How to make a chimichurri sauce

The beauty of chimichurri is how little effort it takes to make something this flavorful. Chop your herbs and aromatics finely (or pulse them in a food processor if you want a smoother sauce), mix with  vinegar, oil, and seasoning, and you’re done. Keep it chunky for texture or blend it more for a drizzle-friendly consistency.

Chimichurri Main Ingredients:

  • ½ cup finely chopped parsley (about ½ bunch)

  • 2 tbsp fresh oregano, chopped

  • 4 garlic cloves, minced

  • ½ cup finely diced green onions

  • 1 small red chili pepper (like Fresno or red Korean), deveined, seeded, and minced — or 1–2 tsp chili flakes/paprika for less heat

  • 2 tbsp persimmon vinegar

  • 1 tbsp fresh lemon juice

  • ½ cup olive oil

  • Salt and black pepper, to taste

  • Optional: extra herbs like thyme, basil, or cilantro

Directions:

  1. In a medium bowl, mix parsley, oregano, garlic, green onions, chili pepper, persimmon vinegar, lemon juice, and olive oil.

  2. Season with salt and pepper to taste.

  3. Stir well to combine. For a smoother texture, pulse everything in a food processor.

  4. Let the chimichurri rest for at least 15 minutes before serving to allow flavors to meld.

  5. Store covered in the fridge for up to 48 hours.

Chimichurri Tips & Variations

  • For steak: Spoon over freshly grilled steak just before serving.

  • For veggies: Toss with roasted potatoes, charred carrots, or grilled zucchini.

  • For marinades: Marinate chicken, fish, or tofu for 30–60 minutes before cooking.

  • Spicy kick: Swap in hotter chilies or add extra chili flakes.

  • Cilantro chimichurri: Replace half the parsley with fresh cilantro for a bright twist.

 

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