If you’re searching for the best chimichurri recipe, you’re in the right place. This herbaceous, garlicky green sauce is one of my favorite condiments to keep on hand during the week – it adds so much flavor with minimal effort. Originally from Argentina, chimichurri is traditionally served with grilled meats, but I use it on everything – steak, chicken, shrimp, roasted veggies, eggs, and even toast (trust me on that last one).

What I love most about this version is that it’s simple, bold, and brightened up with a little fresh lemon juice. I always double the batch to have enough leftovers for the week. You can also store it in a glass storage container and let it sit on the counter for the day if you’re actively using it, but otherwise, I recommend refrigerating it. The olive oil may harden in the fridge – that’s totally normal! Just let it sit at room temp for 15–20 minutes before serving and give it a quick stir.

If you’re already a fan of flavor-packed recipes like my go-to avocado toast recipe, this chimichurri is right up your alley. It’s quick to whip up, keeps well, and elevates even the simplest meals.

Chimichurri Sauce

Servings: 32 tablespoons (About 2 cups)
Approximate Prep Time: 15 minutes

Ingredients

• 2 cups fresh parsley, finely minced
• 2 to 2.5 tablespoons garlic, finely minced
• 4 tablespoons oregano (fresh or dried), minced
• 1 cup extra virgin olive oil
• 1/2 cup red wine vinegar
• 1–2 tablespoons fresh lemon juice (start with 1, taste and adjust)
• 1 teaspoon salt
• Optional: pinch of red pepper flakes for a little kick

How to Make It:

1. In a bowl, combine the parsley, garlic, and oregano.
2. Add the olive oil, vinegar, and lemon juice.
3. Stir in the salt and red pepper flakes, if using.
4. Let sit for at least 30 minutes to allow the flavors to marry.
5. Store in a sealed jar in the fridge for up to 10 days.

And voila! You’ve just made THE BEST chimichurri recipe.

Estimated Macros (Per Tablespoon):

• Calories: 64 kcal
• Fat: 7g
• Carbs: 1g
• Protein: 0.2g

Final Thoughts

This chimichurri sauce has become a staple in the #sojohome. It is fresh, bold, easy, and incredibly versatile – it pairs well with soooo many dishes! This is why I love having a glass container ready to go because it instantly elevates any meal, especially right now that I am counting my macros. (Woof, not fun, LOL!)

If you’ve never made chimichurri from scratch, give this recipe a try and make it your own. A little extra garlic, a splash of more lemon – play with the balance until it hits just right.

If you have any questions, as always, DM on Instagram, comment below, or email me at sonia@mrsprofresh.com <3

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