There’s something deeply satisfying about a sauce that comes together in five minutes and completely transforms a meal. Chimichurri is a raw herb condiment from Argentina that hits all the right notes: vibrant parsley, sharp garlic, tangy vinegar, a hit of chili, and plenty of olive oil. It's assertive but balanced, and once you taste it, you’ll start thinking of excuses to spoon it onto everything.

It’s traditionally served with grilled steak, but this version leans just enough toward versatility that you can drizzle it over roasted potatoes, swirl it into a bowl of rice and beans, or spoon it over a fried egg. It doesn’t rely on obscure ingredients or special tools. As long as you’ve got a food processor, you're good to go.

Customizing This Dish

What to Serve it With

Chimichurri shines brightest when served with grilled meats, especially steak, lamb, or chicken. It’s equally welcome drizzled over roasted vegetables like carrots, cauliflower, or squash. Spoon it over fried or poached eggs for a punchy breakfast, or use it as a spread in sandwiches or wraps. Try mixing it into cooked grains like farro or quinoa for an herby grain salad, or add a spoonful to a bowl of lentils for extra flavor.

It also plays well as a dipping sauce—serve it alongside warm crusty bread or crispy potatoes. And if you’re grilling halloumi, tofu, or portobello mushrooms, chimichurri gives them an earthy lift.

Storing and Freezing Instructions

Chimichurri keeps well in the fridge for up to one week. Store it in a sealed jar or container, and if you plan to use it over several days, cover the surface with a thin layer of olive oil to help prevent oxidation.

To freeze, spoon chimichurri into an ice cube tray and freeze until solid. Transfer the cubes to a zip-top bag or airtight container and store for up to 3 months. Thaw a cube or two as needed—perfect for dressing up a quick weeknight dinner.