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Homemade Chimichurri Sauce for Grilled Meats & Tacos.
Sonia Khan

Best Homemade Chimichurri Sauce for Grilled Meats & Tacos

This homemade chimichurri sauce is fresh, herb-packed, and full of zesty flavor. Made with parsley, garlic, olive oil, and vinegar, it’s perfect for grilled meats, tacos, rice bowls, and roasted vegetables.
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Prep Time 10 minutes
resting time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: sauce
Cuisine: Argentine, latin american
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup | fresh parsley | finely chopped
  • 3-4 cloves | garlic | minced
  • ½ cup | olive oil | extra virgin preferred
  • 2 tbsp | red wine vinegar |
  • 1 tsp | dried oregano |
  • ½ tsp | red pepper flakes | optional
  • to taste | salt |
  • to taste | black pepper |

Equipment

  • Mixing bowl
  • cutting board
  • knife

Method
 

  1. Finely chop the fresh parsley and mince the garlic, then add them to a mixing bowl.
  2. Add red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper.
  3. Slowly drizzle in the olive oil while stirring until everything is well combined.
  4. Let the chimichurri rest for 10 minutes to allow the flavors to blend.
  5. Taste and adjust seasoning as needed before serving.

Notes

Chimichurri sauce tastes even better after resting. Store leftovers in an airtight container in the refrigerator for up to one week.