I always feel like certain meals aren’t complete without a sauce. Maybe that’s just me, but this chimichurri sauce is the reason my Cuban churrasco steak with chimichurri gets requested on repeat.

Let’s clear something up first. Chimichurri is Argentinian at heart, so there’s no such thing as a true Cuban chimichurri recipe. But here in Miami, it shows up next to practically every churrasco, and that’s how it became a staple in my kitchen.

Let me show you how to make it!

A white bowl filled with vibrant green chimichurri sauce sits on a light, textured surface, topped with red pepper flakes and a spoon resting inside. This fresh chimichurri adds color and flavor to any table.

Food Processor

If you are making salsas or sauces or simply prepping ingredients, a food processor is a must have! It chops and blends so quickly, saving you so much time!

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How To Make Chimichurri Sauce

This is chimichurri without cilantro, on purpose. Parsley is the traditional herb, and it gives you that bright, garlicky, herby flavor without the soapy bite some people can’t stand.

If you’re a cilantro lover, swap it in. I’ve even used basil for these juicy grilled shrimp skewers with chimichurri. Want a little heat? Add more red pepper flakes. Start small and taste as you go.

Overhead view of small bowls containing olive oil, chili flakes, and a dark liquid—perfect for a chimichurri recipe—next to garlic cloves, fresh parsley, and whole and sliced limes on a light countertop.
Overhead view of a food processor bowl filled with fresh cilantro, garlic cloves, and red pepper flakes—ingredients coming together to create a vibrant chimichurri sauce—on a white surface.
Chimichurri skirt steak is sliced and arranged on a white plate, topped with vibrant green chimichurri sauce, with a small bowl of chimichurri and a spoon beside the steak.

This chimichurri sauce recipe keeps up to 2 weeks in an airtight jar in the fridge. Want it to last longer? Freeze it in an ice cube tray, pop the cubes into a freezer bag, and you’ve got single servings ready for up to 3 months.

Spoon it over steak, chicken, shrimp, or roasted potatoes. Can’t wait for you to make it!

A white bowl filled with vibrant green chimichurri sauce sits on a light, textured surface, topped with red pepper flakes and a spoon resting inside. This fresh chimichurri adds color and flavor to any table.
5 from 1 review

Authentic Chimichurri Sauce for Churrasco (No Cilantro)

Jamie Silva
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1 cup
My homemade chimichurri is a chunky, herby sauce made with fresh parsley, garlic, red wine vinegar, lime juice, oregano, and a pinch of red pepper flakes. I pulse it just a few times in the food processor because I prefer chimichurri with plenty of texture rather than a smooth consistency. It's tangy, garlicky, and especially good spooned over juicy churrasco, but I also use it with chicken, shrimp, and roasted potatoes.
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Equipment

Ingredients
 

  • 1 cup fresh flat-leaf parsley
  • 1/2 cup olive oil
  • 3 cloves garlic
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes, or more to taste
  • Salt and pepper to taste
  • Churrasco (Skirt Steak)

Instructions
 

  • Add all the ingredients to a food processor. Pulse until desired consistency. I'd pulse 2-3 times first and check to see if it's ok. You want the sauce rather chunky, not liquidy. You want texture! If it's not there yet, pulse 1-2 times again. That should do it!
  • Taste and adjust seasonings. Serve chimichurri sauce with churrasco steak or your favorite chicken, or shrimp recipe. Enjoy!
Serving: 1tablespoon, Calories: 63kcal, Carbohydrates: 1g, Protein: 0.2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 3mg, Potassium: 27mg, Fiber: 0.2g, Sugar: 0.1g, Vitamin A: 328IU, Vitamin C: 5mg, Calcium: 9mg, Iron: 0.3mg
Course: Sauce
Cuisine: Latin
Keyword: authentic chimichurri recipe, chimichurri, chimichurri recipe, chimichurri sauce
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