Best Ever Chimichurri Recipe: 10-Min Bold Magic

Name: Best Ever Chimichurri Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Brazilian-Inspired / Argentinian-Inspired
Ingredients: 2 tablespoons roughly chopped fresh garlic (about 6 cloves, adjust to taste); ½ cup fresh parsley leaves (Italian flat-leaf preferred); ¼ cup fresh cilantro leaves (or substitute with more parsley); ½ to 1 cup high-quality olive oil or avocado oil (see notes); ¼ cup fresh lemon juice (about 2 large lemons); 1 tablespoon dried oregano; ½ to 1 tablespoon crushed red pepper flakes (adjust to taste); ½ tablespoon table salt (plus more to taste)

Jump to Recipe

If you’ve been hunting for the Best Ever Chimichurri Recipe, the kind that makes your family hover around the grill asking, “Is it ready yet?” — friend, you’re in the right kitchen.

This vibrant, garlicky green sauce is bright, punchy, and wildly versatile. Spoon it over grilled steak, drizzle it on roasted veggies, toss it with shrimp, or (no judgment here) swipe it across warm bread straight from the oven. It’s fresh. It’s zesty. It wakes up everything it touches.

And today, we’re making a version inspired by that famous Brazilian steakhouse flavor — but with smart tweaks based on real home cooks’ experiences. Because here at PulseRecipes, we cook for real life. Busy weeknights. Backyard BBQs. Surprise neighbors who “just happen” to stop by when they smell something amazing.

Grab your food processor. Let’s make magic in 10 minutes flat.

Why You’ll Love This Best Ever Chimichurri Recipe

Ready in 10 minutes
Naturally paleo, Whole30, keto, low carb, and vegan
Doubles as both a sauce and marinade
Adjustable oil, salt, and heat levels
Stores beautifully for up to 2 weeks

This isn’t a thick pesto paste. It’s meant to be a loose, spoonable, oil-kissed sauce that clings to meat and vegetables without overwhelming them. That said? We’re giving you flexible options so you can customize the consistency exactly how your family likes it.

Because one cup of oil might feel perfect to some… and like a slip-n-slide to others.

And in Chef Omar’s kitchen, we adapt.

Ingredients You’ll Need

2 tablespoons roughly chopped fresh garlic (about 6 cloves, more or less to taste)
½ cup fresh parsley leaves (Italian flat-leaf preferred)
¼ cup fresh cilantro leaves
(or replace with more parsley if you prefer traditional style)
½ to 1 cup high-quality olive oil or avocado oil (see notes below)
¼ cup fresh lemon juice (about 2 large lemons)
1 tablespoon dried oregano
½ to 1 tablespoon crushed red pepper flakes (adjust to taste)
½ tablespoon table salt (start here, add more if needed)

Let’s Make It (Step-by-Step)

Step 1: Start with the Garlic

Add the chopped garlic to your food processor. Pulse until finely minced.

No food processor? Finely mince everything with a sharp knife and whisk in a bowl. It works beautifully — just takes a few extra minutes.

Step 2: Add the Fresh Herbs

Toss in the parsley and cilantro. Pulse until evenly chopped.

Scrape down the sides as needed. You want small, vibrant green flecks — not a paste. Think “rustic and lively,” not “baby food.”

Pro tip: The way you measure herbs matters. Lightly packed gives a brighter, thinner sauce. Firmly packed herbs create a thicker texture.

Step 3: Add the Liquids & Seasoning

Add:

½ to 1 cup oil (start with ½ cup if you prefer thicker sauce)
Lemon juice
Dried oregano
Crushed red pepper
½ tablespoon salt

Pulse gently until combined. Stop before it turns creamy. Chimichurri should look loose and glossy.

Step 4: Taste & Adjust

This is the fun part.

Want more brightness? Add lemon.
More heat? A pinch of red pepper.
More depth? A tiny sprinkle of salt.

Pulse once or twice after each adjustment.

Step 5: Rest (Optional but Recommended)

Letting your Best Ever Chimichurri Recipe sit for a few hours — or even overnight — deepens the flavor and slightly thickens the texture.

If it firms up in the fridge, just shake or whisk before serving.

Best Ever Chimichurri Recipe with olive oil, parsley, garlic, and crushed red pepper in a glass bowl — The Best Ever Chimichurri Recipe ready in minutes, packed with fresh herbs, garlic, lemon, and a bold drizzle of olive oil.

Oil & Consistency — Let’s Talk About It

One of the most common questions with chimichurri is: Is it a sauce or a marinade?

Answer: Both.

Use ½ cup oil for a thicker, spoon-over-steak sauce.
Use ¾–1 cup oil if you want a looser, pourable marinade.
Avocado oil creates a softer flavor.
Good olive oil gives a bold, classic bite.

If your sauce feels too oily, stir in extra herbs or let it rest overnight. It naturally settles into a more cohesive texture.

Remember — quality oil matters. Fresh oil tastes bright. Old oil tastes bitter.

Your chimichurri is only as good as what you pour into it.

Chef Omar’s Kitchen Tips (The Fun Stuff)

Flat-leaf Italian parsley has stronger flavor than curly. It makes a difference.
Swap standard red pepper flakes for pequin chili flakes if you want sharper heat.
Try a pinch of smoked red pepper for a subtle smoky vibe.
Pack your herbs firmly if you love a thicker sauce.
Don’t over-process. Once it turns into green paste, there’s no going back!

And if you accidentally use all avocado oil and don’t love it? It’s still delicious. Trust me. I’ve experimented plenty in my kitchen — sometimes on a tri-tip that marinated for 17 hours (worth the wait!).

A Little Story From My Kitchen

This Best Ever Chimichurri Recipe became a staple after I made it for a last-minute backyard dinner. I had grilled steak, roasted potatoes, and zero time for a fancy sauce.

Ten minutes later? Everyone thought I’d planned it all week.

Now neighbors ask for jars during the holidays. And I’ve watched it disappear from everything — kebabs, baked potatoes, grilled chicken, even scrambled eggs.

That’s when you know a recipe is a keeper.

How to Use Chimichurri

Spoon over grilled steak or tri-tip
Brush onto chicken before serving
Drizzle over roasted vegetables
Toss with shrimp
Spread on sandwiches
Mix into rice bowls
Swirl into scrambled eggs
Top baked potatoes

It adds that “wow” factor without extra work.

And honestly? That’s the kind of cooking we love.

FAQs About the Best Ever Chimichurri Recipe

Can I reduce the oil?

Absolutely. Start with ½ cup and add more gradually if you prefer a thinner consistency.

Is this meant to be a marinade or a sauce?

Traditionally, it’s a sauce served over cooked meat. But it works beautifully as a marinade too.

How long does it last?

Stored in an airtight container in the refrigerator, it keeps for up to 2 weeks.

Can I make it less spicy?

Yes! Cut the red pepper flakes in half. You’ll still get warmth without overwhelming heat.

Can I skip cilantro?

You can. Replace it with extra parsley for a more traditional flavor.

Why does mine thicken in the fridge?

Cold temperatures firm up the oil. Let it sit at room temp for 10–15 minutes and whisk before serving.

Nutrition Snapshot (Per 2 Tablespoons)

Calories: 135
Fat: 14g
Carbs: 0g
Net Carbs: 0g
Protein: 0.2g

Keto-friendly. Low carb. Flavor-packed.

Let’s Bring It All Together

The beauty of this Best Ever Chimichurri Recipe is its flexibility. You can keep it bold and classic. You can dial down the oil. You can soften the heat for family dinners. You can let it sit overnight for deeper flavor.

However you spin it, this sauce turns simple grilled meat into something that tastes straight out of a steakhouse.

And that’s what we’re all about here at PulseRecipes — big flavor, simple steps, and recipes that make you feel like a rockstar in your own kitchen.

So go ahead. Blend it. Taste it. Adjust it. Make it yours.

Then watch everyone ask for the recipe.

Delicious Ways to Serve It

Once you’ve made this Best Ever Chimichurri Recipe, the fun really begins. This vibrant sauce isn’t meant to sit quietly in the fridge — it’s meant to be drizzled, spooned, and swirled into all kinds of delicious meals.

Spoon it over sizzling chicken from this One-Pan Garlic Butter Chicken & Veggies for an easy dinner that tastes like you planned it all day.
Add a generous drizzle to these fresh and colorful Greek Chicken Gyro Bowls for a bright, herby twist that pairs beautifully with creamy toppings.
Serve it alongside crispy Homemade Falafel for a bold pop of garlic and lemon that takes plant-based meals to the next level.
Or elevate a simple side with a splash over this vibrant Mediterranean Bean Salad with Feta. It instantly transforms it into a cookout favorite.

If you love exploring classic flavors, you might also enjoy learning more about the traditional South American roots of chimichurri in this beautiful guide to Authentic Chimichurri from Uruguay & Argentina. It’s a wonderful way to see how this fresh, garlicky sauce has been celebrated for generations.