This is a recipe for a super basic chimichurri. Nothing fancy here, just herbs, garlic, spice, olive oil, vinegar, and salt. It’s remarkably easy to make, goes well on almost any savory dish, and is something people are used to seeing in restaurants….so it’s an easy way to impress friends. 

Anyway, this isn’t going to be a long post because you should just make this delicious simple amazing fresh chimichurri and go on with your life. Ask any questions in the comments – I’m happy to debate chimichurri vs. pesto vs. salsa with any YumSizzler. 

This recipe uses the basics – parsley, garlic, serrano pepper, olive oil, and red wine vinegar. Keep in mind that any of these ingredients can be substituted and you’ll end up with an amazing alternative chimichurri. Queue the food historians with their pitchforks. You heard me…alternative chimichurri. 

(I’m going to get a little controversial here, so if you’re easily offended by my opinionated take on condiments just skip down to the recipe…)

Rabble Rabble Rabble Rabble

That might not seem like a bold statement, but there are a ton of internet food historians preparing to come knock my door down. In their opinion there is only the traditional Argentinian chimichurri – according to Wikipedia chimichurri “is an uncooked sauce used both in cooking and as a table condiment for grilled meat. It originated in Argentina, and comes in a green (chimichurri verde) and a red (chimichurri rojo) version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. The dominant flavors are parsley and garlic.” That’s an excellent definition, but it’s so limiting and I HATE when foods are put into a box.

Substituting Is Fun

Chimichurri for me is any mixture of fresh herbs with oil and vinegar. Mix and match as you see fit. Want to use mint instead of parsley… go for it. Thinking about adding in some tomato or sun dried tomato or capers DO IT! Wondering is shallots would make a good substitute for garlic, basil instead of cilantro, balsamic instead of red wine vinegar, red pepper flakes instead of serrano or jalepeno. 

My point is that here at YumSizzle chimichurri is just a guideline. A very simple way of saying “we got some herbs, and we want our meal to taste amazing”. So, if you have some herbs, and want your food to taste amazing here is the simple version of chimichurri to use as a guideline.

Easy Basic Chimichurri

This basic Chimichurri is the perfect condiment for almost any meal. It's so easy to make, and is a great way to bring some freshness to the party.
Prep Time5 mins
Course: Side Dish
Cuisine: Latin
Keyword: chimichurri, cilantro, condiment, fresh, garlic, herbs, sauce
Servings: 5


  • Food Processor


  • 1 Bundle Parsley About 2 cups chopped and packed down
  • 3 cloves Garlic
  • 1 Serrano Pepper Can use Jalapeno instead, take out veins and seeds for less spice, or leave it out
  • ½ Cup Extra Virgin Olive Oil
  • ¼ Cup Red Wine Vinegar
  • ½ tsp Kosher Salt


  • This one is super basic. Place the parsley, garlic, pepper into a food processor. Pulse until combined. Empty out into a bowl and whisk (or fork) in the olive oil, vinegar, and salt. Let sit for up to a week covered and refrigerated. It won't last that long, it's too delicious. If you make it ahead of time the flavor gets stronger over time.