Chimichurri Sauce Recipe

If there's one sauce that belongs at every summer barbecue, it's chimichurri. This vibrant, herb-packed condiment hails from Argentina, where it's as essential to a cookout as the grill itself. Bold, garlicky, and bright with vinegar, it's the kind of sauce that makes everything it touches taste better.

Traditionally served alongside grilled meats,particularly beef, chimichurri is wonderfully versatile. Use it as a marinade before cooking, spoon it generously over a freshly grilled steak, or serve it on the side as a dipping sauce. It works equally well with grilled chicken, lamb, seafood, or even spooned over roasted vegetables.

This is our Howth Castle Cookery School version, and like all the best recipes, it's straightforward to make and even better when you give it a little time. The key is patience, allowing the sauce to rest for at least an hour before serving gives the herbs, garlic, and spices time to infuse the liquid, resulting in a richer, more rounded flavour that really comes into its own.

A note on consistency: we've included water in this recipe, which gives the sauce a lighter, more pourable texture, perfect for drizzling. If you prefer something thicker and more concentrated, simply leave it out.

Make a batch this weekend. You'll wonder how your barbecue ever managed without it.

Chimichurri Sauce Ingredients

• 30g parsley
• 3 dried red chillies
• 2tbsp dried thyme
• 6 garlic cloves
• 2 tbsp dried oregano
• 1 tbsp cumin powder
• 120g water
• 40g white wine vinegar
• 80g extra virgin olive oil
• Salt and pepper

How to make the Chimichurri Sauce

1. In a medium bowl, combine the dried thyme, dried oregano, cumin powder, dried chilli, black pepper, and crushed garlic.
2. Add the chopped parsley and stir to distribute the herbs evenly.
3. Pour in the vinegar, water, and salt, mixing well until the salt dissolves.  Omit the water if you prefer a thicker sauce.
4. Slowly drizzle in the oil while stirring continuously until all the ingredients are well combined and the sauce is emulsified.
5. For the best flavour, allow the sauce to rest at room temperature for at least 1 hour before serving. 

How to Store Chimichurri Sauce

Chimichurri is a brilliant sauce to make in advance; in fact, it's better for it. The flavours deepen and mellow beautifully as it sits, so making it the morning of your barbecue, or even the day before, is a great idea.

Once made, store it in an airtight jar or container in the fridge. A glass jar works best, as the oil and vinegar can stain plastic containers over time. It will keep well for up to two weeks, though it's at its vibrant best within the first few days. The olive oil may solidify slightly in the fridge, so bring your chimichurri back to room temperature for 20–30 minutes before serving and give it a good stir.

If you've made a large batch and want to keep some for later, chimichurri freezes beautifully. Portion it into an ice cube tray, freeze, then transfer the cubes to a freezer bag, that way you can thaw just as much as you need. It will keep in the freezer for up to three months.

Posted on 24 Jun 2026.