Sauces & Condiments
This chimmichuri sauce recipe transforms grilled meats into unforgettable bites with its bright, herbaceous tang that balances heat and freshness. The secret lies in blending mayo with finely chopped garlic, chili peppers, and a mix of parsley and cilantro—creating a sauce that clings perfectly to charred surfaces.
I developed this version after years of testing, ensuring the heat never overpowers the delicate flavors of grilled chicken, shrimp, or steak.
The foundation of great chimmichuri is a proper balance of ingredients: a base of creamy mayo, sharp white vinegar for acidity, and a touch of lemon juice to brighten the flavor. Fresh herbs like parsley and cilantro provide the signature freshness, while finely minced jalapeños or serranos deliver controlled heat.
The sauce should be smooth yet vibrant, with a texture that coats rather than drips—ideal for drizzling or dipping.
What you’ll end up with is a sauce that elevates any grilled protein, offering a tangy, herbaceous kick that cuts through richness. It’s versatile enough for weeknight dinners or summer cookouts, and the recipe scales easily for crowds.
Whether you’re serving it with seared scallops or grilled skirt steak, this chimmichuri will become your go-to finishing touch.
For those avoiding dairy, a simple swap of vegan mayo keeps the sauce just as luscious. Store it in the fridge for up to five days, shaking before each use to maintain its perfect consistency. Let’s make this sauce—your next meal will thank you.
Ingredients for chimmichuri sauce
Eight ingredients. Five minutes. The perfect herbaceous kick for grilled meats.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥛 | ¾ cup | High-quality, full-fat preferred |
| Fresh Parsley Leaves 🌿 | ½ cup | Stems removed, finely chopped |
| Fresh Cilantro Leaves 🌿 | ¼ cup | Stems removed, finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Finely minced, not pre-minced |
| White Vinegar 💧 | 2 tbsp | Sharp, not mild |
| Fresh Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Jalapeño Pepper 🌶️ | 1 whole | Seeds removed, finely minced |
| Serrano Pepper 🌶️ | 1 whole | Seeds removed, finely minced |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The mayo is non-negotiable here—Duke's or Hellmann's are my go-tos, but any good-quality full-fat mayo works. Fresh herbs make all the difference, so hit the farmers market if you can. The parsley and cilantro should be vibrant green, not wilted. For garlic, peel and mince fresh—pre-minced gets watery and dull. The jalapeño and serrano peppers are where the heat lives, so adjust based on your spice tolerance. I usually remove seeds but leave a little bit for color.
No mayo? Vegan mayo or Greek yogurt keeps it creamy. Short on cilantro? Use more parsley or basil—just know the flavor will shift slightly. Want extra tang? Add another tablespoon of vinegar. The heat too intense? Skip the serrano entirely and rely on the jalapeño. The sauce should be smooth but still have a little texture—if it's too thin, let it sit for 10 minutes before serving. Pro tip: Toast the minced garlic in olive oil for 30 seconds before adding to deepen the flavor.
This sauce keeps like a dream—up to 5 days in the fridge, sealed tight. Before each use, shake it well because it separates. For parties, double the batch and store in small jars for easy serving. Freeze for up to 3 months if you're prepping ahead, but thaw gently in the fridge. The first time you drizzle this over grilled steak, you'll never go back to store-bought again.
Why You'll Love This Recipe
- No-Chop Necessary: I swear by this—just pulse the parsley and cilantro in the food processor, add the mayo and garlic, and boom. No knife skills required, and honestly? The texture comes out so much finer than if I chopped it myself.
- Garlic-Green Magic: That raw garlic and vinegar combo cuts through the richness of the mayo, leaving you with something bright, tangy, and ridiculously addictive. It’s the kind of sauce that makes you want to eat it straight from the spoon—yes, even on a Tuesday night.
- Party in a Jar: This is my secret weapon for game day, tacos, or even a simple grilled chicken platter. It keeps well in the fridge for up to a week, so I can make a big batch and use it all week without stress.
- Pantry Staple Power: Mayo, vinegar, and fresh herbs? That’s it. No fancy ingredients, no last-minute grocery runs. If you’ve got those basics, you’ve got this sauce—and it’s the kind of thing that makes you wonder why you didn’t make it sooner.
Step-by-step instructions for chimmichuri sauce
Here's how to make this vibrant, herb-packed sauce that brings bold flavor to grilled meats.
Prepare the Herbs and Peppers
Start by finely chopping the 0.5 cup fresh parsley leaves and 0.25 cup fresh cilantro leaves, removing stems first. I like to use a sharp chef's knife for this—it gives you more control than a food processor. The herbs should be very finely minced so they blend smoothly into the sauce without any texture.
Next, remove seeds from both the jalapeño pepper and serrano pepper to reduce heat while keeping flavor. Finely mince these peppers along with the 4 cloves garlic. You want everything to be as small as possible—almost paste-like consistency works best. This prep step is crucial because the sauce's texture depends on how finely everything is chopped.
Mix the Wet Ingredients
In a medium bowl, combine the 0.75 cup mayonnaise, 2 tablespoons white vinegar, and 1 tablespoon fresh lemon juice. Use a whisk to blend these ingredients thoroughly until completely smooth. The vinegar and lemon juice will give the sauce that signature tangy brightness that pairs perfectly with grilled meats.
Here's the thing—don't skip the whisking. You want to fully emulsify the mayonnaise with the acidic components so the sauce stays cohesive. If you notice any separation at this stage, just give it another quick whisk. The sauce should have a thick, creamy consistency at this point.
Combine All Ingredients
Add the finely chopped herbs, peppers, and garlic to the wet mixture. Sprinkle in the 0.5 teaspoon salt and 0.25 teaspoon black pepper, then stir everything together with a rubber spatula. You'll want to mix gently but thoroughly to ensure all the flavors are evenly distributed throughout the sauce.
At this stage, you might think the sauce looks too thin, but trust me—it will come together perfectly. The herbs will release moisture as they sit, and the mayonnaise will help bind everything into a cohesive sauce. Taste a small spoonful to check the seasoning. If you want more heat, add a tiny bit more of the minced peppers.
Rest and Adjust
Cover the bowl and let the sauce rest at room temperature for 15-20 minutes. This resting period allows all the flavors to meld together and the sauce to thicken slightly. I know it's tempting to use it right away, but giving it time makes a noticeable difference in the final flavor profile.
After resting, give the sauce one final taste. If it needs more acidity, add a little more lemon juice or vinegar. If it's too thick, you can thin it with 1 teaspoon of water at a time until you reach your desired consistency. The sauce should be thick enough to cling to meats but still spreadable. This herb-infused sauce is now ready to elevate any grilled dish you serve it with.
Pro Tips For Making Chimmichuri Sauce
- Pulse the Herbs: Chimmichuri demands freshness, so don’t just chop parsley and cilantro—pulse them in a food processor with the garlic until they’re almost paste-like. This releases their oils and blends them smoothly into the mayo, giving you that signature silky texture instead of a chunky mess.
- Use Cold Garlic: Peel and crush the garlic cloves, then toss them in ice water for 5 minutes before draining. Cold garlic mellows its sharpness and prevents that bitter aftertaste that ruins the sauce when it’s too aggressive.
- Add Vinegar Last: Mix the mayo, herbs, and garlic first, then stir in the white vinegar just before serving. This keeps the sauce bright and tangy—adding it too early makes the herbs wilt and the mayo separate.
- Skip the Pulse for Crunch: If you prefer texture, chop the parsley and cilantro by hand and fold them in at the end. This keeps the herbs vibrant and adds a nice bite, especially if you’re serving it with grilled meats or seafood.
Flavor customization for this recipe
Spice Level Control
Adjust heat to your preference by modifying the peppers. For mild heat, use only the jalapeño (seeds removed) and reduce to 1 teaspoon of minced pepper. For medium heat, add 1 serrano pepper (seeds removed) as written.
If you crave fiery intensity, keep the serrano seeds in and add ½ teaspoon of red pepper flakes—trust me, it packs a punch! 🌶️
Herb Variations
Swap out herbs for regional twists. For a Mediterranean vibe, replace cilantro with 1 tablespoon chopped dill and 1 teaspoon oregano. For a Southwestern kick, add 1 tablespoon chopped basil and a pinch of ground cumin.
I’ve even tried mint in small amounts (just 1 tablespoon) for a refreshing twist—it’s unexpected but works beautifully.
Dairy-Free Adaptations
Replace mayo with vegan mayo (like Hellmann’s Vegan or Sir Kensington’s) for a creamy texture without dairy. For extra richness, blend ¼ cup Greek yogurt with ½ cup vegan mayo—it still clings perfectly to grilled meats.
Just reduce the lemon juice to ½ tablespoon to balance the tanginess. The sauce stays just as vibrant! 🥛
Sweet Heat Balance
Add a touch of sweetness to mellow the heat. Stir in 1 teaspoon honey or agave for a smoky-sweet contrast, especially with grilled pork or chicken. For a tropical twist, add ½ teaspoon finely grated lime zest—it brightens the sauce and pairs perfectly with seafood.
The key is to add these last and taste as you go.
Smoky Depth Addition
Infuse smokiness by adding ½ teaspoon smoked paprika or 1 teaspoon liquid smoke (like Coltman’s) to the wet ingredients. For a charred flavor, toast the minced garlic in a dry pan over medium heat for 1 minute until fragrant before mixing.
This works especially well with grilled meats like steak or ribs. 🔥
Storage and Flavor Boost
Let the sauce sit in the fridge for 24 hours before using—flavors deepen and meld beautifully. If it separates, whisk in 1 teaspoon of water or lemon juice to restore creaminess.
For extra brightness, add ½ teaspoon of lemon zest when serving. This simple step transforms it from good to unforgettable.
Nutrition facts
Frequently asked questions
What's the difference between chimmichurri and chimichurri?
Both spellings exist, but they represent different regional styles. Chimmichurri (with two 'm's) is the traditional Chilean version, featuring mayo for creaminess and a tangy brightness. Chimichurri (one 'm') is the Argentine classic, made with olive oil and vinegar instead of mayo. This recipe follows the Chilean style for a richer, more velvety texture.
Can I make this sauce without mayo?
For a lighter version, replace the mayo with ¼ cup Greek yogurt plus ½ cup vegan mayo (or just vegan mayo). Reduce the lemon juice to ½ tablespoon to balance the tang. The texture will be slightly thinner but still clings beautifully to grilled meats. For oil-based chimichurri, use ¼ cup olive oil instead of mayo.
How do I fix chimmichurri that's too spicy?
If the heat overpowers, balance it with 1 teaspoon honey or agave to sweeten the sauce. For a tangy contrast, add ½ teaspoon lemon zest or a splash of milk (or dairy-free alternative) to dilute. Stir well and let it sit for 5 minutes before tasting again. The key is to add just enough to mellow without losing the sauce's brightness.
What's the best way to store leftover chimmichurri?
Store in an airtight container in the fridge for up to 5 days. The sauce may separate slightly—just whisk or shake before using. For longer storage, freeze for up to 3 months. Thaw overnight in the fridge and whisk to restore creaminess. Pro tip: Add ½ teaspoon lemon zest when serving to revive flavors.
Can I use dried herbs instead of fresh?
Fresh herbs are ideal for vibrant flavor, but if you must use dried, reduce the amount to ¼ teaspoon per 1 tablespoon fresh. For example, use ¼ teaspoon dried parsley instead of 0.5 cup fresh. Dried herbs lose moisture and intensity, so the sauce will be less aromatic. If using, add a pinch of salt** to compensate for the reduced freshness.