Homemade Chimichurri Recipe with Fresh Garden Herbs
One of my absolute favorite ways to bring fresh, zippy flavor to the table is with this simple chimichurri recipe. Every spring, I tuck flat-leaf parsley, oregano, and garlic cloves into the beds of my kitchen garden, knowing full well that by summer, they’ll be begging to be turned into this bright Argentinian green sauce.
Whether we’re grilling up our home-raised meat birds, a thick-cut pork chop, or even some juicy flank steak, this chimichurri has become a staple at our farmhouse table. It’s fresh, tangy, garlicky, and comes together in minutes—just the way real food should.
Why You’ll Love This Chimichurri Recipe
- Uses fresh herbs straight from your garden for unbeatable flavor.
- Comes together fast in the food processor—no chopping board marathon.
- Doubles as a marinade, salad dressing, or finishing sauce for meats.
- Authentic to its Argentinian sauce roots, with a few farmhouse touches.
🐄 Farmhouse Tip: For the best flavor, let your chimichurri sit at room temperature for 30 minutes before serving. It gives the garlic and herbs time to bloom beautifully.
Fresh Ingredients from the Farm
🍯 From the Pantry: A great way to extend your herb harvest is by freezing chopped herbs in ice cube trays with a drizzle of olive oil. Pop one out whenever you need a quick flavor boost!
Farmhouse Pro Tips & Storage
Always use fresh garlic and fresh herbs—dried won’t do this sauce justice.
For the best flavor, use high-quality extra virgin olive oil that isn’t bitter.
Store leftover chimichurri in an airtight container in the fridge for up to 10 days.
Freeze extras in ice cube trays for easy portions.
🐄 Eryn’s Tip: Don’t skip the taste test before serving. Every batch of parsley, vinegar, and garlic is different—adjust with a squeeze of lemon or a pinch of salt until it’s just right.
Favorite Ways to Use Chimichurri
– Drizzled over grilled flank steak, skirt steak, or juicy pork chops.
– Tossed with roasted veggies or even potatoes.
– Swirled into a simple salad dressing.
– A dipping sauce for crusty sourdough (link to your sourdough crackers post).
– As a fresh, herby topping for grain bowls or wraps.
You May Also Enjoy:
Podcast: Cooking with Fresh Herbs & Summer Veggies
If you loved this recipe, you’ll want to tune into our recent podcast episode where we chat about cooking with fresh herbs, embracing lighter meals for spring & summer, and using what’s in season to build nourishing, simple dishes.
Chimichurri Recipe Card
Chimichurri Sauce
Ingredients
- 1 Cup Finely Chopped Flat Leaf Parsley
- 5 Garlic Cloves Whole
- 1/3 cup Extra Virgin Olive Oil or Avocado Oil
- 2 Tbsp Red Wine Vinegar
- 1 Tbsp Lemon Juice
- 2 Tbsp fresh oregano 2 short stems
- 1/2 tsp Sea Salt
- 1/4 tsp Ground Black Pepper
- 1/3 tsp Red Pepper Flakes
Instructions
- Into a food processor, add fresh parsley and oregano leaves.
Pour in olive oil, red wine vinegar, lemon juice, red pepper flakes, black pepper, and a generous pinch of sea salt.
Pulse until everything is well combined but still textured.
Taste and adjust salt, acidity, and heat as needed. It should be punchy but balanced.
Transfer to a small bowl or an airtight container and let it rest at room temperature for 20-30 minutes before serving.
Notes
Replace half of the parsley with fresh cilantro for a brighter, Texas de Brazil-style chimichurri. Pairs well with grilled chicken, shrimp, and flank steak. Creamy Version:
Blend in half an avocado, reduce olive oil to ½ cup, and add 2-3 tablespoons water for a smooth, dip-like texture. Mild or Spicy:
Use fewer red pepper flakes for less heat, or add cayenne or fresh hot pepper for extra spice. Storage Tips:
Store in an airtight container in the fridge up to 10 days. Freeze leftovers in ice cube trays for up to 3 months. Adjustments:
Too oily? Add more herbs or vinegar. Too sharp? A pinch of honey balances it. Too salty? Add more parsley or oil to dilute.
Farmhouse Favorites
Here are a few tools & pantry staples I use every time I make this recipe:
- My favorite food processor
- The best extra virgin olive oil for fresh sauces
Final Thoughts
There’s just something about making a recipe from scratch with ingredients you’ve grown yourself that feels right. This chimichurri recipe isn’t fancy—but it’s bursting with life, color, and flavor. From backyard meat birds to weekend steaks, a simple spoonful of this sauce will elevate the whole meal.
For more recipes and a peek into our farmhouse life, follow me on Instagram. You can also visit my About Me page to learn more about our little farm and how we’re building a simple, homemade life one recipe at a time.
About Eryn Whalen
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
