This chunky chimichurri sauce is a fresh, vibrant Argentinian-style condiment perfect for grilled meats, roasted vegetables, sandwiches, and bowls. Made with herbs, garlic, olive oil, and Chimi-Churri Bang Bang seasoning, it comes together in minutes and delivers bold, herbaceous flavor.
Yield: ~1 cup
Texture: Spoonable, salsa-style chimichurri
Ingredients
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½ cup finely chopped fresh parsley
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2 tbsp finely chopped fresh cilantro (optional, but common in modern chimichurri)
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2 tbsp finely diced white or red onion
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1 small garlic clove, finely minced
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¼–⅓ cup extra virgin olive oil
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2 tbsp water or red wine vinegar
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Optional: pinch of chili flakes (for extra heat)
Instructions
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In a medium bowl, combine the seasoning, parsley, cilantro, onion, and garlic.
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Add the olive oil and water or red wine vinegar.
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Stir well until fully combined.
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Let the chimichurri rest for 5–10 minutes to allow the flavors to hydrate and develop.
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Taste and adjust: add more olive oil for richness or more acid for brightness.
How to Use Chimichurri Sauce
Serve this fresh chimichurri over steak, chicken, fish, grilled vegetables, roasted potatoes, or as a dipping sauce for bread.
