Homemade Chimichurri Sauce (with a Zero-Waste Twist)

Chimichurri is a vibrant Argentinian sauce made with fresh parsley, garlic, olive oil, and vinegar. This easy chimichurri recipe is tested until perfect, packed with flavor, and designed to help reduce food waste by using leftover herbs and vegetables you already have in your fridge.

Table of Contents

• Why I Love This Recipe
• Chimichurri Sauce Ingredients
• Variations to Reduce Waste
• How to Make Chimichurri Sauce
• How to Store & Make Ahead
• Other Herb Sauce Recipes to Check Out
• Final Thoughts
• Connect with Me

I first made my twist on a classic chimichurri recipe when I had some leftover parsley and green onions that had seen better days. Instead of tossing them, I decided to give them new life in the food processor, and the result was incredible. This experience reminded me that some of the best sauces, like chimichurri, come from simple ingredients and a little creativity.

Traditionally, authentic chimichurri sauce is made with fresh parsley, garlic, dried oregano, red wine vinegar, and olive oil. But my version leans into flexibility and sustainability. It’s bold, garlicky, tangy, and herbaceous—everything a good chimichurri should be, with a unique twist that helps you reduce kitchen waste

Why I Love This Recipe

• Packed with flavor – Bold garlic, tangy vinegar, fresh parsley, and smoky paprika.
• Waste-friendly – A great way to use leftover herbs, green onions, or even cilantro stems.
• Versatile – Perfect on steak, grilled chicken, roasted veggies, or even stirred into pasta.
• Make-ahead friendly – Tastes even better after resting a few hours.

Chimichurri Sauce Ingredients

Here’s what you’ll need for this recipe, and some notes to help you shop and substitute with confidence:

• Olive Oil (⅓ cup): Use extra virgin olive oil for richness. A lighter olive oil works too if you prefer milder flavor.
• White Wine Vinegar (2 tbsp): Adds acidity and tang. Red wine vinegar is more traditional and can easily be swapped in.
• Garlic (2 cloves): Fresh garlic is essential here—this is where most of the punch comes from.
• Salt (½ tsp): Enhances all the flavors.
• Paprika (¼ tsp): Adds warmth and a subtle smokiness. For more heat, try red pepper flakes.
• Dried Basil & Oregano (¼ tsp each): Pantry-friendly, but if you have fresh oregano, use it!
• Parsley (1 cup): Fresh parsley is the base of classic chimichurri. I used a combination of flat leaf parsley and curly parsley, but use whatever you have on hand.
• Green Onion (1): Not traditional, but a delicious way to use up leftovers and add depth of flavor.

Variations to Reduce Waste

This recipe is endlessly adaptable! Here are some fun swaps if you’re cleaning out the fridge:

• Cilantro: Swap in half or all of the parsley for cilantro.
• Carrot tops or beet greens: Believe it or not, they make a delicious base for chimi sauce.
• Lemon juice: Use instead of vinegar for a brighter flavor.
• Red pepper flakes or fresh chili: For a spicy chimichurri.
• Other herbs: Basil, mint, or dill can add a unique spin.

Think of chimichurri as a “use-what-you-have” sauce—it’s forgiving and delicious every time.

How to Make Chimichurri Sauce

1. Add Ingredients to Food Processor: Place parsley, green onion, garlic, vinegar, olive oil, and seasonings into a food processor.
2. Pulse Until Finely Chopped: Blend until the sauce reaches your desired consistency. I like it finely chopped but not pureed.
3. Taste & Adjust: Add more vinegar for tang, olive oil for smoothness, or salt to balance.
4. Rest Before Serving: Let the chimichurri sit for at least 15 minutes before serving to allow the flavors to meld.

How to Store & Make Ahead

• Fridge: Store in an airtight container or jar for up to 1 week.
• Freezer: Freeze in ice cube trays for easy portioning—perfect for tossing into soups, marinades, or pasta later.
• Pro tip: Pour a thin layer of olive oil on top before refrigerating to help preserve the bright green color.

Other Herb Sauce Recipes to Check Out

• Chimichurri Sauce with Mint
• 3 Ingredient Burger Sauce (with Feta and Basil)
• Sun-Dried Tomato Pesto (Pesto Rosso)
• How to Make Arugula Pesto
• Lemon Spinach Pesto

Final Thoughts

This homemade chimichurri recipe is proof that you don’t need a long list of ingredients to make something flavorful and versatile. It’s tested until perfect, adaptable to what you have on hand, and a delicious way to reduce food waste. Whether you’re spooning it over steak, tossing it with roasted vegetables, or stirring it into pasta, this chimichurri will quickly become a fridge staple you’ll make again and again.

Connect with Me

For more delicious and easy recipes, follow me on Instagram and join me over on Facebook where I share recipes daily!