Argentinian Chimichurri Recipe – To Make and Freeze

steak with chimichurri sauce

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The hubby is a midwestern, meat and potatoes kind of guy. He thinks a steak tastes just fine with absolutely no seasoning, marinade, or sauce.  I, however, tend to get a bit bored of that after a while.

Luckily, chimichurri is a super easy and fresh way to “dress up” any meat, and it’s incredibly easy to make and save for future use. (You can freeze chimichurri or store it in the fridge for up to a week!)  And it works on fish as well!


  • Fresh Italian Flat Leaf Parsley (I got this from my own garden, but you’d probably want the equivalent of about two “bunches” from the grocery store if you go that route)
  • Fresh Oregano (maybe half a “bunch” worth)
  • 4 cloves garlic, chopped
  • 1/2 a small white onion, chopped
  • 1/2 cup olive oil (or more, depending on your preference)
  • 2 tbsp vinegar (i like red wine, but any type will work)
  • 2 tbsp lemon juice
  • 1 tsp of red pepper flakes
  • Salt and Pepper to taste

photo 1 (3)


  1. Pull the leaves off the stems of the parsley and oregano and discard the stems.
  2. Add all ingredients to food processor of blender and pulse until well combined and finely minced.
  3. Use as a marinade, or to top any type of steak, seafood, or vegetables.

It’s really that easy. And yes! You can freeze chimichurri sauce! When you’re done with your dinner, take any leftover chimichurri (it’s always worth it to make extra) and freeze it in serving-size portions in a plastic ice cube tray.  Once the “cubes” are frozen, toss them in a plastic freezer bag to store, then defrost individually as needed.

Super easy, and a great way to kick up your proteins without adding many calories!