This spicy chimichurri sauce is a bold and delicious sauce that will bring a zippy, garlicky, spicy boost anywhere you use it. Try it on grilled meats, as a marinade, as a sandwich spread, or as a dip.
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I'm a sauce girl. Nothing brings together a meal like a good homemade sauce. Image a gyro without Tzatziki sauce, chicken fingers without honey dill sauce, or soft pretzels without cheese sauce. No thanks!
Luckily you and I have the ability to make homemade chimichurri sauce. So let's make this bold and bright spicy sauce and also make a pact to always be saucy!
If you've never had chimichurri sauce, like I hadn't until a few weeks ago, you are in for a treat. This sauce is herby, tangy, and spicy and I can imagine a hundred different ways to use it.
I developed this spinach chimichurri recipe when I wanted something fresh, spicy, and tangy to contrast my air-fried Panko paneer. At the time I had some parsley and a bunch of spinach in the house, so that's what I went with. I've since tested this recipe with kale also and love that version too.
Most authentic chimichurri recipes call for red wine vinegar, but I like a lighter rose wine vinegar. I also use a mix of spinach (or kale) with fresh parsley which is not typical of traditional chimichurri recipes but makes it easier to use what you have on hand or what's available in your grocery store that week.
This recipe is for green chimichurri (chimichurri verde) although there is also a red chimichurri (chimichurri rojo) made with roasted red pepper and smoked paprika.
What is chimichurri?
Chimichurri is an uncooked sauce originating in Argentina and Uruguay that typically includes parsley, oil, vinegar, red pepper flakes, and oregano. Chimichurri is most commonly used as a marinade and finishing sauce for grilled meats. This herbaceous sauce is similar in preparation to pesto, but with the inclusion of vinegar and red flakes has a much zippier and spicy flavor profile.
What can you use chimichurri sauce for?
This spinach chimichurri recipe is great for topping roasted vegetables, as a dip, a marinade, as a sauce for tacos, or on top of grilled meat or fish. You can even use it as a salad dressing by adding more oil.
Why you'll love chimichurri
- it's easy to make and can be made by hand
- it has a bright bold flavor from fresh ingredients
- it's versatile
- it has many uses
- it's made with simple ingredients like fresh herbs, oil, and vinegar
- makes a great marinade
- it's easy to freeze
- fresh and tangy and only takes 10 minutes
Ingredients
See the recipe card for exact amounts.
- spinach: use fresh spinach, not frozen.
- parsley: use flat leaf parsley which has more flavor than curly parsley.
- garlic: this is a garlicky sauce so you'll need at least 3 garlic cloves. Use more if you want to.
- red onion: gives a nice kick. Use white onion or shallots instead.
- red pepper flakes: for a spicy kick
- olive oil: I like extra virgin olive oil for the flavor but you can use your favorite oil (not sesame oil though)
- vinegar: I use rose wine vinegar. Red wine vinegar is typical.
- cumin: I like a little earthy pinch of ground cumin but you can skip this.
- salt and pepper: I use Kosher salt and freshly ground black pepper, to season. Use your favorite salt and pepper to season this sauce to your liking.
Substitutions
- parsley: try cilantro instead
- spinach: use all parsley or try kale instead
- vinegar: while red wine vinegar is typical I use a pink vinegar. Play around with this if you want to try other vinegars. Try white vinegar, apple cider vinegar, fresh lime juice, or lemon juice.
- red pepper flakes: try diced jalapeno or serrano peppers instead.
Instructions
Prep Tips
- Add the spinach, parsley, garlic, and onion to the jar of a food processor.
- Pulse into well-chopped.
- Add the vinegar and the spices. Pulse again to combine.
- While running the food processor, stream in the olive oil.
Be careful not to puree the ingredients.
To make this sauce by hand, finely chop the fresh herbs, spinach garlic, and onion. Whisk in the rest of the ingredients.
Tips for making chimichurri sauce
Meal prep tip!
This recipe makes about a cup of sauce. Double or triple it and freeze some for later.
What to serve with Spinach Chimichurri
This is the perfect sauce to go with almost anything. Try it on steak, shrimp, or for marinating chicken. Drizzle this sauce over roasted vegetables or use it as a dip for crispy potato tacos.
Love a green sauce? Try my oregano pesto and pepita pesto.
Storage
This sauce can last for up to a week in an airtight container or jar with a lid, stored in the fridge.
To freeze leftover sauce, spoon the sauce into an ice cube tray, making sure to cover the top with oil. Freeze. Transfer to an airtight container or freeze bag once frozen. Lasts for 2-3 months.
Thaw frozen chimichurri cubes in the fridge overnight.
FAQs
Chimichurri sauce is typically made with fresh parsley, fresh oregano, vinegar, oil, garlic, and red pepper flakes.
Chimichurri sauce has a bright and tangy flavor with a garlicky and spicy kick.
Recipe
Spicy Chimichurri
Ingredients
- 1 cup spinach tightly packed (or kale)
- ½ cup parsley
- ½ cup chopped red onion
- 3 cloves garlic
- ¼ cup rose wine vinegar or red wine vinegar
- ½ teaspoon crushed red pepper flakes or more for spicier
- ½ teaspoon ground cumin
- ½ cup extra virgin olive oil
- kosher salt to taste
- ground black pepper to taste
Instructions
- Add the spinach, parsley, garlic, and onion to the jar of a food processor.
- Pulse into well-chopped.
- Add the vinegar and the spices. Pulse again to combine.
- While running the food processor, stream in the olive oil.
Equipment
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
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