Gluten-Free Chimichurri Sauce
By the Gluten Free Recipes team ·
This vibrant, herbaceous chimichurri sauce bursts with fresh parsley and oregano, balanced by a zesty garlic and red wine vinegar kick. Its bright, tangy flavor and slightly coarse texture make it an ideal accompaniment for grilled meats, roasted vegetables, or as a flavorful dip.
At a glance: This medium snacks recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 8 ingredients — including fresh parsley, fresh oregano, garlic — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Chimichurri Sauce: When preparing this snacks recipe, always verify that all ingredients, especially spices and vinegars, are certified gluten-free. Be mindful of shared utensils and cutting boards that may have come into contact with gluten-containing ingredients during preparation In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Chimichurri Sauce: This recipe is naturally gluten-free, relying on fresh herbs and pantry staples. Ensure all individual spices and vinegars used are certified gluten-free to avoid cross-contamination.
Ingredients
- 2 cups fresh parsley, finely chopped
- 0.5 cup fresh oregano, finely chopped
- 4 cloves garlic, minced
- 0.5 cup extra virgin olive oil
- 0.25 cup red wine vinegar
- 1 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
In a medium bowl, combine the finely chopped fresh parsley, fresh oregano, and minced garlic. Ensure the herbs are thoroughly chopped for a good texture in the final sauce. This forms the aromatic base of your chimichurri.
- 2
Pour in the extra virgin olive oil and red wine vinegar, then add the red pepper flakes, salt, and black pepper. Stir everything together until well combined, allowing the flavors to meld.
- 3
Whisk the mixture vigorously for about 2-3 minutes until the oil and vinegar are emulsified and the sauce takes on a slightly thicker consistency. You should see the vibrant green herbs suspended throughout the dressing.
- 4
Taste the chimichurri sauce and adjust seasonings as needed. You might want a little more salt for brightness or red pepper flakes for extra heat. Let it sit for at least 10-15 minutes at room temperature to allow the flavors to deepen before serving.
- 5
Serve this fresh chimichurri sauce immediately as a vibrant topping or dip. For optimal flavor, store any leftovers in an airtight container in the refrigerator for up to 5 days; the flavors will continue to develop.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- These keep well for up to 5 days — make a batch at the start of the week for easy grab-and-go snacking.
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