Spicy Chimichurri Sauce

Name: Spicy Chimichurri Sauce
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 3/4 cup Ultra High Phenolic Extra Virgin Olive Oil; 1 cup Fresh flat-leaf parsley, finely chopped; 1/2 cup Fresh cilantro, finely chopped; 4 cloves Garlic cloves, minced; 2 chilies Fresh red chili (Fresno or serrano), finely minced; 3 tbsp Red wine vinegar; 1 tbsp Dried oregano; 1 tsp Red pepper flakes; 1 tsp Kosher salt; 1/2 tsp Freshly ground black pepper

This spicy chimichurri layers fresh parsley and cilantro with raw garlic, red wine vinegar, and two kinds of heat, all loosened with a bold, peppery olive oil. Nothing gets cooked, so the herbs stay vivid and green and the good fats and polyphenols land right on your plate.

By Olivea Kitchen | Published July 21, 2026

Jump to Recipe

Prep 15 min

Cook 0 min

Total 15 min

Easy

Why We Love This Recipe

Spicy chimichurri is built almost entirely from raw, fresh ingredients: a generous amount of parsley and cilantro, raw garlic, fresh chili, red wine vinegar, and a good pour of olive oil, all left uncooked. Because nothing hits a pan, the herbs keep their bright color and grassy aroma, and the sauce brings the fresh herbs and monounsaturated fats of the Mediterranean table to whatever you spoon it over.

The oil is where flavor and health meet. This sauce leads with Ultra High Phenolic Extra Virgin Olive Oil, which is rich in polyphenols, specifically hydroxytyrosol. That peppery tickle at the back of your throat is the polyphenols you can taste, so the flavor and the good stuff are one and the same. Olive oil is a cornerstone fat of the Mediterranean diet, and because polyphenols are highest in fresh oil and fade with time, light, and heat, a raw sauce made with a freshly opened bottle gets the most of them to your plate. Olivea's oil is USDA Certified Organic, single-origin from Messinia, Greece, early harvest, cold-pressed within hours, and qNMR-verified by the University of Athens.

For readers who want the deeper story, the research on olive-oil polyphenols walks through the compounds themselves. Olivea's oil was developed with Harvard-trained cardiologists, and you can read more on our science page. Spooned over grilled steak, fish, or charred vegetables, this is exactly the kind of raw, olive-oil-forward eating that supports the Mediterranean diet pattern.

View Nutrition Facts

Recipe Success Tips

Chop by hand for texture

A knife gives you a loose, spoonable sauce with distinct flecks of herb. A food processor is faster but turns everything to a puree, so pulse in short bursts if you go that route and stop while it still has body.

Let the oil lead

Because this sauce is mostly herbs, garlic, and oil, the olive oil you choose sets the whole tone. A bold, peppery high-phenolic oil like Olivea Ultra adds its own grassy bitterness and a warm finish that plays right into the chili heat. Taste your oil on a spoon first so you know what you are building on.

Salt the herbs early

Toss the chopped parsley and cilantro with the salt before you add the liquids. It draws out a little moisture and seasons the herbs from the inside, so the finished sauce tastes even and never flat.

Rest before you serve

Give the chimichurri at least 30 minutes at room temperature, or an hour if you can spare it. The garlic mellows, the vinegar rounds out, and the chili heat spreads evenly through the oil.

Control the heat in layers

Fresh chili brings a green, immediate heat while red pepper flakes give a slower, dried warmth. Start with less of each, rest the sauce, then taste and add more. You can always build up, but you cannot pull heat back out.

Ingredients

servings

3/4 cup Ultra High Phenolic Extra Virgin Olive Oil
1 cup Fresh flat-leaf parsley, finely chopped
1/2 cup Fresh cilantro, finely chopped
4 cloves Garlic cloves, minced
2 chilies Fresh red chili (Fresno or serrano), finely minced
3 tbsp Red wine vinegar
1 tbsp Dried oregano
1 tsp Red pepper flakes
1 tsp Kosher salt
1/2 tsp Freshly ground black pepper

Kitchen Tools You'll Need

Chef's knife

Cutting board

Medium mixing bowl

Microplane or garlic press

Measuring cups and spoons

Airtight jar for storing

How to Cook Spicy Chimichurri Sauce

Prep the aromatics

Finely chop the parsley and cilantro, discarding any thick stems, and add them to a medium bowl.

Mince the garlic and the fresh chili as finely as you can. For a milder sauce, scrape out the chili seeds and white ribs before mincing.

Toss the herbs, garlic, and chili with the kosher salt and let them sit for a minute while you measure the rest.

Build the sauce

Add the red wine vinegar, dried oregano, red pepper flakes, and black pepper to the bowl and stir to combine.

Pour in the Ultra High Phenolic Extra Virgin Olive Oil and stir until the sauce comes together into a loose, spoonable mixture. The oil brings a bold, peppery grassiness that carries the garlic and chili and gives the whole sauce its warm, lingering finish.

Stir well so the oil coats every fleck of herb rather than pooling on top.

Rest and serve

Let the chimichurri rest at room temperature for at least 30 minutes so the flavors settle and the heat spreads evenly.

Taste and adjust: more salt for depth, more vinegar for brightness, or another pinch of chili for heat.

Give it a final stir and spoon it generously over grilled steak, fish, roasted vegetables, or warm bread.

Recipe Notes

Choosing your oil

Ultra High Phenolic is bold and peppery, and it stands right up to the garlic and chili here. If you prefer a rounder, gentler sauce, use Olivea's smoother High Phenolic Extra Virgin Olive Oil instead. It is the milder of the two and lets the herbs sit a little more forward.

How spicy to go

As written this lands at a confident medium heat. For a milder sauce, seed the chilies and cut the red pepper flakes in half. For a serious kick, leave the seeds in and add a second chili or a pinch of cayenne.

Serving and variations

This is the fiery cousin of the classic Argentine chimichurri. If you love the herbaceous side, try a cilantro-forward version, or spoon it straight over a seared chimichurri steak. For a smoky, paprika-driven take, look at the red chimichurri rojo.

Storage

Keep the chimichurri in an airtight jar in the fridge for up to 1 week. The olive oil will firm up when cold, so pull it out about 20 minutes before serving and give it a stir once it loosens. It often tastes even better on day two.

Nutrition Facts per Serving

Nutrition Facts

Serving size 2 tbsp (30g)

Calories 180

% Daily Value*

Total Fat 20g26%

Saturated Fat 3g15%

Trans Fat 0g

Cholesterol 0mg0%

Sodium 290mg13%

Total Carbohydrate 2g1%

Dietary Fiber 1g4%

Total Sugars 0g

Protein 0g

* Percent Daily Values are based on a 2,000 calorie diet.

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Frequently Asked Questions

What makes this chimichurri spicy?

The heat comes from two places: fresh minced chili, such as Fresno or serrano, gives a green, immediate warmth, while red pepper flakes add a slower, dried heat that spreads through the oil as the sauce rests. You control both, so you can dial the spice up or down.

Is spicy chimichurri supposed to be cooked?

No. Chimichurri is a raw, uncooked sauce. You simply chop the herbs and aromatics and stir them together with vinegar and olive oil. Keeping it raw is what gives it that bright, grassy, garlicky character.

What is the best olive oil for spicy chimichurri?

Because the sauce is mostly herbs and oil, a fresh, flavorful extra virgin olive oil makes a real difference. A bold, peppery high-phenolic oil adds its own grassy bitterness and a warm finish that works beautifully with the garlic and chili. Taste the oil on its own first so you know what you are building on.

How spicy is this chimichurri?

As written it sits at a comfortable medium heat. Seed the chilies and halve the red pepper flakes for something mild, or leave the seeds in and add a second chili if you want it to bite.

Can I use parsley only, or do I need cilantro?

Traditional Argentine chimichurri uses parsley alone. Adding cilantro gives this spicy version a fresher, more herbal edge. If you are not a cilantro fan, simply use all parsley and the sauce still works.

What do you serve spicy chimichurri with?

It is classic over grilled or seared steak, but it is just as good on fish, chicken, shrimp, roasted vegetables, grilled corn, eggs, or warm crusty bread. Use it as a sauce at the table or as a marinade before cooking.

Is spicy chimichurri healthy?

It is made from fresh herbs, garlic, and extra virgin olive oil, which is rich in polyphenols such as hydroxytyrosol and is a cornerstone fat of the Mediterranean diet. Because the sauce is raw and uses a fresh bottle of oil, those polyphenols and monounsaturated fats land right on your plate.

How long does spicy chimichurri last?

Stored in an airtight jar in the fridge, it keeps for up to a week. The olive oil solidifies when cold, so let it sit at room temperature for about 20 minutes and stir before serving. The flavor often deepens by the second day.

Can I make spicy chimichurri ahead of time?

Yes, and it actually improves with a little rest. Make it a few hours or even a day ahead so the garlic mellows and the heat distributes evenly. Just bring it back to room temperature before serving.

Can I freeze chimichurri?

You can freeze it in a small airtight container or in ice cube trays for up to three months. The texture of the herbs softens once thawed, so it is best used stirred into cooked dishes or marinades rather than as a fresh finishing sauce.