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how to make chimichurri pizza sauce
Antonio Morelli

Chimichurri Pizza Sauce Recipe

A bold, herb-packed green sauce straight from Argentine tradition. Spread it on pizza dough instead of tomato sauce for a garlicky, tangy base that comes together in 10 minutes with zero cooking. Fresh, bright, and seriously addictive.
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Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 30 minutes
Total Time 35 minutes
Servings: 2 medium pizzas
Course: Argentine-inspired
Cuisine: Condiment, Sauce
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh flat-leaf parsley, tightly packed
  • 4 cloves fresh garlic, minced
  • 1/3 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp dried oregano
  • ½ tsp red chili flakes (adjust to taste)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp lemon juice (optional, for extra brightness)

Equipment

  • Sharp knife & cutting board
  • Food processor or blender (optional)
  • Mixing bowl
  • Measuring cups and spoons
  • Airtight glass jar
  • Spatula or spoon

Method
 

  1. Finely chop parsley and garlic by hand on a cutting board.
  2. Add to a mixing bowl with oregano, chili flakes, salt, and black pepper.
  3. Stir in red wine vinegar until everything is combined.
  4. Slowly pour in olive oil while mixing. Add lemon juice if using.
  5. Taste and adjust — more salt, vinegar, or chili flakes as needed.
  6. Transfer to a glass jar. Rest for 15–30 minutes before using.
  7. Spread 3–4 tablespoons on pizza dough as your base sauce. Add toppings and bake as usual.
  8. Drizzle a little fresh chimichurri on top right after baking for extra brightness.

Notes

  • Always use flat-leaf (Italian) parsley over curly. Better flavor, less bitter.
  • Don't skip the resting time. 15–30 minutes lets garlic and vinegar mellow beautifully into the herbs.
  • Too sharp? Add a touch more olive oil. Too flat? A small splash of vinegar fixes it.
  • Freeze leftovers in an ice cube tray for up to 3 months.
  • Spread thin on the dough. A thick layer makes the crust soggy.
  • Always drizzle a little fresh chimichurri on top after baking to bring back that bright, herby pop.