Sauces & Condiments
Applebee's chimichurri sauce delivers that signature herb-packed brightness you crave with every bite of grilled steak. This vibrant, tangy sauce transforms ordinary meals into restaurant-quality experiences with just a few simple ingredients—fresh parsley, garlic, red wine vinegar, and olive oil.
The secret lies in blending everything just until combined, preserving those bright, fresh flavors that make it so irresistible.
What sets this chimichurri apart is its perfect balance of acidity and richness, achieved through careful ingredient ratios. The sauce pairs beautifully with grilled meats, eggs, or even fresh salads, adding a burst of freshness that cuts through richness.
Unlike traditional chimichurri, this version is designed to stay fresh in the refrigerator for up to a week, making it perfect for meal prep.
With no cooking required, this sauce comes together in minutes—just chop, blend, and taste. The result is a bright green, herb-forward sauce that drizzles effortlessly over your favorite dishes. Whether you're hosting a barbecue or simply elevating a weeknight dinner, this chimichurri brings that Applebee's magic to your kitchen.
Store it in an airtight container in the fridge, and it'll keep its vibrant color and fresh flavor for up to seven days. For best results, let it sit at room temperature for 10-15 minutes before serving to allow the flavors to meld.
Ready to transform your meals with this herb-packed sauce?
Ingredients for applebee's chimichurri sauce
Eight ingredients transform into Applebee's signature vibrant chimichurri sauce—bright, tangy, and herb-forward.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Flat-Leaf Parsley 🌿 | 1 ½ cups | Stems removed, tightly packed |
| Garlic Cloves 🧄 | 6 cloves | Fresh, peeled, roughly chopped |
| Red Wine Vinegar 🍷 | ½ cup | Balsamic alternative works too |
| Extra-Virgin Olive Oil 🫒 | 1 cup | High-quality, fruity variety |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Fresh Cilantro 🌱 | ¼ cup | Optional, for extra freshness |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust for heat preference |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The parsley is non-negotiable—flat-leaf has more flavor than curly. Grab a big bunch from Whole Foods or your local farmers market for the freshest leaves. Garlic should be freshly peeled and roughly chopped (no need to mince)—this adds depth without overpowering. For vinegar, red wine vinegar is ideal, but balsamic adds a subtle sweetness that works beautifully. If you're using Trader Joe's olive oil, you're already winning—their fruity variety has the perfect balance for this sauce.
No red wine vinegar? Apple cider vinegar works in a pinch, though it'll taste slightly sweeter. Swap the cilantro for more parsley if you're sensitive to its flavor. Want it spicier? Add cayenne pepper at half the amount of red pepper flakes. The olive oil should be extra-virgin—anything less will make the sauce taste flat. Pro tip: Toast the garlic cloves in the olive oil for 30 seconds before blending—this adds a nutty depth that takes this sauce from good to restaurant-quality.
This sauce keeps beautifully in an airtight container for up to 7 days in the fridge, though it's best within 3-4 days for maximum freshness. For longer storage, freeze in 1-tablespoon portions—perfect for drizzling on last-minute meals. Let it sit at room temperature for 10-15 minutes before serving to let the flavors meld. The color will fade slightly over time, but the flavor stays vibrant—proof that this sauce is worth making ahead for your next grilled feast.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe because it’s that simple—just parsley, garlic, vinegar, olive oil, and salt. No fancy gadgets, no stress, and honestly? The hardest part is deciding whether to chop the garlic or just smash it with the flat of your knife.
- Garlic-Parsley Bomb: That bright, tangy kick from the red wine vinegar and fresh parsley? It’s like a flavor grenade in the best way. The olive oil softens the garlic’s bite just enough to make it ridiculously good—especially when it hits warm grilled meat or crispy fries.
- Weeknight Superstar: Between us, this sauce is my go-to for everything: a quick taco night, leftover chicken, or even as a dip for breadsticks. It’s the kind of thing that makes you look like a pro without trying, and it’s always a hit—even with picky eaters.
- Lasts All Week: Make a big batch and store it in the fridge—it keeps for at least five days without losing its punch. I’ll be real: I’ve had this sauce linger until the jar’s nearly empty, and it’s still fresh. Plus, it’s cheap to make; you’re basically paying for the parsley.
Step-by-step instructions for Applebee's chimichurri sauce
This vibrant sauce comes together in minutes with bold flavors that elevate grilled meats instantly.
Finely Chop the Herbs and Garlic
Place the stems-removed 1½ cups fresh flat-leaf parsley and ¼ cup fresh cilantro (if using) on a cutting board. I like to use a sharp chef's knife for this—start by making a rough chop of the parsley, then refine it into a fine, even texture. The goal is tiny, uniform pieces that will blend seamlessly into the sauce.
Next, add the 6 peeled garlic cloves and chop them finely but not into a paste. You want visible flecks of garlic throughout the sauce—this prevents a harsh, overpowering garlic flavor. I press down firmly with my knife to keep the pieces consistent. Work in batches if needed to avoid a soggy pile of herbs.
Combine Vinegar and Salt
In a medium bowl, whisk together the ½ cup red wine vinegar and 1½ teaspoons kosher salt until fully dissolved. The salt should dissolve completely—this prevents graininess in the finished sauce. I like to use a small whisk for this step to ensure everything blends smoothly.
This acidic base is what brightens the herbs and balances the richness of the olive oil later. The vinegar also helps preserve the fresh herbs, keeping the sauce vibrant for days in the refrigerator.
Gradually Incorporate Olive Oil
With the motor running on low speed, slowly drizzle in the 1 cup extra-virgin olive oil while whisking continuously. This gradual addition prevents the sauce from separating. I use a stand mixer for this step—it's more efficient than whisking by hand and ensures a perfectly emulsified texture.
If you're whisking by hand, add the oil in a thin, steady stream. The sauce should begin to thicken as it comes together. If it looks too thick after all the oil is incorporated, add 1-2 teaspoons water to loosen it slightly.
Add Spices and Final Adjustments
Remove the bowl from the mixer and stir in the ½ teaspoon red pepper flakes and ¼ teaspoon freshly ground black pepper. Taste immediately—this is your quality control moment. The sauce should be bright, herby, and slightly tangy with a gentle heat from the red pepper flakes.
Adjust the seasoning if needed: Add more salt if it tastes bland, or a splash more vinegar if it needs more acidity. The sauce should be vibrant green with visible herb flecks and a smooth, slightly thick consistency—like a loose pesto.
Rest and Serve
Cover the bowl and let the sauce rest at room temperature for 15 minutes. This resting period allows the flavors to meld and the texture to stabilize. I find that chimichurri tastes even better after resting—it's worth the wait.
Serve immediately over grilled meats or store in an airtight container in the refrigerator for up to 5 days. The flavors actually improve with time, developing deeper complexity. For best results, bring to room temperature before serving to maintain that vibrant, fresh taste.
Pro Tips For Making Applebee'S Chimichurri Sauce
- Pulse the Parsley: You’re not making pesto—don’t overwork it. Give the parsley, garlic, and salt 10-12 sharp pulses in a food processor, or you’ll turn it into a paste instead of a bright, textured sauce. Stop when it still has little flecks of green; that’s where the freshness lives.
- Use Cold Garlic: Peel and chill the garlic cloves in the fridge for 10 minutes before processing. Cold garlic mellows the bite and keeps the sauce from tasting harsh or overly pungent—especially important if you’re using the sharper, more flavorful flat-leaf variety.
- Salt the Oil: Add the kosher salt to the olive oil first, then emulsify with the vinegar. This distributes the salt evenly and prevents clumping later. Skip this, and you’ll end up with salty pockets or a bland sauce.
- Rest Before Serving: Let the chimichurri sit for at least 15 minutes after mixing. The flavors meld, and the vinegar mellows slightly—trust me, it makes a real difference. If you’re in a rush, a quick whisk right before serving still works, but the longer it waits, the better it tastes.
Make-ahead tips for this applebee's chimichurri sauce
Prep Ahead for Grilling
Make this chimichurri sauce the night before your grilling session—it's one of my favorite meal prep shortcuts. The flavors actually deepen overnight, making it even more vibrant. Store it in a glass jar or airtight container in the fridge, and it'll stay fresh for up to 7 days.
I like to prep a big batch on Sundays so I'm ready for weekend cookouts. 🌿
Freeze for Convenience
For long-term storage, freeze the chimichurri in 1-tablespoon portions in an ice cube tray. Once frozen, transfer the cubes to a freezer bag and label with the date. These individual portions are perfect for adding a quick herb boost to last-minute meals.
Thaw in the fridge overnight or at room temperature for 10 minutes before using. This method preserves the bright green color and fresh flavor.
Portion for Easy Use
Divide the sauce into small 4-ounce jars or silicone molds for portion control. This makes it easy to grab just what you need without overusing it. I keep one jar on hand for grilled chicken, another for steak, and a third for quick salads.
The sauce keeps its freshness for 5 days in the fridge when stored this way. Label each jar with the date to track freshness. ✨
Revive Flat Sauce
If your chimichurri starts looking dull or the herbs separate, don’t toss it! Stir in 1 teaspoon fresh lemon juice and 1 teaspoon olive oil to revive the brightness. The acidity and fat will re-emulsify the sauce and bring back that fresh, vibrant taste.
I’ve saved many a forgotten jar this way—it’s like giving the sauce a second life. 💫
Scale for Crowds
Double or triple the recipe when hosting a crowd—this sauce is always a hit. Use a food processor for larger batches to save time, but pulse just until combined to keep the texture chunky. Store the extra sauce in a large airtight container or divide it into smaller jars.
I once made 4 cups for a backyard BBQ and had leftovers for days. Perfect for grilled shrimp, burgers, or even as a marinade base. 🔥
Nutrition facts
Frequently asked questions
Can I make this chimichurri sauce without fresh parsley?
Fresh parsley is essential for that signature Applebee's flavor, but you can substitute with 1 cup fresh cilantro if absolutely necessary. For best results, combine ½ cup cilantro + ½ cup flat-leaf parsley to maintain the bright, herby profile. Dried parsley won't work—it lacks the freshness and vibrant color.
How do I adjust the heat level in this sauce?
Start with the ½ teaspoon red pepper flakes as written for mild heat. For medium heat, add ½ teaspoon more. Want it spicy? Increase to 1 teaspoon total or add ¼ teaspoon cayenne pepper. Always taste before serving—chimichurri's acidity can make heat feel stronger than expected.
What's the best way to use leftover chimichurri?
Leftover chimichurri is incredibly versatile! Drizzle it over grilled chicken, steak, or shrimp, mix into pasta with olive oil and lemon, or use as a marinade for 1-2 hours max (don't let it sit too long—it'll turn your meat mushy). It also brightens cornbread, deviled eggs, or even tacos. Store leftovers in the fridge for 5 days.
Why did my chimichurri separate?
Separation usually happens when oil and vinegar aren't properly emulsified. Fix it by whisking in 1 teaspoon Dijon mustard or 1 tablespoon water to help bind the ingredients. For prevention, always add oil very slowly while blending on low speed. If it's too thick, thin with 1 teaspoon water—this restores that perfect, pourable consistency.
Can I make this sauce without a food processor?
Use a sharp chef's knife for chopping herbs and garlic, then whisk everything together in a bowl. For the oil, add it 1 tablespoon at a time while whisking vigorously. It'll take 5-10 minutes of elbow grease, but you'll get that same vibrant, restaurant-quality sauce. The key is patience—keep whisking until fully combined.