Pizza night doesn’t always need to follow the same red-sauce routine. If you’ve ever wished for a way to make your homemade pizza taste fresher, brighter, and a little more exciting, Chimichurri Pizza Sauce might be the answer you didn’t know you needed. This vibrant, garlicky, herb-loaded sauce adds a zing of flavor that instantly transforms your crust, toppings, and even your leftovers.
You’re not just adding a sauce—you’re bringing a bit of Argentine flair into your kitchen and onto your slice.
What Is Chimichurri Pizza Sauce?
At its core, chimichurri is a traditional Argentinian condiment made with parsley, garlic, olive oil, vinegar, and oregano. You might have tasted it drizzled over grilled meats or served with empanadas—but it turns out this zesty, fresh green sauce also makes a killer pizza base.
Unlike the usual tomato-based sauces, chimichurri pizza sauce skips the simmering and brings raw, bold flavor right to the crust. It’s naturally tangy, slightly spicy, and deeply aromatic.
Why It Works on Pizza:
- It cuts through rich cheeses and meats with its acidity
- It adds an herby punch that complements veggies and proteins
- It’s oil-based, so it crisps up beautifully in the oven
- You don’t have to cook it—just blend and spread
Ingredients You’ll Need
Making chimichurri pizza sauce doesn’t require anything complicated. Most of the ingredients are kitchen staples or easily available at any grocery store.
Essential Ingredients:
- 1 cup fresh parsley, chopped (flat-leaf works best)
- 3–4 cloves garlic, peeled
- 2 tablespoons red wine vinegar
- ½ cup extra-virgin olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional for heat)
- Salt and freshly ground black pepper, to taste
Optional Additions:
- 1 tablespoon lemon juice (for added brightness)
- ¼ cup fresh cilantro or basil (if you want to customize the herb flavor)
- 1 tablespoon grated parmesan (for a cheesy twist)
How to Make Chimichurri Pizza Sauce
You don’t need to simmer anything or wait hours for flavor to build. In just 10 minutes, you’ll have a bold, green sauce ready to take your pizza to the next level.
Step-by-Step Instructions:
Prep the Ingredients:
Wash your herbs, peel the garlic, and roughly chop everything.
Blend the Sauce:
Add all ingredients to a food processor or blender. Pulse until everything is finely chopped but not totally smooth. You want texture—not a puree.
Taste and Adjust:
Add more vinegar or lemon juice if you prefer it tangier. Need more salt? Add a pinch. Want more garlic? Go for it.
Let It Rest:
Let the sauce sit for 10-15 minutes so the flavors can mingle. This step helps soften the bite of raw garlic and brings everything together.
Store:
If you’re not using it right away, store it in an airtight container in the fridge for up to 5 days.
How to Use Chimichurri Pizza Sauce
Now that your sauce is ready, it’s time to get creative.
As a Pizza Base:
Spread a thin layer directly on your pizza dough—just like you would with red sauce. Then top it with your favorite cheeses, meats, and vegetables.
Topping Combinations to Try:
- Grilled Chicken + Mozzarella + Red Onion + Feta
- Roasted Vegetables + Goat Cheese + Arugula
- Steak Strips + Shredded Manchego + Roasted Peppers
- Shrimp + Fresh Basil + Cherry Tomatoes
The sauce adds such a boost of flavor that even simple toppings shine.
Bonus Uses Beyond Pizza:
- Dip for crusts or breadsticks
- Spread on sandwiches or wraps
- Drizzle over eggs or roasted potatoes
- Add to grain bowls or grilled veggies
Chimichurri vs. Other Pizza Sauces
You may be wondering—how does this green sauce compare to the classics?
| Sauce Type | Flavor Profile | Best Pairings |
| Chimichurri | Herby, tangy, garlicky | Grilled meats, roasted veg, fresh cheese |
| Tomato-Based Sauce | Sweet, savory | Pepperoni, sausage, mushrooms |
| Pesto | Rich, nutty, oily | Mozzarella, tomato, basil |
| White Sauce | Creamy, mild | Spinach, chicken, ricotta |
Chimichurri stands out for its freshness and bright acidity. It’s not trying to be a tomato sauce replacement—it’s carving out its own place in the pizza world.
Tips for Making the Best Chimichurri Pizza Sauce
Want to make sure yours comes out perfect? Keep these tips in mind:
- Use fresh herbs—dried won’t give you the same pop of flavor
- Don’t overblend—a little texture is key
- Let it rest so the garlic mellows and the flavors blend
- Make it in advance for easy weeknight pizzas
- Add red pepper flakes if you love a little heat
Storage and Shelf Life
Chimichurri holds up well in the fridge, so you can prep ahead and have it ready to go.
- Store in a sealed jar or container in the refrigerator for up to five days.
- Freeze in ice cube trays, then transfer to a freezer bag for up to 1 month
- No need to reheat, just bring to room temperature and use as-is
FAQs
Can I use chimichurri pizza sauce with any crust?
Absolutely. It works great on classic, thin, thick, gluten-free, or sourdough crusts.
Is this sauce spicy?
Not by default. You can easily make it spicier by adding red pepper flakes or jalapeños.
Can I make it without a blender or processor?
Yes! Finely mince the herbs and garlic by hand and stir everything together for a more rustic version.
Is chimichurri pizza sauce vegan?
Yes—just skip the parmesan if you’re avoiding dairy.
Give Your Pizza a Fresh New Identity
If you want to try something new on pizza night, Chimichurri Pizza Sauce is a fresh and tasty choice. It’s easy to make, full of flavor, and goes great with all kinds of toppings. Whether you’re cooking for friends or just yourself, this green sauce makes any pizza better.
Recipe You May Love
Chimichurri Pizza Sauce
Ingredients
- 1 cup fresh flat-leaf parsley packed
- 3 cloves garlic peeled
- 2 tbsp red wine vinegar
- ½ cup extra-virgin olive oil
- 1 tsp dried oregano
- ¼ tsp crushed red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 1 tbsp lemon juice Optional
- ¼ cup fresh cilantro or basil Optional
- 1 tbsp grated parmesan cheese Optional
Instructions
- Add parsley, garlic, vinegar, oregano, and red pepper flakes to a food processor.
- Pulse until finely chopped.
- Slowly stream in olive oil while processing until you get a thick, spoonable sauce.
- Season with salt, pepper, and lemon juice if using.
- Let the sauce rest for 10–15 minutes before using to allow flavors to meld.
- Spread on pizza crust as your base sauce or drizzle over cooked pizza as a finishing touch.
Notes
Freeze leftovers in ice cube trays for later use.
For a smoother sauce, blend longer; for more texture, pulse lightly.
Add parmesan or nutritional yeast for a cheesy flavor.
