Chimichurri Garlic Bread: A Flavorful Recipe to Try!

Chimichurri Garlic Bread is a bold and savory twist on classic garlic bread, infused with the fresh, herb-packed flavors of Argentine chimichurri. Crisp on the outside, soft on the inside, and bursting with garlicky goodness, it’s the kind of side dish that steals the spotlight. I love serving it with grilled meats, soups, or even as a standalone snack.

Why You’ll Love This Recipe

I love how this recipe brings together two favorites — garlic bread and chimichurri — into one knockout bite. The fresh parsley, garlic, olive oil, and vinegar in the chimichurri brighten up the richness of the butter and bread. It’s a great way to elevate a simple loaf into something truly memorable. And it’s fast — just mix, spread, and bake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Baguette or Italian bread, halved lengthwise

• Fresh parsley, finely chopped

• Fresh oregano (or dried, if needed)

• Garlic cloves, minced

• Red wine vinegar

• Olive oil

• Salt and pepper

• Red chili flakes (optional)

• Unsalted butter, softened

Directions

1. I preheat the oven to 375°F (190°C).

2. In a bowl, I mix the parsley, oregano, garlic, red wine vinegar, olive oil, salt, pepper, and red chili flakes to make the chimichurri.

3. In a separate bowl, I blend the softened butter with a few spoonfuls of the chimichurri mixture.

4. I spread the chimichurri butter generously over the cut sides of the bread.

5. I place the bread halves on a baking sheet and bake for about 10–12 minutes, until the edges are golden and crisp.

6. For extra flavor, I spoon more fresh chimichurri over the bread just before serving.

Servings and timing

This recipe makes about 6 to 8 servings and takes around 20 minutes total — 10 minutes to prep and about 10 to 12 minutes to bake.

Variations

I sometimes add grated parmesan or crumbled feta to the chimichurri butter for a cheesy edge. If I want a spicier kick, I stir in a chopped jalapeño or a bit of hot sauce. For a vegan version, I use plant-based butter.

storage/reheating

I store leftovers wrapped in foil in the fridge for up to 2 days. To reheat, I pop the bread in a 350°F oven for about 5–7 minutes. It also toasts up nicely in a skillet or toaster oven.

FAQs

Can I make this with store-bought chimichurri?

Yes, I’ve used store-bought in a pinch — I just mix it with butter to make the spread. Homemade gives the freshest flavor, though.

What’s the best bread to use?

I like using a crusty baguette or a soft Italian loaf. Anything with a sturdy crumb works well to soak up the butter and crisp up nicely.

Can I grill this instead of baking?

Definitely. I’ve grilled the bread cut-side down for a few minutes until charred and it adds great smoky flavor.

Is this recipe spicy?

The red chili flakes add mild heat, but I keep it optional. I adjust the amount depending on how spicy I want it.

Can I prep it ahead of time?

Yes, I prep the butter-chimichurri spread in advance and store it in the fridge. When I’m ready, I just spread it on the bread and bake.

Conclusion

Chimichurri Garlic Bread is a bold, flavorful side that takes simple ingredients to the next level. The fresh herbs, garlic, and vinegar cut through the richness of the butter, creating a perfect balance. Whether I’m serving it alongside steak, soup, or enjoying it on its own, this bread always brings big flavor with minimal effort.