Chimichurri Garlic Bread
Updated Oct 07, 2025
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Leftover chimichurri sauce turns a baguette into the most amazing garlic bread.
There are garlic bread lovers, and there are garlic bread fanatics. Clearly, I am in the second camp.
This garlic bread recipe features scallion chimichurri sauce. Repurposing sauces and pastes into garlic bread has become a full-on hobby for me, a full-on food group in my house. There is no meal that doesn’t get a whole lot better with a little slab of garlic bread on the side. In fact, I think if a few days later you asked your family what you made for dinner on a particular night, they might remember the garlic bread and nothing else. It is highly possible.
This garlic bread can truly go with anything, but consider serving it with One-Skillet Tuscan Tortellini, Filet Mignon with Creamy Parmesan Mustard Sauce, or Summer Whole Grain and Vegetable Salad.
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What's In This Post?
Chimichurri Garlic Bread Ingredients
- Scallions – Use both the green and the white parts for a sharp and slightly oniony flavor.
- Parsley leaves – For bright herbaceous flavors.
- Fresh oregano leaves – You can always use dried oregano, but it won’t have as strong or fresh of a flavor.
- Olive oil – To bring all the ingredients together.
- Red wine vinegar – For a bit of acidity and brightness.
- Salt and pepper – To taste.
- Baguette – Baguettes offer the most surface area and crunchiest platform for garlic bread.
How to Make Chimichurri Garlic Bread
- Make the sauce: Place the scallions, parsley, oregano, 1/2 cup olive oil, vinegar, salt, and pepper in a food processor and blend until fairly smooth and combined.
- Prepare the baguette: Cut the baguette into 1/2-inch or so slices, but don’t cut all the way through the bread.
How to Cut Bread for Garlic Bread
You can cut a baguette horizontally all the way down the middle, and slather the two flat cut sides with the chimichurri sauce, and bake the garlic bread that way. But I usually do almost-slices and let people pull off as many slices as they want. This results in a higher sauce/garlic butter/pesto/what have you to bread ratio, which I think is pretty awesome.
The best way to cut a baguette into 1/2-inch or so slices without cutting all the way through the bread is to use chopsticks as a guide. Place one chopstick on each side of the bread. Cut the bread into slices, stopping when the knife hits the chopsticks.
- Assemble the garlic bread: Use a brush to smear the chimichurri sauce in between the slices. Place the baguette on a large piece of foil, and pull the foil up around the sides of the bread, but not over the top.
- Bake: Bake for about 20 minutes at 400°F. Serve hot.
What to Serve With Chimichurri Garlic Bread
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Chimichurri Garlic Bread
Video
Ingredients
- 3 scallions (trimmed and roughly chopped; white and green parts)
- ⅓ cup parsley leaves
- 1 teaspoon fresh oregano leaves (or 1/2 teaspoon dried oregano)
- ¼ cup olive oil
- 1 teaspoon red wine vinegar
- Kosher salt and freshly ground black pepper (to taste)
- 1 large baguette
Instructions
- Preheat the oven to 400 F.
- Make the Scallion Chimichurri sauce: Place the scallions, parsley, oregano, ½ cup olive oil, vinegar, salt, and pepper in a food processor and blend until fairly smooth (or as smooth as you like it) and well combined.
- Cut the baguette into 1/2-inch or so slices, but don’t cut all the way through the bread; the goal is for the slices to remain attached at the bottom. (See the video for details about using chopsticks along the sides of the bread to prevent slicing all the way down.)
- Use a brush to smear the chimichurri sauce in between the slices, making sure to brush some of the sauce on both sides of each slice. Place the baguette on a large piece of foil, and pull the foil up around the sides of the bread, but not over the top — you want the top to be able to brown.
- Bake for about 20 minutes until the bread is hot and the top is lightly browned and crusty. Serve hot.
Is it really garlic bread if there’s no garlic in it? Not being snarky, just curious if you omitted it by mistake. Thanks.
the chimichurri sauce has scallions in it, so it’s a little bit of a variation on the theme!