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Overhead shot of a white bowl filled with vivid green chimichurri sauce, two parsley sprigs surrounding it

Chimichurri Sauce

  • Author: Lisa
  • Total Time: 10 minutes
  • Yield: 2 1/2 cups 1x


Vibrant fresh and tangy Argentine Chimichurri Sauce is the perfect accompaniment for grilled beef, pork, lamb, chicken or even vegetables. It will take you ten minutes to whip up up a big batch of chimichurri sauce in your food processor or blender and it will keep for 2 weeks in the fridge.


Units Scale
  • 2 packed cups of parsley leaves and tender stems, from 2 large bunches of parsley (cut off the thick stems)
  • 1/2 cup distilled white vinegar or red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 5 garlic cloves, peeled and roughly chopped
  • 1 tablespoon dried oregano
  • 1 teaspoon crushed red pepper flakes (or Aleppo pepper flakes)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper


  1. Add all of the ingredients to the bowl of a food processor fitted with the s-blade and blitz until everything is finely chopped. Or puree in a blender.
  2. For a thinner sauce, add cold water one teaspoon at a time and pulse, until you get your desired consistency.
  3. Taste and correct seasoning with additional salt and pepper, if needed.
  4. Serve at room temperature.


Storage: Chimichurri sauce will keep for up to 2 weeks in an airtight container in the fridge.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Condiment
  • Method: no cook
  • Cuisine: Argentinean

Keywords: Argentine parsley and vinegar sauce for grilled steak or other grilled meats, chicken or fish