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This Argentinian style chimichurri sauce recipe is one of the most versatile and flavourful sauces around. Traditionally served with grilled steak and sausages, this fresh herb and garlic sauce is also incredible with chicken, fish, vegetables, meatballs, potatoes, and so much more!

Chimichurri Sauce Recipe

Rebecca Lindamood
Prep Time 15 minutes
Total Time 1 hour 15 minutes
This Argentinian style chimichurri sauce recipe is one of the most versatile and flavourful sauces around. Traditionally served with grilled steak and sausages, this fresh herb and garlic sauce is also incredible with chicken, fish, vegetables, meatballs, potatoes, and so much more!
Multi-purpose Chimichurri sauce also makes a killer marinade! Make a large batch, marinate half of your meat, fish or vegetables, and serve the other half with the finished dish!

Equipment

  • 1 chef's knife
  • 1 cutting board
  • 1 mixing bowl
  • 1 mixing spoon

Ingredients
  

  • 3 to 6 cloves garlic minced or pressed, to taste
  • ½ red onion (or white or sweet onion) peeled and finely diced
  • 1 fresno pepper or jalapeño, stem and seeds removed, finely diced, see notes
  • ¼ cup red wine vinegar
  • 1 teaspoon kosher salt
  • 1 ¾ cups fresh flat leaf parsley firmly packed, roughly chopped
  • ½ cup fresh cilantro firmly packed, roughly chopped
  • ¼ cup fresh oregano leaves roughly chopped, see notes
  • ½ to ¾ cups extra virgin olive oil

Instructions
 

  • Toss together the garlic, onion, pepper, vinegar and salt in a mixing bowl. Let it stand for 10 minutes while chopping your parsley, cilantro, and oregano.
  • Stir in the parsley, cilantro, and oregano. Add in ½ cup of your extra virgin olive oil.
  • If you’d like your sauce to be thinner, stir more olive oil 1 tablespoon at a time.
  • This chimichurri sauce recipe can be served immediately, but is greatly improved by resting for at least an hour tightly covered in the refrigerator before serving. Store leftovers, tightly covered, in the refrigerator for up to 5 days but it is best eaten before 3 days.

Notes

While fresh is always best for chimichurri, if you need to, you can substitute about 2 teaspoons of dried oregano leaves for fresh. I do not recommend replacing the parsley and cilantro, however, as the freshness of those herbs is part of the classic flavour profile of chimichurri.
 
If fresh red Fresno or jalapeño peppers are unavailable near you, you can substitute in between 1/2 teaspoon and 1 teaspoon of crushed red pepper flakes, depending on your heat tolerance.

Nutrition

Calories: 179kcalCarbohydrates: 4gProtein: 1gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 400mgPotassium: 158mgFiber: 2gSugar: 1gVitamin A: 1624IUVitamin C: 28mgCalcium: 63mgIron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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