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    You are here: Home / Recipes / Sauces & Dips

    Chimichurri Sauce

    BY: Courtney PUBLISHED: Aug 16, 2017 11 Comments UPDATED ON: Jun 7, 2019

    This post may contain affiliate links. Please see my disclosure policy for more information.
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    JUMP TO RECIPE
    chimichurri sauce in a glass jar.
    chimichurri sauce on a spoon and bottom photo chimichurri sauce in a glass jar.

    Chimichurri Sauce is perfect for veggies, rice and meats. You’ll love the bold flavors from the herbs and garlic mixed with oil and vinegar to enhance any dish!

    homemade chimichurri sauce in a glass jar.

    You’re going to love this flavorful sauce that is perfect on roasted veggies, cauliflower steaks, chicken, fish, rice, or even try our Chimichurri Steak! It’s a great way to add a ton of flavor and perfect for grilled foods too!

    ingredients for chimichurri in a flat lay photo.

    The main ingredients in chimichurri sauce are parsley, garlic, olive oil, oregano, salt, pepper, crushed red pepper, red wine vinegar. That’s it, simple right?

    • Parsley: Adds freshness, while many think this green herb doesn’t have much flavor you’ll definitely taste it in this recipe!
    • Garlic: We highly recommend using fresh garlic, not jarred.
    • Olive Oil: The base that binds the ingredients, offering a smooth, rich texture.
    • Red Wine Vinegar: This gives the chimichurri a tangy contrast, brightening the sauce’s flavors.
    • Crushed Red Pepper Flakes: Provides a spicy kick, adding heat to the mix.
    • Dried Oregano: A little bit gives this sauce some earthiness. You can use fresh as well, but you’ll need to use a bit more.
    • Salt and Pepper: Brings all the flavors together.
    homemade chimichurri sauce in a glass mason jar.

    How to make chimichurri sauce

    Finely chop parsley and garlic.

    Try our homemade Argentinian Chimichurri Sauce and you'll be putting it on everything! Chopped Parsley
    Ingredients shot - Try our homemade Argentinian Chimichurri Sauce and you'll be putting it on everything!

    Combine all ingredients in a bowl; mix well.

    Try our homemade Argentinian Chimichurri Sauce and you'll be putting it on everything! Mixing

    Enjoy immediately or store in the fridge for 2-3 days.

    Chimichurri Sauce in a bowl with a spoon.

    how to use Argentinian Chimichurri sauce

    • chimicurrui marinade – marinate your proteins or veggies before grilling or baking
    • use as a salsa. chop up some tomatoes or use the chimichurri sauce as its own dip
    • skip the typical salad dressing and use chimichurri to dress your salad
    • great for rice, potatoes, mushrooms, carrots, peppers and onions, steak, salmon, shrimp, chicken, etc. it’s great on everything
    chimichurri sauce in a glass jar.

    how long does chimichurri sauce last

    We make a batch of chimichurri sauce every Sunday and we usually finish it by Tuesday. Don’t make too much that you won’t use it within 2-3 days.

    Additionally, when we top our food we like to add in a little more flavor by squeezing on some fresh lemon or lime.

    Recipe tips and variations:

    Don’t over process the parsley in a food processor. Just process until it’s chopped finely. A true chimichurri has texture and won’t be a bright soupy mixture, more of an herby mixture where you can still separate the olive oil. You can also use a knife if you prefer.

    Want some kick? Add a bit more crushed red pepper flakes. We keep it down so the kids can enjoy too and then add to our own plate.

    Try our homemade Argentinian Chimichurri Sauce and you'll be putting it on everything! Spoon closeup
    homemade chimichurri sauce in a glass jar.

    Chimichurri Sauce

    Author: Courtney
    Chimichurri Sauce is perfect for veggies, rice and meats. You'll love the bold flavors from the herbs and garlic mixed with oil and vinegar to enhance any dish!
    4.95 from 19 votes

    (click stars to vote)

    Print Pin SaveSaved!
    Prep Time: 10 minutes minutes
    Cook Time: 1 minute minute
    Total Time: 11 minutes minutes
    Servings: 10 servings
    Calories: 196kcal
    Course: Condiment
    Cuisine: Argentinian
    Keyword: argentinian chimichurri, chimichurri, chimichurri sauce
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    Ingredients

    • 1 bunch of parsley about 1 1/2 – 2 cups
    • 5 cloves garlic
    • 1 cup olive oil
    • 1/4 cup red wine vinegar
    • 1/2-1 teaspoon crushed red pepper flakes
    • 1 tablespoon dried oregano
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper

    Instructions

    • Chop the parsley and garlic as small as you can. You can also do this in a food processor, but don't over process the parsley.
    • Place the parsley and garlic into a bowl and add in the remaining ingredients.
    • Mix until fully combined.
    • Use as desired.
    • Store leftovers in the refrigerator and use within 2-3 days.

    Tried this recipe?

    We’d love to know what you think! Please leave a rating and comment to share your thoughts on this recipe. Your feedback helps us continue sharing free, high-quality recipes with you. Thank you so much!

    Nutrition

    Nutrition Facts
    Chimichurri Sauce
    Serving Size
     
    1 serving
    Amount per Serving
    Calories
    196
    % Daily Value*
    Fat
     
    22
    g
    34
    %
    Saturated Fat
     
    3
    g
    19
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    16
    g
    Sodium
     
    61
    mg
    3
    %
    Potassium
     
    18
    mg
    1
    %
    Carbohydrates
     
    1
    g
    0
    %
    Fiber
     
    0.3
    g
    1
    %
    Sugar
     
    0.04
    g
    0
    %
    Protein
     
    0.2
    g
    0
    %
    Vitamin A
     
    47
    IU
    1
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    12
    mg
    1
    %
    Iron
     
    0.4
    mg
    2
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    full nutrition disclaimer

    The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

    Did you make this recipe?Tag us on social media using @knowyourproduce and or use #knowyourproduce!

    POSTED IN: Recipes Sauces & Dips Vegan Recipes Vegetarian Recipes crushed red pepper flakes garlic oil oregano parsley red wine vinegar

    About Courtney

    Fruit and Veggie lover. I love making produce fun and delicious, not to mention taking tons of pictures in the process! :-)

    Reader Interactions

    Comments

    1. Michelle

      February 17, 2018 at 6:20 pm

      Holy yum ness! This was so so good. Definitely part of our regular on hand recipes to have now. Thank you !

      Reply
    2. Matt

      December 22, 2018 at 11:13 pm

      By far the best Chimichurri recipe I’ve used, using the knife instead of the food processor definitely the way to go ????, prepared this recipe both ways, the difference in taste, knife vs processor is amazing and worth the effort.

      Reply
      • Courtney

        December 23, 2018 at 12:22 am

        Wow – thank you so much, Matt! We completely agree! This is absolutely the best when made from scratch and chopped by hand. 🙂

        Reply
    3. Courtney

      December 23, 2018 at 12:21 am

      We hope you try it! It’s one of our favorite recipes 😀

      Reply
    4. Courtney

      December 23, 2018 at 12:21 am

      It’s so flavorful – now we’re craving it too! 😀

      Reply
    5. Stephanie

      June 23, 2020 at 7:40 am

      This sauce it amazing! It was my first time making chimichurri and I checked out a few recipes before deciding on this one. I loved the simplicity of it and the only ingredient I needed to buy was the parsley, so that was a win! I have to admit that I did pulse it a few times in my blender because I needed to save time and counter space (our cutting board takes up more space than our blender), but it was still absolutely amazing. I definitely will be making it again and for sure will have to try it using a knife next time!

      PS: I also never usually leave comments on recipes, but this was so good that I just HAD to tell you!

      Reply
      • Courtney

        July 06, 2020 at 5:04 pm

        Aww thank you so much for commenting and letting us know you love it too! A blender works too, but we just prefer the rustic cuts from a knife. 🙂

        Reply
    6. Margareth

      January 13, 2022 at 10:46 pm

      When making this recipe, do you encourage using the stems as well or will it add more of a bitter taste using them? I’ve made other recipes with stems and find that it does give a more pungent flavor. Just curious. I have not made a chimichurri sauce yet, but this one sounds delicious. I’ve seen other recipes that include red or white onions, what are your thoughts on those? Thank you.

      Reply
      • Courtney

        January 14, 2022 at 4:29 pm

        We suggest saving stems for stocks or flavoring recipes like boiling water for rice etc. Authentic chimichurri shouldn’t have onions, we suggest keeping them out. 🙂 Hope that helps!

        Reply
    7. Karen

      June 05, 2025 at 1:26 pm

      Tastes delicious. I also chopped everything up. I adjusted it to 1 cup parsley & 1/2 cup cilantro. I only used 1/3 cup olive oil. Other than that, followed the recipe. I’m using it as a sauce & not a marinade. I’m excited to have it for dinner.

      Reply
      • Courtney

        June 22, 2025 at 8:24 pm

        So glad you enjoyed!!

        Reply
    4.95 from 19 votes (16 ratings without comment)

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