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chimichurri sauce

Chimichurri Sauce

This garlicky, slightly spicy Argentinian herb sauce is a great way to add a jolt of flavor to cooked poultry, beef, pork, seafood, or vegetable and rice dishes.
5 from 3 votes
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Course: Appetizer, Side Dish, Snack
Cuisine: American, Mediterranean, Mexican
Keyword: sauce, vegan, vegetarian
Prep Time: 7 minutes
Total Time: 7 minutes
Makes: 1 cup
Cost: $5


  • Food processor


  • 1 tightly packed cup fresh parsley
  • 3 tightly packed tablespoons fresh oregano leaves
  • 3 to 5 medium cloves garlic, smashed and peeled
  • 3 tablespoons red wine vinegar
  • ¼ to ½ teaspoon crushed red chile flakes, optional, depending on your spice preference (or use dried urfa pepper flakes for a non-spicy, though inauthentic, version)
  • ½ teaspoon fine sea salt, plus more as needed
  • Freshly ground black pepper
  • cup extra-virgin olive oil


  • Combine the parsley, oregano, garlic, vinegar, red chile flakes, salt, and a few grinds of black pepper in a food processor. Pulse until everything is chopped but still has some texture.
  • Pour in the olive oil and process until the oil is fully incorporated and the herbs are finely chopped.
  • Taste and add more salt and/or pepper as desired.
  • Store the chimichurri sauce in an airtight container; refrigerate for up to 1 week or freeze for up to 3 months.