Have you ever made a chimichurri sauce? It’s an Argentinean sauce or condiment, similar to pesto, that is popular throughout South America. This basic version uses fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper, though the variations on this theme are endless.

What I love about it is that it makes use of the parsley that is growing like crazy in our garden, and everything else we are either growing or have in our pantry.


In Argentina it is used both as a marinade and a sauce for grilled steak, but you can use it also with fish, chicken, or even pasta. Check out the links at the bottom of the recipe for some different takes on chimichurri from fellow food bloggers. If you have a favorite dish with which you use chimichurri sauce, please let us know about it in the comments.

Chimichurri Recipe

  • Prep time: 8 minutes
  • Yield: Serves 4


  • 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 3-4 garlic cloves
  • 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
  • 1/2 cup olive oil
  • 2 Tbsp red or white wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes


1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

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Recipe adapted from William Sonoma.


Chimichurri with parsley, cilantro, and oregano from Andrea's Recipes

Chimichurri sauce with fresh oregano, garlic, red pepper, and smoked paprika from YumSugar

Chimichurri with red onion and capers from Herbivoracious

Grilled flat-iron steak with chimichurri sauce from Kalyn of Kalyn's Kitchen

Chimichurri with pasta from Tea of Tea and Cookies


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Showing 4 of 49 Comments

  • Matt

    Simply amazing. I marinated and devoured 6 pieces of thinly sliced veal with the chimicurri and used it as a sauce too. Even used it as a dressing on my spinach, cucumber and tomato salad. Definitely making this more often.

  • Julian

    I’ve read in this thread about another traditional sauce that we use with meat SALSA CRIOLLA. Finelly chopped onions, tomatos, green and red pepper, salt, white vinegar and corn oil (any other non olive oil will do). That’s another fantastic sauce (no garlic, no herbs please).

  • Anna

    My friend just came back from Argentina and brought a bottle of ready-made. But as I always prefer the real thing, I just googled it and came across this one. Looks delicious, And I’m now all smiles having read Jonathan’s comment – yes, me too, I love mayo. And fat. Just love the way you put it. My friend told me she had it with diced (small) tomato. Can’t wait to try.

  • Sherry

    I made it tonight and poured it over our salmon. It was awesome. I added about a 1/4 teaspoon of dill and 1 teaspoon of Dijon mustard. Loved it.

  • 1hotgolfer

    I’ve made chimichurri from the recipe above, and used it as my “final basting” when I smoke beef ribs. I will do a slight variation by using parsley and cilantro as a condiment for my smoked chicken. Fewer calories and sugar than barbeque sauce…and an earthy flavor.

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