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

  • Debi

    I’ve been making chimichurri sauce (with cilantro instead of oregano)for quite a while. Of course, I eat it with all sorts of foods that it doesn’t really belong with. My favorite is mixed into rice with shrimp or salmon tossed on top.

  • Irene

    Looks awesome! I can imagine all sorts of things this would be absolutely delicious with. I’m thinking fish for now…. mmm….

  • Phoo-D

    This is our “go-to” sauce for dry aged rib-eye steaks. It’s perfect for entertaining, in fact we’re making it this weekend! I like using Sherry vinegar in the sauce and find that it provides a nice balance to the garlic and pepper.

  • Caitlin Cassidy

    I made a variation of this for my cooking class this past semester. I, like Debi used cilantro as the base herb. I used it as a marinade for kabobs, delicious with cilantro lime rice and black beans!

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