Chimichurri Sauce

April 16, 2012 by Ali

Anyone remember that episode of Seinfeld when they talk about how fun it is to say the word “sssssssalsa”? Well, get ready for chimichurri!

Yep. And in Spanish, the double “r” means you get to give it a dramatic roll as well.


For those of you who have never made this sauce, it is a parsley lover’s dream come true. Lots of fresh flat-leaf parsley, plus some oregano, garlic, a little red wine vinegar, salt, pepper and olive oil — it’s basically a parsley pesto! Definitely a simple, fresh sauce that pairs perfectly with grilled steak, chicken, or even fish or seafood.

Rrrrrrrrreally yummy. You should give it a try!

Chimichurri Sauce

Prep Time: 5 minutes

Yield: 1-2 cups


  • 1 cup fresh (flat-leaf) parsley leaves, tightly packed
  • 2 Tbsp. fresh oregano leaves, tightly packed
  • 3 cloves of garlic
  • 2 Tbsp. red wine vinegar
  • ¼ tsp sea salt
  • ¼ tsp freshly-ground black pepper
  • ½ tsp red pepper flakes
  • ½ cup good-quality olive oil


Place all ingredients in food processor except for the olive oil. Pulse until finely chopped. Transfer to a jar or bowl, and whisk in olive oil until combined. Use immediately or refrigerate for up to one week.

Ali’s Tip:

You can also make chimichurri with cilantro instead of parsley! I enjoy making it with an extra pinch of cumin and chipotle powder mixed in.

filed in Sauces, Sides

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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16 thoughts on “Chimichurri Sauce

  1. I want to give this as a gift. Is it possible to can this sauce?

    - Nick vericella

  2. ahhh….I didn’t take the parsley of the stems..:(( hope it don’t ruin it to obviously isn’t as smooth as it should NEXT TIME.HAHA THANKS FOR THE RECIPE!

    - raylenea

  3. love this sauce, and i can’t wait to try your recipe! such a gorgeous color – love it on everything, even just plain pasta.

    - meg jones wall

  4. Now that is amazingly green! This is my favorite sauce, but I always use 1/2 parsley, 1/2 cilantro. I’m going to try yours on grilled chops tomorrow. Thanks.

    - renee

    • Mmmm, I love it with cilantro as well. I’ll have to try the combination sometime soon though! Hope you enjoyed it!

      - ali

  5. I’ve made chimichurri sauce once before and I absolutely loved it! I topped it off on some tri-tip, shrimp, and pancetta, and it was the most amazing thing ever. I’ll have to make it again with your recipe!

    - Chung-Ah | Damn Delicious

  6. I discovered your blog last week and I just wanted to say THANK YOU. So far I’ve tried three recipes (creamy roasted garlic and mushroom pasta, thai basil chicken and cashew chicken) and you are 3/3! I browse a variety of food blogs (asian, vegan, southern etc), but it’s nice to find one which merely has the common theme of AWESOMENESS.

    This chimichurri looks delicious. Can’t wait to bust it out when I next dust off the grill.

    - Alex

    • Hi Alex! Thanks so much for your kind words — I’m SO glad you have enjoyed the recipes!! That’s my favorite thing to hear. :)

      - ali

  7. Look how gorgeous and green that is! Love it.

    - Meister @ The Nervous Cook

  8. I don’t think I ever knew what chimichurri sauce actually was until now, and it sounds wonderful!

    - Blog is the New Black