Chimichurri Sauce

Chimichurri Sauce -- full of delicious fresh flavors, and it only takes minutes to make! |

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 an herb lover’s dream come true.  Lots of fresh flat-leaf parsley, plus some fresh cilantro, garlic, a little red wine vinegar, lemon juice, 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 -- full of delicious fresh flavors, and it only takes minutes to make! |

Chimichurri Sauce -- full of delicious fresh flavors, and it only takes minutes to make! |

Chimichurri Sauce

You will love this fresh, green and totally delicious Chimichurri Sauce recipe. It's flavorful, healthy, and can be prepared in less than 5 minutes!


  • 1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)
  • 1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)
  • 1/2 cup diced red onion
  • 3 Tablespoons fresh oregano, tightly packed (optional)
  • 3 cloves of garlic, peeled
  • 2 Tablespoons fresh lemon or lime juice
  • 2 Tablespoons red wine vinegar
  • ¼ tsp sea salt
  • ¼ tsp freshly-ground black pepper
  • ¼ tsp red pepper flakes, or more, to taste
  • ½ cup good-quality olive oil


Add all ingredients except the olive oil to a food processor, and pulse a few times until chopped.  Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed.

Serve immediately, or refrigerate in a sealed container (this is the jar I used) for up to 3 days.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

This post contains affiliate links.

 Chimichurri Shrimp 4

Leave a Comment:


  1. Blog is the New Black — April 16, 2012 @ 6:47 am (#)

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

    • ali — May 6th, 2012 @ 2:28 pm

      I hadn’t tried it until recently – so tasty! (And so much fun to say!)

  2. Meister @ The Nervous Cook — April 16, 2012 @ 5:56 pm (#)

    Look how gorgeous and green that is! Love it.

    • ali — May 6th, 2012 @ 2:28 pm

      Thanks! The photo hardly captured it — this stuff is glowing green!!

  3. Alex — April 16, 2012 @ 6:04 pm (#)

    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.

    • ali — May 6th, 2012 @ 2:29 pm

      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. :)

  4. Chung-Ah | Damn Delicious — April 16, 2012 @ 6:27 pm (#)

    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!

    • ali — May 6th, 2012 @ 2:30 pm

      Oh my goodness — your combination sounds heavenly! I’ll have to give YOURS a try soon!

  5. renee — April 18, 2012 @ 12:10 am (#)

    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.

    • ali — May 6th, 2012 @ 2:31 pm

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

  6. meg jones wall — April 20, 2012 @ 10:14 am (#)

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

    • ali — May 6th, 2012 @ 2:31 pm

      Thanks, Meg! I strangely have yet to try it on pasta. Will have to make that happen soon! :)

  7. raylenea — April 4, 2013 @ 4:12 pm (#)

    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!

  8. Nick vericella — November 3, 2013 @ 1:34 am (#)

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

  9. Sarah — February 17, 2015 @ 10:37 am (#)

    I have been gluten-free for years but have always struggled with knowing what to make and recreating meals that I used to love to eat but didn’t treat my body well. Thank you for your recipes! My boyfriend (who is not GF) and I love them! 

  10. Donna G — August 12, 2015 @ 10:06 am (#)

    I really like chimichurri sauce, and I’m excited to see an easy recipe. My question, though, is that there is red onion in the pictures, but I don’t see any in the recipe. Am I just not reading it correctly?

    • Hayley @ Gimme Some Oven — August 20th, 2015 @ 12:42 pm

      Hey Donna, thanks for catching our mistake — we just fixed it, and we hope you enjoy!

  11. Jeff Rogers — August 15, 2015 @ 8:05 pm (#)

    Will cook that tomorrow just left food Like the twist idea of cumin and chipotle powder.Have had chimichurri before but yours looks amazing.Thanks Ali you always put me in the mood to cook the good stuff.Had heart attack Jan.5 doing great know thanks to inspired recipes like yours.Thanks for helping me with your great recipes .

    • Hayley @ Gimme Some Oven — August 16th, 2015 @ 6:36 pm

      Thanks Jeff, we hope you enjoy it! We’re so glad to hear you’re in great health — thank you for your sweet words!

  12. dc — August 17, 2015 @ 1:33 pm (#)

    The food processor looks like it has red onion in it, but I don’t see any in the recipe. Wrong picture or am I just missing it in the recipe? Thanks!!

    • Hayley @ Gimme Some Oven — August 20th, 2015 @ 12:36 pm

      Hey there, thanks for catching that mistake, we just fixed it! We hope you enjoy the recipe!

  13. Isabelle — August 17, 2015 @ 8:51 pm (#)

    Je vois des oignons rouges dans votre Food processor, mais je ne les retrouvent pas dans votre recette!!!

  14. Jaclyn — August 18, 2015 @ 8:37 am (#)

    The attached photo shows red onion but I do not see it in the recipe list. Should I use red onion and how much? Thank you! 

    • Hayley @ Gimme Some Oven — August 20th, 2015 @ 12:34 pm

      Hi Jaclyn, thank you for catching that mistake, we just fixed it!

  15. Jewel — August 18, 2015 @ 8:51 am (#)

    Hi , thank you for the great recipe , i have a question , i’m pretty sure i see onions in the picture of the food processor , but it’s not mentioned in the ingredients , so it’s not needed?  

  16. ydelle — February 21, 2016 @ 2:39 pm (#)

    mine did not turn out as green but delish-will use less lemon juice 

  17. Dawn — March 17, 2016 @ 5:46 pm (#)

    I used your recipe as a guideline and made this for myself and two friends.  One friend liked it so much, she has decided to have parsley as a staple so she can enjoy this more often.  Thank you!

    • Hayley @ Gimme Some Oven — March 17th, 2016 @ 10:11 pm

      That’s great to hear Dawn — thanks for sharing with us! :)

  18. Christina Aleman — April 15, 2016 @ 4:25 am (#)

    This recipe looks and i think will tastes good in a pasta.  I’ll search for a pasta recipe that matches this sauce. Thanks.

  19. Chris G — July 8, 2016 @ 3:10 pm (#)

    This looks AHHHMAZING and we love chimi sauce!  Since we NEVER get fresh herbs here (I live in a teeny fly-in town in the Canadian Arctic), I will have to keep this one in mind for the next time I fly out.  Fresh herbs WILL be brought home to make this!  What my hubby and I would always seem to end up doing, is eating the last of the sauce with corn chips and salsa so it wouldn’t go to waste!  Now I can’t wait to get to a real grocery store again!  Thanks Ali!  We really love your recipes and have not had one fail yet!

    • Hayley @ Gimme Some Oven — July 10th, 2016 @ 9:32 pm

      Thank you Chris — we hope you and your husband love this! And we’re so glad to hear you two enjoy the blog! :D

  20. Karina — August 23, 2016 @ 5:52 am (#)

    Hi Ali,
    As a born Argentinian, it pains me terribly when I see professional chefs, foodies, bloggers, etc., to see that they have added CILANTRO to Chimichurri. There are many ways to prepare this, but there’s absolutely, 100% NO CILANTRO IN CHIMICHURRI!!! Try making it without and you will see the difference. Try adding more GARLIC if you want it bolder.


  21. Peter Vasquez — October 2, 2016 @ 5:55 pm (#)

    Great Recipe :-) 

    • Hayley @ Gimme Some Oven — October 4th, 2016 @ 6:25 pm

      Thanks, Peter — we’re glad you enjoyed it!

  22. Nadia Leal — November 4, 2016 @ 12:01 am (#)

    This might be a strange question, but where did you find that little cute glass cup the chimichurri sauce is in, in the first photo?

    • Ali — March 27th, 2017 @ 4:12 pm

      Sure thing! It’s a Weck jar. Here’s an affiliate Amazon link!

  23. Magali — March 6, 2017 @ 8:16 pm (#)

    Thank you for this recipe that looks like our provenu pistou

  24. laurine — March 16, 2017 @ 12:23 pm (#)

    NICE, I will try this with SHRIMP ;)

    • Hayley @ Gimme Some Oven — March 16th, 2017 @ 8:21 pm

      Awesome, we hope you love it, Laurine!


  1. Pingback: CSA Week One: Super Salad Starters For Spring | Stone Run Farm CSA

  2. Pingback: Week Two CSA: Parsley and Swiss Chard | Stone Run Farm CSA

  3. Pingback: Get Outside & Grill! 50+ Backyard Recipes | BonBon Break

  4. Pingback: Eating For the Season: June | Mindful Medical

  5. Pingback: Chimichurri Sauce | What's On the Stove?

  6. Pingback: Chimichurri Sauce | Gimme Some Oven | saltandfiction

  7. Pingback: Lebanese Garlic Sauce {Toum} | Bourbon and Honey

  8. Pingback: Zoodles with Sautéed Veggies, Tuna and Papalote Salsa | the foggy foodie

  9. Pingback: Chimichurri Sauce – alwayshealthful

  10. Pingback: Fancy Barbecue - The Fashionista Momma

  11. Pingback: Sister’s Cookbook – by NICOLE GEORGE

  12. Pingback: Vietnamese Quick Pickles - pumpkinandpeanutbutter

  13. Pingback: Eat Your Herbs - Recipes to Help Add Parsley to Your Diet

  14. Pingback: {Street Style} Steak Tacos Recipe