Why You Need To Try This Chimichurri Sauce

Growing herbs this year? Why not whip up some chimichurri sauce and take your summer-grilled meats up a flavor notch? This flavor-packed condiment will be your new favorite!

I recently discovered chimichurri sauce and it changed my life. A week ago I had never heard of it. It’s so delicious—an explosion of flavors and makes every dish it touches simply magical. What is chimichurri sauce exactly and why is it so good?

What is Chimichurri Sauce?

Chimichurri is an uncooked condiment made with fresh herbs, garlic, lemon juice, and red wine vinegar. It’s typically served on top of, or alongside steak, but it’s fantastic with chicken, pork, and seafood. It also makes a great marinade or salad dressing. It originally hails from Argentina, but you’ll find it used in many Mexican dishes as well.

This chimichurri sauce uses both fresh parsley and cilantro (because I can never get enough cilantro) but you can use all parsley if you prefer. I basted it over chicken breasts after they came off the charcoal grill to rest and served it with a green salad. Sublime! And not only does chimichurri taste great, but it’s packed with nutrients from garlic, heart-healthy olive oil, and antioxidant-rich fresh herbs. Give it a try!

Chimichurri Sauce Recipe

Chimichurri Sauce Recipe

Chimichurri Sauce Recipe

5 from 1 vote
Course Soup
Cuisine American, Mexican


  • 1 cup fresh cilantro leaves, coarsely chopped
  • 1 cup fresh flat-leaf parsley, coarsely chopped
  • 3/4 cup good quality olive oil
  • 1/4 cup fresh lemon juice
  • 3 tablespoons finely chopped red onions
  • 4 cloves garlic
  • 2 1/2 tablespoons red wine vinegar – only red wine vinegar!
  • 1 teaspoon oregano – dried (or 1/2 teaspoon fresh if you’re growing it)
  • 2 teaspoons kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper


  • Add all ingredients to a food processor and pulse in short one-second increments, only about 4 to 5 times. You want this sauce to be coarse and chunky, not pulverized like pesto sauce.
  • Serve immediately or store in an airtight glass container in the fridge where it will keep for about 1 week. Yield: 1.5 cups.
  • Note: If oil solidifies, just let it stand at room temperature and mix.
    If you’re not a fan of cilantro, you can use all parsley.
Keyword authentic chimichurri recipe

Print Friendly, PDF & Email
Farmers' Almanac 2018 - Landfowl

This article was published by the staff at Farmers' Almanac. Do you have a question or an idea for an article? Contact us!

Notify of
Recipe Rating

Oldest Most Voted
Inline Feedbacks
View all comments

5 stars
I’ve made this many times, with green onions instead of red, and it makes for a quick breakfast burrito. A warm flour tortilla on the plate, a tbs. of chimichurri & one of olive oil in a hot pan just before the beaten eggs and salt go in. Scramble, put on the tortilla, add shredded cheddar and roll up…YUM!

Jackie G

Why dried oregano vs fresh?

Susan Higgins

Hi Jackie, by all means, if you have fresh, use it! It’s just that most people have dried in the pantry. I’ll adjust the story so it indicates both!

Plan Your Day. Grow Your Life.

Enter your email address to receive our free Newsletter!