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Chimichurri Sauce
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5 from 1 vote


Green sauces are my go-to condiment to liven up grilled meats and vegetables. Traditional Argentinian chimichurri is just as good on grilled steaks as it is on ciabatta turkey sandwiches the next day.
Course: Sauce
Cuisine: Argentinian
Servings: 4 servings
Author: Marcia W. Smart


  • 1/4 packed cup flat leaf parsley
  • 3 tablespoon red wine vinegar
  • 4-5 large garlic cloves grated on a microplaner
  • 2 tablespoon fresh oregano leaves
  • 2-3 teaspoons crushed red pepper
  • Kosher salt and freshly ground pepper
  • 1/2 cup extra virgin olive oil


  • In a food processor, combine the parsley, vinegar, garlic, oregano, crushed red pepper, salt and pepper. Process until smooth.
  • Transfer the sauce to a bowl and stir in the olive oil. Let stand for at least 20 minutes so that the flavors meld.