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+ servings
5 from 1 vote
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Chimichurri Sauce

Use this sauce to baste meats while grilling or barbecuing.
Course Basting Sauce, Condiment
Cuisine All
Keywords Chimichurri Sauce
Cooking Method fresh chopping
Hot/Cold Dish Either
Prep Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 10 minutes
Servings 10 servings as a condiment
Author jughandle

What You Will Need:

  • 1 shallot - chopped
  • 1 chile - or red jalapeño finely chopped or red pepper flakes
  • 3 cloves garlic - sliced or pressed
  • ½ cup red wine vinegar - not balsamic or white
  • 1 tsp kosher salt - or more to taste
  • ½ cup cilantro - chopped or 1/4 cup dried
  • ¼ cup parsley - chopped flat-leaf Italian
  • 2 Tbsp oregano - fresh chopped or 2 tsp dried
  • ¾ cup Olive oil - best quality EVOO
  • 1/2 tsp black pepper - to taste

Equipment Needed:

  • Food Processor or Sharp knife


  • Chop all your fresh herbs, onions and chiles either on the bench or in a processor
  • Place all the chopped and dry ingredients except the salt and pepper in a small bowl.
  • Stir in the olive oil, vinegar, then salt and pepper to taste
  • Taste and adjust seasonings.
  • Use immediately or refrigerate. If you refrigerated it, warm to room temperature before serving.
  • Can easily keep for a few days.


Also try substituting cilantro, watercress, or arugula for the parsley or oregano. - jug


Nutrition Facts
Chimichurri Sauce
Amount Per Serving
Calories 154 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 236mg10%
Potassium 56mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 240IU5%
Vitamin C 9.2mg11%
Calcium 20mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.