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Chef John's Chimichurri Sauce

Rated as 4.83 out of 5 Stars
59k

"Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats."
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Ingredients

15 m servings 255
Original recipe yields 4 servings

Directions

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  1. Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.
  2. Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.

Footnotes

  • Cook's Note:
  • To shave the parsley leaves from the stems, hold a sharp knife and cut parsley leaves from stems at a 45-degree angle.

Nutrition Facts


Per Serving: 255 calories; 27.3 3 1 0 304 Full nutrition

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Reviews

Read all reviews 89
  1. 126 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Makes about 1 cup of sauce. Use a regular mouth canning jar to make your next sauce measure the oil directly into the jar using the index on the side. Add the vinegar, spices, salt, pepper, a...

Most helpful critical review

I suggest using any oil rather than olive. When you keep it in the fridge it congeals. In Argentina we use chimichurri as a seasoning for meat, so I don't use cilantro. It goes better with fish...

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Makes about 1 cup of sauce. Use a regular mouth canning jar to make your next sauce measure the oil directly into the jar using the index on the side. Add the vinegar, spices, salt, pepper, a...

To give this recipe a 5 stars is an injustice. It really deserves 10 stars! I made this last night to go with a slow cooked beef shank in a wine reduction. It was amazing!!! The only thin...

Excellent version of Chimichurri sauce. Made it as written, served over seared skirt steak, and didn't need to adjust anything (though I did--just a bit of lemon juice, as I love the flavor, but...

I suggest using any oil rather than olive. When you keep it in the fridge it congeals. In Argentina we use chimichurri as a seasoning for meat, so I don't use cilantro. It goes better with fish...

Wow, this was perfect. I always make chimichurri and usually just eyeball ingredients, taste, and add as needed. I followed this recipe almost exactly ,i tasted it and it was perfect! I didnt ha...

Made it last night, and it was delicious! I couldn't find my regular recipe, and this was a great substitute! Since I didn't have white wine vinegar, I used an equal measure of rice vinegar and ...

I could have eaten the sauce as a main course. I added the juice of a lime wedge for a little more tang. Delicious as a dip for grilled shrimp as well as meats

Oh Chef, what have you done to our family! This was recipe was an instant sensation in the house (kids and adults). It killed any chance of using a prepared chimichuri sauce and now if the kid...

I made it once, and my fiance could not stop raving! He thought I bought it! Now that he knows I made it, he asks for it every two weeks! It's absolutely delicious and great on anything!