Chef John's Chimichurri Sauce


This chimichurri sauce recipe is fabulous. A staple in Argentinian and Uruguayan cuisines, this green sauce is steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, and spicy condiment is great on all kinds of grilled meats.

Prep Time:
15 mins
Total Time:
15 mins


  • 1 bunch flat-leaf Italian parsley, stems removed

  • ½ cup fresh cilantro leaves

  • ½ cup olive oil

  • ¼ cup fresh oregano leaves

  • 4 cloves garlic, chopped, or more to taste

  • 3 tablespoons white wine vinegar, or more to taste

  • ½ teaspoon salt, or to taste

  • ¼ teaspoon ground cumin

  • ¼ teaspoon red pepper flakes

  • ¼ teaspoon freshly ground black pepper


  1. Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.

  2. Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times.

    looking at a bowl of chimichurri sauce with a spoonful resting above
    Dotdash Meredith Food Studios

Chef's Note:

To remove parsley leaves from stems, hold the bunch in one hand and run a chef's knife straight down the stem at a 45-degree angle.

Nutrition Facts (per serving)

255 Calories
27g Fat
3g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 255
% Daily Value *
Total Fat 27g 35%
Saturated Fat 4g 19%
Sodium 305mg 13%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 1g
Vitamin C 26mg 128%
Calcium 52mg 4%
Iron 2mg 8%
Potassium 153mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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