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Chimichurri Sauce

Chimichurri Sauce

This Chimichurri Sauce Recipe is an easy step by step to making a quick dip that can elevate any meal. In this recipe it is all about the fresh herbs. Once you have the herbs, it’s a simple quick chop and mix to sauce nirvana.

What is Chimichurri Sauce

Chimichurri is an uncooked sauce that can be used as an ingredient in cooking or as a table condiment for grilled meat. It is culinary gift from Argentina and also found in Uruguayan and Paraguayan culture. Over time it has spread, and is found throughout Latin America.

Chimichurri is a gift from Argentina and Uruguay. It is a combination of fresh herbs mixed with some flavorings and oil. The simplicity is what makes it it one of those condiments that go well on almost everything. It’s typically served with freshly grilled chorizos or steaks, but we love serving it with any protein especially something lean like fish.

The Trick to a good Chimichurri Sauce

It is always good to use fresh herbs if and when available. The fresh herbs will help bring your sauce to life. Be sure to finely chop the parsley, as it will help it all come together in the bowl.

Once you have it in your fridge you will see how versatile it actually is. If you wanted to make it into a salad dressing, add more lemon juice. Try our favorite Lemon Juicer!

Finally, the biggest trick to chimichurri is letting it sit for at least 30 minutes. This will allow it some time so all the flavors can meld together before serving.

Things That Go Perfectly with Our Chimichurri Sauce

Chimichurri Sauce

Recipe by Abuelas Cuban CounterCourse: SauceDifficulty: Easy


Prep time


Cooking timeminutes


  • 1 cup parsley, chopped

  • 2 tablespoons of white wine vinegar

  • 2 tablespoons of lemon juice

  • 1 teaspoon of crushed red pepper flakes

  • 2 garlic cloves, finely minced

  • 1 teaspoon of salt and freshly cracked pepper

  • ½ teaspoon of dried oregano

  • 2 cups of extra virgin olive oil


  • Add everything into a bowl and mix until thoroughly combined. Taste and adjust with salt and pepper if needed. 
  • There will be a layer of oil over the herbs once the mixture settles, which is exactly what you want to see.