Authentic Chimichurri Sauce- a simple Argentinean condiment or marinade made with cilantro to spice up grilled steak, tacos, shrimp, chicken, or vegetables!

Chimichurri Sauce Recipe

  • Author: Sylvia Fountaine
  • Prep Time: 5
  • Total Time: 5
  • Yield: 10-12 servings 1x
  • Category: Sauces, Condiments
  • Method: Food Processor
  • Cuisine: Argentinean


Argentinean Chimichurri Sauce- a flavorful South American condiment (or marinade) made with cilantro to spice up steak, tacos, shrimp, chicken, or vegetables!



  • 1/4 cup red onion
  • 2 garlic cloves
  • 1 tablespoon fresh chilis, diced (jalapeno, red chilies, or feel free to omit for a milder version)
  • 1 cup Cilantro, tiny stems OK
  •  1 cup Parsley,  thin stems OK
  • 1 tablespoon fresh oregano ( or 1 teaspoon dried)
  • 1/4 cup fresh lime juice (12 limes) or use red wine vinegar (or use half lime and half vinegar)
  • 3/4 cup olive oil, add more to the desired consistency
  • 1 tsp kosher salt
  • 1 teaspoon pepper
  • ½ tsp smoked paprika– (optional –only if you like smokey flavor)
  • ½ teaspoon chili flakes, more or to taste


  1. Finely mince everything and place it in a medium bowl along with remaining ingredients. (Or, alternatively, use a food processor: Place onion, garlic, and fresh chili if using, and pulse several times until very finely chopped. Add cilantro ( tender stems are fine) Italian parsley, and oregano, pulse again until chopped. Add olive oil, lime juice,  smoked paprika (optional), salt and pepper. Pulse a few more times, until well combined (but not too smooth). If the mixture seems thick add a little more oil to loosen it up.)
  2. Taste, adjust salt, lime and heat ( add more chilies or chili flakes)  to your liking. If it tastes bitter, check your olive oil.
  3. Sprinkle with chili flakes and few cilantro leaves.
  4. This will keep up to 4 days in the fridge, or freeze.


For a spicier version add fresh jalapeño!


  • Serving Size: 2 tablespoons

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