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The best Chimichurri Sauce - an herby green sauce from Argentina that will quickly become your new favorite condiment. Make it in 10 minutes!

Chimichurri Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 30 reviews
  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 10-12 servings 1x
  • Category: Sauces, Condiments
  • Method: Chopped
  • Cuisine: Argentinean
  • Diet: Vegan


Chimichurri Sauce – a flavorful Argentinian herb sauce that will quickly become your new favorite condiment that can be made in 15 minutes! Chop by hand or use a food processor.


  • 1/4 cup red onion (or sub a small shallot)
  • 2 fat garlic cloves
  • 12 tablespoons fresh red chili ( Serano, Fresno or red jalapeno)
  • 1 cup cilantro, packed (about 1 bunch) thin stems OK
  • 1/2 cup flat-leaf parsley, packed, thin stems OK
  • 2 tablespoons fresh oregano (optional)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 3/4 cup olive oil, add more to the desired consistency
  • 1 tsp kosher salt
  • 1 teaspoon pepper

Optional additions:

  • 1/2 tsp smoked paprika- (optional -only if you like a smoky flavor)
  • 1/4 teaspoon Aleppo chili flakes, for garnish
  • zest- lime or lemon


Chop by Hand Version: 

  1. Finely chop the red onion, finely mince the garlic, finely mince the chili and place all in a medium bowl.
  2. Finely chop the cilantro and parsley and optional oregano and add to the bowl.
  3. Stir in the lime juice, vinegar, olive oil, salt and pepper.  Add more oil, if you prefer a looser consistency.
  4. Drizzle the top with olive oil and sprinkle with chili flakes (use Aleppo if you have them) and a cilantro sprig.

Food Processor Version: 

  1. Rough chop the red onion, garlic, and fresh chili- and place in a food processor. Pulse several times until finely and uniformly chopped.
  2. Add cilantro, Italian parsley, and oregano, pulse again until uniformly chopped, not too fine. 
  3. Place this in a medium bowl, stir in lime juice, vinegar,  salt , pepper, then pour in 1/2 cup of olive oil, stirring, adding the remaining 1/4 cup a little at a time, creating your desired consistency. 
  4. Drizzle the top with olive oil and sprinkle with chili flakes (use Aleppo if you have them) and a cilantro sprig.


Chimichurri will keep up to 4 days in a sealed jar in the fridge.


  • Serving Size: 2 tablespoons
  • Calories: 104
  • Sugar: 0.4 g
  • Sodium: 177.1 mg
  • Fat: 11.3 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 1.9 g
  • Fiber: 0.6 g
  • Protein: 0.3 g
  • Cholesterol: 0 mg