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Chimichurri Sauce

rate this recipe:
4.94 from 15 votes
Prep Time: 10 mins
Total Time: 10 mins
Serves 4 to 6
This easy recipe is my version of Argentinian chimichurri sauce. Drizzle this tasty condiment over roasted veggies, use it as a salad dressing, or toss it with any cooked grain for a vibrant pop of flavor.


  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon smoked paprika
  • 1/2 cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)


  • In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red chili flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
  • Season to taste and serve as a sauce over roasted or grilled vegetables.


Similar to pesto, chimichurri can be stored in the freezer in ice cube trays. When ready to use, let thaw at room temp.