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Chimichurri sauce in a clear glass canning jar displayed on a wood cutting board.


Chimichurri is a simple combination of parsley, olive oil, vinegar and spices. It’s typically served with grilled meat. Steaks, sausage, chicken and pork all benefit from a generous spoonful of chimichurri!
Course condiment
Cuisine Latin American
Keyword sauces
Prep Time 20 minutes
Cook Time 0 minutes
Refrigerate 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 37kcal
Author Elizabeth


  • ¾ cup Chopped Parsley 1 Large Bunch Parsley, which will be about 4 cups loosely packed after the stems are removed
  • 1 cup Extra Virgin Olive Oil
  • 2 tablespoons Red Wine Vinegar
  • 1 Large Garlic Clove grated or finely minced
  • 1 teaspoon Salt
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Red Pepper Flakes


  • Wash the parsley thoroughly, shake off the excess water and it pat dry. Remove the large stems and keep only the leaves.
  • Finely chop the parsley. Then remove as much moisture as possible squeezing the parsley with sturdy paper towels or a kitchen towel.
  • Add the chopped parsley to a medium bowl or jar. Add the salt, dried oregano, black pepper, crushed red pepper flakes, grated garlic, olive oil and red wine vinegar. Stir the sauce well until all of the ingredients are combined.
  • Refrigerate the chimichurri for at least one hour to allow the flavors to meld together.
  • Before using the sauce, remove it from the refrigerator a little while before serving to get the chill out. Give it a good stir right before using.


Calories: 37kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 394mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 657IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg