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Chimichurri Sauce

  • Author: Jaime Hartman
  • Total Time: 15 mins
  • Yield: 6 1x


This chimichurri sauce is a delicious way to use fresh herbs and jazzes up grilled meats.


  • 2 garlic cloves, unpeeled
  • ½ cup chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 2 scallions, chopped
  • ¼ cup red wine vinegar
  • ¼ to ½ teaspoon red pepper flakes
  • ½ cup olive oil
  • salt and pepper to taste


  1. Place unpeeled garlic in a skillet over medium-low heat 5-10 minutes, until fragrant and spotty brown – shake occasionally to make sure it doesn’t burn.
  2. Allow garlic to cool enough to handle, then peel and put in blender or food processor with parsley, oregano, scallions, vinegar, and red pepper flakes. Pulse a few times to chop pieces a bit smaller.
  3. With motor running, slowly drizzle in olive oil and continue processing until a uniform, emulsified sauce is created. Season to taste with salt and pepper.
  4. Serve with roasted meats, vegetables, and more!
  • Prep Time: 15 mins
  • Category: sauce
  • Cuisine: Argentinean