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Chimichurri Sauce

Got 5 minutes? Then you can make one of the most flavorful condiments to grace your kitchen! Perfect as a sauce for all of your grilled meats and also works well as a marinade. And yes, you can freeze the leftovers! #ChimichurriSauce #ChimichurriSteak #Sauce #EasyChimichurriSauce #Marinade #SauceRecipes #herbs #garlic #SummerGrilling #Condiment #ChimichurriRecipe #GrillSauce
Prep Time1 min
4 mins
Course: Side Dish
Cuisine: Argentinian, Uraguay
Keyword: Chimichurri Sauce
Servings: 2 cups


  • Blender or Food Processor


  • 1 Bunch Parsley
  • 1 Bunch Cilantro
  • 1 Teaspoon Oregano dried or fresh
  • 1/2 each Red Onion could also use a shallot
  • 1 Whole Fresno Chile
  • 3 cloves garlic
  • 1 teaspoon Kosher salt
  • 3/4 cups extra virgin olive oil +/- see instructions
  • 4 Tablespoons red wine vinegar +/- see instructions
  • 1/2 Teaspoon Red Chili Flakes


  • Start by assembling your ingredients and plugging in your blender or food processor.
  • Remove the stem of the Fresno chili and the seeds (optional depending on your preference) and roughly chop the chili. Roughly chop your 1/2 red onion as well and set aside.
  • Measure out your oregano, red chili flakes, kosher salt, olive oil, and red wine vinegar.
  • Add your parsley and cilantro into your blender and then add all other ingredients. Blend until your desired consistency.
  • **Note. This sauce is so versatile and can be adapted to your personal preference. If you like a thinner sauce, start by adding more olive oil. If you add more than half a cup, add in another tablespoon of red wine vinegar. Taste for seasoning and adjust to your liking.
    You are ready to use as a marinade or allow the sauce to chill in your refrigerator for at least two hours so the flavors can meld. Enjoy!



Serving: 1tbs