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Chimichurri sauce in a jar
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5 from 10 votes

Chimichurri Sauce Recipe

Authentic Argentine-style Chimichurri Sauce is bursting with herb and garlic flavor and is perfect on steak, chicken, vegetables, and as a marinade or a dipping sauce.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: condiments, Dip, Dressing, sauces, Side Dish
Cuisine: American, Argentinian
Servings: 12 servings
Calories: 88kcal


  • ½ cup flat leaf parsley, finely chopped
  • ¼ cup cilantro, finely chopped
  • 2 Tablespoons shallots, finely chopped
  • 2 Tablespoons fresh oregano, finely chopped (or 1 teaspoon dried)
  • 4 cloves garlic, finely chopped
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon red chile flakes
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper, freshly ground
  • ½ cup olive oil


  • Wash, dry and finely chop the flat leaf parsley, cilantro and oregano. Add to a medium sized bowl or large mason jar.
  • Finely chop the shallots and garlic then add to the bowl.
  • Add in the red wine vinegar, red chile flakes, sea salt and freshly ground pepper. Stir to combine.
  • Drizzle in the olive oil and whisk vigorously to combine. Alternately, combine in a medium jar, seal and shake well.
  • If using a mini chopper be sure to just pulse in short bursts, chopping to combine but not puree.
  • Serve at room temperature and whisk again before using.
  • Remaining chimichurri sauce can be stored, sealed, in the refrigerator for about 2 weeks or frozen for at least 2 months.


Calories: 88kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 207mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg