The Chimichurri Sauce recipe is prepared in just five minutes using fresh herbs and a food processor. It tastes great over grilled vegetables and meats!

Chimichurri Sauce

Chimichurri Sauce Ingredients

Chimichurri Sauce

  • 2 cups of loosely packed fresh Italian parsley
  • 5 crushed and peeled garlic cloves
  • 2 tablespoons of roughly chopped shallots
  • 2 tablespoons of red wine vinegar
  • 12 a lemon juiced (about 2 tablespoons)
  • 1 tablespoon of chopped fresh oregano
  • 1 teaspoon each of salt
  • pepper, and red chili flakes
  • 12 to 34 cups extra virgin olive oil


  1. Put all the ingredients in the food processor—aside from the olive oil—and pulse a few times to break them up.
  2. Begin by drizzling olive oil in gradually. Begin with only 12 cup, add more gradually, and pulse a couple more times. Just a few pulses will do; don’t purée. Add extra olive oil if it’s too thick until you achieve the ideal consistency.
  3. Serve over grilled or smoked meats and vegetables as well as pig, chicken, and fish.


Chimichurri Sauce

  • We make it for providing food occasions constantly and present with barbecued steak as an option in contrast to bar-b-que sauce and it’s generally a HIT.
  • Chimichurri sauce can be used as a marinade or as a dressing for salads.
  • You can use any protein to make this green sauce, or you can change the ingredients.