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Best Chimichurri Sauce

A perfect marriage of parsley, oregano, garlic and cilantro (optional for the South American / California version ), make the best Argentinian chimichurri sauce of all times.
Course Side Dishes
Cuisine Spanish
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 people
Author Florentina


  • 1 bunch flat leaf parsley (tops only)
  • 1/2 bunch cilantro (optional for the South American Version) (tops only)
  • 1/3 c extra virgin olive oil
  • 1 large lime or lemon - juiced (or 2 tbsp red wine vinegar)
  • 4 cloves garlic grated
  • 1/2 tsp sea salt + more to taste
  • 1/2 chile pepper or a pinch of red pepper flakes (optional)
  • 2 tbsp fresh oregano leaves


  • In the bowl of a small food processor or blender, add the parsley, oregano cilantro if using, olive oil, garlic and lime or lemon juice. 
    Process until smooth to your liking, but still with a little texture. Transfer to a jar or bowl and season to taste with the sea salt.
  • Adjust seasonings to your taste, by adding more sea salt, extra lime juice and red pepper flakes.


If you don't have a blender or food processor you can make it without! Use a sharp knife and finely chop everything as well as you can on the cutting board then mix everything in a bowl.