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+ servings
5 from 7 votes
Best Chimichurri Sauce
Prep Time
5 mins
Total Time
5 mins

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
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
  1. 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.

  2. Adjust seasonings to your taste, by adding more sea salt, extra lime juice and red pepper flakes.

Recipe Notes

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.