Chimichurri Sauce

In absolutely no way am I going to say that I reinvented the wheel with this recipe.  This sauce is steeped deeply in tradition and I’m just along for the incredibly flavorful ride.  I experimented with the flavors until I came up with a combo that I love.  This is about the 3rd or 4th rendition I tried to make of this beloved sauce.  We use chimichurri on just about everything at home and I try to make as much homemade as possible.  We love it and we hope you’ll love it too.

Chimichurri Sauce

Green, spicy, herby sauce originating from Argentina. A must have in my house
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Sauce
Cuisine: Argentinian
Keyword: cilantro, extra virgin olive oil, habanero, kosher salt, oregano, parsley, red wine vinegar
Servings: 6
Calories: 170kcal



  • 2 cloves garlic finely minced
  • 1/2 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 1/2 cup fresh Italian parsley chopped and packed well
  • 2 tbsp fresh cilantro chopped
  • 1 habanero pepper finely minced
  • 1 tsp kosher salt
  • 1 tbsp dried oregano


  • Rinse cilantro and parsley well, wrap in several towels to gently dry
  • Mince parsley well and pack into a cup
    1 1/2 cup fresh Italian parsley
  • Mince cilantro well
    2 tbsp fresh cilantro
  • Set herbs aside
  • Crush and mince garlic
    2 cloves garlic
  • Finely chop habenero
  • Add oregano to the bottom of a small glass bowl. Add pepper and garlic
  • Add red wine vinegar and mix well to coat the dried oregano and pepper/garlic mixture to soften and bloom. Let sit in bowl for a few minutes
  • Add parsley and cilantro to bowl
  • Add olive oil and gently stir with a fork
  • Store in a glass container for up to 2-3 days


Serving: 1tbsp | Calories: 170kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 397mg | Potassium: 106mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1303IU | Vitamin C: 23mg | Calcium: 37mg | Iron: 1mg
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Chimichurri Sauce
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