In case you aren’t familiar with Chimichurri, it’s an Argentinean sauce or condiment based on olive oil, herbs, and garlic. Think “pesto” and you have an idea of what it’s like.


Chimichurri… bright green and filled with fresh herbs

The first time I had it, I wasn’t impressed. It was far too oily and garlicky for my tastes. But, it doesn’t have to be that way. I use less garlic in my chimichurri, allowing the flavors of whatever you’re eating to come through, rather than overpower those flavors.

Chimichurri adds a nice fresh, summery, herbal flavor. It’s lovely as a sauce for anything as diverse as fish to steak, and it’s often used as a marinade for steak as well. It’s great over veggies (my favorite use).  I bet it would be delicious over a burger. Or, try it over pasta just like you would use pesto.  Or, mix it into rice or quinoa.

I like to use it in a few days; store it in the fridge, and bring it back to room temperature when serving. You could also freeze it to keep around (and use up some of those herbs that might be taking over your garden around this time of year).

Chimichurri sauce

Spoon this on to everything from fish to steak to veggies. Try dipping bread into it. Or, mix a spoonful into quinoa or lentil soup.

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697 calories
13 g
0 g
73 g
3 g
10 g
159 g
1219 g
1 g
0 g
61 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 697
Calories from Fat 645
% Daily Value *
Total Fat 73g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 53g
Cholesterol 0mg
Sodium 1219mg
Total Carbohydrates 13g
Dietary Fiber 7g
Sugars 1g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup fresh parsley
  2. ¼ cup fresh cilantro
  3. 2 tablespoons fresh oregano
  4. 1/3 cup good-quality olive oil
  5. 2 garlic cloves, smashed* or 1/2 teaspoon garlic powder
  6. ½ teaspoon ground cumin**
  7. ½ teaspoon salt
  1. Place all ingredients in the bowl of a food processor, and puree. Transfer to small serving bowl. Can be made 2 hours ahead. Cover and let stand at room temperature.
  1. ** Last time I made this I used a rounded 1/2 teaspoon of whole cumin seeds and toasted them in a dry skillet. Once they were golden brown and fragrant, I crushed them in a mortar and pestle. then I added that to the food processor. It added a wonderful toasty fresh flavor to the sauce. It isn't necessary to do this extra step, but it adds a great flavor.
Life Currents
 Cook’s notes: *to smash garlic, use a garlic press to smash it, or use the flat side of a chef’s knife like Jacques Pepin does in this video.

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  1. Memo says

    I have tried Chimichurri in countless Argentinian restaurants around Miami area and they do not taste the same than those you have in Argentina, Uruguay, or Paraguay. So, I came up with my own recipe. It tastes so good and freshly. Now, does anyone knows how to preserve it in a glass bottle outside the fridge for days and days? There is any chemical or anything that I could add to it? Thanks

  2. says

    I add some lemon juice to brighten the flavor, minimize cilantro (just a dash) and keep the garlic reasonable. The first batch I made was disastrous, but I gave it to a friend who loved it, and she still has it in her ‘fridge. She uses it on sandwiches, and when we visited a week ago, I tasted it again and the flavor was incredible. everything sort of mellowed together but it still tasted herby and delicious. We did have it on burgers and it was delicious!! My second batch was much better, and it didn’t last. :)

  3. says

    This looks wonderful and I’ve never made it at home. And I have all these fresh herbs growing nicely right now. Thanks for posting!

  4. says

    I love chimichurri and yours looks wonderful. Thank you so much for linking to my recipes. I’d never thought of having them together – genius idea, thanks!


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