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chimichurri sauce

Chimichurri Sauce Recipe

  • Author: Katya
  • Prep Time: 5 min
  • Total Time: 5 min
  • Yield: 1/2 cup 1x
  • Category: Condiment
  • Method: Chopped
  • Cuisine: Argentinian


  • 1 cup fresh cilantro leaves and tender stems, packed
  • 1 cup fresh parsley leaves and tender stems, packed
  • 1/4 cup white wine vinegar
  • 3 cloves garlic
  • 1/2 tspkosher salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 cup olive oil, plus more to taste
  • Fresh ground black pepper


  1. To a bowl of a food-processor, add cilantro, parsley, vinegar, garlic, salt, cumin, red pepper flakes, and black pepper. Pulse until minced. Scrape down the sides with a spoon or small rubber spatula.
  2. While the food processor is running, slowly add the olive oil in a steady small stream. Taste the sauce and add more olive oil and/or salt as needed. The sauce should have body and some texture.
  3. The sauce is best served within 1-2 days. Keep refrigerated until ready to serve. Bring to room temperature before serving.


  • Olive oil: Use regular olive oil or extra-virgin olive oil, or a combination of both. Just make sure not to over-mix the olive oil in the food-processor as it can cause a bitter taste.
  • Vinegar: Red wine vinegar and apple cider vinegar also work in this recipe.
  • No food-processor? Finely chop cilantro and parsley. Add to a mixing bowl along with the remaining ingredients. Stir well to blend.

Keywords: sauce, uncooked, green sauce