Argentine Chimichurri Sauce
Prep time
Total time
A piquant sauce or marinade traditionally used on grilled meat, typically containing parsley, garlic, vinegar, olive oil, and flakes of chili pepper. "often referred to as ‘Argentine barbecue sauce"
Recipe type: Entree
Cuisine: Argentina
Serves: 6
  • 2 cups packed fresh Italian parsley leaves
  • 1 cup packed fresh cilantro leaves
  • 4 medium garlic cloves, peeled and smashed
  • ¼ cup packed fresh oregano leaves
  • 2 T fresh thyme
  • ¼ cup red wine vinegar
  • ½ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup extra-virgin olive oil
  1. In a food processor, add parsley, garlic, oregano,cilantro vinegar, red pepper flakes, salt, and pepper.
  2. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
  3. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.
Recipe by Wine With Lisa at