Chimichurri Sauce

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Chimichurri Sauce is a glorious, garlicky herb sauce meant for slathering over grilled meats.  It’s the Argentinian version of a pesto, and it’s fabulous!  Use it with chicken, fish, tacos, and of course, steak.

Overhead photo of a bowl of chimichurri sauce with bread.

A friend and I had a quick lunch the other day in an Argentinian restaurant.  They served us a delicious bowl of garlicky chimichurri sauce with bread and it just so happens that this zesty sauce has been on my to do list for a long time.

Chimichurri is a robust Argentinian herbed sauce that’s usually used with grilled meats, but, as I found out, it’s also a perfect dip for crusty bread.

Photo of herbs, lime, garlic, oil, and salt for chimichurri sauce

The basic idea is finely minced herbs, mostly parsley and oregano, sometimes thyme, basil or cilantro as well, blended with garlic, olive oil, and a bit of citrus.  I managed to get some good tips from our nice waiter, like the fact that he prefers lime in his chimichurri, red pepper flakes gives it some  heat, and cilantro is verboten.

Photo of chimicurri sauce in a measuring cup with lime and herbs.

I used my trusty small food processor, which was perfect for this job, but in fact, according to our waiter, the more authentic way to do this is by hand.  When you do it in a processor the oil emulsifies slightly, giving it a paler color and thicker texture.  Same flavor, though.  The by-hand method will produce a thinner sauce. So either way you want to do it is fine.

I used this sauce in my Chimichurri Shrimp, which can be a fabulous appetizer or a light meal.  The brilliant green color draws the eye first, but the explosive flavor is what really makes this sauce a winner.

Photo of a bowl of chimichurri sauce, bread, and a glass of wine.

One simple sauce and the sky’s the limit for how you can use it.  I spooned ours over grilled steak, but it’s good on chicken and fish, too. Toss it with baby potatoes before you roast them in the oven.  Use it as a salad dressing, on tacos, or just dip your favorite bread right into it.

Close up photo of a bowl of chimichurri sauce garnished with cilantro.

This tangy gutsy sauce is too easy not to try.

Side view of a bowl of chimichurri sauce garnished with cilantro.

To make chimichurri, or any similar recipe where you need a smooth puree, you’ll need a basic food processor.  I like and use Cuisinart food processors, and they make affordable and sturdy machines in a variety of sizes.  I recommend a small one for small jobs like salad dressings, and the full sized model for larger recipes.

Minimal Monday: Chimichurri Sauce
Rate this recipe
8 ratings

Category: sauce, condiment

Cuisine: Argentinian

Yield: serves 6-8

Calories per serving: 135.95 kcal

Fat per serving: 13.69 g

Saturated fat per serving: 1.91 g

Carbs per serving: 3.81 g

Protein per serving: 0.77 g

Fiber per serving: 1.42 g

Sugar per serving: 0.83 g

Sodium per serving: 97.61 mg

Minimal Monday: Chimichurri Sauce


  • 2 cloves garlic (use one for a less pungent flavor)
  • 1/2 tsp sea salt
  • 1 shallot, rough chopped
  • 1 cup parsley leaves, be sure to remove most of the stems and rinse well
  • 1/2 cup fresh cilantro leaves
  • 2 Tbsp fresh oregano leaves (must be fresh!)
  • 1 cup fresh basil leaves
  • 1/2 cup olive oil (plus more for thinning if needed)
  • juice of 1/2 large lime (or 1 small)
  • 1 Tbsp sherry vinegar
  • 1/2 tsp red chili flakes
  • fresh cracked pepper to taste


  1. Drop the garlic, salt and shallot into a small food processor and process until finely minced. Scrape down the sides of the bowl as necessary.
  2. Put the rest of the ingredients in the processor and pulse/process until the herbs are finely minced. Scrape down the sides of the bowl a couple of times. Taste the sauce and adjust the seasonings to your preference.
  3. Let the sauce rest in the refrigerator for an hour or two before using. If the sauce becomes too thick, thin it down with more olive oil.
Nutrition label for Minimal Monday: Chimichurri Sauce

Make it your own ~

  • Make it spicier by adding a whole jalapeno.  Go bolder by using a spicier Serrano pepper.
  • Make it ahead – you can make this sauce up to a day or two ahead.  It can also be frozen.


Thanks for pinning this Chimichurri Sauce!

Chimichurri Sauce with spoon

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  • Reply
    August 6, 2017 at 5:13 pm

    This is absolutely incredible (and gorgeous to look at!)

    • Reply
      August 6, 2017 at 5:41 pm

      Thanks Brian, I love the color of the sauce, it’s fun to cook with!

  • Reply
    April 21, 2017 at 9:23 am

    I’m definitely making this!!! It looks incredible!

    • Reply
      April 21, 2017 at 3:41 pm

      You’ll want to slather it on everything, I promise :)

  • Reply
    October 16, 2012 at 6:17 pm

    I don’t think I’ve ever tried a chimichurri sauce. I need to make this and try it asap! It is a beautiful color and it sounds delicious.

  • Reply
    Kitchen Belleicious
    October 16, 2012 at 1:51 am

    okay this sauce will go great on just about everything! Fish, meat and chicken. I love it and that morning glory cake is making me crave something nice and sweet:)

  • Reply
    October 16, 2012 at 12:27 am

    One of my favorite restaurants I go to pretty regularly is an Argentine steakhouse. I swear they put chimichurri on almost everything that comes out of the kitchen, and it always tastes so good with whatever it’s on! Each time I go I tell myself I need to cook more like that. Good for you for finally getting to this! Hope I can follow your example soon.

  • Reply
    Jacquelyn Grandy
    October 15, 2012 at 7:57 pm

    The colors in your photos are simply beautiful. I love each and every shot! I feel like I’m right there cooking with you on the second photo. Great job Sue!


  • Reply
    Averie @ Averie Cooks
    October 15, 2012 at 5:19 pm

    I was just watching an episode of a cooking show on PBS on my DVR last night (boy, am I exciting or what!) and they were making morning glory muffins – so your cake catches my eye!

    And the sauce is so green and pretty!

    Saw your Friday post/fall cocktails all over the foodie sites this weekend too :)

  • Reply
    October 15, 2012 at 5:10 pm

    I’ve never made a chimichurri sauce! Must get on that. How versatile!

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