Chimichurri Sauce

Chimichurri is a spicy, vinegar-spiked, pesto-like condiment from Argentina where it’s used both as a sauce and a marinade for meat. Its bright flavours reflect the combination of Spanish and Italian influences in Argentina. It’s one of the world’s great condiments and a great way to add a touch of authentic flair to any grilled meat or fish!

This recipe makes 1 1/2 cups Chimichurri Sauce


  • 1 1/2 cups parsley leaves, coarsely chopped

  • 1 cup cilantro leaves, coarsely chopped

  • 1 medium jalapeno, seeded and chopped (optional)

  • 3/4 cup extra virgin olive oil

  • 4 tbsp red wine vinegar

  • 3-4 garlic cloves

  • 1/4 tsp red pepper flakes (optional)

  • Salt to taste

  • Freshly ground black pepper to taste


  1. Put all ingredients into a blender or food processor and puree.

  2. Taste and add more vinegar if needed.

  3. Put into a jar or container with lid, and let stand for 2-3 hours to allow flavours to meld. Will keep in the fridge for up to 2 days.

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