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Traditional Chimichurri Sauce

I was introduced to a traditional chimichurri sauce just 3 weeks ago and I am absolutely in love. This sauce originates in Argentina and is used as a meat sauce and sometimes a marinade. There is so much to love about this sauce. It has a light flavor that truly enhances the flavor of meat, I love it on potatoes,  and it’s a truly delicious way to include parsley!

Amazing Parsley

Parsley is an amazing herb. It is a potent cancer fighter, rich in antioxidants, incredibly nutrient dense containing vitamins K, C, A, folate and many more all while being incredibly low in calories. It is often under utilized in our culture but that changes today! Have I mentioned yet how amazing tasting this sauce is?!

How To Make Chimichurri

What I love about chimichurri is how easy it is to make. I am all about easy. All you need is half a bunch of parsley, 4 medium to large sized cloves of garlic, 1/4 cup fresh oregano, 4 tbsp red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 tsp salt, and if you like a little spice, 1/2 tsp to 2 tsp crushed red pepper flakes. Toss it all in your food processor or blender and puree it. This makes about a half a cup and I recommend storing it in a glass airtight container.

It keeps for about a week and you can use it on everything. I’ve used it on beef, chicken, fish, shrimp, potatoes, and roasted vegetables. Talk about versatile!

traditional chimichurri sauce

traditional chimichurri sauce

Traditional Chimichurri Sauce

Servings 1 cup


  • 1/2 bunch fresh parsely about 2 cups
  • 4 medium to large cloves of fresh garlic
  • 1/4 cup oregano or 2 tbsp dried if in a pinch
  • 1/2-2 tsp crushed red pepper flakes
  • 1/2 tsp sea salt
  • 4 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil


  • Place everything in your food processor and process for 10-15 seconds.
  • Store in a glass jar with a lid in the fridge.



13 thoughts on “Traditional Chimichurri Sauce”

  1. This so remindes me of ‘salsa verde’ I used to get in Chile when I was travelling years ago. It looks super yum 🙂 cannot wait to try it out! Thanks for sharing x

        1. I promised to let you know how I liked it… well, I loved it! It’s so super yummy… yet, I do find myself in a position where I cannot have as much as I want to because of the garlic! 😉 I am sure you can relate. It may also have to do with the fact that I want to have it in excess! Haha…

          1. Marian Mitchell

            Haha! I didn’t think there ever could be too much garlic…but that’s just me. Definitely adjust to your preference. I’m so glad you loved it and I’m sure if you play with a bit you’ll find the perfect amount of garlic for you 🙂

          2. You can leave out the garlic but using only parsley, oregano, a bit of olive oil and lemon skin strips from my olive marinade. It was perfect, as the citrus lifts the flavor while countering the richness of a wagyu rib eye.

          3. Marian Mitchell

            Thank you for your feedback! This is great for those who don’t like garlic.

  2. Parsley is a superfood, for sure. I haven’t found many ways to incorporate it into our diets. This looks like an easy and delicious way, and I will give it a try. Thank you!

    1. Marian Mitchell

      It is actually my mission right now to find more culinary ways to include parsley other than juicing. I love this sauce and I love my grain free taboule as well. You can find that recipe on my recipe index page. Hopefully I can share a few more recipes in the coming weeks.

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About Us

Hi friend!

I’m Marian Mitchell, Health Coach, Chronic Illness Warrior, Mom, and Food Lover. I help you navigate the food and lifestyle side of Chronic Disease Management with coaching, meal plans, recipes, podcast, and this blog. You can thrive without eating the same 4 things every day. I’m here to show you how.

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