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Classic chimichurri recipe

Traditional chimichurri sauce

Traditional chimichurri sauce recipe made with parsley, oregano, garlic, onion, red pepper, vinegar and oil. Use to accompany empanadas and grilled meats.
Course Condiments, Sauce
Cuisine Argentina, Latin, South American
Keyword Argentinean chimichurri, Chimichurri recipe, Fresh herb chimichurri sauce, how to make chimichurri
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 to 1.5 cups of chimichurri sauce
Author Layla Pujol


  • ½ cup parsley (finely chopped; represents about 1/2 a bunch of parsley)
  • 2 tablespoons fresh oregano finely chopped
  • 4 garlic cloves crushed
  • ½ cup green onions finely diced or minced
  • 1 small red chili pepper (red Fresno or red Korean, deveined, seeds removed and finely diced ( can be replaced with 1-2 teaspoons of chili pepper flakes or paprika for non spicy) – adjust more or less based on your preference and heat tolerance)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ½ cup oil (I prefer to use olive oil even though some say it's not the traditional Argentinean choice)
  • Salt and pepper to taste
  • Additional herbs based on your taste: thyme, basil, cilantro, etc


  • Combine all the ingredients together in a medium sized bowl and mix well.
  • The chimichurri can be made ahead of time, but should be kept refrigerated and is best if used within 24-48 hours.