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Chimichurri Sauce Recipe

  • Author: Gönül
  • Total Time: 10 minutes
  • Yield: 1 1/3 Cup 1x
  • Diet: Vegan


Here's a foolproof chimichurri sauce recipe with perfect ingredient ratios! This healthy and easy-to-make sauce can accompany so many dishes and makes a delicious marinade!


  • 1/2 cup (35g) flat-leaf parsley, finely chopped
  • 1/4 cup (17g) cilantro, finely chopped
  • 4 cloves (15g) of garlic, minced
  • 2 tablespoons (30g) lemon juice (or sub with red wine vinegar)
  • 2/3 cup (85g) extra-virgin olive oil
  • 3/4 teaspoons dried oregano (or sub with 2 teaspoons of fresh oregano)
  • 1 teaspoon (6g) table salt
  • pinch of black pepper
  • optional: 1-2 teaspoons chile pepper flakes (Aleppo works great)


  1. Mix all marinade ingredients in a bowl and adjust seasonings if necessary. 
  2. Let rest for at least 10 minutes for the flavors to harmonize. 2-3 hours is even more ideal.
  3. Chimichurri is best when consumed within 24 hours, but you can keep it in an airtight container in the fridge for up to 48 hours.
  4. You can use chimichurri to marinate, baste, or top proteins like tofu or seitan. It also makes a great condiment for tacos, Buddha bowls, and even bean stews!


Cilantro - Not a fan of cilantro? Substitute it with more parsley of the same weight!

Chile Pepper - You can also use minced fresh chile pepper instead of dried chile flakes. I'd start with 1/4 of a whole (deseeded) pepper and judge from there.

Shallot - If you're a big fan of alliums, try mincing in half a small shallot in addition to the garlic. So good!

Nutrition information is an estimate. 

  • Prep Time: 10 minutes
  • Category: Condiments
  • Method: Mix
  • Cuisine: Argentine


  • Calories: 132