Chef John's Chimichurri Sauce

4.8
(225)
169 Reviews
60 Photos

This chimichurri sauce recipe is fabulous. A staple in Argentinian and Uruguayan cuisines, this green sauce is steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, and spicy condiment is great on all kinds of grilled meats.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on March 21, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Prep Time:
15 mins
Total Time:
15 mins
Servings:
4
Jump to Nutrition Facts

Ingredients

  • 1 bunch flat-leaf Italian parsley, stems removed

  • ½ cup fresh cilantro leaves

  • ½ cup olive oil

  • ¼ cup fresh oregano leaves

  • 4 cloves garlic, chopped, or more to taste

  • 3 tablespoons white wine vinegar, or more to taste

  • ½ teaspoon salt, or to taste

  • ¼ teaspoon ground cumin

  • ¼ teaspoon red pepper flakes

  • ¼ teaspoon freshly ground black pepper

Directions

  1. Gather all ingredients.

    an overhead shot of all ingredients for Chef John's Chimichurri sauce

    Dotdash Meredith Food Studios

  2. Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.

    an overhead shot of parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender

    Dotdash Meredith Food Studios

  3. Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times.

    looking at a bowl of chimichurri sauce with a spoonful resting above
    Dotdash Meredith Food Studios

Recipe Tip

To remove parsley leaves from stems, hold the bunch in one hand and run a chef's knife straight down the stem at a 45-degree angle.

Nutrition Facts (per serving)

255 Calories
27g Fat
3g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 255
% Daily Value *
Total Fat 27g 35%
Saturated Fat 4g 19%
Sodium 305mg 13%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 1g 2%
Vitamin C 26mg 28%
Calcium 52mg 4%
Iron 2mg 8%
Potassium 153mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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