Chimichurri Sauce

Chimichurri is a great sauce that can be used to top all kinds of dishes.

If your aim is a plant based meal, it goes really well with roasted vegetables or even beans to add a burst of flavor. My favorite pairing for Chimichurri is with a serving of roasted sweet potatoes. The sweet, savory combination is perfect!

The recipe is quite simple, and your blender or food processor does most of the work.

You start by setting up all your ingredients. In culinary school this is call mise en place, meaning “set in place.” This makes getting any dish ready a breeze.


First, we chop the garlic, roughly.



Then halve and chop the shallots.



Next, measure out the vinegar, lime juice and olive oil, and roughly measure out the herbs.



Once you have everything in place, all of the ingredients (except for the olive oil) go into the food processor or blender.



You turn it on and blend until minced.



While it is still running, you will add your olive oil.



That is it. A perfect sauce that will last for up to a week in the fridge, or can be frozen and saved for a quick addition to dishes later.


Traditionally this sauce is served with grilled meats and is a staple in Argentinian cooking. It is a tangy sauce that is sometimes used as a marinade because it provides so much flavor and brightness to dishes.

The recipes for Chimichurri are endless, some have cilantro, some just use oregano and parsley, but the garlic, herb and tangy vinegar notes are always present. Hope you enjoy!


Chimichurri Sauce

Makes 12 ounces




  • ¼ cup lime juice
  • ¼ cup red wine vinegar
  • 1 cup olive oil
  • 3 cloves garlic
  • ¼ cup cilantro
  • ½ cup parsley
  • ½ shallot, chopped
  • ¼ teaspoon red chili flakes
  • Salt and pepper




  • In a food processor, add all of the ingredients except the olive oil.
  • Turn on and blend until chunky and shallots are minced.
  • Scrape down any bits on the edge of the food processor.
    Turn on and while still running, stream in the olive oil until well incorporated.
  • Serve immediately or let develop even more flavor for an hour or so.
  • The sauce can be made in advance and stored in the refrigerator for up to a week.