Our best chimichurri recipe comes together quickly in the food processor, and tastes great on steak, fish, and chicken. Made from just a few pantry ingredients like red-wine vinegar, garlic, crushed red pepper, and salt and pepper—plus two kinds of fresh herbs—this bright-green sauce from Argentina has amazing depth of flavor. It's especially delicious on anything grilled, but also works great on simply steamed vegetables and roasted meats.

Active Time:
10 mins
Total Time:
10 mins
Makes about 3/4 cup


  • 1/4 cup coarsely chopped parsley

  • 3 tablespoons red wine vinegar

  • 4 large garlic cloves, minced (2 1/2 tablespoons)

  • 2 tablespoons oregano leaves

  • 2 teaspoons crushed red pepper

  • Kosher salt and freshly ground pepper

  • 1/2 cup extra-virgin olive oil


  1. In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.Tip: This food processor from Cuisinart is a favorite of ours.

    Traditional Chimichurri
    © Abby Hocking

Make Ahead

The chimichurri can be refrigerated overnight. Bring to room temperature before serving.


Watch this how-to video to find out the best way to peel and chop garlic.

Serve With

This traditional chimichurri recipe is incredibly versatile. Serve it over beautifully charred steaks or as a sauce for a mixed grill. It's also perfect with grilled chicken or seared tuna.

Suggested Pairing

Chimichurri sauce originated in Argentina as a complement to the country's great grass-fed beef; similarly, a smoky Argentine Malbec will make a great partner to grilled steaks topped with this expert sauce.

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