Chimichurri Sauce


Taste the vibrant flavours of Argentina with this classic chimichurri sauce. A tangy blend of fresh parsley, robust olive oil, tangy vinegar and aromatic spices combine to create a versatile condiment that’s perfect for enhancing grilled meats or vegetables.


  • 1 cup fresh parsley
  • ¾ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dried oregano
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons minced garlic
  • 1 ½ tsp pepper sauce (such as Frank’s Red Hot®)
  • 1 teaspoon salt

Method of preparation:

To prepare the parsley: Wash the parsley thoroughly and pat dry. Finely chop the leaves into 1 cup.

Combine the dry ingredients: In a mixing bowl, combine the chopped parsley, dried oregano, ground cumin, minced garlic and salt.

Add the liquids: Pour in the red wine vinegar and pepper sauce. Stir well.

Add the olive oil: Gradually add the extra virgin olive oil to the mixture, stirring constantly to emulsify the sauce.

Leave to rest: Allow the sauce to rest for at least 5 minutes to allow the flavours to meld. For best results, let stand for an hour or more before serving.

Taste and adjust: Taste the chimichurri and adjust the seasoning if necessary. Add more salt or pepper sauce to taste.

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