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Argentinian Chimichurri Recipe easy and delicious! | lecremedelacrumb.com

Argentinian Chimichurri Recipe

Argentinian Chimichurri sauce is a wonderful way to mix up your condiment routine. All at once citrusy, tart, garlicky, herby, and a tad bit spicy, this sauce makes a great marinade or topping for chicken, steak, fish, or pork as well as potatoes and vegetables. 
Course Main Course
Cuisine Argentinian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Tiffany


Chimichurri Sauce

  • 1/2 cup cilantro
  • 1/2 cup parsley
  • 1/2 onion, diced
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 1 tablespoon garlic
  • 1/2 teaspoon Italian blend seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup oil
  • 2 tablespoons red wine vinegar or apple cider vinegar


  • Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth. (SEE NOTE)
  • Serve immediately, or can be stored (covered) at room temperature up to 24 hours before serving.


Makes about 2/3 cup of chimichurri. 
I prefer the resulting flavor and texture of the written method - to combine all ingredients in a food processor and blend until smooth, however more traditional chimichurri sauce is simply stirred together with the oil being stirred in very last.  A hybrid version can be made by pulsing all ingredients except for the oil, then stirring the oil in very last. All three variations are delicious!