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Chimichurri Sauce

This goes very well with both meat and fish, and can be scaled up, just keep the oil-vinegar in a 2:1 ratio. Keeps for 1-2 days in the refrigerator. Allow to come to room temperature before serving.

Makes enough for 4-6 people


  • parsley, fresh  .75 packed cup/180mL/21g
  • cilantro/coriander, fresh  .25 cup/60ml/7g
  • oregano, fresh: 1-2 Tb
  • red chili: 1/2 (or adjust to your heat preference)
  • garlic: 4 cloves
  • olive oil: .5 cup/120mL
  • red wine vinegar: .25 cup/60mL
  • salt: .5 tsp


  1. Finely chop the parsley, cilantro, and oregano. Mince the red chili. Mince the garlic.
  2. Add the olive oil, vinegar, salt and ingredients from Step 1 to a container with a lid and shake well to combine.
  3. Ideally allow to rest for an hour but it can be used immediately. If the mixture has rested, shake again to combine well.