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Green Chimichurri Sauce

Bright, punchy Argentine-style green chimichurri made with fresh parsley, oregano, garlic, olive oil, and red wine vinegar. Use it as a marinade, dipping sauce, or drizzle for grilled meats and roasted vegetables.
Amanda
Prep Time 10 minutes
Rest time 15 minutes
Total Time 25 minutes
Serving Size 8 servings

Equipment

  • Food processor or blender
  • sharp knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • small mixing bowl
  • rubber spatula
  • Airtight container or jar

Ingredients

  • 1 cup fresh flat-leaf parsley packed; leaves only, rinsed and dried
  • 1/4 cup fresh oregano leaves or 2 tablespoons dried oregano
  • 3 to 4 cloves garlic peeled
  • 1 small shallot peeled and roughly chopped
  • 1/2 cup fresh cilantro packed (optional)
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon red pepper flakes adjust to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 tablespoon water optional, to thin if needed

Instructions

  • Pick parsley and oregano leaves from stems. Rinse herbs in cold water and pat completely dry so the sauce doesn’t get watery.
  • Roughly chop the parsley (and cilantro if using). Mince the garlic and chop the shallot.
  • Add parsley, oregano, garlic, and shallot to a food processor (or blender). Pulse a few times until finely chopped but not puréed.
  • Add olive oil, red wine vinegar, salt, red pepper flakes, and black pepper. Pulse 3–5 times until the sauce is thick but pourable. If it’s too thick, add 1 teaspoon water or a splash more olive oil and pulse again.
  • Scrape into a bowl or jar and let sit for at least 15 minutes so flavors meld. Taste and adjust salt, vinegar, or red pepper flakes.
  • Serve over grilled steak, chicken, fish, or roasted vegetables. Store leftovers in an airtight container in the fridge.

Notes

Storage: Refrigerate in an airtight jar up to 2 weeks. Olive oil may firm up—let the sauce sit at room temperature 15–20 minutes before serving.
Freezing: Freeze in ice cube trays, then transfer cubes to a freezer bag. Use within 3 months.
Texture: For chunkier chimichurri, hand-chop the herbs and stir everything together in a bowl. For smoother, blend longer.
Marinade: Use as a quick marinade for chicken or steak (30 minutes up to overnight). If marinating overnight, reduce vinegar slightly for delicate proteins.

Nutrition

Calories: 120kcal | Protein: 0.3g | Saturated Fat: 2g | Sodium: 300mg