Chimichurri Sauce


by: Cali Chef

This Latin American sauce is also good on grilled foods, whether meats or summer vegetables. It depends more on freshness for its success, so plan to make it and use it the same day.


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serves: 1

1 cup parsley leaves (or a mixture of parsley and cilantro)

3 cloves garlic (peeled and chopped)

1/2 cup olive oil

1-2 tablespoons sherry vinegar or fresh

lemon juice, to taste

sea salt and freshly ground pepper

pinches (several) of hot red pepper flakes

Nutrition Facts
Chimichurri Sauce

Servings Per Recipe: 1

Amount per Serving

Calories: 993

  • Total Fat: 108.5 g
  •     Saturated Fat: 15 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 38.5 mg
  • Total Carbs: 6.8 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 0.6 g
  • Protein: 2.4 g

how is this calculated?

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1.  Put the parsley and garlic in a food processor and pulse to make a rough paste. Add the oil, the vinegar, starting with a tablespoon, 1/2 teaspoon salt, plenty of black pepper, and the pepper flakes and puree. Taste to make sure there's enough vinegar, then refrigerate in a covered jar until needed.

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