Chimichurri Sauce | CUESA

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Chimichurri Sauce


Alejandro Morgan, Lolinda

This recipe was demonstrated for CUESA’s Market to Table program on June 28, 2014.

This versatile green sauce from Argentina can be used as a marinade or condiment served over grilled or braised beef, chicken, fish, or vegetables.

Makes about 2 cups


1 bunch Italian parsley    
2 tablespoons chopped garlic
2 tablespoons red wine vinegar
1½ teaspoons oregano    
1½ teaspoons chile flakes
1 tablespoon lime juice
1 cup oil
Salt and pepper to taste


Remove the stems from the parsley bunches. Chop the parsley leaves and combine them with the other ingredients. Blend with a hand mixer for 4 seconds. Chimichurri keeps for a long time, so you might consider making several batches at once and putting a label and date on the leftovers.

Photo by Jennifer Kregear.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »