Chimichurri originated from Argentina and Uruguay and is a popular fresh herb sauce that is most often served with grilled meats, fish, roasted vegetables, or eggs.

Yield: 6 servings
  • 1 cup of firmly packed fresh parsley, gently rubbed under cold running water, finely chopped
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1/4 cup vegetable oil
  • 2 Tablespoons red wine vinegar*
  • 1/2 teaspoon pepper (optional)
  • 1/4 teaspoon red pepper flakes (optional)


  1. Wash hands with soap and water.
  2. Finely chop parsley and garlic, or pulse it in a food processor or blender. Place in a medium-sized bowl.
  3. Stir in dried oregano, vegetable oil, and vinegar.
  4. Add pepper and red pepper flakes, if desired.
  5. Serve as a condiment with your favorite grilled or roasted vegetables, meats, or fish.
  6. Store leftovers in a sealed container in the refrigerator for up to four days.

*White wine vinegar or apple cider vinegar can be substituted.

Nutrition Information:

  • Serving Size (1/6 of recipe):
  • Calories 90
  • Total Fat 9g
  • Saturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 5mg
  • Total Carbohydrates 1g
  • Fiber 1g
  • Total Sugars 0g, includes 0g Added Sugars
  • Calcium 2%
  • Iron 6%
  • Potassium 2%
Nutrition Software Used: 
ESHA Food Processor