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Easy Chimichurri Sauce - Uruguay & Argentina Salsa Recipe
5 from 8 votes

Easy Chimichurri Sauce

Easy Green Chimichurri sauce made with a mixture of finely chopped parsley, garlic, red pepper flakes, oregano in olive oil, red wine vinegar and season with salt and pepper. Serve this green Chimichurri on the side, as the condiment or use it as a marinating sauce for BBQ meats.
Prep Time 10 mins
Course dressing
Cuisine Argentinian
Servings 4


  • Knive
  • Food Processor


  • ½ cup finely chopped flat Italian parsley leaves (stem removed)
  • 4 garlic cloves, (minced)
  • 2 tablespoons fresh oregano leaves, (equal 2 teaspoons dried oregano leaves)
  • 2 tablespoons red wine vinegar
  • ½ tablespoon dried red pepper chili flakes
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ½ cup olive oil


  • Place all chimichurri ingredients, except olive oil in a food processor. Pulse until well chopped, do not puree.
  • Remove the chimichurri from a food processor and transfer to a bowl. Add olive oil and mix until well combined.
  • Transfer sauce to an airtight container and put in the fridge at least 1 hour or up to 1 day to boost the flavor.


Want to skip chopping?
½ cup finely chopped fresh parsley leaves is about 1 cup lightly packed fresh parsley leaves. 
Keyword chimichurri, sauce, spicy sauce, dressing, uruguay, argentina
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