Chimichurri Sauce

Chimichurri Sauce with Garlic, Parsley and Cilantro

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Chimichurri Sauce is a perfect way to use a lot of parsley. And I have a lot of parsley. The garden is bursting with it. Since it’s also grilling season, this spicy Argentinian sauce seemed like a perfect solution for making use of this abundance. Because if I don’t keep harvesting it, the parsley will commandeer the entire garden.

Chimichurri Sauce with Garlic, Parsley and Cilantro

Parsley: More Than Just a Garnish

Parsley is very nutritious, did you know that? It is extremely high in vitamin C, flavonoids, and antioxidants. It’s also extra high in Vitamin K, which is good for bone health. Just 10 sprigs of parsley will supply you with your daily recommended amount of vitamin K.

Since we don’t usually munch on ten sprigs of parsley as our usual snack, sauces based on parsley, like this chimichurri sauce, or, this Parsley Pesto, are perfect for amping up your Vitamin K quota.

And, according to Medical News Today, “Studies have shown that parsley and other green herbs and vegetables can block the cancer-causing effects of heterocyclic amines”. These are chemical compounds that are generated when meat is grilled at high temperatures. You can read more here about Parsley: Health Benefits, Facts and Research.

This makes chimichurri sauce kind of genius for grilled meat, I’m thinking.

A jar of sauce on a wooden table

Chimichurri Sauce, It’s Versatile 

Chimichurri is so delicious on grilled meats, especially steak, and it can be used to marinate the meat as well. I also love it as a spread for sandwiches and burgers, as well as tacos and even pizza. I’m even planning to toss some pasta in this stuff. You can buy it in a jar, but it’s super easy to make, so why would you? You will be glad you did because you can’t beat the superb flavour of freshly picked herbs. Not to mention the stand out vibrant colour.

I used Italian flat-leafed parsley for this recipe, but the curly leaf stuff will work just as fine, too. I also used my magic bullet, just because it’s easier for clean up. Of course, a food processor or blender will also work. Your chimichurri can be as spicy as you like, or not spicy at all. It will still be delicious.


Chimichurri Sauce with Cilantro, Garlic, Jalapeno and Parsley


A jar of green sauce on a table with a spoon

Chimichurri Sauce

Parsley is the star in this flavourful, easy to make Chimichurri Sauce. Delicious on grilled meats, vegetables, tacos and burgers. 
5 from 1 vote
Print Pin Rate
Course: Sauces, Dips & Toppings
Cuisine: South American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24 servings
Calories: 62kcal
Author: Colleen


  • blender


  • 2 cups parsley leaves coarsely chopped
  • 1 cup cilantro leaves coarsely chopped
  • 1 medium jalapeno seeded and chopped (optional)
  • 3/4 cup extra virgin olive oil
  • 1/4  cup red wine vinegar
  • 3-4  garlic cloves
  • 1/4 tsp red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste


  • Put all ingredients into a blender or food processor and puree.
  • Taste and add more vinegar if needed.
  • Put into a jar or container with lid, and let stand for 2-3 hours to allow flavours to meld. 
  • Chimichurri sauce will keep in the fridge for up to 2 days.


You can substitute pickled jalapenos for the fresh one, just reduce the vinegar by half.
If you aren't a fan of cilantro, just leave it out and sub for more parsley.


Serving: 2tbsp | Calories: 62kcal | Fat: 6g | Sodium: 3mg | Potassium: 25mg | Vitamin A: 375IU | Vitamin C: 5.9mg | Calcium: 6mg | Iron: 0.3mg
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Grilled Steak with Chimichurri Sauce


12 thoughts on “Chimichurri Sauce

  1. Thank you for all the suggestions on how to eat chimichurri sauce. I’ve never known that I can use the sauce for spreads on sandwiches and burgers! My husband loves chimichurri sauce and he’s been wanting to bring some with him on his trip overseas. I will look around for a nice chimichurri manufacturer that he can bring along with him for his trip.

    1. You’re very welcome, Alicia. Chimichurri is easy to make, but if you’re taking some on a trip, you’ll need to find some store-bought, I’m thinking. Good luck!

  2. Colleen, this looks so good and very useful. I make what I call parsley pesto, similar to this and I can never have enough. I will make this chimichurri for sure this week. Would go great with the vegan burgers I am into right now. Thanks for posting.

    1. Thanks Dina, nice to hear from you as always! I did post a parsley pesto a couple of years ago, and you will find chimichurri quite different from pesto, which is delicious too, I agree. I will watch for your vegan burgers, I always like your recipes.

  3. This will be perfect for grilling! It’s great on steak but I’m thinking it will pair with some chicken thighs and grilled veggies too.

  4. Yum! Chimichurri goes so well with steak and your photo looks divine! My herbs are also going crazy, this reminder of using up parsley in a chimichurri is a good one.

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