Chimichurri is a popular condiment used all over South America, where they slather this herbaceous sauce on almost everything. In the States, we tend to use it to marinate chicken and meat. It is delicious drizzled over vegetables or spread onto fish and chicken and then broiled or grilled. It has a fresh, vibrant taste that will live in up almost any meal. I like to make a double batch, using some now and freezing some for later.

Double Duty Recipe: Make extra chimichurri sauce to use later in the week. Spoon over steak or fish. Use it to marinate shrimp and then grill and serve over rice.


  • 1 shallot, finely chopped
  • 1 serrano chile, Fresno chile or red jalapeño pepper, finely chopped
  • 2-3 garlic cloves, finely chopped, or more to taste
  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 cup finely chopped cilantro
  • 1/2 cup finely chopped flat-leaf parsley
  • 2 tablespoons fresh oregano, finely chopped
  • 2-3 chives, chopped, optional
  • 3/4 cup extra-virgin olive oil


  1. Finely chop the parsley, cilantro, fresh oregano, chili pepper, and garlic or use a food processor and give it a few pulses until finely chopped.
  2. Place in a small bowl and stir in the olive oil, vinegar, salt, pepper, and red pepper flakes.
  3. Taste and add additional salt and pepper to taste.
  4. Serve immediately or refrigerate. If chilled, bring to room temperature before serving.


You can keep the chimichurri for a week or two in the fridge or freeze to use later.

If you are not a fan of cilantro then simply double the amount of parsley. If you would like a heavier South American taste than double the cilantro and skip the parsley.

Chives are not found in the classic recipe but I really like the extra flavor they add!