Classic Chimichurri

Classic Chimichurri

This classic Argentinian sauce couldn’t be more versatile. It’s amazing on flank steak, grilled shrimp, and even veggies like roasted zucchini. Use it as a marinade for beef or chicken, or spoon it over just-grilled meat while it rests on a cutting board. Heck, it’d even be good on fried eggs! Garlicky, super herbaceous, and tangy from vinegar and lemon zest, there’s nothing this genius sauce can’t improve.

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1 c. flat-leaf parsley, firmly packed
3 cloves garlic 
2 tbsp.  fresh oregano
1/3 c. extra virgin olive oil
1/4 c. red wine vinegar
2 tsp. lemon zest, optional

Pinch red pepper flakes

Kosher salt



1. Combine parsley, garlic, and oregano in the bowl of a food processor. Pulse until herbs are finely chopped and garlic is minced.


2. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest if using. Season with salt and a pinch of red pepper flakes. 

Classic Chimichurri
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Classic Chimichurri
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