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  • 1bunch flat leaf parsley
  • 8cloves garlic, minced
  • 3⁄4cup extra virgin olive oil
  • 1⁄4cup red wine vinegar
  • 1lemon wedge (juice of)
  • 1tablespoon diced red onion
  • 1teaspoon dried oregano (optional)
  • 1teaspoon black pepper
  • 1⁄2teaspoon salt


  • Pulse parsley in processor to chop.
  • Add remaining ingredients and blend.
  • Separate sauce into equal parts.
  • (Use half for basting or marinade).
  • (Use other half for table service).


  • JustJanS

    I first looked at this because of the name! It’s a great marinade/sauce, with lovely fresh herby, garlicy zingy flavours. We had it on T.bone steaks, but I also put it on a chicken breast fillet for our non red meat eater. Fantastic Chef Blade! Couldn’t stop “taste-testing” it.

  • mrstiv

    I'd had chimichurri in the past and did not like it at all! It had cilantro in it and I'm one of those people who have the cilantro=soap gene! Anyway, I tried this recipe, and it is absolutely delicious! I made a batch and marinated flap steak in my Foodsaver marinator and grilled it medium-rare. The flavor was remarkable. I am a chimichurri convert. I'll be using this recipe again and again. Thank you!!!

  • Elizabeth M.

    I can't stop eating this, infact my husband had to take it away from me! So fresh to taste and leaves the best after taste. I could eat just this and skip the meats lol. Excellent job Chef!!!

  • YungB

    One word to describe this marinade: FRESH! I used this recipe several times in different ways. The first time, I used it as a bread dip. Just substitute basalmic vinegar for red wine vinegar It was so good. We ate the whole loaf. The second time I used the recipe as is and I marinated some steaks then broiled them in the oven. It was excellent. The third time, I used this sauce as a base marinade. To it, I added 2 Tablespoons of soy sauce, 2 Tablespoons of worcestershire sauce 1 Tablespoon of sugar. Marinated the chicken overnight. Then grill. TO DIE FOR. Thank you for sharing your recipe.

  • Sephardi Kitchen

    My dad is from Buenos Aires, Argentina (where chimichurri is pretty much the national condiment) and I grew up eating chimichurri he would prepare. I knew the ingredients he used, but not the quantities. This recipe is just about spot-on! The only changes I made were to hand-chop all the ingredients (no food processor) and add a few dashes of pepper flakes like my dad always did. It usually tastes best after it has mellowed for a bit, so I plan to eat it with a steak in a few days. That didn’t stop me from excessive sampling though, so I anticipate horrible garlic breath tomorrow morning!

  • moe13a

    Good.. I used half the oil suggested. When mixed it tastes like an Italian dressing but when you cook it with meat it taste Spanish. I totally agree with the chef, it does give your meat the taste as if it had been dragged through a garden. Great crusty bread dip!

  • vonvoncake

    After I made this sauce, we just kept trying to find more and more things to have it on, including cheese omelets. I like this recipe the best because it has a clean, well balanced taste. And it’s SO EASY…

  • pixie_19

    Best Chimichurri recipe we’ve been able to find online. Although, I did make a few changes. I used a whole lime instead of a wedge, added 1/2tsp salt, I hand chopped the parsley, and used the micro-grater for the onion and the garlic. I marinated the skirt steak for about 30 minutes before my husband grilled it. This had so much flavor and was just the right amount of heat! I also prefer the hand chopped texture to that of the food processor.

  • Chef Niki

    This is the best chimichurri I have ever had!My boss whi is from argentina served it at a bbq and didn’t follow a recipe so it was very hard for me to reproduce,ahhh but now I can.We use it on ribs,steak,bratwurst and alot more.I have made many copies for our friends as they all love it. Many thanks Chef Blade!!

  • Stephanie S.

    This was delicious. I didn't get it as thick as I would like due to a food processor that was not very good. However it still looked beautiful and the taste was just what I expected. I have went to a few restaurants and this chimichurri taste better than what I had there. I followed this recipe exactly as it is. I served it on top of skirt steak and with a side of coconut lime rice. My family loved it.