Chimichurri Sauce

Chimichurri Sauce

I put this sauce on almost EVERYTHING when I have it – eggs, grilled or steamed veggies, chicken, steak, burgers, rice and bean bowls, sandwiches, and so on and so on.

There are so many variations of this zesty South American sauce available across the internet. This is the version that I’ve settled on after adjusting various other recipes based on my preferences.

Mine is primarily made with fresh parsley as the main herb. If I have fresh mint on hand, I’ll throw a few leaves of that in as well. The ingredients are all things I typically have on hand at any given time – olive oil, red wine vinegar, garlic, chili flakes, dried oregano, salt, and pepper.

One of my favorite breakfasts (when I have time!) – a generous layer of chimichurri spread over roasted garlic sourdough toast and topped with a fried egg.

Chimichurri Sauce

Herby, bright, delicious!
Prep Time10 mins
Course: Sauce
Author: Rachel at Fridge Two Table


  • 4 cups parsley, packed
  • ¼ cup fresh mint, packed
  • 2-3 garlic cloves (adjust depending on how garlicky you'd like it – the garlic is raw)
  • 1 tbsp dried oregano
  • 1 ½ tsp kosher salt
  • 1 tsp chili flakes (adjust depending on how spicy you'd like it)
  • 2 tbsp red wine vinegar
  • 1 cup olive oil


  • Add all ingredients except for the vinegar and olive oil to the food processor bowl and pulse a few times until the herbs and garlic cloves are roughly chopped.
  • Add the vinegar and olive oil and pulse a few more times until everything is well incorporated, but the herbs aren't completely pureed. Dollop or spread on anything and enjoy!

Did you try this recipe? Did you make some tweaks? Do you have a question? Just want to say hi? Please leave a comment!