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Parsley Chimichurri Sauce

Prep Time - 15 Minutes

Makes 1 cup of sauce.

Chimichurri sauce is made with fresh herbs, garlic, vinegar, chili pepper, and olive oil. It livens up pretty much anything you throw it on and you can use it 100 different ways. Try spooning it over steak, shrimp, chicken, and vegetables. I like this sauce on the tangy, vinegary side, but if you prefer things to be a bit more tame reduce the amount of vinegar to 3 or 4 tablespoons.

A bowl of parsley chimichurri sauce


2 cups packed parsley

1 tablespoon garlic, minced

1 small red onion, minced

1/2 cup olive oil

1/4 cup red wine (or white wine) vinegar

1 teaspoon crushed red pepper flakes

Salt and pepper


  1. Mince the garlic and red onion and put in a medium bowl.

  2. Finely chop the parsley and then add into the same bowl with the olive oil, vinegar, red pepper flakes and salt and pepper.

  3. Let the sauce stand at room temperature for a few minutes before serving.

The sauce is best the day you make it, but will last in your refrigerator for a couple of days.

Chimichurri Sauve served with roast sirloin


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