Chimichurri Marinade & Sauce

Chimichurri! This is one of those great marinades/sauces that goes well with SO many dishes and couldn’t be easier to make! It’s a staple in my kitchen during grilling season.

The main flavors that come through in this Argentinian classic are parsley, garlic, lemon juice and olive oil. Just pulse all ingredients in a blender or food processor and it's ready in minutes! Use it as a marinade or just as a condiment with your meals.

Pictured here as a topper for grilled chicken, it pairs perfectly with any other meat, poultry or fish as a marinade or topping, and is delicious with veggies too!


Prep time:

Cook time:

Makes: About 2 cups

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  • 2 cups fresh parsley
  • 8+ cloves fresh garlic (less if you don't LOVE garlic as much as I do)
  • 1/2 medium red onion
  • 1/4 cup fresh oregano
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • juice of 1/2 lemon
  • 1/2 tsp sea salt
  • 1 tsp fresh ground black pepper
  • Optional: 2 tsp crushed red pepper for a spicy kick

  1. Add parsley, garlic, onion, oregano, and vinegar to a food processor or blender and pulse until finely chopped.
  2. Add all remaining ingredients and blend until well-combined. That’s it!

If you want to use this as a marinade, pour about 1/2 the recipe over the meat or veggies you're marinating and let sit, turning over in marinade occasionally, for 30 mins to 1 hour before grilling. Use the remainder of the sauce as a topper once those foods come off the grill! 

The leftover sauce also works really well as a salad dressing if you thin it out with a bit more vinegar.