Classic Chimichurri Sauce

4.5 from 11 reviews

You’ll love this traditional chimichurri recipe! Chimichurri verde is a popular parsley sauce in Argentina with bold, fresh flavor. It’s easy to make, too. Recipe yields 1 cup.

Fresh chimichurri verde recipe, made with parsley, red onion, garlic, red wine vinegar, olive oil and red pepper flakes.



  1. In a small food processor, combine the parsley and garlic. Process until finely chopped, stopping to scrape down the sides as necessary.
  2. Add the olive oil, vinegar, salt and red pepper flakes to the food processor (don’t add the onion just yet). Process briefly to combine.
  3. Transfer the mixture to a small jar or bowl and whisk in the red onion until the mixture is well blended. Let the sauce rest for 10 minutes to allow the flavors to meld. Taste, and if necessary, add additional salt (sometimes I add another 1/4 teaspoon) and/or red pepper flakes (for more heat).
  4. The sauce tastes best when served fresh, but it keeps well, covered and refrigerated, for 3 to 4 days. To prevent the sauce from turning a darker color (which doesn’t affect flavor), press plastic wrap directly against the surface before storing. If the olive oil solidifies in the refrigerator, don’t worry—let it warm up for 5 to 10 minutes at room temperature and then whisk to recombine.


Recipe adapted from The Complete America’s Test Kitchen Cookbook and Food and Wine

Food processor notes: If you don’t have a food processor, you can finely chop the parsley (the finer, the better) and press or mince the garlic. Whisk the olive oil and vinegar together in a bowl until blended, then add the remaining ingredients and whisk again!

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