Chimichurri Sauce

This bright sauce, filled with herbs, has some jalapeno in it for an added punch. Use this Argentinian condiment to top grilled meats and fish or toss with vegetables to make a simple dinner special.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 2/3 cup
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3 tablespoons red wine vinegar

4 cloves garlic, roughly chopped

Kosher salt and freshly ground pepper

1/2 cup packed fresh flat-leaf parsley leaves

1/2 cup packed fresh cilantro leaves

2 tablespoons packed fresh oregano leaves

1/4 cup ice cubes

1 jalapeno, stemmed, seeded and roughly chopped

1/4 cup plus 2 tablespoons extra-virgin olive oil


  1. Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.