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10-Minute Chimichurri Sauce

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My love for Chimichurri Sauce runs deep! Having spent a larger part of my twenties working in an Argentinean Steak House, I fell in love with this flavorful sauce. I now enjoy it often with roasted potatoes or in the summer on grilled fish, vegetables or grilled meats. It’s such a flavorful sauce, it can really go well with so many things. The traditional Argentinean recipe is a little different but I have adapted this based on my preferences, adding in some cilantro and jalapeño for a little kick.

10-Minute Chimichurri Sauce

This easy to make, flavor packed sauce will be your go to for summer grilling season. Top on vegetables, seafood, bread or grilled meats!
Prep Time10 mins
Course: Side Dish
Keyword: dairy free, Gluten Free, sauces, Vegan
Servings: 6


  • Food Processor


  • 1 cup Fresh Parsley well packed
  • 1 cup Fresh Cilantro well packed
  • 3-4 cloves Garlic
  • 3 Tbsp Red Wine Vinegar
  • 2 Tbsp Lemon Juice
  • 1 Jalapeño de-seeded
  • 1/2 cup Olive Oil use more if you like a thiner sauce
  • 1 pinch Red Chili Flake optional
  • 1/4 tsp Sea Salt


  • Throw all of your ingredients into your food processor
  • Pulse several times until herb leaves are finely minced. You might need to scrape down the sides a couple times in between pulses.
  • Spread over roasted potatoes, grilled meats or on bread and enjoy!
    Roasted Potatoes with Chimichurri Sauce


For a thicker sauce use less olive oil, and for a thinner sauce add a bit more! This can be stored in the fridge for up to 5 days, or you can freeze it for up to 6 months. 
This is my favorite food processor, and works like a charm. 

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