Chimichurri Sauce

This delicious herb-based sauce comes from the Argentinian/Uruguay areas of South America. Chimichurri is often served as an accompaniment to asados or grilled meats. It also makes a great marinade, and it’s perfect as a drizzle on my Smoky Cauliflower Steaks! 

This sauce is one of my go-to’s for a variety of Buddha Bowls. It’s also great to use as an oil-based marinade. The longer it sits, the better it is, so I recommend making it a few days before you want to use it for the best flavor. It keeps well in an air-tight container in the fridge for up to two weeks. 

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Chimichurri Sauce

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2 cups 1x


You can use this delicious Argentinian-based sauce in a variety of ways! You can use it as a marinade for tofu or as a drizzle on your Buddha Bowls or roasted veggies! I do not blend all ingredients in a food processor, or blender like many recipes do. You don’t want a paste-like pesto. You want a loosely packed oil with herbs.


  • 5 garlic cloves, minced
  • 1 1/2 cups flat-leaf Italian parsley, minced
  • 1 cup cilantro, minced
  • 1 shallot, finely chopped
  • Grated zest of one lemon, and the juice
  • 1 1/2 teaspoons oregano
  • 1/8 teaspoon cayenne pepper, or two small chilies, seeded & minced
  • 1 teaspoon kosher salt
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil


  1. Combine shallot, chiles or cayenne, garlic, vinegar, lemon juice, and 1 tsp. salt in a medium bowl.
  2. Let sit for 10 minutes.
  3. Stir in minced cilantro and parsley.  Add oregano.
  4. Using a fork, gradually whisk in oil.
  5. Transfer Chimichurri to a small bowl; season with salt.

What did you think? I'd love to hear from you!

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