Chimichurri Sauce

Oh, chimichurri, how I love thee. The first time I had chimichurri was at a Peruvian restaurant. There were different sauces all around me and I dipped my steak into each and every one, not expecting to ignite a passion that can only be described with my tongue. (That actually sounds a little raunchy).

The acidic taste of the red wine vinegar meshed so well with the parsley and garlic. Let’s not even get started on the olive oil; I would be happy to just dip my bread in olive oil for the rest of my life and hire someone to roll me around town.

The second time I had chimichurri, I knew what I was in for. Game, set, match. I put it on everything edible in an arm’s length.

Now, that was a few years ago and my obsession with chimichurri fizzled down to just a memory until Chi took me to Lolinda right before I left for China. I knew it was going to be one of the first recipes I posted when I came back. My friend T made it ~a year ago, so I asked her for a favor and she sent me along my merry way with a recipe in hand.

What is chimichurri? It’s an Argentinian sauce used for grilled meats, however, I think it works fabulously with grilled veggies! Hell, I will even dip tortilla chips into the bowl.

Chimichurri Sauce

Prep Time: 10 Minutes (+ letting it sit in the fridge overnight)

Serving Size: 5-7



  • 2 Cups of Parsley Leaves, packed
  • 4-5 Cloves of Garlic
  • 1 Shallot
  • 1 Cup EVOO
  • 1/4 Cup Red Wine Vinegar
  • 4 Tsp Oregano
  • 1 Tsp Red Chili Flakes
  • Kosher Salt and Fresh Cracked Black Pepper, to taste

***A food processor isn’t mandatory, you can chop everything by hand!


1. Put everything in the food processor (more dense items on the bottom) except the olive oil.


2. Chop everything until the pieces are really fine. You will have to open it every now and then and mix things around to ensure everything is getting ground down.

3. Pour in the olive oil around ~1/4 cup at a time, mixing every time you reopen the lid.


4. The key is to be able to put it in the fridge for AT LEAST four hours. In order for this to taste like an aphrodisiac, you must let the flavors blend.

(The consistency is a lot thicker then the picture looks, you have to mix it. All the herbs and solids fell to the bottom).


I enjoyed mine with grilled chicken and red bell peppers. The house smelled amazing after!

I also have some sad news to share. I use to go to a sausage shop all the time with my dad when I was younger, Rosamunde. I went there again yesterday, but it wasn’t the same. Yes, the food was delicious but everything felt smaller (or maybe I got bigger).

This Rosamunde is on Mission St., right around the block from Cha Cha Cha’s and Foreign Cinema. The tree cock blocked on my blogging photo though, tear.


My vegetarian bloggers would also love this place, even though it’s a sausage grill. They had awesome vegan options that I didn’t expect!


I ended up going with the Provence, it only made sense because Herbs de Provence is one of my favorite herb seasonings. I go through a whole jar monthly.


Have you had a vegan hot dog (I’m kind of curious to wonder how they taste)? Also, gold star for finding out how many times I said chimichurri in this blog post?

21 thoughts on “Chimichurri Sauce

    • I agree! I usually use parsley for garnish or lightly while cooking, so there’s always so much left. This is a great way to not waste it before they go bad!

    • Do yourself a favor and try it out, it’s so yummy. My roommates went crazy over it when I made everyone dinner!

    • I’ll have to try one out soon! I like a few veggie patties so I’m sure it will taste delicious all dressed up.

    • Yes! I grilled the chicken with only salt, pepper and a little bit of oregano and really let the sauce take over in the flavor department.

  1. Vegan hot dogs? Now this I have to try!

    That sauce looks so good! I’m all for any quick and easy sauce that can completely transform something simple like chicken!

  2. I’ve made my own vegan hot dogs, and they are awesome!!
    I love chimichurri sauce!! My mom used to make a great lamb dish with it. Obviously I don’t eat the lamb anymore, but I usually pour some of the sauce over chickpeas or something. Got to find some way to make sure I get my fair share of the deliciousness 😉

    • Speaking of chickpeas, I had Indian food last night and had to decide between the Saag Paneer and the Chana Masala. I wish I would of went with the chickpeas!

    • I agree! Those are the best types of recipes. The only thing I had to buy was the red wine vinegar, which was less then five bucks.

  3. I’ve never had chimichurri sauce and after learning that it’s mainly used on meat, I see why!
    It sounds good though, definitely worth a shot with some veggies.
    And I would never expect a sausage grill to have vegan options! I wonder if they’re the Field Roast brand. Sounds good though!

  4. Vegetarian meat of any kind is so funny! I don’t eat meat but I do eat fish (which is meat, I know!) and so I have some of that fake meat on hand… Long story short – I made my boyfriend an omelet with the sausage crumbles and he had NO idea they were vegetarian! Haha! 🙂 Sometimes veggie stuff tastes great and that place looks like it would have some awesome things! 🙂 Delish looking recipe, I may come to SF for a blogger meet up and to snatch some food from you!

  5. Will definitely be making this sauce soon! It sounds like it would go well with grilled tofu and veggies too! AND it sounds like something Vishnu would devour! Win, win!