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?