• Author: Simple Vegan Blog
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 and 1/4 cups (20 tbsp) approx 1x
  • Category: How-to
  • Cuisine: Vegan, Argentinian

Chimichurri, and Argentinian and Uruguayan sauce, made of oil, vinegar, minced garlic, finely chopped parsley, oregano, cayenne flakes, salt and pepper.

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  • 1/2 cup oil (125 ml), I used extra virgin olive oil
  • 1/4 cup vinegar (65 ml), I used apple cider vinegar
  • 2 cloves of garlic, minced
  • 4 tbsp fresh parsley, finely chopped
  • 2 tbsp dried oregano
  • 1/2 tsp cayenne flakes (optional)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper


  1. Add all the ingredients to a bowl and stir until well mixed. Add more of less cayenne flakes, depending on how spicy you like your food. Add just 1/8 tsp first, and then add more if needed. Omit this ingredient if you don’t like spicy food.
  2. It can be served immediately, but it tastes much better and also have a better texture after 1 or 2 days.
  3. Keep leftovers in an airtight container in the fridge. I’ve read it can last for up to 3 months, but I’ve never had it more than 2 weeks in my fridge.


  • Feel free to add more liquid (oil and vinegar), if you want. The most important thing when making this recipe is the oil to vinegar ratio, which is 2 to 1.


  • Serving Size: 1 tbsp
  • Calories: 50
  • Sodium: 59 mg
  • Fat: 5.7 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 0.5 g
  • Fiber: 0.3 g
  • Protein: 0.1 g