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Square photo of chimichurri sauce in a little glass


  • Author: Iosune
  • Prep: 5 mins
  • Total: 5 mins
  • 1 1/4 cups (20 tbsp) approx 1x
  • How to
  • Argentinian
  • Vegan

Servings 1 1/4 cups (20 tbsp) approx 1x

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Chimichurri, an Argentinian and Uruguayan sauce, made with 8 easy-to-find ingredients in 5 minutes. It’s delicious, flavorful and so good!


  • 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 or less cayenne flakes, depending on how spicy you like your food. Add just 1/8 tsp at 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 has a better texture after 1 or 2 days.
  3. It’s the perfect sauce to enjoy with cauliflower steaks or portobello steaks, or also with tofu, seitan, tempeh, legumes, potatoes, or rice, among other dishes.
  4. Keep the leftovers in an airtight container in the fridge for up to 3 months.


  • Feel free to add more liquid (oil and vinegar), if you want to. The most important thing when making this recipe is the oil to vinegar ratio, which is 2 to 1.
  • Add any fresh or dried herbs or any spices you have on hand.
  • I used apple cider vinegar because it was what I had on hand, but any type of vinegar will do.
  • Fresh garlic is best, but you could also use garlic powder if you want.
  • I’d use fresh parsley better but feel free to add dried parsley instead.
  • I always use Himalayan pink salt, although any type of salt will work.


  • 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