Chimichurri Sauce - Cook Republic


  • Author: Sneh
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 cup 1x
  • Category: Sauce And Condiments
  • Cuisine: Vegan, Gluten Free, Vegetarian, Argentinian


  • 1 cup packed, fresh parsley (1 bunch)
  • 1/4 cup, fresh oregano leaves (or 1 tablespoon dried oregano)
  • 3 garlic cloves, minced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sea salt flakes
  • 1 teaspoon dried red chilli flakes
  • Freshly ground black pepper
  • 1/2 cup (125ml) extra virgin olive oil


  1. Place parsley, oregano, garlic, apple cider vinegar and chilli flakes in the bowl of a small food processor with 2 tablespoons of the oil.
  2. Pulse 8-10 times until coarsely chopped. Scoop into a bowl. Add salt, pepper and remaining oil. Mix well. Serve immediately or store in an air-tight glass jar in the fridge for up to a week.


The chimichurri sauce can be prepped ahead and stored in the fridge for up to 4-5 days.

You can substitute apple cider vinegar with red wine vinegar.

If you don’t have a food processor, just chop everything finely and mix with oil.

For the Traditional version, follow the recipe above. This is the textural chimichurri sauce that is great as a dip and marinade.

For The Feeling Lazy version, reduce olive oil to 1/3rd cup. Add all ingredients to a food processor and process until you get a smooth sauce. This is great for drizzling and making salad dressings.