Total Time
10 Mins
Serves 4 (serving size: 2 tablespoons)

This classic Argentinian chimichurri is wonderfully bright, fresh, and tart. With a touch of spicy heat, this meat condiment is thin-bodied but loaded with chopped herbs for vibrant "green" flavor. Drizzle our chimichurri sauce over steak, chicken, or fish; roasted leg of lamb; roasted new potatoes, fingerling potatoes, or baby carrots; sandwiches as a dipping sauce; grilled bread; raw oysters on the half shell. A healthy option, a smidgen of heart-smart olive oil is the only significant source of fat in our best chimichurri recipe. 

How to Make It

Combine parsley, cilantro, oregano, and garlic in a food processor, and process until finely chopped. Add lime rind and the remaining ingredients to herb mixture; process until herbs are very finely chopped and mixture is well combined.

Chef's Notes

Use the freshest, most pristine herbs you can find for the best flavor. Stick to the leaves and try not to incorporate the thick stems, which can taste bitter.

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Ratings & Reviews

ttsholland's Review

July 25, 2013
This came out much too thick and limey. Added much more olive oil and I am letting it rest overnight.

PrimeSuspect's Review

January 13, 2013

CarolineNY's Review

March 05, 2014
I made this to accompany some roasted meat and it was delicious! The 2 tbs of lime juice can be over powering so I suggest you add half a tbs at a time to get the taste you want.We love garlic so I added more garlic, like 2 more cloves.

GypsyGroveFoods's Review

March 22, 2013
We would love your feedback on our chimichurri. Here's a link to our recipe We sell it only at the Mueller Farmer's Market on Sundays between 10 and 2.