Recipes Side Dish Sauces and Condiments Sauces Chef John's Chimichurri Sauce 4.8 (226) 170 Reviews 60 Photos This chimichurri sauce recipe is fabulous. A staple in Argentinian and Uruguayan cuisines, this green sauce is steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, and spicy condiment is great on all kinds of grilled meats. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on March 21, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 60 60 60 60 Prep Time: 15 mins Total Time: 15 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 bunch flat-leaf Italian parsley, stems removed ½ cup fresh cilantro leaves ½ cup olive oil ¼ cup fresh oregano leaves 4 cloves garlic, chopped, or more to taste 3 tablespoons white wine vinegar, or more to taste ½ teaspoon salt, or to taste ¼ teaspoon ground cumin ¼ teaspoon red pepper flakes ¼ teaspoon freshly ground black pepper Directions Gather all ingredients. Dotdash Meredith Food Studios Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender. Dotdash Meredith Food Studios Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times. Dotdash Meredith Food Studios Recipe Tip To remove parsley leaves from stems, hold the bunch in one hand and run a chef's knife straight down the stem at a 45-degree angle. I Made It Print 508 home cooks made it! Nutrition Facts (per serving) 255 Calories 27g Fat 3g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 255 % Daily Value * Total Fat 27g 35% Saturated Fat 4g 19% Sodium 305mg 13% Total Carbohydrate 3g 1% Dietary Fiber 1g 3% Total Sugars 0g Protein 1g 2% Vitamin C 26mg 28% Calcium 52mg 4% Iron 2mg 8% Potassium 153mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.