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Argentine Chimichurri Sauce | Recipeish | Gustus Vitae

Yield: About 32oz / 4 Cups.
Time Estimate: 10 minutes.
Storage Notes: May be kept refrigerated for up to 5 days.
Difficulty: Easy.


Chimichurri is one of our favorite sauces and marinades, and we've almost always got a mason jar of it front and center in the fridge. It's built for steak, but we love it just as much as a salad dressing or marinade for chicken or shrimp.


  • In a large mixing bowl, whisk together olive oil, vinegar, the juice of one lemon, Crushed Red Pepper Flakes, Garlic Basil Sea Salt, and dried Oregano.
  • Rinse and pat dry parsley and cilantro. Chop off and discard bottom stems, and finely chop leaves & stems, before adding to the mixing bowl.
  • Peel and finely mince garlic and shallot, again adding to the bowl.
  • Remove stems and seeds from peppers, mince, and add to bowl, before thoroughly washing your hands.
  • Use a spoon to mix everything together, then pour off into a mason jar, seal, and refrigerate. It's ready to use now, but best after a day or two resting in the fridge.