Chimichurri Sauce, a deliciously spicy parsley sauce to enjoy!

Grilling season can be seasonal due to weather, but for many, grilling season is open the whole year! This Chimichurri Sauce is a delicious addition to the menu. Because you will enjoy this with all your favorite grilled meats. And it just might inspire you to be a year-round grilling pro!

Parsley is one of those ingredients I have a fondness for. 

Which means you will most likely find additional tasty recipes calling for parsley, such as this pesto, or this salad dressing. Why? Well it turns out that parsley is a powerhouse of nutrition. Full of vitamins A and C as well as lots of trace minerals. I think one of the best parts of a recipe is the nutrition that comes with eating delicious, healthy food! Plus parsley is always easy to find in the marketplace, all year long.  

But now, let's talk about this Chimichurri Sauce! 

Because it is so good, vibrant and more than just a sauce for grilled meats. Although it shines in that role. It is also a condiment that knows only the boundaries of your own taste buds! While it is delicious over grilled meats, it is also a wonderful marinade to flavor the meat, before the grilling ever takes place. 

Chimichurri Sauce, is so full of delicious flavor. 

Fresh, delicious flavor. So use any opportunity to enjoy it often. And should you have leftovers, here are a few suggestions that you may want to remember. Stir a couple spoonsful into  sour cream for a delicious creamy sauce for fish and vegetables. And honestly, over a taco or two. To make a zesty salad dressing, simply stir some into yogurt or mix a couple of spoons into your favorite vinaigrette. Since parsley is so nutritious, you wouldn't be too far off track if you said that Chimichurri Sauce is actually good for you! Come on and celebrate, because nutritious ingredients always make a healthy meal. 

Some additional thoughts on this recipe:

Prepare all the ingredients as indicated in the recipe, then buzz up at the last minute for the freshest, most vibrant sauce.

You may notice some darkening when refrigerated, which is normal, but the flavor will still be delicious.

When made ahead, cover with a piece of plastic wrap that seals the top of the sauce, to keep out oxygen. This "locks' out the oxygen, which causes the change in color. 

Ingredients needed for this recipe:

• garlic 
• jalapeno pepper
• yellow onion or green onion
• red wine vinegar
• flat-leaf parsley
• oregano
• lime juice
• salt
• olive oil

You will also need the following:

• kitchen knife
• cutting board
• citrus juicer
• food processor
• liquid measuring cup
• measuring spoons
• serving dish

Now we are ready to begin!

Chimichurri Sauce

Chimichurri Sauce
adapted from tasting spoons
UPDATED: 03.31.2025

3 cloves garlic
1/2 jalapeno pepper - use a spoon to remove the ribs and seeds, not your hands.....
1 T chopped yellow onion or 1 green onion sliced
2 T red wine vinegar
1 bunch flat-leaf parsley- remove and discard the bottom half of the stems
1 3/4 t dried oregano
1 lime, juiced
1/2 t salt
1/2 c olive oil

Wash the parsley in cool water, drain well, then gently roll it up in cotton toweling, to dry, set aside. 

Wash and dry the jalapeno pepper, cut in half, use a spoon to remove the seeds and discard them. Set the jalapeno pepper aside. 

Peel the garlic, set aside. 

Roll the lime on a hard surface to rupture the cells on the inside, this will help when you go to "juice" it. 

Combine the garlic, jalapeno, and onion in a food processor, pulse about 6 times, scraping the sides of the processor bowl once. 

Add the following ingredients, wine vinegar, parsley, oregano, juice of the lime, and the salt. Process until the mixture is chopped. 

Add oil and continue processing until mixture is beginning to become smooth, but still has some texture. Spoon into a serving dish, and serve at room temperature. Makes about 1 1/2 cups sauce.

Storage options for Chimichurri Sauce. Store covered in the refrigerator for up to three days. Chimichurri Sauce may darken in color but the flavor will remain bright. I do not recommend freezing this recipe.

UPDATE:  For your convenience, a "copy and paste" version of Chimichurri Sauce has been included below. 

You may also enjoy: 

Cafe Yumm Sauce.

#wholefoodingredients

#scratchmadefoodforyourfamily

This recipe featured at: 

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Printable "copy and paste" version:

Chimichurri Sauce
adapted from tasting spoons
UPDATED: 03.31.2025

3 cloves garlic
1/2 jalapeno pepper - use a spoon to remove the ribs and seeds, not your hands.....
1 T chopped yellow onion or 1 green onion sliced
2 T red wine vinegar
1 bunch flat-leaf parsley- remove and discard the bottom half of the stems
1 3/4 t dried oregano
1 lime, juiced
1/2 t salt
1/2 c olive oil

Wash the parsley in cool water, drain briefly, then gently roll it up in cotton toweling, to dry, set aside. 

Wash and dry the jalapeno pepper, cut in half, use a spoon to remove the seeds and discard them. Set the jalapeno pepper aside. 

Peel the garlic, set aside. 

Roll the lime on a hard surface to rupture the cells on the inside, this will help when you go to "juice" it. 

Combine the garlic, jalapeno, and onion in a food processor, pulse about 6 times, scraping the sides of the processor bowl once. 

Add the following ingredients, wine vinegar, parsley, oregano, juice of the lime, and the salt. Process until the mixture is chopped. 

Add oil and continue processing until mixture is beginning to become smooth, but still has some texture. Spoon into a serving dish, and serve at room temperature. Makes about 1 1/2 cups sauce.

Storage options for Chimichurri Sauce. Store covered in the refrigerator for up to three days. Chimichurri Sauce may darken in color but the flavor will remain bright. I do not recommend freezing this recipe.

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