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Argentine Chimichurri Sauce

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.

argentine-chimichurri-sauce copy

Argentine Chimichurri Sauce

Gustus Vitae
No ratings yet
Prep Time 10 mins
Total Time 10 mins
Servings 4 cups


  • 1 cup extra virgin olive oil
  • 3/4 cup red wine vinegar
  • 1 tbsp crushed red pepper flakes
  • 2 tbsp Gustus Vitae Garlic Basil Sea Salt
  • 1 medium bunch parsley
  • 1 medium bunch cilantro
  • 1 lemon
  • 2 tbsp oregano
  • 5 cloves garlic
  • 1 shallot
  • 1 Fresno pepper
  • 1 jalapeño pepper


  • 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.


May be kept refrigerated for up to 5 days.
Keyword Chimichurri
Tried this recipe?Let us know how it was!

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