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Argentine Chimichurri Marinade and Sauce

Argentine Chimichurri Marinade and Sauce

You can swap out the cilantro for parsley and add as much, or as little, crushed red pepper you'd like.

  • Duration
  • Prep Time
  • 1 CupServings


  • ⅓ cup freshly squeezed lemon juice
  • 3 cups fresh cilantro, packed
  • 3 cloves garlic
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • ½ cup canola oil
  • 1 teaspoon kosher salt


1. Combine lemon juice, cilantro, garlic, pepper flakes, oregano, and canola oil in a blender. Process to form a thick puree.

2. Taste and season with salt, as desired. Store in an airtight container and refrigerate until needed. For best results, make on same day serving.

Usage: Save ⅓ cup chimichurri as a marinade and reserve ⅔ cup to use as a sauce for beef, chicken or meaty fish such as tuna and salmon. Marinate beef and chicken up to 4 hours or overnight, and fish up to 1 hour. Discard marinade after using. Grill proteins over medium-high heat.