Go Back
+ servings
Print Pin
4.60 from 5 votes

Chimichurri Sauce Recipe (Argentinian Herb Sauce)

Prep Time 20 minutes
Cook Time 15 minutes
Cooling time 1 hour
Total Time 1 hour 35 minutes
Servings 16
Calories 42kcal
Author Mommypotamus



  • Set your oven to broil and place the jalapeño on the top rack. Allow it to char on one side and then flip it over to the other side. Place the jalapeno in a small bowl and set a plate on top as a "lid" to continue to steam the jalapeno while it cools.
  • Once it's cool enough to touch, the jalapeño outer skin will peel off easily. Go ahead and remove as much as you can.
  • Dice the jalapeño and deseed it.
  • Place oil, jalapeno, garlic, oregano, thyme, rosemary, bay leaves, red wine vinegar and salt in a small saucepan.
  • Bring the oil to a slight simmer and reduce heat to the lowest setting possible. Let the oil infuse for 15 minutes, then remove from heat. Allow oil to cool completely, then remove the bay leaves.
  • Place the sauce in your food processor along with the fresh parsley and pulse until the parsley is finely chopped. Add red pepper flakes and pepper to taste before serving.


Calories: 42kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg