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Argentine chimichurri is a colorful and flavorful sauce with a bounty of fresh herbs, garlic, red pepper, and a bit of tanginess from vinegar. Traditionally paired with grilled meats, chimichurri is quick to make and will add a tremendous amount of flavor to your meal. 

SERVES  6-8 or MAKES 2 cups


Chimichurri with grass-fed steak

2 tablespoons red resno chile, chopped

2 tablespoons garlic, chopped

2 tablespoons oregano, chopped (can substitute 2 teaspoons dried oregano)

¼ cup flat-leaf parsley, chopped

½ cup cilantro, chopped 

2 teaspoons red chili flakes

2 tablespoons red onion, finely chopped

1 teaspoons kosher salt

½ cup red wine vinegar

1 tablespoon lemon juice, fresh 

¾ cup extra-virgin olive oil


  1. In the food processor, place red fresno chilis, garlic, oregano, cilantro, parsley, chili flakes, red onions and salt. Blend to a chunky paste consistency, stopping and scraping down sides occasionally. 

  1. Add red wine vinegar, lemon juice, and olive oil. Pulse until herbs are chopped but still have some body and texture. Adjust salt to taste. Transfer to a serving bowl. Keep refrigerated. Best if used within 24-48 hours.
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