Chimichurri Sauce



Serving size

about 1 Tablespoon
15 Minutes

This recipe can easily be multiplied and makes great leftovers. Use it on sandwiches!

Chimichurri Sauce


4 clove Garlic, raw
1/4 cup Olive oil
2 Tbsp. Lemon juice
1/2 tsp.. Ground cumin
1/4 tsp. Salt
1 tsp.. Honey
1 pepper Jalapeno pepper
1 cup chopped Fresh parsley
2 Tbsp. Fresh oregano


Gather all ingredients and equipment.

Place the garlic, olive oil, lemon juice, cumin, salt and honey in a mini chopper or blender.

Process until smooth.

Add the jalapeno and pulse until the pepper is cut into a small dice.

Add the parsley and oregano and pulse until the greens are a coarse dice.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

The real key to a great Chimichurri sauce is the fresh oregano. You can do this with dried oregano, but the fresh is really worth it. This is a pretty mild version, so if you like yours spicier, add another jalapeno (or two). Chimichurri is a bold flavor, so you will need something with a fairly bold flavor to pair it with, like salmon, pork, or flank steak.

"The sauce to meat is ceremony."

William Shakespeare