Easy, Healthy, Parve, Sephardi

Versatile Chimichurri Sauce

chimichurri on grilled meat, grilled corn on the cob

Chimichurri sauce, a sauce used in Argentina and Uruguay that is popular in Israeli eateries, is amazing stuff. You can use it as an amazing marinade for chicken, or as a sauce to pump up the flavor of grilled meats. You can mix it with tehina for an awesome salad dressing. Heck—you could probably eat it by the spoonful, we like it that much.

We use a food processor in our kitchen. Feel free to use a blender, if that’s what you have. We like it with the fresh herbs chopped for more color, but if you prefer a creamier sauce, add the parsley and cilantro in the first step and proceed from there. Marinate some chicken wings in this and wait for your family members to fondly invoke the heavens.

Chimichurri Sauce


  • 1 onion, quartered
  • 5 cloves garlic, peeled
  • ½ jalapeno pepper, with seeds
  • 2 Tablespoons dried oregano
  • 1 Tablespoon sweet paprika
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1/3 cup lime juice
  • 1 cup fresh parsley
  • ½ cup fresh cilantro
  • ¾ cup olive oil


  1. Blend all ingredient through lime juice in food processor
  2. With motor running, pour olive oil through chute
  3. Add parsley and cilantro, process until roughly chopped
  4. Use as a marinade or as a sauce for meat, fish, or chicken

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