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Chimichurri Sauce

Make this delicious Chimichurri Sauce recipe a couple hours before your next summer barbecue. Serve it with our Chimichurri Grilled Tri Tip recipe, inspired by the flavors of Argentina.

5 minutes (plus 2 hours refrigeration to allow flavors to meld)


  • 2 cups packed fresh Italian parsley
  • 4 medium garlic cloves, peeled and smashed
  • 4 tsp. Raley's Organic Oregano Leaves
  • 1/4 cup Raley's Red Wine Vinegar
  • 1/2 tsp. Raley's Organic Red Pepper Flakes
  • 1/2 tsp. Raley's Mediterranean Sea Salt
  • 1/2 tsp. Raley's Ground Black Pepper
  • 1 cup Raley's Extra Virgin Olive Oil


  1. Place parsley, garlic, oregano, red wine vinegar, red pepper flakes, salt and pepper into food processor or blender. Process until finely chopped, stopping to scrape down the sides of the bowl with a rubber spatula as needed.
  2. Add olive oil a little at a time while continuing to process. Stop to scrape down the sides of the bowl as needed. Transfer sauce to an airtight container and refrigerate at least 2 hours before serving.
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