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Chimichurri sauce is a vibrant green sauce from Argentina. It is generally used for grilled meat and is originally from the Rio de la Plata, Argentina. It is made of finely chopped parsely, garlic, olive oil and white vinegar.


1 cup

Total time

10 minutes




  • 1 cup parsley
  • 3 tbsps lemon juice
  • 2 cloves garlic
  • 1 tsp red pepper
  • cod, halibut, hake or tilapia filet
  • to taste Salt


  1. Combine the parsley, olive oil, garlic, lemon juice and red pepper in a bowl and stir to combine.
  2. Season with salt and add more red pepper if desired.
  3. Serve within a few hours; do not refrigerate.