Skip Navigation

Main sections

Skip section navigation (navigation may have changed)

Due to the lapse in government funding, only websites supporting excepted functions will be updated unless otherwise funded. As a result, the information on this website may not be up to date and the agency will not be able to respond to inquiries until appropriations are enacted.

Updates regarding government operating status and resumption of normal operations can be found at

Section navigation logo

Argentinean Chimichurri Sauce


1 cup flat-leaf parsley, lightly packed and chopped without the stalks
4 cloves garlic, minced
⅛ teaspoon salt
¼ teaspoon peppercorn, freshly ground
½ teaspoon chili pepper flakes
1 tablespoon dried oregano
2 tablespoons green onion, minced
½ cup olive oil
¾ cup vinegar
3 tablespoons fresh lemon juice
¼ cup water


  1. Place all the ingredients in a blender or food processor and pulse until well chopped. Place in a glass container.
  2. Spoon the sauce over grilled meats, poultry, seafood, or vegetables. This sauce can also be used as a marinade.

Nutrition Facts: Serving size 3 tablespoons, Calories 88, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 30 mg, Total Fiber 0 g, Protein 0 g, Carbohydrates 2 g, Potassium 52 mg

Source: National Heart, Lung, and Blood Institute, National Institutes of Health, U.S. Department of Health and Human Services


Content last reviewed November 05, 2013
Page last updated December 23, 2013