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A hand holds a spoonful of chimichurri sauce, hovering over a bowl full of it. There are fresh green herbs in the background.

Chimichurri Sauce

Prepare this herb-infused Chimichurris Sauce to serve with veggie burgers or grilled tofu kabobs.
Course Sauce
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Calories 133kcal


  • cup olive oil, divided
  • 2 tablespoons white wine vinegar
  • ½ cup fresh parsley, stems removed and leaves finely chopped
  • ¼ cup fresh cilantro, stems removed and leaves finely chopped
  • 3 cloves garlic, finely chopped
  • 1 small red bell pepper, seeds removed and finely chopped
  • ½ teaspoon dried oregano
  • 1 teaspoon sea salt


  • Stir ingredients together in a bowl. Cover and set it aside for 5 to 10 minutes (or refrigerate for up to 24 hours).
  • Use it as a marinade for tofu (for Vegan Kabobs), as a baste for grilled veggie burgers, grilled veggies, grilled corn on the cob, and more.


You can substitute a spicy red pepper or red jalapeno for the bell pepper. They're harder to find which is why I think the red bell pepper works as a great substitute.


Calories: 133kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 995IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg