The Washington Post

Wolfgang Puck's Chimichurri

Wolfgang Puck's Chimichurri 2.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nov 7, 2012

This herb sauce native to Argentina is meant to be served with grilled steaks or other meat.

Make Ahead: The sauce can be made and refrigerated in an airtight container for up to 3 days, but the green color of the fresh herbs will darken with time.

Servings: 2 cups
  • 1 1/2 cups olive oil
  • 1/2 cup Spanish onion, cut into small dice
  • 1 tablespoon chopped garlic (from 2 or 3 medium cloves)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh oregano leaves
  • 1 teaspoon dried oregano
  • 2 cups parsley leaves
  • Freshly squeezed juice of 1 lemon, preferably organic


Heat 1 cup of the oil in a medium saute pan or skillet over medium heat. Once the oil shimmers, add the onion and garlic and cook, stirring frequently, until they are translucent, 7 or 8 minutes. Season with salt and pepper to taste.

Add the vinegar and cook for a few minutes, until the vinegar has reduced a little. Add the fresh and dried oregano and the parsley, and cook until tender, about 1 minute.

Remove the saute pan or skillet from the heat and cool the sauce to room temperature. Transfer the sauce to a blender, add the lemon juice and pulse until lightly blended. Turn on the blender and pour in the remaining 1/2 cup of oil, blending until combined. Taste, and add salt and pepper as needed.

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Recipe Source

Adapted from chef-restaurateur Wolfgang Puck.

Tested by Mickey Douglas.

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Nutritional Facts

Calories per 2-tablespoon serving: 190

% Daily Values*

Total Fat: 20g 31%

Saturated Fat: 3g 15%

Cholesterol: 0mg 0%

Sodium: 20mg 1%

Total Carbohydrates: 2g 1%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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