Sauces

Classic Chimichurri

Argentine-style parsley, garlic and red wine vinegar sauce with measured olive oil.

SaucesFinishing SauceSouth AmericanHeat: MildNo-Cook

How to Use This Sauce

Primary use: Finishing sauce for lean meats
Best with: Grilled lean beef, Chicken, Fish
Other ways to use it: Roasted potatoes, Roasted vegetables, Marinade
Suggested amount: 1 tablespoon per serving of lean meat
Flavor: Herbaceous · Tangy · Garlic-Forward
Texture: Loose, chopped
Batch yield: About 156 g prepared (10 servings of 1 tablespoon (about 15 g))
Serving size: 1 tablespoon (about 15 g) · 10 servings per batch

Allergens: none of the major allergens are in the listed ingredients. Check product labels for cross-contact.

Nutrition is shown for the listed serving of prepared sauce. The amount absorbed during marinating can vary.

Use This Sauce With

15 min Serves 2 Finishing Sauce · South American

SaucessaucecomponentMeat & Pan SaucesFinishing SauceSouth AmericanHerbaceousTangyGarlic-ForwardLean BeefChickenFishVegetablesMarinademarinadeNo cooking requiredUnder 15 minLower sodiumVegetarian Freezer-Friendly

Full recipe: About 156 g prepared (10 servings of 1 tablespoon (about 15 g))
Serving size: 1 tablespoon (about 15 g)
Servings per batch: 10

Servings to prepare changes how much you cook; it never changes the size of one serving. My portion (in My Week) changes your planned nutrition.

Contains:

Ingredients

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Preparing: 2 servings

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Sweetness choices — tap to lower sugar

Use the listed ingredients and amounts. Nutrition, saved shopping and meal planning remain based on this version.

Preparation guidance only. When a supported swap is chosen, Nutrition per serving below shows the adjusted values; filters, sugar screening, exports, Shopping and My Week stay based on the written recipe. A different sweetener does not establish diabetes suitability; total carbs, portion and verified sugars still matter.

Sugar alcohols may cause digestive symptoms; keep xylitol away from dogs. Aspartame must be avoided with PKU. No substitute is universally the healthiest choice.

Product conversion chart FDA sweetener guidance

Instructions

Nutrition per serving

Estimated nutrition per serving — 1 tablespoon (about 15 g)

Calories	48
Total fat	5.1 g
Saturated fat	0.7 gKeep low
Sodium	3 mgLow
Total carbohydrate	0.7 g
Fiber	0.2 g
Total sugars	0.1 g
Added sugars	Not available
Protein	0.2 g

Estimates based on the listed ingredients; actual values vary by brand. Nutrition is per one stated serving and does not change when you make more or fewer batches or servings.

Nutrition incomplete

Why this result?

Added sugar not verified; source and serving review required
Added sugar not verified
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This portion only — the rest of the meal and day are not checked.

Diabetes Meal Planning

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Calculation basis & sources

Per-serving estimates from every weighed ingredient divided by 10 servings of 1 tablespoon (about 15 g). Parsley, fresh: 40 g; https://fdc.nal.usda.gov/food-details/170416/nutrients; Spices, oregano, dried: 2 g; https://fdc.nal.usda.gov/food-details/171328/nutrients; Garlic, raw: 8 g; https://fdc.nal.usda.gov/food-details/169230/nutrients; Vinegar, red wine: 35 g; https://fdc.nal.usda.gov/food-details/172240/nutrients; Oil, olive, salad or cooking: 50 g; https://fdc.nal.usda.gov/food-details/171413/nutrients; Spices, pepper, red or cayenne: 0.5 g; https://fdc.nal.usda.gov/food-details/170932/nutrients; Beverages, water, tap, drinking: 20 g; https://fdc.nal.usda.gov/food-details/173647/nutrients. Cholesterol, potassium and added sugars are not calculated. Not laboratory verified; no diabetes, heart-health or weight-loss claim is made.

USDA SR Legacy weighed ingredient estimates

Source data checked 2026-10-29; no professional review documented.

Lower sodium: 300 mg sodium or less per stated serving. This is a site guideline, not the FDA "low sodium" label claim.

Heart-healthy tips

Use about 1 tablespoon per serving of lean meat. Nutrition below is for 1 tablespoon (about 15 g), not the whole batch.
Nutrition is shown for the listed serving of prepared sauce. The amount absorbed during marinating can vary.
Set aside the portion you plan to serve before adding raw meat or fish. Discard used marinade, or bring it to a rolling boil for at least 1 minute before serving.

Storage & Meal Prep Tips

Applies to: Fresh herb and oil sauce, after mixing. Times assume safe preparation, prompt cooling when needed, a refrigerator at 40°F / 4°C or below, and a freezer at 0°F / -18°C or below.

Refrigerator: Raw garlic and herbs in oil must be refrigerated: use within 4 days. Never store at room temperature.

Freezer: Freezer-Friendly. Best quality within 1–2 months.

To thaw: Thaw in the refrigerator — never on the counter.

To reheat or serve: Serve at room temperature; stir before using. Do not boil.

After thawing: After thawing in the refrigerator: use within 3–4 days.

Meal prep tip: Herbs darken over time; press plastic on the surface or top with a thin layer of oil. Freeze in ice-cube trays for longer storage. Label packages with the recipe name, portion, and date frozen.

Raw dough / unbaked option: Freeze without cheese when possible and stir it in after thawing.

Storage guidance sources

Category guidance matched to this recipe's preparation state; sources checked 2026-10-24. This is not a laboratory shelf-life test of the exact recipe.