Sauces & dressings · Salsas & fresh sauces

Chimichurri

Name: Chimichurri
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Ingredients: 1 large bunch fresh parsley, finely chopped; 4 cloves garlic, minced; 1 1/2 tsp dried oregano; 1 1/2 tsp red pepper flakes; 3 tbsp red wine vinegar; 1/2 cup olive oil; 1/2 tsp salt

Argentina's raw parsley and garlic sauce, and the third most-searched food in the world in 2025. It is mostly olive oil, which the score shows plainly — but two tablespoons is what makes a plain grilled chicken breast or a tray of roast vegetables get finished.

Time: 10 min (10 prep + 0 cook)
Servings: 8
Per serving: 143 kcal
Protein: 0 g

Ingredients

1 large bunch fresh parsley, finely chopped60 g
4 cloves garlic, minced12 g
1 1/2 tsp dried oregano3 g
1 1/2 tsp red pepper flakes3 g
3 tbsp red wine vinegar45 g
1/2 cup olive oil120 g
1/2 tsp salt3 g

Every ingredient links to its food page — same data, same score, same formula.

Steps

Chop the parsley and garlic by hand rather than blending. A blender turns chimichurri into a smoothie; the whole point is that you can see the pieces.
Stir the parsley, garlic, oregano, pepper flakes and salt together with the vinegar and let it sit 10 minutes — the vinegar takes the raw edge off the garlic.
Stir in the olive oil. Don't whisk it into an emulsion; it should stay loose and separate.
Best after an hour at room temperature, and it keeps a week in the fridge. Bring it back to room temperature before serving or the oil stays solid.

Why does it score low?

Because per 100 g it is largely oil, and the score measures fullness per calorie. That's an honest reading of the sauce, not a verdict on using it — a 30 g spoonful over lean protein is a rounding error next to what it does for the plate.

Why this score

engineered against fullness

Dense calories with little protein, volume or fiber to fill you up.

Three routes to fullness — one is enough

1% of kcal

43% water

4 g/Mcal

What pulls it down

How scores work

Computed on the finished dish, not an average of the parts: 1145 kcal goes into the pot, 246 g of ingredients comes out as ~243 g of food → 471 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories: 471
Protein: (1%); 1 g
Fat: (95%); 50 g
Carbohydrates: (4%); 5 g
of which sugar: <1 g
Fiber: 2 g
Sodium: 496 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

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Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.