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Argentinian herb sauce, fresh herbs and olive oil
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Chimichurri (30 g) has 66 calories. That works out to 220 calories per 100 g. It contains 1.6 g of carbs, 0.5 g of protein, 6.3 g of fat and 0.6 g of fiber. Its 66 µg of Vitamin K covers 55% of the Daily Value. Its glycemic index is 10 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
66
KCAL / 30G
Carbs
1.6g
· 1% DV
Protein
0.5g
· 1% DV
Fat
6.3g
· 8% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 3% · Fat 87%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 66 kcal | |
| Total fat | 6.3 g | 8% |
| Saturated fat | 0.87 g | 4% |
| Trans fat | 0 g | |
| Sodium | 207 mg | 9% |
| Total carbohydrate | 1.6 g | 1% |
| Fiber | 0.6 g | 2% |
| Protein | 0.5 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 66 kcal |
| 1 tablespoon (small) | 15 g | 33 kcal |
| 1 serving (small) | 25 g | 55 kcal |
| 1 ounce (medium) | 28 g | 62 kcal |
| 1 serving (large) | 40 g | 88 kcal |
| 3 tablespoon (large) | 45 g | 99 kcal |
| 100 g | 100 g | 220 kcal |
| 1 cup (large) | 240 g | 528 kcal |
Calculated from 220 calories per 100 g.
Chimichurri is a fresh herb sauce most often served with grilled meat, especially asado. You can also spoon it over chicken, fish, roasted vegetables or potatoes, or use it as a dip for bread.
Chimichurri tastes herby, garlicky and tangy, with a fresh, slightly sharp finish from vinegar. Red pepper flakes can add heat, while the amount of oil and herbs changes how rich or punchy it tastes.
Traditional chimichurri typically combines chopped parsley, oregano, garlic, vinegar, olive oil and red pepper flakes. Recipes vary, and some include cilantro or lemon, but fresh herbs and an acidic element give the sauce its characteristic flavor.
To make chimichurri, finely chop parsley, garlic and oregano, then stir them with vinegar, olive oil and optional red pepper flakes. Chopping rather than blending gives the sauce its classic loose, textured consistency.
No, chimichurri and pesto are different sauces. Chimichurri usually features parsley, vinegar and olive oil, while pesto commonly uses basil, cheese, nuts and olive oil; pesto is typically thicker and less tangy.
Chimichurri can be mildly spicy, but it is not always hot. Red pepper flakes or fresh chili are optional in many recipes, so the heat depends on the version you buy or make.
Homemade chimichurri is best kept in a sealed, clean container in the refrigerator and used within a few days. Its fresh herbs and garlic do not make it safe to leave at room temperature for extended periods.
Yes, chimichurri can be frozen in small portions, such as in an ice-cube tray. The herbs may soften and the oil may separate after thawing, so stir it well before serving.
Yes, chimichurri works as a marinade for meat, chicken or vegetables, as well as a finishing sauce. Set aside a clean portion for serving before adding any sauce to raw ingredients.
Chimichurri pairs well with grilled chicken, fish, roasted vegetables and potatoes, not just steak. It also adds a bright, garlicky flavor to sandwiches or can be served as a dip with crusty bread.
Vitamins
Vitamin K
66µg · 55% DV
Vitamin A
54µg · 6% DV
Vitamin C
5.1mg · 6% DV
Vitamin E
0.66mg · 4% DV
Minerals
Sodium
207mg · 9% DV
Manganese
0.11mg · 5% DV
Copper
0.04mg · 4% DV
Iron
0.51mg · 3% DV
Potassium ⭐
69mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 66 calories in 2 tablespoon (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chimichurri is a fresh Argentine sauce, usually made with finely chopped parsley, garlic, oregano, vinegar and olive oil; some versions include chilli. It is not generally blended smooth, so the herbs give it a loose, textured consistency. Its bright, tangy flavour, with a gentle bite, is most familiar alongside grilled beef, spooned over the meat or served at the table. It also works well with chicken, roasted vegetables or crusty bread.
Olive oil gives chimichurri most of its energy, while the herbs contribute flavour and some fibre; it is not a substantial source of protein. A little goes a long way, so use it as a condiment rather than a heavy pour, or make a lighter-tasting version with more herbs and vinegar.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.87g
MONOUNSATURATED
4.23g
POLYUNSATURATED
0.63g
Omega 6:3 ratio 12.8:1
Above the ideal 4:1 (12.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.