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Low Fodmap Chimichurri

Low Fodmap Chimichurri

Low Fodmap Chimichurri – a tangy and slightly spicy sauce, perfect for barbecued and grilled meat, typical of Argentina. Simply mouthwatering!
Course Sauce
Cuisine Argentinian
Keyword Barbecue, chimichurri, Grilling, Meat, sauce
Prep Time 15 minutes
Resting Time 1 day
Total Time 1 day 15 minutes
Author Manuela Zangara


  • 3 tbsp dry oregano
  • 1 or 2 tsp chilly flakes
  • 60 ml – ¼ cup lukewarm water
  • 5 tbsp parsley finely chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 120 ml – ½ cup red wine vinegar
  • 180 ml – ¾ cup sunflower oil
  • 60 ml – ¼ cup garlic-infused olive oil


  1. In a medium bowl, mix together the dry oregano, chilly flakes, and lukewarm water. Do this for a few minutes, so that the dry herbs and spices can rehydrate.
  2. Add the remaining ingredients and mix well.
  3. Put in a glass jar, cover with a tight lid and refrigerate. Use the day after.

Recipe Notes

If you are not following the Low Fodmap diet, you can substitute the garlic-infused olive oil with the same amount of sunflower oil and use 2 cloves of garlic made into a paste.