Chimichurri sauce

Chimichurri sauce

Chimichurri sauce, an amazing condiment to be used on steak, fish, sausages, chicken, and anything that comes off the grill this summer. Also excellent for a marinade. The beautiful thing about this recipe is that the ingredients don’t change but you can pretty much “eyeball” everything and purée or chop to your preference. In my recipe, I use a food processor. You can also use a blender on low or a mortar and pestle. 


1 tablespoon of finely chopped oregano

2 bunches of cilantro tops chopped finely

1 bunch of Italian parsley tops chopped finely (save the stems of both for stocks and soups!)

1/4 cup of red wine vinegar

1 cup of good quality virgin olive oil

3 garlic cloves minced 

1 shallot diced   

1 teaspoon of Red Chile flakes 

Salt to taste 


Combine all and mix thoroughly in a food processor on pulse or medium setting for 10-30 seconds (or until shallot and garlic are thoroughly mixed in), and you are ready to serve as beautiful confinement to add a fantastic flavor and elevate almost any protein.

Drizzle on steak or serve as a side dish for your guests to take as much as they desire.

Share this post

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email