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Chimichurri Sauce

The sauce of all sauces. This super flavorful green sauce is versatile and bursting with flavor. We love to put it on a grilled steak but it can also be used on almost any meat (also tasty on sweet potatoes) and as a marinade.


  • 1 1/2 cups packed fresh parsley

  • 1/2 cup packed fresh cilantro

  • 1 tsp dried oregano

  • 1/4 small red onion or one small shallot

  • 3 garlic cloves

  • 3 Tbsp red wine vinegar

  • 2 Tbsp fresh lemon juice

  • 1 tsp salt, or to taste

  • 1/4 tsp red pepper flakes (optional, more or less to taste)

  • 3/4 cup olive oil**

Instructions By Hand Method

  • Finely chop parsley, cilantro, oregano, onion (should have 1/4 cup minced red onion) and garlic (1 Tbsp). Add to a mixing bowl along with all remaining ingredients. Stir to blend.

Food Processor Method

  • If using a food processor no need to pre-chop herbs and you'll only need to roughly chop onion and garlic. Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally until finely minced.

  • Add in parsley, cilantro, oregano and red pepper flakes then pour in olive oil while pulsing several times until herb leaves are finely minced (they should have some body and texture).

  • Spread over meat, poultry, seafood or vegetables or use as a marinade.


  • Leave the stems on the cilantro - they have the most flavor!

  • Store in refrigerator about 5 days or freeze for one month.

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