Recipes from Arkansas to Malibu

Chimichurri Sauce

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November 5, 2017

Want to make almost anything better? Add chimichurri sauce!

This South American sauce takes a little time, but it adds so much to all of the following:

  • Steaks
  • Tri Tip
  • Grilled Chicken
  • Baked Potatoes
  • Any kind of potatoes
  • Almost Anything Else!!

There are tons of versions of this recipe. This one comes is based on a recipe from Cook’s illustrated. You know those guys are my favorites. If you want to mix it up, substitute meant leaves for cilantro leaves. It’s perfect with lamb!

  • Prep: 30 mins
  • Yields: 10-12 Servings


2 Bunches Italian Flat Leaf Parsley (1.5 - 2 Cups)

1 Bunch Cilantro (0.5 - 0.75 Cups)

1 tbsp Dried Oregano

6-10 Cloves Garlic (In a pinch, you can use 1 tsp dried minced garlic in place of each clove - just add it to the water)

1 1/2 tsp Salt

1 tsp Red Pepper Flakes

1/3 cup Red Wine Vinegar

3/4 cup Olive Oil


1Mix Dried Oregano and Salt with 1/3 Cup Hot Tap Water and let sit for 15 Minutes

2Pick leaves off cilantro and parsley, eliminating any large stalks.

3Place parley, cilantro, garlic, and red pepper flakes in a food processor or blender, give it about ten pulses, until coarsely chopped.

4Pour water/oregano/salt mixture into food processor/blender. Pulse until mixed in.

5Pour mixture into a bowl, and stir in olive oil.

6Sit at room temperature for one hour. Hold for up to 5 days, but it won't last that long. Take out of refrigerator 1 to 2 hours prior to serving.


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