Chimichurri Sauce
Serves: about 1½ cups
  • 1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
  • 3 to 5 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon chili pepper flakes
  • 2 tablespoons fresh oregano leaves (optional)
  • 2 tablespoons shallot or onion, minced
  • ¾ cup vegetable or olive oil
  • 3 tablespoons sherry wine vinegar, or red wine vinegar
  • 3 tablespoons lemon juice
  1. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve. *If not using right away, store in an airtight container in the refrigerate. Allow mixture to come to room temperature before using.
Recipe by Jennifer Cooks at