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Chimichurri Sauce

Author: Jennifer Locklin


  • 1 cup lightly packed chopped parsley ideally, flat leaf "Italian" parsley
  • 3 to 5 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon chili pepper flakes
  • 2 tablespoons fresh oregano leaves optional
  • 2 tablespoons shallot or onion minced
  • 3/4 cup vegetable or olive oil
  • 3 tablespoons sherry wine vinegar or red wine vinegar
  • 3 tablespoons lemon juice


  • 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.