Chimichurri Sauce

Great sauce and marinade...excellent on steak and chicken

Chimichurri Sauce

Photo by Randy

  • Prep Time


  • Total Time


  • Servings



  • 1

    cup cilantro leaves

  • 1

    cup flat-leaf parsley leaves

  • ½

    cup mint leaves

  • 4

    cloves garlic, roughly chopped

  • ¾ to 1

    cup olive oil

  • ¼ to ⅓

    cup red wine vinegar

  • Kosher salt and freshly ground black pepper


Pulse the herbs and garlic in a food processor until coarsely chopped. Add 3/4 cup oil, 1/4 cup vinegar and salt and pepper, to taste, and pulse to make a soupy vinaigrette — it will look a bit creamy until it settles. Add more oil and/or vinegar if too thick. Refrigerate at least 4 hours best if over night


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