Chimichurri Sauce

Total Time:
10 min
10 min

2 1/2 cups

  • 6 cloves garlic, sliced
  • 2 shallots, sliced
  • 2 cups packed fresh flat-leaf parsley
  • 1/4 cup fresh oregano leaves
  • 1 heaping tablespoon kosher salt
  • 1 teaspoon crushed red pepper flakes
  • 1 cup extra-virgin olive oil
  • 1/2 cup red wine vinegar
  • 1/4 cup water
  • Pulse the garlic, shallots, parsley, oregano, salt, and red pepper in a food processor until roughly chopped. Add the oil, vinegar, and water and pulse to make a textured sauce. Transfer to a serving bowl.

  • Cook's Note: Make sure to pluck the oregano leaves off the stems--hard stems make the sauce a little too textured. Toss the herb stems onto the fire to flavor whatever you are grilling.

  • Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved

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3.0 4
horrible..way way to much salt. must be a misprint should say 1 heaping teaspoon NOT 1 heaping tablespoon.<br /> item not reviewed by moderator and published
This recipe received 3 stars for the amount of salt it calls for. If i try again I will use 1 teaspoon of kosher salt. item not reviewed by moderator and published
This is not the greatest in the world, but certainly not the worst! It does the job. Quick and easy recipe. Lighten up on the salt a bit. Works wonderfully as a marinade. I'll make it again in a pinch for time. item not reviewed by moderator and published
my argentinian girlfriend uses chopped scallion greens instead of oregano (equal in part to the flat leaf parsley). i'm sure that's HER family's recipe, but it's my most favorite! item not reviewed by moderator and published

Not what you're looking for? Try:

Chimichurri Sauce

Recipe courtesy of Serena Palumbo