Chuck Hughes' fresh and tangy chimichurri sauce is full of fresh herbs and very simple to prepare.
  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: About 1 cup (250 ml)
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2 cloves garlic

1 shallot, chopped

2 cups/500ml fresh parsley and/or cilantro leaves

1/4 cup/60ml fresh oregano leaves

1/2 cup/125ml olive oil

1 tablespoon/15ml red wine vinegar

Zest and juice of 1 lemon 

Pinch red pepper flakes

Salt and freshly ground black pepper


  1. Pulse the garlic and shallots in a food processor until finely chopped. Add the herbs and pulse briefly until finely chopped (be careful not to puree them). Transfer to a bowl. Stir in the olive oil, vinegar, lemon zest and juice and red pepper flakes. Season with salt and more red pepper flakes if desired. Keep in the refrigerator until ready to serve.

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