Recipe courtesy of Jeremy Stanton

Chimichurri Sauce

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  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 20 min
  • Yield: About 2 cups
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2 teaspoons salt 

2 tablespoons fresh oregano, finely chopped 

2 tablespoons fresh flat-leaf Italian parsley, finely chopped 

2 tablespoons fresh thyme, finely chopped 

2 cloves garlic, chopped 

1 shallot, chopped 

1/2 cup red wine vinegar 

1 tablespoon extra-virgin olive oil 

Fresh cracked black pepper


  1. Mix the salt with 1 cup water in a small saucepot and bring to a boil. Set aside and allow to cool completely.
  2. Mix together the oregano, parsley, thyme, garlic and shallots in a bowl. Mix the vinegar with the salted water, and then pour over the herb mixture. Whisk in the olive oil and season with black pepper.