Recipe courtesy of Jorge Rodriguez

Chimichurri Sauce

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  • Level: Easy
  • Yield: 4 cups
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2 bunches flat leaf parsley

6 cloves garlic

1 cup extra virgin olive oil

2 tablespoons fresh oregano

1 tablespoon crushed red pepper

2 tablespoons dry oregano

2 tablespoons sweet Hungarian paprika

1/2 tablespoon cumin

1 teaspoon freshly ground pepper

1/2 cup white wine vinegar

2 tablespoons red wine vinegar

1 cup roasted pepper, diced

1 cup salmuera (made with 1 cup warm water and 3 tablespoons of Kosher salt)


  1. Start with the salmuera; mix the warm water with salt and set aside to cool completely.
  2. In a food processor, combine fresh parsley, fresh oregano, garlic and olive oil. Pulse several times.
  3. Add the dry ingredients and the vinegars in a slow motion.
  4. Pour the cold salmuera slowly into the sauce, while mixing, until the sauce is well amalgamated.

Cook’s Note

Suggested wine: Altos de Medrano Reserva vina Hormigas Mendoza 1997