Chimichurri Sauce

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 2 1/2 cups
  • Nutrition Info
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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


  1. 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.
  2. Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved

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.