Chimichurri Sauce

Chimichurri Sauce is a lovely accompaniment to many meats and fish dishes.  The combination of garlic, shallots, parsley and oregano give this a bright, tangy flavor.

This sauce originates from South America and has a pesto-like consistency. Its traditional use is over a simple grilled steak.

Place the shallot, parsley, oregano, and garlic in the food processor and pulse it until you have a chunky paste but don’t let it get too pulverized.  This is a rustic sauce and you want to see all the components.

The liquids get stirred in:  extra-virgin olive oil and red wine vinegar.  Finally stir in the red pepper flakes.  That’s all there is to making this bright, flavor-forward sauce!

I love to serve it over Grilled Pork Tenderloin.  It’s full flavor works especially well on milder meats.

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Chimichurri Sauce

Makes: 6 servings or 1 & 1/4 cup

Prep Time: 5 minutes

Total Time: 5 minutes


  • 1 small shallot cut into wedges
  • 3/4 cup flat-leaf parsley, stems removed, lightly packed
  • 1 tbsp fresh oregano, stems removed
  • 2 garlic cloves
  • 1 & 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp red pepper flakes
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar, plus more to taste


In a small food processor pulse the shallot, parsley, oregano, garlic cloves, kosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).

In a small bowl add the red wine vinegar, olive oil and the red pepper flakes to the parsley mixture. Stir until combined.

Chef’s Note:

This will store in refrigerator for up to two weeks.


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