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Friday, August 21, 2020

Chimichurri Sauce

This is by no means an authentic Argentinian Chimichurri Sauce recipe, but it is a delicious vibrant green sauce I can put together quickly with just the ingredients I have available in my garden.


  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh-squeezed lemon juice
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon ground cumin
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon freshly ground black pepper
  • 4 cloves garlic, or more to taste
  • ¾ cup fresh cilantro leaves, stems removed
  • ¼ cup fresh oregano leaves, stems removed
  • ¼ cup fresh basil leaves, stems removed
  • ¼ cup fresh mint leaves, stems removed
  • ½ cup flat-leaf parsley, stems removed


  • Rinse the leaves of the fresh herbs and dry them on a paper towel so water isn't added to the Chimichurri.
  • Coarse chop all the fresh herbs and garlic.
  • Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, and fresh herbs in a blender.
  • Pulse blender 2 to 3 times and scrape down the sides of the blender jar with a rubber spatula.
  • Keep pulsing and scraping down the jar until a thick sauce forms, about 10-12 times.
  • Pour mixture into a jar and refrigerate the Chimichurri sauce until ready to serve.

Serve Chimichurri with grilled steaks and chicken, or as a marinade for meats. This is also delicious in Greek yogurt or a sour cream dipping sauce. It makes a bright addition to salad dressings too. Serve it as a dip for rustic breads. Fresh Chimichurri will keep in the refrigerator for about a week. If you need to keep it longer, freeze it.

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