Recipe courtesy of Rachael Ray
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup packed fresh herbs, coarsely chopped, (any mixture of parsley, thyme, rosemary, oregano, basil or cilantro leaves)
  • 2 large shallots or 1 small onion, chopped
  • 1 large clove garlic, grated or finely chopped
  • Salt and freshly ground black pepper
  • 3 tablespoons red wine vinegar
  • 1/4 to 1/3 cup extra-virgin olive oil
  • Crusty warm bread, for serving

Directions

Put the herbs, shallots, garlic, salt and pepper, to taste, vinegar and oil in food processor bowl. Pulse-process until finely chopped but still a loose sauce. Sauce can be made fresh or refrigerated for a few days in an airtight container.

IDEAS YOU'LL LOVE

Argentine Chili With Chimichurri

Recipe courtesy of Rachael Ray

Chimichurri

Recipe courtesy of Richard Visconte

Chimichurri

Recipe courtesy of Chuck Hughes

Chimichurri

Recipe courtesy of Michelle Bernstein

Chimichurri

Recipe courtesy of Rodrigo Gimenez Cocinero

Chimichurri Sauce

Recipe courtesy of Cooking Channel

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here