Recipe courtesy of Cooking Channel

Chimichurri Sauce

This bright, garlicy sauce from Argentina is a classic partner to grilled steak and chicken - but why stop there? It's also fantastic with empanadas, fish and anything else that could use a kick of peppers and herbs. (We've even been caught eating it straight out of the bowl with a spoon.)
  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 1 cup
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1 1/4 cups lightly-packed parsley leaves

1 cup lightly-packed oregano leaves

1/2 cup lightly-packed cilantro leaves

6 cloves garlic

1/2 teaspoon crushed red pepper

Kosher salt

1/4 cup red wine vinegar

3/4 cup olive oil


  1. For the sauce: Combine the parsley, oregano, cilantro, garlic, crushed red pepper and 1 1/2 teaspoons salt in a food processor. Process until coarsely chopped. Add the vinegar and pulse to combine. Scrape the mixture into a bowl and whisk in the oil and 2 tablespoons water. 

Cook’s Note

The sauce can be made 1 day ahead and refrigerated; bring to room temperature before serving.