Chimichurri Sauce

  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Yield: about 2 1/2 cups
Share This Recipe


1 cup extra-virgin olive oil

2/3 cup sherry vinegar

1/8 cup sherry

2 tablespoons freshly squeezed lemon juice

1 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh basil

3 tablespoons minced garlic (about 9 cloves)

1/2 medium red onion, quartered

2 tablespoons chopped fresh cilantro leaves

1 tablespoon chopped fresh oregano leaves

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper


  1. Combine the olive oil, vinegar, sherry, lemon juice, parsley, basil, garlic, red onion, cilantro, and oregano in a food processor, and pulse until well blended.
  2. Transfer the sauce to a nonreactive bowl, cover it with plastic wrap, and set it aside for at least 2 hours and up to 6 hours at room temperature. The sauce will keep in an airtight nonreactive container in the refrigerator for up to 3 days.

Cook’s Note

Do not puree. Stir in the kosher salt, black pepper, and crushed red pepper.