We love the brightness that blood oranges add to a classic chimichurri recipe. The lemon and blood oranges provide a natural acidity that replaces the more traditional vinegar. We use this on almost everything that comes off the grill; chicken, steak and even our veggies.
Recipe courtesy of Urban Asado
20 min
20 min
1 1/2 cups


  • 2 shallots, minced
  • 1 clove garlic, minced 
  • 1/2 cup fresh flat leaf parsley, finely chopped 
  • 1/4 cup fresh cilantro leaves, finely chopped 
  • 2 to 3 blood oranges, juiced 
  • 1 lemon, juiced 
  • 3/4 cup extra-virgin olive oil 
  • Kosher salt


Toss the shallots, garlic, parsley and cilantro together in a bowl until evenly mixed. Stir in the blood orange and lemon juices. Last but not least, add the olive oil and then salt to taste. As with most family recipes, we measure by "handfuls" and "tastes," so we encourage you to add the right amount of salt for your palate. If it is too sweet for your taste, then add a bit more lemon juice to give it more punch.

Alternately, you can blend everything in a food processor, drizzling the olive oil in last. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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