Chimichurri Sauce

Chimichurri Sauce Recipe

This blog post should be titled The Sauce That Can Make Anything Taste Good! I think I tore it out of a Bon Appetit Magazine several years ago, but I have it memorized now because I make it so much. As soon as you try it, you'll understand why it's a favorite in our house. Here are few ways to try it.

  • Marinate chicken thighs in it over night

  • Use it as a dip for your favorite steak

  • Drizzle over kale, spinach & chard before cooking in a skillet

  • It makes a delicious and healthy salad dressing

  • Great on root vegetables like carrots, sweet potatoes and parsnips. I like to mix it with the warm veggies after I bake or roast them.

  • Try it as a sauce for your favorite rice bowl. My go to is bison steak, brown rice, bell peppers and onions.

Here's how I make it. It requires so little effort and stays good in the fridge for about 5-7 days.


  • 1/2 cup of red wine vinegar

  • 1 teaspoon of sea salt

  • 4 garlic cloves, peeled

  • 1 shallot, peeled and chopped into quarters

  • 1 teaspoon of red pepper flakes

  • 1/2 cup of fresh cilantro

  • 1/4 cup of fresh flat-leaf parsley

  • 2 tablespoons of fresh oregano (I've sub 2 teaspoons of dried oregano, but only use fresh cilantro and parsley)

  • 3/4 cups or organic, cold-pressed olive oil


Toss all of the ingredients into a food processor and pulse until shallots and garlic are finely chopped and ingredients are well combined. Do not over process. Store in the fridge in a glass bowl with lid or mason jar.