Chimichurri Sauce


Chimichurri Sauce


Makes 2 cups
  • 1 small shallot, peeled and minced
  • 1 jalapeño or other pepper, like a fresno chili, seeds removed and minced
  • 4 cloves of garlic, pressed through a garlic press
  • 1/2 C red wine vinegar
  • 1 tsp sea salt
  • 1/2 C parsley, finely chopped
  • 1/2 C cilantro, finely chopped
  • 1 tbsp dried oregano, or finely chopped fresh oregano
  • 3/4 C extra virgin olive oil
  • Freshly ground black pepper


In a medium bowl, combine the shallot, jalapeño, garlic, vinegar, and sea salt. Stir in the cilantro, parsley, and oregano. Using a whisk, slowly drizzle in the olive oil and whisk to combine. Taste. Season with more salt and some black pepper as needed. A delicious sauce to serve with grilled meat or fish. 

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