Chimichurri Sauce

How to make Chimichurri Sauce.

An easy to make sauce that goes great over grilled, roasted or baked meats and seafood. It also goes well with boiled or roast potatoes, steamed green beans, summer squash and fresh sliced tomatoes.


  • 1/2 cup minced, packed cilantro or parsley (or a mix of both)
  • 6 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced (2 teaspoons)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 – 1/2 teaspoon crushed red pepper flakes, depending on your taste for the hot ’n’ spicy
  • Optional: 1/4 cup minced onion (white, yellow, red, or shallots)


  1. Combine all ingredients and let stand at room temperature for at least 10 minutes and up to 2 hours before serving.
  2. This will keep refrigerated up to 48 hours.
  3. Makes about a 3/4 cup of sauce.
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