Chimichurri Sauce

Pat Duran


This is my neighbor Joey's recipe, he got it from a chef at the MGM.


★★★★★ 2 votes

makes 2 cups
5 Min
Food Processor


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  • 1/2 bunch
    cilantro, leaves only
  • 1 bunch
    flat leaf parsley, leaves only
  • 1/4 c
    white wine vinegar
  • 4 clove
  • 1 medium
    yellow bell pepper,cut into strips
  • 1
    lemon, zested and juiced
  • 1
    lime, zested and juiced
  • 1
    orange, zested and juiced
  • 1/2 tsp
    red pepper flakes
  • 3 Tbsp
    olive oil

How to Make Chimichurri Sauce


  1. Combine all ingredients except for the olive oil in a food processor or blender. Slowly add the oil in a steady stream with the motor running.
    Keep covered and chilled in refrigerator for up to one week.
  2. Great served over grilled beef or chicken.Not bad on chops either.

Printable Recipe Card

About Chimichurri Sauce

Course/Dish: Salsas, Dressings
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Spanish
Other Tags: Quick & Easy, Healthy, Heirloom

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