Chimichurri Sauce


All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

No tales to tell on this one.  Chimichurri is traditionally used on grilled meats & the idea of that combo makes me want to start eating steak again.  But – I will not.  I will just find other uses for this EASY & delicious sauce.  It is so pretty, too.  Later – I will post a dish that incorporates using this stuff.


Chimichurri Sauce


4 or more garlic cloves

2 cups fresh Italian parsley

1 cup fresh cilantro

5 hot peppers (I used 4 serrano & 1 jalapeno) – seeded (or more if you love heat)

5 scallions (ends cut off)

1 tsp dry oregano (or 3 fresh sprigs)

1 tsp lime zest

1 tsp lime juice (with more to be added at the end to your taste)

S&P to taste

3/4 cup (or more – if you like this sauce thinner) olive oil



Puree in a food processor.  Add lime & salt & pepper to taste.  Add more hot pepper – to taste – and blend smooth.



2 thoughts on “Chimichurri Sauce

  1. Pingback: Grilled Avocado Bruschetta with Chimichurri & Grilled Avocado, Feta Cheese & Heirloom Tomato Crostini with Basil Oil | Delightful-Delicious-Delovely

  2. Pingback: Slow Cooker Mexican Spicy Black Beans for Your Vegan Crockpot | Delightful-Delicious-Delovely

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