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Chimichurri Sauce is a glorious, garlicky herb sauce meant for slathering over grilled meats. It's the Argentinian version of a pesto, and it's fabulous!


makes about 1 cup

Total time

0 minutes


  • 2 cloves garlic (use one for a less pungent flavor)
  • ½ tsp sea salt
  • 1 shallot (rough chopped)
  • 1 cup parsley leaves, be sure to remove most of the stems and rinse well
  • ½ cup fresh cilantro leaves
  • 2 tbsp fresh oregano leaves (must be fresh!)
  • 1 cup fresh basil leaves
  • ½ cup olive oil (plus more for thinning if needed)
  • juice of 1/2 large lime (or 1 small)
  • 1 tbsp sherry vinegar
  • ½ tsp red chili flakes
  • fresh cracked pepper to taste


  1. Drop the garlic, salt and shallot into a small food processor and process until finely minced. Scrape down the sides of the bowl as necessary.
  2. Put the rest of the ingredients in the processor and pulse/process until the herbs are finely minced. Scrape down the sides of the bowl a couple of times. Taste the sauce and adjust the seasonings to your preference.
  3. Let the sauce rest in the refrigerator for an hour or two before using. If the sauce becomes too thick, thin it down with more olive oil.

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