Chimichurri Sauce


  • 1/2 cup olive oil
  • 2 tbs fresh lemon juice
  • 1/3 cup minced parsley
  • 1 clove garlic, minced
  • 2 shallots, minced
  • 1 tsp minced, basil, thyme or oregano or a mixture
  • kosher salt and fresh cracked black pepper to taste.
This is sauce/condiment that is used primarily in South America. It is wonderful drizzled over steak or empanadas. There are many variations of this sauce, however this is the basic template.


  • Combine all ingredients in a mini food processor or blender and blend well.
  • Add to a serving bowl and let for 1 hour before serving.
  • If desired you may leave the sauce¬†chunky and skip the food processor step.


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