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Chimichurri Sauce

Serves: 4 to 6

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1/2 bunch Italian parsley, leaves torn from stems and chopped
1/4 bunch cilantro, leaves torn from stems and chopped
1 (0.75-ounce) package fresh oregano, leaves stripped from stems and chopped
1 (0.75-ounce) package fresh mint, leaves stripped from stems and chopped
6 cloves garlic, peeled and finely minced
1 teaspoon red pepper flakes
2 tablespoons red wine vinegar
Juice of 1 lime
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper


In a medium bowl, combine the parsley, cilantro, oregano, mint, garlic and red pepper flakes. Add the vinegar and lime juice, and, while whisking constantly, drizzle in the olive oil. The mixture should look be loose, almost like a vinaigrette. Season to taste with salt and pepper. Serve over grilled meats, fish or vegetables.

About the recipe

Originating in South America, chimichurri has many variations; however, traditionally, all must contain parsley, garlic, and fresh oregano. The sauce is most commonly served with grilled meats, but it’s a wonderful complement to lighter fish and vegetable dishes.

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