Chimichurri Sauce

This recipe has been featured in a post on The Recipe Girl blog:  Argentine Asado Dinner Party.

Print Print Recipe

Chimichurri Sauce

Yield: 1 cup (serves 6 people)

Prep Time: 15 minutes

This garlicky, fresh herb sauce is perfect drizzled over grilled flank or skirt steak, and chunks of rustic bread soak up the drippings rather nicely too.


1 cup fresh Italian parsley, packed
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar
1/4 cup fresh cilantro, packed
2 cloves garlic, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon sea salt


Puree all ingredients in processor. Transfer to bowl.


*This sauce can be made up to 2 hours ahead. Cover and let stand at room temperature.


Leave a Comment

One Response to “Chimichurri Sauce”

  1. 1

    Kristina Vanni — June 15, 2011 @ 9:09 AM

    I like the addition of cumin in your version of chimichurri…I bet that tastes great! Will have to try that next time :)