Chimichurri Sauce
Source: Adapted from Argentinian Chimichurri Sauce Delicious Heart-Healthy Latino Recipes/ Platillos Latinos Sabrosos y Saludables US Department of Health and Human Services National Heart, Lung, and Blood Institute
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
Add some South American flair to your meal with this flavorful sauce, which can be used on meat, fish, or vegetables as a marinade or poured over your finished product.
- Makes
- 12 servings
Ingredients
- 1 cup flat-leaf parsley, lightly packed and chopped without the stalks
- 4 garlic cloves, minced
- 1/8 teaspoon salt
- 1/4 teaspoon peppercorn, freshly ground
- 1/2 teaspoon chili pepper flakes
- 1 tablespoon dried oregano
- 2 tablespoons green onion, minced
- 1/2 cup olive oil
- 3/4 cup vinegar
- 3 tablespoons fresh lemon juice
- 1/4 cup water
Directions
- Wash hands with soap and water.
- Place all the ingredients in a blender or food processor and pulse until well chopped, but not pureed.
- Spoon the sauce over grilled meats, poultry, seafood, or vegetables. This sauce can also be used as a marinade.
Notes
Learn more about: Garlic Onions Lemons Herbs
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