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Classic Chimichurri Sauce

September 19, 2014
by Cornelia Emlen
A staple Argentinian sauce that once you’ve discovered you’ll use to enliven everything from bread to meat, fish or vegetables.
  • ½ cup red wine vinegar
  • 1 teaspoon salt
  • 3 – 4 cloves garlic, minced fine or pressed
  • 1 shallot, finely minced
  • 1 teaspoon chili flakes
  • 1 teaspoon cumin
  • 1 bunch fresh cilantro (approximately 2 cups)
  • half bunch fresh broad leaf parsley (approximately 1 cup)
  • ⅓ cup fresh oregano
  • ½ cup good olive oil
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • red wine vinegar, salt, chili flakes, cumin, olive oil
  1. Finely mince shallot. Finely mince or press garlic.
  2. Combine vinegar, salt, garlic, shallot, chili flakes and cumin in a bowl or large measuring cup. Let sit for 15 minutes.
  3. Remove stems from herbs and wash and dry leaves. Finely mince cilantro, parsley and oregano. Add to vinegar mixture.
  4. Add olive oil. Combine thoroughly.
  5. Wonderful as a condiment or a marinade for beef or lamb.