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Recipe
Chimichurri Sauce

Chimichurri Sauce

  • Prep Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 1/2 cups

Ingredients

  • 1 cup extra-virgin olive oil
  • 2/3 cup sherry wine vinegar
  • 2 tablespoons lemon juice
  • 1 cup chopped flat-leaf parsley
  • 4 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 3 tablespoons minced garlic
  • 2 tablespoons minced shallots
  • 3/4 teaspoon fresh cracked black pepper
  • 2 1/2 teaspoons kosher salt
  • 1/4 teaspoon crushed red pepper

Directions

  • In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)