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Chimichurri Sauce

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  • 10 minutes
  • Serves 4 to 6


1 1/2 cups

roughly chopped parsley (stems + leaves)

1 1/2 cups

roughly chopped cilantro (stems + leaves)


– 3/4 cup oregano (leaves only)

2 cloves

garlic, roughly chopped

1/8 tsp


1/2 tsp

kosher salt

juice from 1 large lime (about 2-3 tablespoons)

1 tbsp

white or red wine vinegar

Olive oil (about 1/2 cup)

optional: red pepper flakes


  • Place all ingredients except olive oil in a food processor and process until chopped up. Scrape down sides and then with processor running, drizzle in olive oil until it reaches a consistency similar to pesto. Don’t over process. If desired, stir in some red pepper flakes by hand. Serve sauce with grilled meats and vegetables. I marinate my meat with about half the sauce and save the rest to drizzle when the meat is on my plate.

    Annie Kartchner • 2018-07-11

3 people Recommend This Recipe