Chimichurri Sauce

Chef Sandra's Chimichurri Sauce


  • 1-2 cups chopped fresh flat-leaf parsley (firmly packed, trimmed of stems)
  • 1/2 cup of fresh oregano (chopped)
  • 1/4 cup sherry vinegar (can also use red-wine or white wine vinegar)
  • 3-4 cloves garlic (minced)
  • 2 tablespoons minced shallots
  • 2 tablespoons fresh squeezed lemon juice
  • ½ cup extra virgin olive oil
  • 1 teaspoon kosher or sea salt
  • ¼ teaspoon freshly ground black pepper (or to taste)
  • ¼ teaspoon red pepper flakes


  1. Remove the leaves from the stalks of the herbs
  2. Mince garlic
  3. Add the herbs, garlic and the rest of the dry ingredients in your blender or food processor
  4. Pour in the sherry vinegar followed by the olive oil
  5. Blend until smooth
  6. Allow to sit at room temperature for at least 30 minutes to allow flavors to meld

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