Chimichurri sauce is used in Central and South America to top cold and grilled meats. It varies with each person and region, but this is a pretty typical version.

Makes 1 cup

In a blender or food processor, add each ingredient in order, one at a time, slowly adding oil as it blends:
¼ cup fresh parsley + ¼ cup fresh cilantro/coriander leaves (these have to be fresh – dried won’t work)
½ medium white onion (mild)
1 garlic clove
1 t. Coarsely ground black pepper
1 t. Oregano
¼ t. Cayenne pepper or dash of hot sauce
1 t. salt
2 T. red wine vinegar
½ cup mild olive oil

Stir down as needed. Let stand 1 hour before using. Store refrigerated in a covered jar or container.

Spoon a little over cold or grilled meats – excellent with steak or on burgers.

Print/Download PDF: Suz’s Chimichurri Sauce