Chimichurri Sauce

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15 Minutes
Chimichurri Sauce

This should become one of your go-to sauces. It makes almost everything you add it to delicious. It's awesome on all sorts of grilled meats or even added to nachos or chili.

Our favorite applications are putting it on steaks or smearing it on a grilled chicken.



1 bunch of cilantro

1 bunch of parlsey

3 limes, juiced

2 garlic cloves 

2 tablespoons of capers (in brine, not in salt), optional

2 filets of anchovy (or 1 teaspoon of anchovy paste), optional

1 tablespoon Worcestershire sauce, optional

1 cup olive oil

1/2 cup red wine vinegar or apple cider vinegar 

1 teaspoon Offbeat Gourmet Hot Sauce, or chili flakes, optional

1 teaspoon Offbeat Gourment Spicy Dijon, optional

1 teaspoon ground cumin, optional




Chop and mix ALL the ingredients together in a bowl. 

You can chop and mix in a food processor, blender or by hand. We prefer by hand so the sauce stays chunkier. If you use a blender, you want a course chop; don't blend into a puree (though it will still taste good either way).

Sauce keeps well in the refrigerator for several days.


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