Chimichurri Sauce

This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats and vegetables. Keep it around as just a dip for anytime.

Chimichurri Sauce


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  • 1/2 cup Sparrow Lane extra virgin olive oil
  • 4 cloves garlic, chopped, or more to taste
  • 3 tablespoons Sparrow Lane Chili Lime vinegar, or more to taste
  • 3 tablespoons Sparrow Lane Zinfandel Vinegar,
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes, just for a little more heat
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup fresh cilantro leaves
  • 1 bunch flat-leaf Italian parsley, stems removed
  • Optional: diced red bell pepper


  1. Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.
  2. Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.
  3. Keep in a sealed container for at least a week refrigerated.


I like to hand chop everything but using a processor is easier, just be sure not to puree to a pesto.

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