Chimichurri Sauce

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Chimichurri SauceRecipe

Photo: Greg Dupree; Styling: Lindsey Lower

Drizzle over gazpacho, or toss with cooked shrimp and pasta for a zingy Argentine-inspired scampi. Adding whole garlic cloves to the food processor first seasons the work bowl so the sauce picks up more garlic flavor.

Serves 8 (serving size: about 3 tablespoons)


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4 small garlic cloves
4 cups fresh cilantro leaves
2 cups fresh flat-leaf parsley leaves
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
1 teaspoon kosher salt
1 Fresno chile, seeded and coarsely chopped


Hands-on: 8 Minutes
Total: 8 Minutes

1. With food processor on, add garlic through food chute; process until coarsely chopped. Add remaining ingredients; process until mixture is finely chopped. Refrigerate 1 to 2 days.

Created date

June 2015

Nutritional Information

Calories 132
Fat 13.7 g
Satfat 1.9 g
Monofat 9.9 g
Polyfat 1.5 g
Protein 1 g
Carbohydrate 2 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 250 mg
Calcium 25 mg