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Chimichurri Sauce

Photo: Hector Sanchez; Styling: Buffy Hargett
Yield Makes about 1 1/2 cups
Vibrantly colored Chimichurri Sauce is the perfect accompaniment for grilled steak, or use as a marinade for chicken or beef.


  • 4 cups firmly packed fresh flat-leaf parsley leaves
  • 3/4 cup olive oil
  • 4 garlic cloves
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons sherry vinegar or red wine vinegar
  • 2 tablespoons minced shallot
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried crushed red pepper

How to Make It

  1. Process parsley, olive oil, garlic, lemon juice, vinegar, shallot, kosher salt, freshly ground black pepper, and dried crushed red pepper in a food processor until finely chopped.