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Chimichurri Sauce for Grilled & Roasted Meats

D'Artagnan | Yield: makes about 1.5 cups
This easy chimichurri recipe can be used as both a condiment & a marinade. Fresh & bright, it's perfect for beef, buffalo, pork, lamb & duck.
New Chimichurri Sauce for Grilled & Roasted Meats | D'Artagnan

Ingredients

  • ½ cup packed flat-leaf parsley leaves
  • ½ cup packed cilantro leaves
  • 2 cloves garlic, peeled
  • 1 teaspoon dried oregano
  • 1/8 cup red wine vinegar
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon coarse salt
  • Freshly ground black pepper
  • ½ cup extra-virgin olive oil

Preparation

  1. To a food processor, add parsley, cilantro, garlic, and oregano. Pulse until chopped. Add vinegar, red pepper flakes, salt, and a few grinds of pepper. Pulse until combined. Drizzle with the processor running, pour in olive oil. Put the finished chimichurri aside until ready to use.