Chimichurri Sauce

This fresh sauce is great on chicken, salmon or fish, or as a side on zucchini zoodles or spaghetti and sprinkled with Parmesan cheese.

Dovetailing Tip: When making this sauce, double the recipe. Save half to toss with zuchinni noodles for Meal 4, Chimichurri Zoodles.

Yield: 20 tablespoons (1-1/4 cups)
Prep Time:
Cook Time:
Total Time:


1 cup fresh italian parsley leaves, lightly packed
1 cup fresh cilantro leaves, lightly packed
3/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons red wine vinegar
3 cloves garlic , peeled
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon chipotle chili flakes
1/4 teaspoon fresh ground pepper


Combine all ingredients in food processor, and pulse until parsley and garlic are finely chopped.

Taste and adjust seasonings if needed.


Add Recipe to Cook'n

blog comments powered by Disqus