Chimichurri Sauce

I am a big fan of making fresh sauces and dressings because I can control the ingredients that go into them.  Chimichurri sauce can have a little punch (red pepper flakes) or not. Sensitive to garlic, you can use it or not.  Think cilantro tastes like soap, skip it and add some extra basil or parsley. Chimichurri adds brightness in both color and flavor and is a great addition to a simple, plainly cooked meat, chicken, fish, or vegetable dish.  If I have extra, I often freeze it and defrost for another meal.


1 bunch fresh Italian or regular parsley leaves

1 bunch fresh cilantro leaves

1 bunch of fresh basil leaves

1 bunch of fresh mint leaves

1/4 – 1/2 cup extra-virgin olive oil

1 garlic cloves, chopped

1 pinch of red pepper flakes (optional)

2 tablespoons fresh lemon and/or lime juice, or a combination of the two, or red wine vinegar

salt and pepper to taste


Combine the herbs, ¼ cup olive oil, garlic, lemon/lime juice or red wine vinegar, red pepper flakes if using in a mini chopper or blender. Blend until smooth.

If the mixture is too dry, slowly add more olive oil.

Season with salt and pepper as desired.

Flavors blend and intensify as the mixture sits. It is best to prepare 30 minutes or more before eating.