Chimichurri Sauce
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Chimichurri Sauce

Submitted by: Helen Bagge

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 8

This is a parsley based sauce which is great on steak, other meats, potatoes, and plantains.


    1/2 c. extra virgin olive oil

    2 tbsp. lemon juice

    1/3 c. fresh parsley

    1 clove garlic

    2 shallots

    1 tsp. fresh oregano

    sea salt & black pepper to taste


Put all the ingredients in a food processor and blend it until it is all blended up into a sauce. Let it sit for at least 2 hours before serving so that the flavors blend together nicely.

*I have to tell you that I never do this recipe exactly as it is, but it always comes out for me. This time, I put a whole bunch of parsley in, instead of just a third of a cup. Once chopped, the bunch of parsley measured 1 cup. I used 2 cloves of garlic instead of just one pressed since I love garlic. I used two slices of sweet onion that I thought would be about the same amount as two shallots since I didn't have shallots. I used 1/2 teaspoon of dried oregano since I didn't have fresh. I used 1/2 teaspoon of sea salt and a few good shakes of pepper. This is a super healthy sauce!

I hope you enjoy this. It is an excellent topper for steak, but you can put it on anything you think would be jazzed up with it-chicken, potatoes, etc. Another good combo is to have it with plantains. You could take a ripe plantain and fry it in some coconut oil, and sprinkle a little of this sauce over it for a side dish. When you make a ripe plantain like this, the texture comes out soft like a cooked starchy root vegetable. Or you could take a less ripe plantain and use a mandolin slicer if you have one to make very thin slices to make plantain chips which would be great with this sauce. Of course, you would have to fry or bake the plantain slices to make them into chips.