How to Make Chimichurri Sauce: The Ultimate Versatile Sauce for Meats, Salads, and More

Gather equal parts of parsley and cilantro (or Chinese coriander) for the sauce.

Remove the stems from the parsley leaves, but keep the stems on the cilantro or Chinese coriander.

Wash all herbs well before use.

Add 4 peeled garlic cloves to the blender.

If desired, add a chili for heat (stem removed).

Add 1 teaspoon of oregano and 0.5 tablespoon of salt to the blender.

For the liquid, add 0.5 cup of water, 0.5 cup of olive oil, and 0.5 cup of white vinegar to the blender.

Blend all ingredients until well combined, adjusting consistency with more or less liquid if desired.

The sauce may separate in the refrigerator; mix before using.

Store in the refrigerator for a couple of months; the color may change but it remains good due to the vinegar.

Equipment Needed