Chimichurri Sauce2019-07-02T16:17:17-04:00

Chimichurri Sauce

Presented by Casa Toro


  • 1 cup fresh parsley leaves, packed
  • 4–6 cloves garlic, peeled
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup white vinegar
  • 1/2 cup olive oil
  • 1 T fresh oregano
  • 4 bay leaves
  • Salt to taste


Place all ingredients in a food processor bowl and pulse until desired consistency is reached. (The mixture should retain some texture.) If not using immediately, transfer to a jar, refrigerate, and bring to room temperature before serving.

Chef’s Note: The restaurant’s Churrasco con Chimichurri is a traditional presentation of the vibrant sauce topping grilled filet-style steak. However, the flavor also complements chicken and seafood, or try using it as a marinade with meats or vegetables.

Yields about 1 1/4 cups

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As seen in the Summer/Fall 2019 Issue

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