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Prep time

My favorite “green sauce” is great with chicken, pork or even fish. Marinate the meat in half, and then save the other half to serve with it.
I actually chop all the chimichurri ingredients using a food processor, not by hand. If you want a chunkier sauce you could do it the way it is written, but I prefer it my way. 🙂


  • 6
    garlic cloves, peeled and minced
  • 2
    jalapenos, seed and minced
  • 1/4 Cup
    red wine vinegar
  • 1/2 Cup
    finely chopped flat leaf parsley
  • 1/2 Cup
    finely chopped oregano
  • 3
    limes, juiced
  • 1 Cup
    extra virgin olive oil
  • 1 Teaspoon
    kosher salt
  • 1 Teaspoon
    whole black peppercorns


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