Blender Chimichurri Sauce

This sauce comes together in a snap in your blender and is a great accompaniment to any cut of lamb or beef. Got extras? Use it as a marinade. Leftovers can be covered and refrigerated for 1 day and returned to room temperature before serving.
Serves 11 One Serving: 2½ Tbsp

Ingredients List

  • 2 cups fresh parsley leaves and tender stems
  • 2 Tbsp fresh oregano leaves
  • 1 medium jalapeño, halved and seeded
  • 1/2 tsp crushed red pepper flakes
  • 1 garlic clove
  • 3/4 cup extra-virgin olive oil
  • sea salt and freshly ground black pepper
  • 2 Tbsp red wine vinegar
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  • In a blender, combine the herbs, jalapeño, red pepper flakes, garlic, half of the oil, 3/4 teaspoon salt, and /4 teaspoon pepper. Purée, stopping to scrape down the sides of the container if necessary. Gradually add the rest of the oil.
  • Add the vinegar, blend for 1 second and then add a little water if you’d like the sauce to be thinner. Taste, add salt and pepper if desired, and serve right away.


RecipeEric Lundy

PhotographyErin Ng


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