Easy Chimichurri Sauce


Units Scale
  • 1 medium shallot, minced
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and roughly chopped
  • 1/2 cup red wine vinegar
  • 1/2 cup packed flat leaf parsley
  • 1/2 cup packed cilantro
  • 2 tbsp fresh oregano leaves
  • 1 tsp kosher salt
  • 3/4 cup extra virgin olive oil


  1. In a small blender, add the shallots, garlic and jalapeño and pulse until combined. 
  2. Add the fresh herbs, salt and red wine vinegar and blend until pureed
  3. With the blender running, add the extra virgin olive oil in a slow, steady stream until completely blended