Recipe: Chimichurri

Especially flavorful with grilled meat, fish, or shrimp, our chimichurri is mildly spicy, adding a touch of heat. Not a fan of heat? Omit the jalapeno. We promise the result will be just as flavorful. Use as a marinade for meat, or as a finishing sauce, our recipe makes one cup of chimichurri, enough to marinate two pounds of meat.

Preparation time: 15 minutes.


  • 1 cup cilantro leaves
  • ½ cup parsley leaves
  • ¼ cup oregano leaves
  • 1 small shallot, peeled and chopped (2 tablespoons)
  • 2 garlic cloves, peeled
  • 1 large jalapeno, seeds and stems removed
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • ½ lemon, juiced (1 tablespoon)
  • ¼ teaspoon kosher salt


  1. Rinse the cilantro, parsley, and oregano leaves under cold water and pat dry with paper towel.
  2. Trim both ends of the shallot, remove the peel, and roughly chop into ¼-inch pieces. Trim the root end of the garlic cloves and remove the peel. Slice the jalapeno in half lengthwise, discard the seeds, and roughly chop into ¼-inch pieces. Squeeze the lemon juice into a small dish.
  3. Place all ingredients, except the red wine vinegar and lemon juice, into a blender or food processor. Blend on medium speed with the olive oil, for a semi-chunky texture. Transfer the chimichurri to a small bowl and stir in the red wine vinegar and lemon juice.
  4. To use as a marinade, place your protein in a plastic Ziploc bad and marinate for at least one hour, up to 10 hours. Using a paper towel, remove the marinade from the meat before cooking.