RECIPE: Chimichurri  Sauce



This is a good, go-to green herb sauce, made in a blender when herbs are plentiful.  It’s the preferred sauce for steak in Argentina where it originated, but it works equally well with grilled swordfish along with other fish and chicken dishes. It’s similar to the Mediterranean salsa verdes, vibrant green sauces commonly made with olive oil, parsley, basil, capers, anchovy, garlic, onion and vinegar or lemon juice. So experiment! You can prep ahead, but blend just before using to preserve the nice green hue.


2 tablespoons red wine vinegar

3 tablespoons chopped shallot

1 tablespoon minced fresh garlic

3/4 cup fresh parsley leaves, lightly packed

4 tablespoons fresh basil, oregano, or mint, or preferably some of all three

2/3 cup extra-virgin olive oil

1/2 teaspoon red pepper flakes

Salt and pepper


  1. Make the sauce by combining vinegar, shallot, garlic, parsley, basil or oregano, olive oil, red pepper flakes, salt and pepper in a blender. Pulse 3 or 4 times to combine, but leave slightly chunky. Taste, and adjust salt and pepper.

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Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.

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