Elise Jesse’s Chimichurri

Total Time Prep/Total Time: 15 min.
Yield 6 servings
This bright and zesty chimichurri packs a punch of fresh flavor. Made with chile peppers, parsley, oregano and cilantro, it’s a bold, herbaceous sauce that instantly elevates anything it touches. Drizzle it over grilled meats, veggies or even roasted potatoes for the ultimate flavor boost—you’ll never go back to plain condiments again. —Elise Jesse, Cincinnati, Ohio

Ingredients

  • 1 cup finely chopped fresh parsley
  • 1/2 cup finely chopped fresh cilantro
  • 1/2 cup olive oil
  • 1 shallot, finely chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 2 springs fresh oregano, leaves removed and chopped
  • 1 teaspoon grated lemon zest
  • 1 teaspoon red chile pepper, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper

Directions

  1. Combine all ingredients in a small bowl; stir until well combined. Serve with steak, vegetables or seafood.
This bright and zesty chimichurri packs a punch of fresh flavor. Made with chile peppers, parsley, oregano and cilantro, it’s a bold, herbaceous sauce that instantly elevates anything it touches. Drizzle it over grilled meats, veggies or even roasted potatoes for the ultimate flavor boost—you’ll never go back to plain condiments again. —Elise Jesse, Cincinnati, Ohio
Recipe Creator

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