Chimichurri Sauce | CUESA

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Chimichurri Sauce


Juan Torres, Lolinda

This recipe demonstrates the versatility of this famous steak sauce.  It would pair well with asparagus, beets, cauliflower, or broccoli rabe in the spring. 


1 large bunch Italian parsley
2 tablespoons finely chopped garlic
2 tablespoons red wine vinegar
1 ½ teaspoons dried oregano
1 ½ teaspoons freshly squeezed lime juice
1 cup canola or other mild oil
Kosher salt and freshly ground pepper to taste


Remove the parsley leaves from the stems. Finely chop the leaves and set aside. In a bowl, combine all of the ingredients, barring the oil. Using a whisk, slowly pour the oil in, whisking to incorporate.  

Season with salt and pepper to taste. 


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »