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 growing thriving communities through the power and joy of local food. Learn More »