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Chimichurri Sauce

Scott Phillips

Yield: Yields about 1 cup.

This sauce—my version of the classic Argentine condiment—can be made up to two days in advance and refrigerated in a well-sealed container.


  • 1 cup packed flat-leaf parsley leaves (from 1 large bunch)
  • 1 cup packed fresh mint leaves (from 1 large bunch)
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice (from 1-1/2 limes)
  • 2 Tbs. coarsely chopped garlic (from 4 to 5 medium cloves)
  • 1 tsp. coarsely chopped jalapeño (from 1/4 medium chile)
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt; more to taste


  • Put the parsley, mint, olive oil, lime juice, garlic, jalapeño, cumin, and salt in a food processor. Process, stopping to scrape the bowl as often as needed, until puréed into a thick sauce. Add more salt to taste if needed and refrigerate until ready to use.


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Reviews (6 reviews)

  • User avater
    SusanMScott | 05/06/2019

    Amazing recipe.

  • user-423310 | 07/06/2017

    Served this with grilled flap meat and it was devoured. A great sharp flavor that sets off the meat. Leftover sauce was eaten with a spoon :-)

  • DPyle | 03/05/2015

    I serve this a lot with roast leg of lamb, and it always is a huge hit. And people will put it on other things too, like the vegetables or bread or really anything. Very popular.

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