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Chimichurri Sauce

Chimichurri Sauce

Author Nicole Bangerter


  • 3/4 cup flat leaf parsley
  • 1/4 cup extra light olive oil
  • 2 tablespoon rice wine vinegar
  • 2 teaspoon garlic minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt


  1. Combine ingredients in the blender until well incorporated.
  2. Don’t over blend, you want a chunky consistency.
  3. Enjoy over sliced steak.
  4. Best if used immediately but will keep in the fridge for a few days.

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