This Chimichurri Sauce Recipe Tastes Great on Everything

Filled with bright flavors and herbs, this chimichurri recipe from Beast in Fishkill is a summer essential.

Recipe by Beast, Fishkill

Whether you spread it on chicken or steak or toss it with a summer salad, you’ll love keeping a jar of this homemade chimichurri sauce in the fridge all summer long.


This is my go-to sauce. There’s something about a fresh, acidic, herby sauce complementing the charred meats and vegetables! —Viteri


  • 1 cup chopped parsley

  • ½ cup chopped cilantro

  • 2 chopped shallots2 chopped shallots

  • ½ cup chopped roasted red pepper

  • 4 garlic cloves, grated

  • 2 tsp salt

  • 1 tsp crushed red pepper

  • 1 tsp black Pepper

  • ½ cup aged red wine vinegar

  • 1 cup extra virgin olive oil


  • Combine first eight ingredients in the bowl of a food processor and pulse until finely minced. Transfer to a bowl and whisk in vinegar and olive oil. Let sit for at least 15 minutes. Yields about 2 cups. Store in refrigerator for up to 2–3 days; serve at room temperature.

Related: Use Mango Chimichurri for a Brazilian Twist on Skirt Steak

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