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Recipe Detail

Chimichurri Sauce/Marinade

Chimichurri Sauce/Marinade
Time Prep 20 min / Cook 20 min
Rebecca Robison


  • 1 cup Italian parsley, coarsely chopped
  • 3 tablespoons Oregano, chopped
  • 5-6 cloves of garlic, peeled
  • 2 tablespoons shallots or onions, minced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon whole grain mustard
  • 3 tablespoons lemon juice
  • 1/2 cup California Olive Ranch Arbequina Extra Virgin Olive Oil
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Place parsley, oregano, garlic and shallots in a food processor. Pulse until chopped, but not pureed.
  2. Add vinegar, mustard and lemon juice to the herb mixture.
  3. Process on low while gradually adding the olive oil.
  4. Add seasonings to taste and pulse again.
  5. Pour into a sealable container. Use as Steak Sauce or a Marinade.

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