New This Month

Chimichurri Sauce


To prepare this sauce up to two days ahead of time, combine everything except the fresh herbs and refrigerate. Add the cilantro and parsley just before serving with our Fondue Bourguignonne.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, February 2006


  • 1/3 cup finely chopped fresh cilantro
  • 1/3 cup chopped fresh flat-leaf parsley
  • 3 garlic cloves, minced
  • 1/2 cup safflower oil
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon cayenne pepper
  • 2 teaspoons chili powder (preferably from ancho chilies)
  • 2 teaspoons dried oregano
  • 1/4 cup red wine vinegar


  1. Put all the ingredients in a jar and shake until well combined.

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