How to Make Chimichurri Sauce

There is a jar of this chimichurri sauce in my fridge at all times. It add tons of flavor to steak, chicken, seafood and even bigs bowls of veggies and rice. I know that adding mint into a chimichurri is a little unconventional but if mint is not your thing, just replace it with more parsley. Also my secret ingredient is a little bit of honey -that sweetness balances the acidity and makes it perfect. 


Chimichurri Sauce


  • 1/4 cup white wine vinegar
  • 1 shallot, roughly chopped
  • 1 Tbs. capers
  • 1 tsp. salt
  • 1 tsp. honey
  • 1 cup fresh parsley
  • 1 cup fresh mint
  • 1/2 cup olive oil
  • pinch of red pepper flakes (optional)

Combine vinegar, shallot, capers, salt, honey, parsley and mint in a blender. With the motor on low, slowly stream in olive oil. Continue to blend until chimichurri is smooth. Store in the refrigerator for up to 2 weeks. Serve over steak, seafood, chicken or vegetables