Chimichurri Sauce


  • 1 bunch cilantro
  • 1 bunch Italian parsley
  • 1 bunch oregano
  • 1/4 cup capers
  • 2 cloves garlic
  • 1 shallot
  • 1/2 olive oil
  • 1/8 cup red wine vinegar
  • Lemon juice, to taste
  • Salt and pepper, to taste

This chimichurri recipe is adapted from one I learned last spring at Eat Retreat. Measurements are loose, so be sure to taste and adjust to your own preferences.


Finely chop cilantro, parsley, oregano, garlic and shallots; roughly chop capers. Mix all ingredients in a large bowl and whisk to incorporate. Taste, and adjust to taste.

Recipe by James Collier of TasteFresno, photo credit James Collier

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