Chef Andrew's Chimichurri Sauce


Side Dish
Chef Andrew's Chimichurri Sauce

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Servings and Ingredients

Serves 16
1 c. lightly packed chopped Italian parsley
4 clove(s) garlic, minced
3 tbsp. red wine vinegar
3 tbsp. lemon juice
2 tbsp. fresh oregano leaves
1 tbsp. fresh thyme leaves
1 tbsp. minced shallot
1 tsp. lemon zest
½ tsp. red pepper flakes
¾ c. Hy-Vee Select olive oil, divided
Sea salt and Hy-Vee black pepper, to taste


  1. Pulse parsley, garlic, red wine vinegar, lemon juice, oregano leaves, thyme leaves, shallot, lemon zest and red pepper flakes in a blender or food processor until roughly chopped. With the blender or food processor running, slowly stream in 3/4 cup olive oil. Season to taste with salt and pepper; set aside. Chimichurri should be roughly chopped.
  2. To freeze, spoon 1-tablespoon portions into ice cube trays and freeze. When frozen solid, place cubes in a resealable plastic bag, seal and freeze up to 3 months. To thaw, place desired number of cubes in a small bowl and refrigerate overnight or until thawed. Stir well before serving.

Nutrition facts


90 Calories per serving

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbohydrates: 1g
  • Protein: 0g

Daily Values

Vitamin A 8%
Vitamin C 10%
Iron 2%
Calcium 2%

Recipe Source:

Chef Andrew from Ankeny #1.