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Spring Chimichurri Sauce

Bright and light, this delightful sauce can be used as a marinade, dressing, dip, or amendment.
Prep Time10 mins
Cook Time0 mins
Course: Appetizer, Main Course, Salad, Side Dish, Snack, Soup
Cuisine: Fusion


  • 1 jalapeno
  • 1/2 cup chopped cilantro
  • 5 medium cloves chopped garlic
  • 3/4 cup chopped parsley curly or flat-leaf
  • 1/2 cup chopped mint
  • 1 Tbsp chopped fresh thyme
  • 1/2 cup chopped spring onions (white parts)
  • 3/4 cup green onion (scallion) tops
  • 1 cup extra virgin olive oil
  • 3/4 cup red wine vinegar
  • 1 tsp finely ground sea salt
  • 1/2 tsp freshly ground black pepper


  • Finely chop or process all raw ingredients in a food processor (if using a food processor, be sure to keep the ingredients chunky, not smooth like a paste or pesto).
  • Mix all raw ingredients to combine.
  • Add olive oil, red wine vinegar, salt, and pepper and stir thoroughly to incorporate.
  • Let sit for at least 10 minutes before stirring, tasting, and amending with additional salt and pepper, if necessary.
  • Store in a glass jar until ready to use. Best if allowed to meld for a few hours before use. Can be kept up to a week in the refrigerator.