Chimichurri Sauce
Use this along side a steak, grilled meat, chicken or atop a piece of matza.
Serves: 8
  • ¼ cup coarsely chopped shallot
  • 2 tablespoons red wine vinegar; more as needed
  • Kosher salt
  • 1 cup packed fresh flat-leaf parsley
  • 1 cup packed fresh basil
  • 1 tablespoon fresh oregano
  • 2 small cloves garlic, crushed
  • 1 teaspoon ground black pepper (or to taste, I use about ½ teaspoon)
  • ½ cup olive oil
  1. Put the shallot, vinegar, and ½ tsp. salt in a small bowl and let sit for about 30 minutes. Transfer to a food processor, add the parsley, basil, oregano, garlic, and pepper and pulse a few times into a coarse purée. While pulsing, add the oil through the feed tube and pulse until combined. Season to taste with salt, freshly ground black pepper, or vinegar.
  2. Make Ahead Tips
  3. This sauce may be made 1 day ahead and kept refrigerated; to preserve its color, press plastic wrap directly on the sauce’s surface. Let the sauce sit at room temperature for at least 15 minutes before serving, as cold can mute flavors.
Recipe by Gourmet Passover Cooking at