Source: Nathan Fong | Catégorie: Sauces

Chimichurri Sauce

This Argentinian salsa is a terrific partner for grilled fish and meat. Canola oil’s neutral taste lets the flavors of bold ingredients take charge.

Chimichurri Sauce


  • 4 garlic cloves, chopped
  • 1 bunch flat-leaf parsley, rinsed, dried and coarsely chopped
  • 1/2 bunch cilantro, rinsed, dried and coarsely chopped
  • 1/2 cup canola oil 125 mL
  • 1/4 cup red wine vinegar 60 mL
  • 1 Tbsp lemon zest 15 mL
  • 3 Tbsp lemon juice 45 mL
  • 1 tsp salt 5 mL
  • 1 tsp dried red pepper flakes 5 mL
  • 1/2 tsp cumin 2 mL


  • 1. In food processor, combine all ingredients. Pulse until sauce reaches pesto-like texture. Transfer to bowl and cover tightly with plastic wrap. Refrigerate until ready to use. Use within 2 to 3 days.


6 servings


1/4 cup (60 mL)


Per Serving

Lipides19 g
Gras saturés1.5 g
Cholestérol0 mg
Glucides2 g
Fibres1 g
Sucres0 g
Protéines1 g
Sodium390 mg
Potassium84 mg