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Chimichurri Sauce

This sauce will brighten up the veggie skewer delights or grilled meats during the heat of the summer… and it is not only tasty, it is delicious!

Makes 2 cups of sauce.

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1 bunch flat parsley, leaves only

1/2 cup fresh cilantro, leaves only

1/4 cup oregano leaves, leaves only

2 – 3 cloves garlic

1 lime,  juice and zest

1 orange, juice and zest

3 tbsp. white vinegar

1/3 tsp sea salt

1/4 tsp red pepper flakes

1/2 cup olive oil, good quality


  1.   Rinse citrus, herbs and garlic cloves, pat them dry.
  2.   Obtain zest and juice from the orange and lime and add into a blender.
  3.   Add vinegar, sea salt, red pepper flakes, garlic and fresh herb leaves.
  4.   Place lid on the blender, turn the blender on to MEDIUM speed for 10 seconds.
  5.   Next, turn blender speed to low.  Slowly pour olive oil through the center opening of the blender lid.                               Once all the oil has been added, place the lid on the blender and emulsify the sauce on HIGH speed for 5 seconds.
  6.   Pour sauce into a serving dish.
  7.   Drizzle sauce over grilled food or tacos.
  8.   Cover and refrigerate any left overs and enjoy within 7 days.


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Mike Wendland

Published on 2018-08-25

Mike Wendland is an Emmy award-winning journalist, traveler, and producer of RV Podcast, the RV Lifestyle travel blog, and the RV Lifestyle Channel on YouTube. Mike, traveling with his wife Jennifer and their Norwegian Elkhound, Bo, has vast experience and a great passion for exploring North America, previously working as a long-time NBC-TV News Channel Technology Correspondent and now sharing his love for the RV lifestyle with millions. Mike is not only an adept RV life enthusiast but also a skillful storyteller, bringing to his channels stories from the road that perfectly capture the magic and hardships of this lifestyle.

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