Chimichurri Sauce

 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.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:


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.


Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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