Betty's Chimichurri Sauce

Bettyskitchen's picture

Nov. 11, 2013

In this video, Betty demonstrates how to make Chimichurri Sauce. This is a relish that originated in Argentina and is great when served with beef steak or roast.

My inspiration for making Chimichurri was the trip my husband, Rick, and I made to our alma mater, Eastern Kentucky University, where we had lunch in Cafe Burrier. The entree serve was Beef Medallions with Chimichurri Sauce. We found the relish to be a wonderful combination of herbs and seasonings.


Flat leaf parsley 1 Cup (16 tbs) , finely chopped
Cilantro 1 Cup (16 tbs) , chopped finely
Capers 1 Tablespoon , finely chopped
Garlic cloves 2 , finely minced
White wine vinegar 2 Tablespoon
Red pepper flakes 1/4 Teaspoon
Ground black peppercorns 1/4 Teaspoon
Ground sea salt To Taste
Olive oil 1/4 Cup (4 tbs) (1/4



1. In a small mixing bowl, combine parsley, cilantro, capers, garlic, vinegar, red pepper flakes, ground black peppercorns, and sea salt.

2. Pour olive oil and stir until well mixed. Transfer to a small serving dish and let stand at room temperature for 30 minutes, allowing flavors to mingle.


3. Serve with beef roast and enjoy!


This sauce may be stored in the refrigerator up to 2 days, but it should be brought back to room temperature before serving.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 89Calories from Fat 81

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 80 mg3.33%

Total Carbohydrates 2 g0.7%

Dietary Fiber %


Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet