Chimichurri vinaigrette

Master the Argentinian sauce.

“This bright, bold vinaigrette features vitamin-rich herbs and heart-healthy oils,” says Denver-based recipe developer Julia Heffelfinger. “It’s fantastic tossed with greens, drizzled over roasted vegetables and tofu, or as a marinade for beef, pork or salmon. Plus, the recipe can easily be doubled or tripled to have extra on hand.”

Yields ¾ cup

photo by: Christine Han
food styling by: Olivia Anderson


¼ cup red wine vinegar
1 tablespoon flat leaf parsley, finely chopped
1 tablespoon cilantro, finely chopped
1 teaspoon oregano, finely chopped
2 teaspoons shallot, minced
1 teaspoon crushed red pepper
Kosher salt
¼ cup extra virgin olive oil
¼ cup canola or grapeseed oil


In a pint-size jar, combine the vinegar, herbs, shallot, crushed red pepper, and a generous pinch of salt. Seal the jar and shake until combined.


Add the oils, seal the jar, and shake again. Taste and season with more salt if desired.


Store in an airtight container in the fridge for up to one week.