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Garlic, Red Pepper-Infused Chimichurri Sauce

Drool-worthy and totally addicting–chimichurri sauce is for all seasons. This recipe will either fulfill your ribeye steak dreams or add mouthwatering flavor to your crunchy salad.

If you don’t know what chimichurri sauce is, let us break down its essential components for you. It’s a sauce or marinade that is essentially “olive oil and vinegar-based with very finely chopped fresh herbs, spices, and garlic”. Some variations of it include mayonnaise instead of olive oil. Should you combine the two, even half mayonnaise and half olive oil, is an equation for a flavorful salad dressing. Revisiting the origin of chimichurri sauce, it was traditionally used in Mexican or South American cooking. Today, the herb-focused sauce can top just about anything!

Race you to the grill once you check out the recipe below.



1 cup fresh cilantro leaves

1 cup fresh parsley flat leaf

1/4 cup white wine vinegar

3 cloves dried garlic (or 2-3 tbsp)

1/2 tsp kosher salt

1/2 tsp ground cumin

2-3 tbsp crushed red pepper

1/2 cup olive oil


Pack LEVO Pod with a combined 2-3 tbsp of dried garlic and crushed red pepper.

Begin infuse cycle at 160-175 F for 60-120 minutes in olive oil.


Once the infusion is complete, dispense the garlic, red-pepper infused olive oil from the LEVO.

Add all the ingredients to your food processor. Pulse or run the food processor for 10-15 seconds.

Note: Avoid running the processor too long! You want to avoid it becoming a creamy sauce and losing its texture as a sauce.

We want to see how chimichurri, so as always, share what you make with @LEVO_Oil and be sure to tag it with #LEVOmade. Happy grillin’!

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