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How to Make Chimichurri

September 19, 2018

 

Chimichurri is a staple of Argentina, where it is as beloved and ubiquitous as barbecue sauce here in the States. It’s a full flavored, aromatic sauce with herbs and garlic, a bright note of vinegar, and a pleasing salt balance. And once we have a jar of the stuff, we want to put it on everything.

Our tips: Try chimichurri on vegetarian dishes too, like your roasted fingerling potatoes, portabella mushroom sandwiches, and tomato salads. On pasta with a little parm? Yes! With all those herbs, chimichurri is chock-full of antioxidants, so you can feel good about eating a lot of it — and maybe even making an extra jar to send home with your dinner guests.

 

Servings: variable

 

Ingredients

1 cup flat leaf (Italian) parsley (about 1 bunch), stems removed
½ cup cilantro leaves, lightly packed
1½ Tbsp fresh oregano leaves, lightly packed
2 cloves Melissa’s organic garlic, peeled and quartered
½ half small Melissa’s organic shallot quartered
½ cup Napa Valley organic olive oil
2 Tbsp Napa Valley organic red wine vinegar
½ tsp Le Saunier de Camargue fleur de sel sea salt
¼ tsp crushed red pepper flakes

 

Directions

  1. Combine the parsley, cilantro, oregano, shallot, and garlic in a food processor, and pulse until finely chopped.
  2. Add the oil, vinegar, sea salt, and red pepper flakes, and pulse until just emulsified.
  3. Store in a covered container or jar in the refrigerator.

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