Home » Recipes » Chimichurri

Published: July 31, 2021




Herbaceous and tangy this sauce is a delightful companion to red meats, poultry and salmon too!
Prep Time 5 mins
Total Time 5 mins
Servings 8 People


  • 1 cup Fresh cilantro
  • 1 cup Fresh parsley
  • ¼ cup Fresh oregano
  • 2 tbsp Garlic cloves minced
  • 1/4 cup Lemongrass Mint Balsamic or Sicilian Lemon White Balsamic
  • 1 cup Robust EVOO
  • ½ tsp Fleur de Sel
  • ½ tsp Fresh cracked Penja Black Pepper
  • ½ Crushed red pepper flakes


  • In a food processor, add all ingredients except vinegar and EVOO.
  • Pulse until finely chopped and then with motor running, slowly pour in both vinegar and EVOO, stopping once mixture is completely blended.
  • Store in fridge for approximately 1 week.


If Lemongrass Mint isn't handy, Sicilian Lemon White Balsamic is a great sub in a pinch. Pinot Wine Vinegar is also a delicious substitute, it's sharp acidity making this sauce more tangy and in exchange for the hint of sweet you get from the balsamic.
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