Chimichurri Sauce

We are crazy for condiments. We love a tart, saucy and flavorful little somethin, somethin tucked into the fridge. Whether it's our Quick Pickled Red OnionsQuick Pickled Carrots or this Chimichurri, we love what these condiments can do for a simple sandwich, salad or soup. Chimichurri is an Argentinean sauce that's perfect for dolloping on so many things. Be sure to check out our Seared Scallops - this Chimichurri is a must! 

½ cup parsley
½ cup cilantro
2 cloves garlic, grated
1 tsp lemon zest
2-3 Tbl fresh lemon juice
½ tsp Gochugaru Chile Flakes
½ tsp sea salt
½ cup Jalapeno Garlic Extra Virgin Olive Oil

A mortar and pestle work great for this recipe. This comes together quickly, and you're not looking to grind the herbs into a paste. Chimichurri is a loose, oil-based condiment that can be drizzled versus spooned as a paste. If you don't have a mortar and pestle, a food processor works. Just be sure to pulse so that you don't puree the sauce.

Tear the parsley and cilantro and add to the mortar. Give it a few presses with the pestle to begin to break it apart and release the oils. Add the garlic and lemon zest and use the pestle to press the ingredients together. It should smell very fragrant. Add in the lemon juice, Chile Flakes, salt and Jalapeño Garlic Extra Virgin Olive Oil. Grind with the pestle just a few times then allow to sit for 5-10 minutes to release all of the flavors into the oil before using.

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