Chimichurri Sauce

Chimichurri Sauce

This vibrant, tangy Chimichurri Sauce can illuminate dishes such as grilled or roasted meats, roasted vegetables and even seafood. There are no rules about when or where you can use this versatile condiment to bring a splash of flavour and pleasing contrast to your culinary creations. 


2 cups packed fresh Italian parsley leaves
4 medium garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/4 cup Di Oliva Red Wine Vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup of Di Oliva Extra Virgin Olive Oil such as our Picual


Place the ingredients into the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored refrigerated for up to one week in a tightly sealed container. Also freezes well for future use.

Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, or over hummus.

Makes about 1 1/2 cups of condiment.