Fresh Herb Chimichuri Sauce

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I have a secret obsession.

No, it’s not sugar, or chocolate or the latest diet craze. It’s plants.My garden. I am obsessed with growing vegetables (and all the things that go with it).


The “girls” in action in the yard

Every year we seem to find more places to plant vegetables, fruits, and herbs, and with the years have also come chickens and bees. I love it.

Going out to my garden to snip fresh herbs, make a salad out of my young lettuce and pick fresh tomatoes makes my heart sing.  I will be sharing recipes and talking all things seasonal eating for a while.

One of my favorite things to make in the summer is a dollop or drizzle made from fresh herbs. These simple sauces are so versatile, as they can be brushed onto grilled fish or chicken, tossed with grain pilafs or tossed together with fresh greens. I usually make at least on these delicious creations a week and use it in a few different dishes.

Not only do these fresh herb sauces make your food taste great, they are so good for you too. Fresh herbs are full of anticancer benefits, are anti-inflammatory and full of nutrients. What a win-win!

This week I made a chimichurri sauce made with fresh parsley and cilantro from my garden. Not familiar with chimichurri sauces? No problem. This sauce originates in Argentina, but variations abound. The common bond is that it is a fresh, made with herbs, mostly parsley, olive oil, garlic and red or white wine vinegar.

I added cilantro to mine because I could, and balsamic vinegar because I ran out of red. Deliciousness and versatility were still the same.If you are looking to jazz up your BBQ this holiday, try this Chimichurri sauce, it will not disappoint.

Fresh Herb Chimichurri Sauce


Makes 1 cup


1/2 cup packed fresh parsley leaves
1/2 cup packed fresh cilantro leaves
3 medium garlic cloves
1/4 of a small red onion
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons water
1 teaspoon coarse salt
1/4 teaspoon red pepper flakes


1. In a food processor add the parsley, cilantro, garlic, red onion and chop, stopping to scrape down the sides if necessary.

2. Add in the olive oil, vinegar, water, salt and red pepper flakes and pulse until just combined. Let stand for 30 minutes to let the flavors blend.

**After grilling your favorite meats, chicken or fish, brush the sauce on top and serve some on the side.

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