November 17, 2017

Chimichurri Sauce

4 Servings

15 Minutes


  • 2 c packed fresh Italian parsley leaves
  • 4 medium garlic cloves, peeled and smashed
  • 1/4 c packed fresh oregano leaves (or 4 t dried oregano)
  • 1/4 c Taste OVS Pinot Noir Vinegar
  • 1/2 t red pepper flakes
  • 1/2 t kosher salt
  • Freshly ground black pepper
  • 1 c Taste OVS Extra Virgin Olive Oil


Place the ingredients in to the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. 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, and over hummus.
Makes about 1 1/2 cups of condiment.