Welcome to our table Chimichurri!

This recipe welcomed our summer.  We had a cold Spring this year, so most of our planted crops were a little behind.  Not being one to despair, I turned to our herb selection.  Plenty of parsley and a decent amount of oregano lead to this versatile sauce epiphany.  This is about the 5th time I have made it and our garden has enough parsley left for at least one more batch.

Chimi ingred..jpg


  • 1 c firmly packed fresh flat leaf parsley
  • 3-4 cloves garlic cloves
  • 2 T fresh oregano
  • 1/2 c olive oil
  • 2 T lemon juice
  • 1 tsp sea salt
  • 1 tsp red pepper flakes (or to taste)

Finely chop the parsley, oregano and garlic (or pulse in a food processor) stir in olive oil, lemon juice, salt and red pepper flakes

Can be served immediately or let stand for 20 minutes before serving.  Refrigerate for up to 24 hours. 

My 2 cents -

A fine chop like I did was great over grilled cauliflower and fish, if you would like more of a sauce for tacos or burritos then continue to process until smooth.