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The Best Chimichurri Sauce

This is in the weekly rotation at Laura and Gretchen's house. Originally sourced from Gwenyth's "It's All Good Cookbook," this sauce is free of all allergens, vegan and just the best condiment for sooo many things. Our go-to is to make it and serve with steak, as it's delicious with every bite. But this is also really good slathered on fish, chicken, atop a baked potato, as well as on top of corn and even on eggs! Put it in an airtight container such as this one and it will keep in the fridge for up to a week.

Makes 1/2 cup (we often double the batch)


• 1 packed cup italian parsley • 1/2 packed cup cilantro • 2 garlic cloves, finely minced • 1/2 cup EVOO • 3 tbsp red wine vinegar

• 1/2 tsp ground cumin • 1 tsp coarse sea salt


1. pulse everything together in a chopper. We love this one! Let it sit for at least 20 minutes before serving.

*Recipe from "It's All Good"


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