The first time I had Chimichurri Sauce was on a steak at my sister Lisa's home. She is an all-star fabulous cook... so anything she makes is over-the-top amazing.

This sauce, so easy to make and really not very fancy, was one of the best and most flavorful things she has ever made for me!

Chimichurri sauce can transform any meat or veggie to gourmet status! Just a drizzle and it works it's yummy garlic herby magic!

If you make one new thing for spring and summer grilling it should by this luscious sauce...




Grilling season has started at StoneGable and I have everything on hand to make Chimichurri sauce!

Chimichurri is a green garlic and herb sauce from Argentina. Wonderful on meat and fish and grilled veggies. It has a bold and fresh flavor and seems to enhance everything it touches!!!








StoneGable Chimichurri Sauce
1 large bunch of fresh parsley, about 1 1/2  to 2 cups, chopped finely
4 cloves garlic, pressed or mashes with the salt
1 tsp kosher salt
1 tsp dried oregano leaves
1/4 tsp dried red pepper flakes, crushed
5 TBS white wine vinegar
freshly ground pepper
1 cup good olive oil






Add all the ingredients except the oil to a large bowl. Add the oil in a slow stream and whisk vigorously to incorporate.

Refrigerate for at least 2 hours to let flavors marry. Best if left overnight.


Drizzle on meats, fish or veggies.



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