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  • Writer's pictureEmily

Chimichurri Sauce

It's grilling season! We love this chimichurri sauce on our grilled steaks. It's super flavorful with the herbs and scapes from the garden. Make sure to have a side of bread to dip into the sauce too. It's quite addicting, haha! I hope you enjoy.

Serves 2


  • 1/2 cup fresh parsley, chopped

  • 1/4 cup fresh oregano, chopped

  • 2 garlic scapes, chopped (or 2 garlic cloves if it's not scape season)

  • 2 green onions, chopped

  • 1 small red chili pepper, chopped (or jalapeno)

  • 2 tablespoons red wine vinegar

  • 1 tablespoon fresh lime juice

  • 1/2 cup oil (I used olive oil)

  • Salt and pepper to taste


  • Combine all the ingredients together in a medium sized bowl and blend with an immersion blender or add to a regular blender. Blend until finely chopped and blended.

  • The chimichurri can be made ahead of time, but should be kept refrigerated and is best if used within 2 days.

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