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Move over BBQ sauce, there’s a new condiment in town! Originally from Argentina, chimichurri is traditionally spooned over grilled meat like steak (which is delicious!), but it is also great as a marinade or sauce for chicken, fish and even tofu. Add to turkey or beef burger patties for built-in flavour and to keep burgers from drying out.

We like our chimichurri a bit chunkier than traditional versions, so we use more antioxidant-packed parsley and cilantro. It is also great with some roasted red peppers tossed in. If you want to go low-tech and rustic, you can certainly chop everything by hand… but we like the simplicity of the food processor!


  • 1 bunch parsley
  • 1 bunch cilantro
  • 1.5 tbsp chopped garlic (about 3 – 4 cloves)
  • 1 tsp red chili flakes
  • 1 – 2 bay leaves
  • 2 tsp cumin
  • 1 tsp coarse salt
  • 1 tsp cracked black pepper
  • 1/2 cup olive oil
  • 1/4 cup water
  • 1/3 cup + 2 tsp red wine vinegar


  1. Wash parsley and cilantro; discard large stems and coarsely chop. Set aside.
  2. Combine garlic, chili flakes, bay leaves (they are edible when ground up!), cumin, salt, pepper and olive oil in a food processor. Process until garlic and bay leaves are finely chopped.
  3. Add cilantro and parsley in small batches, and process on “chop” setting to desired consistency. *Adding herbs in batches helps to keep some texture in the sauce and prevent it from becoming too uniform and smooth.
  4. Spoon into a serving bowl and whisk in water and red wine vinegar. Allow to sit at room temperature for minimum of 30 minutes.
  5. Can make ahead and store in the refrigerator for 3 – 4 days… but it won’t last that long!

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