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Chimichurri – The “Other Pesto”


1 cup firmly packed fresh flat- leaf parsley leaves
3 medium garlic cloves
3 tbsp packed fresh oregano leaves
1/3 cup D’Avolio EVOO
2 tbsp D’Avolio Champagne Wine Vinegar or Red Wine Vinegar
1 tsp sea salt
1/8 tsp freshly ground black pepper
1/2 tsp red pepper flakes


Place all the ingredients into the bowl of a food processor. Process until finely chopped, but stop short of making a fine paste.
Scrape the chimichurri into a bowl and adjust the seasonings as desired.

This can be served immediately, but it benefits from being allowed to sit for a few hours while the flavors meld in the refrigerator. However, if shilled return to room temperature before serving.

Use as a bright counterpoint with roasted or grilled meats, poultry, grilled vegetables, pasta, salads, potato salad, grain bowls, as a marinade, on pizza, with bread or fresh veggies.

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