Chimichurri Sauce

Posted on 14 September 2018

There is something very marvelous about science and food. Ingredients by themselves can be adequate, however marry up two ingredients that play well together and pow! The results speak for themselves. Or, taste for themselves.

This is why vinegar is an incredible ingredient. The reaction and addition at just the right moment to a dish can increase both taste and visual appeal. And a good rule of thumb is to think about substituting vinegar whenever a recipe calls for an acidic ingredient, such as lemon. Experiment a little.

Chimichurri sauce is one of those magical sauces where a touch of vinegar enhances flavor and the brightness of the fresh herbs. Taste it by itself and you may find yourself wondering if the balance is quite right. But hang in there… drizzle a spoonful over grilled steak or chicken and the reaction is nothing short of spectacular.



½ cup fresh cilantro leaves
1 medium onion, coarsely chopped
½ cup fresh Italian flat leaf parsley leaves
4 oregano leaves
3 garlic cloves
1 teaspoon sea salt
1 cup extra-virgin olive oil
½ teaspoon red pepper flakes
1/8th teaspoon ground black pepper
1 tablespooon De Nigris Organic Raw Unfiltered Apple Cider Vinegar


  • Pulse cilantro, parsley, oregano, garlic and onion in food processor.
  • Transfer to medium sized bowl and stir in remaining ingredients.
  • Serve and enjoy!