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Chimichurri Sauce

Products Used:  Signature Extra Virgin Olive Oil, Premium White Balsamic Vinegar, Red Wine Vinegar


6 Cloves Garlic

2 cups cilantro leaves (packed)

2 cups parsley leaves (packed)

1/2 cup Signature Extra Virgin Olive Oil + more to finish

1/4 cup Premium White Balsamic Vinegar + more to finish

2 Tbsp Red Wine Vinegar

1 tsp sea salt or to taste


In food processor or blender, pulse 6 cloves of garlic.  Add Cilantro, Parsley, Signature EVOO, Premium White Balsamic Vinegar, Red Wine Vinegar and Salt.  Pulse and blend.  Use rubber spatula to scrape sides down.  Add a little more Signature EVOO and a little more Premium White Balsamic and blend some more.  Remove to a bowl and add more EVOO and Vinegar to get to desired consistency.  Add salt to taste.  If you want to spice it up a bit, feel free to add some red pepper flakes.  Best to let it sit for at least an hour before use to allow flavors to come together.  Enjoy!