Chimichurri You'll Put on Everything

This colorful, zesty, spicy, herby sauce/spread/deliciousness has become a staple item in my refrigerator. It's abilities are limitless! Everything from fish, seared steaks, toasty breads, roasted veggies, guacamole AND MORE are made better with the addition of this green beauty.

  • 1 cup flat leaf parsley, chopped

  • 3-4 green onions, minced

  • 3/4 cup extra virgin olive oil

  • 4-6 cloves of garlic, minced

  • 1 tsp aleppo pepper

  • 1 Tbsp oregano (fresh is best - 1 1/2 tsp if using dried)

  • Juice and zest of one lemon

  • Salt & pepper to taste


Stir to combine the parsley, green onion, olive oil, garlic, aleppo pepper, oregano, lemon juice & zest, salt and pepper.


You can enjoy your chimichurri right away, but, like most things, it gets better with age. I suggest waiting an hour to 24 hours before sampling.

Stored in an airtight container, the chimichurri will last for several weeks.

**Note: You can use any herb to make this sauce! Parsley, cilantro and basil are my favorites. Mix and match as you wish!


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