Chimichurri is a classic Argentinian steak sauce. It is known for having a fresh and acidic flavor with a hint of heat at the end coming from the chili flakes. Our friends at Mother Restaurant in Sacramento sent us this recipe, but you won’t see them putting any Chimichurri on steaks being a meatless restaurant and all. Instead, you will see it on things like BBQ mushrooms, over grits, or on freshly cast iron seared Asparagus grown in the nearby delta area.

6 cloves of garlic
1 cup packed fresh parsley
1 cup oregano leaves
2 teaspoons red pepper flakes
1/4 cup red wine vinegar
1/2 cup CVR Extra Virgin Olive Oil


Add all ingredients into food processor and pulse to combine or hand chop and fold together in bowl.

Use as desired! Enjoy!