Chimichurri Sauce

Recipe Courtesy of St. Supéry Estate Chef Tod Kawachi


½ C Parsley, Italian flat leaf, chopped

2 tsp Fresh Chives, chopped

2 tsp Fresh Tarragon, chopped

1 tsp Fresh Oregano, chopped

2 Tbl Lemon Juice

1 Tbl Red Wine Vinegar

2 tsp Garlic, fine chopped

2 tsp Shallot, chopped


Salt, to taste

Fresh Cracked Black Pepper, to taste

Chili Flakes, *optional, to taste


  • Rinse the fresh herbs in cold water, dry, pick just the leaves and chop them with a sharp knife. Add them into a small bowl.
  • Add extra virgin olive oil to the bowl, along with the chopped garlic, shallots, vinegar, lemon juice and season to taste with salt and fresh ground black pepper.
  • Stir to combine.  Can be prepared in advance. Recipe can be multiplied.