2008 Nov/Dec

This is a big cheat because you toss everything in a blender or food processor and keep it in your holiday fridge to serve – at a moment’s notice!


  • 1 c. lightly packed fresh Italian parsley, de-stemmed
  • 1 c. lightly packed fresh cilantro, de-stemmed
  • 2 T. fresh oregano
  • 2 garlic cloves, peeled and chopped
  • ¼ – ½ t. crushed dried red chile or Tabasco or other hot sauce
  • 2 T. fresh lime juice
  • 2 T. red wine vinegar
  • Salt and pepper to taste
  • ½ c. extra virgin olive oil


Toss all ingredients into a food processor or blender and process until the chimichurri is smooth but still retains some herb identity. Serve in dollops on top of grilled meats or on the side as a dip.