Chimichurri Sauce

Chimichurri Open Photo

Chimichurri Sauce

We use this delicious sauce on everything from Filet Mignon to fish tacos, chicken to a fresh vegetable stir-fry, and it never fails to impress. The blending of classic chimichurri ingredients with the delightful, rich flavors of chutney inspired the development of this recipe. I always double the batch so I have leftovers to throw into a stir-fry or over morning eggs. Please feel free to contact us and let us know your favorite application for this fabulous exotic condiment. Enjoy!   🙂


Le Voov! Chimichurri Sauce


2 cups lightly packed fresh cilantro

1 ½ cups lightly packed fresh mint leaves

Zest & juice from 1 lime

1 ½ tablespoons champagne vinegar

¼ cup olive oil

1 ½ teaspoons curry powder

4 – 7 large garlic cloves, peeled

2 teaspoons fresh ginger root, peeled & chopped

1 tablespoon Sriracha hot sauce

Salt & pepper to taste



Place all ingredients into a Cuisinart and blend until smooth. Can be made in advance and stored in a glass, airtight container. Chimichurri will keep for about a week in the refrigerator.


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