Delicious and Protective Recipe of the week – Chimichurri Sauce – Love it!

Chimichurri Sauce

By Marti Wolfson


Chimichurri sauce is to Argentina as pesto is to italians or ketchup is to many Americans. Parsley stands out as the main ingredient in this herbaceous sauce which is left slightly chunky when blended. Not only is this very easy to make but highly nutritious. Parsley, which contains vitamins, minerals and fiber that make it anti-parasitic, detoxifying and protective against free radicals. Chimichurri makes a wonderful marinate to grass-fed steaks, chicken or even tofu and vegetables. 



1 large bunch flat leaf parsley, wash, spin dry, and remove stems

5 cloves garlic, minced

¾ cup + 1T extra virgin olive oil

¼ cup red wine vinegar

1 tablespoon lemon juice

1 tablespoon red onions

1 teaspoon dry oregano

¼ – ½ teaspoon black pepper

¾ teaspoon sea salt



Pulse parsley in processor to chop. Add remaining ingredients and blend 30 – 60 seconds more until thoroughly blended.  Marinate chicken, steak, shrimp or tofu for at least an hour before grilling.


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