Savor Dakota Fall: Chimichuri Sauce

Posted by Melissa Sievers on

Chimichurri Sauce

By Chef MJ Adams as seen on Savor Dakota Episode 3: Fall


Great for Grilled Meats and fish Serves 4: 1/4 cup of sauce or 4 T. each

1 cup of flat parsley leaves, washed, dried well and chopped. You could use curly parsley 
but I prefer flat.

• Don’t over chop: The parsley should be sized so that you could pick up with your fingers and would easily sprinkle.

1 T. of fresh garlic, minced (about 3 medium cloves)

1/4 Cup of red wine vinegar

3/4 cup of good extra virgin olive oil

squeeze of a lemon (about 1/2 T.)

1 tsp. salt ( I prefer diamond crystal but you could use Morton’s Kosher Salt)

1 tsp. red pepper flakes



• Place the garlic, sprinkle with salt and add the squeeze of lemon.

• Put this in a bowl that is large enough to hold all of the above ingredients.

• Let set for a few minutes. The salt helps cure the garlic and take some of the bite out of it.

• Put in the vinegar, parsley red pepper flakes and olive oil.

• Mix well.

Notes: you want to mix this and let set about an hour or two before you need. The flavors need to mingle and develop. This will last a few days but it is always the best the day of.