Kick Up The Flavor by Going Green

Use fresh spring herbs to add zing to grilled meats, seafood or vegetables with this South American condiment pack with fresh flavor.


  • 1/2 cup chopped cilantro
  • 1/2 cup chopped parsley
  • 2 tablespoons fresh thyme
  • 2 tablespoons oregano
  • 1 teaspoon chili flakes
  • Zest of 2 lemons
  • 1/4 cup red wine vinegar
  • 4 teaspoons salt, or to taste
  • 1/3 cup LEGADO extra virgin olive oil


  • Finely chop cilantro, parsley & oregano
  • Add all ingredients to a glass jar
  • Seal and shake
  • Serve immediately or let it sit overnight


  • Chopping your own ingredients ensures you will not bruise your
  • If you over-mix at high speed, the polyphenols in the oil break away from the fatty acids in the oil and can cause a bitter
  • Refrigerate? Since it contains fresh herbs, it’s best to keep it refrigerated.
  • You can store chimichurri sauce in the fridge for a pretty long time – at least a week, and as long as 2 weeks.


Article By: Chef Patrick Merkely & Chef Alex Espinoza

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