Chimichurri Herb Sauce

I felt intimidated by the long name, but this South American staple is actually a very simple, tasty condiment.

You can make it in 5 minutes and put it on anything that goes well with herbs and garlic. I added it to a plate of fully loaded nachos the other day, and it added a lovely zing.

Wishing you a zingy and tasty day today!


  • 1/4 cup minced fresh Italian parsley
  • 1 tsp oregano
  • 1 tsp minced hot pepper of your choice (I had a jalapeno)
  • 1 garlic clove, minced
  • 1 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • Salt and pepper to taste


Mix everything together in a bowl. Serve over any savory dish that could use some extra herby, garlicky, peppery flavor. Store in the fridge for 3 days.


“Unless you let go, unless you forgive yourself, unless you forgive the situation, unless you realize that the situation is over, you cannot move forward.” – Steve Maraboli

May you let go of any story, belief, or experience that is no longer serving you. The past happened, but you don’t have to keep holding on to it.

May you move forward instead into a brighter future.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

One response to “Chimichurri Herb Sauce”

  1. maitricooksnewlife Avatar

    LinkedIn comment from Gwenlyn: Having grown up in Argentina, I can attest to chimichurri being amazing. 🙂

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