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1/4 large red onion, diced

2 tsp. fresh oregano, minced

1 tsp. fresh mint, minced

2 tbsp. Fresh parsley, minced

2 tbsp. fresh cilantro, minced

1/2 jalepeno, de-seeded, minced

2 cloves green garlic, sliced

2 tsp. dijon mustard

1/3 cup red wine vinegar

1/3 cup EVOO

juice and zest of 1 lime

1/2 tsp ground black pepper

kosher or sea salt


simply combine all the ingredients in a small bowl, stir and refrigerate until ready to serve.

This recipie goes great as a marinade for flank steak and grilled potatoes.  Just marinade each steak with 1/3 cup chimichurri overnight, wrapped in plastic. Grill steaks, serve sliced and drizzled with chimichurri.

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