This parsley-based sauce not only tastes fabulous, it is a nutritional rock star! Make some this week. I dare you not to eat it all.
Prep Time 15 minutes
Servings 6 people


  • 1 bunch flat leaf parsley
  • 8 cloves garlic
  • 2 tbsp oregano leaves
  • 1/2 cup olive oil extra virgin
  • 1/8 cup red wine vinegar
  • 1/2 tsp pink Himalyan sea salt
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp red pepper flakes


  • 1. Using a food processor, chop the parsley, oregano, and garlic. Add oil, vinegar, salt, pepper, and red pepper flakes, pulsing just until mixed. This should have the same consistency as pesto. Add oil as needed to achieve desired consistency. Serve immediately as a topping for your favorite meat, chicken, fish, pasta, or simply dip veggies in it. This never lasts at my house. Enjoy! 


Parsley isn’t just pretty. It protects your health by preventing or even treating bad breath, cancer, constipation, Type 2 diabetes, heart disease and ulcers.
It's inexpensive, and when made into chimichurri, it is simply irresistible.
This recipe came from John, the goat rancher.