Chimichurri Inspired Sauce

By Gina Caputo

Chimichurri Inspired Sauce

Chimichurri is a bright, punchy, herbaceous sauce with roots in South America and it goes well with just about EVERYTHING. I especially love it for summer when herbs are abundant and it's too hot to cook inside so everything gets grilled. While your veggies or meats are grilling, whip this up and serve it right alongside. It makes everything taste like a summer party!


  • 1 bunch Italian parsley
  • 1 bunch cilantro (can sub an herb like basil or dill)
  • Zest of one lemon
  • Juice of one lemon
  • 1 Tbsp capers
  • 1 bunch of green onions (white and light green parts only)
  • 2-3 minced garlic cloves
  • 1 tsp to 1 Tbsp of Calabrian chili paste or other peppers like a Fresno or jalapeno
  • Fat pinch of sea salt
  • 5 cracks of black pepper
  • 1-2 Tbsp extra virgin olive oil


  1. Rough chop the parsley and cilantro for easier grinding in the food processor
  2. Zest a lemon and cut in half for juicing
  3. Slice the white and light green parts of a green onion
  4. Place everything in a food processor or bullet type blender
  5. Whizz until greens are finely chopped
  6. Scrape down the sides multiple times and whizz again