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Recipe by:Executive Chef Parke Ulrich
Waterbar Restaurant, San Francisco


  • 4 cloves garlic, crushed
    2 jalapeños, stems removed, roughly chopped
    2 tbsp. water
    1/4 cup sherry vinegar
    1 bunch cilantro
    1/4 cup extra virgin olive oil
    1/2 bunch flat leaf parsley


In a blender, puree garlic, jalapeños, water and vinegar. Add cilantro and puree until smooth. With machine running, drizzle in olive oil. Add parsley and puree until smooth.

In South America, chimichurri is used both as a marinade and a sauce for grilled steak, but it can also be used with fish, chicken, pasta and grilled vegetables.

Makes about 2 cups

Califonia Bountiful