Cheery chimichurri sauce

By Julie Daniluk
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You can enjoy this sauce on chicken, fish or any protein of your choice. It also tastes great with poached fish or grilled meat. 



  • 7 cups fresh Italian parsley, loosely packed, stems removed
  • 4 cloves garlic
  • 3 tablespoons lemon juice (increase to quarter cup for a salad dressing)
  • 1 1/2 teaspoons pink rock or grey sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 cup extra virgin olive oil


  1. Place everything but oil in a food processor. Puree until combined but still has a rough texture.
  2. With the processor running, slowly drizzle in olive oil, stopping occasionally to scrape down the sides.
  3. Process until completely combined into a sauce consistency.
  4. Place in a mason jar and refrigerate for up to two weeks.

Recipe from The Hot Detox By Julie Daniluk RHN Permission granted by Harper Collins.

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