Vegan, Savory


Great addition to steak, potatoes, veggies, and more!


1 bunch organic cilantro, finely minced

1 bunch organic parsley, finely minced

6 sprigs organic mint, finely minced

3-4 cloves organic garlic, minced

1 organic white onion, minced

1-2 Tbsp. Napa Valley Naturals red wine vinegar

Zest and juice of 1 organic lemon

1 Tbsp. kosher salt

1 Tbsp. fresh cracked pepper

1 tsp. Frontier Co-op red pepper flakes

Riojana olive oil

1 organic jalapeno with the seeds left in, optional


Step 1

Add your cilantro, parsley, mint, garlic, and onion to a bowl.

Step 2

In a small bowl, mix together your vinegar, lemon, salt, pepper, and red pepper flakes. Whisk to combine.

Step 3

Pour mixture over herbs and toss everything together.

Step 4

Start adding in olive oil, a little bit at a time until everything is coated but not soaking in olive oil. Taste and adjust if needed.

Step 5

Your chimichurri is ready to eat, however, it only gets better as it sits. Store in the refrigerator.