Chimichurri Sauce

A recipe from Nate Keller

The first meal of Eat Retreat is almost always whole animal roast. At our first event in Sonoma County, attendees were welcomed with a pig roast. Nate’s chimichurri accompanied the fire-roasted pork.

Spit-roasted pig doesn’t need much, but this simple sauce adds bright green color to the plate.

  • 2 bunches Italian parsley
  • 2 bunches cilantro
  • 2 bunches oregano
  • 1/4 cup capers
  • 4 cloves garlic
  • 2 shallots
  • 1 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • Lemon juice to taste
  • salt and pepper to taste

Finely chop the herbs, capers, garlic and shallots. Mix in the olive oil and red wine vinegar. Season with lemon juice, salt and pepper to taste. Serve with roasted meats.