April 13th

theresa albert - my friend in food


Chimichurri Sauce

fresh herbs

The most difficult part of preparing this recipe is making the Chimichurri sauce, and trust me it’s not that difficult, and well worth pulling out the food processor.  Chimichurri has its roots in Argentina and is traditionally served with grilled meats.  Similar to an Italian pesto, but without the nuts and cheese, this condiment stores well in the fridge and will knock your taste buds into high gear! Use it to marinade shrimp, use leftovers on top of grilled meats, vegetables, stirred into pasta or as a sandwich spread.  I tend to eat it by the spoonful, its addictive and it keeps the vampires away!


  • 1 bunch parlsey (about 2 cups tightly packed)
  •  1 bunch cilantro (about 2 cups tightly packed)
  •  1/4 cup olive oil
  •  2-3 cloves garlic
  • Zest and juice of 1 lime
  •  2 tsp dried chili flakes
  •  1/2 tsp sea salt


  1. Place parsley, cilantro, garlic, lime zest and juice, chili flakes and sea salt in a food processor fitted with an S blade.
  2. Begin processing and slowly add olive oil until all the ingredients are well combined (about 3 minutes)
  3. Place chimichurri in an air tight container and place in fridge until ready to use.

Try it on Grilled Chimichurri Shrimp!










Andrea Buckett enjoys a career that has embraced multiple arenas as a diversified food expert; her experience is rich in knowledge about all things food. Founder of Insatiable Food, Andrea has encompassed exciting platforms on television, in writing, recipe development, culinary instructing and food event productions. Combined with a keen eye for food trends and a strong background in homeopathic medicine and nutrition, Andrea’s passion is to inspire others to eat well and live well. Andrea is an active social media user with her Blog Insatiable Food, you can follow her on Twitter & Facebook.


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