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Condiments & SaucesRoastSides

Chimichurri, Fusion Green Herbal Sauce

Think of this as the "green gold" of sauces. By hand-chopping the herbs rather than blending them, you preserve the individual pops of flavor from the parsley and oregano, creating a textured sauce that wakes up even the heaviest roast.

Quick Facts

⚡ Prep Time: 15 mins
⚡ Cook Time: 0 mins
⚡ Serving: Makes Approx. 1 cup

Dietary Info

Vegetarian

Ingredients

The Green Base
1 cup Fresh Flat-Leaf Parsley (packed, finely chopped)
1/2 cup Fresh Cilantro (finely chopped)
2 tbsp Fresh Oregano (finely chopped)
1 tbsp Fresh Mint (finely chopped — "The Hint")
The Liquid & Spice
1/2 cup Extra Virgin Olive Oil
2 tbsp Red Wine Vinegar
3-4 cloves Garlic (finely minced)
1/2 tsp Red Chili Flakes & Kosher Salt
Chef's Note: Adding mint makes this sauce incredibly cooling. If you are serving a particularly spicy batch of Tandoori chicken, double the mint to help soothe the palate.

Directions

01

The Master Chop:

  • Finely mince the parsley, cilantro, oregano, and mint.
  • Pro-Tip: Bunch the herbs tightly together in your hand and "shave" them with your knife to get the finest possible cut without bruising the leaves.
02

Combine & Infuse:

  • In a glass jar, mix the herbs with the minced garlic, chili flakes, salt, and pepper.
  • Pour in the vinegar and olive oil. Shake or stir vigorously.
03

The Mellowing:

  • Wait: Let the sauce sit at room temperature for 30–60 minutes. This is crucial when using mint, as it allows the cooling menthol to distribute evenly through the oil.

Finely mince the parsley, cilantro, oregano, and mint.

Pro-Tip: Bunch the herbs tightly together in your hand and "shave" them with your knife to get the finest possible cut without bruising the leaves.

In a glass jar, mix the herbs with the minced garlic, chili flakes, salt, and pepper.

Pour in the vinegar and olive oil. Shake or stir vigorously.

Wait: Let the sauce sit at room temperature for 30–60 minutes. This is crucial when using mint, as it allows the cooling menthol to distribute evenly through the oil.

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Serving & Pairing

• The Tandoori Match: This is the official "Wasipes" recommendation for the Tandoori Buttermilk Roast Chicken. The cilantro and mint mirror the flavors in the chicken's spice rub, while the vinegar and oil provide a luxury finish.

• Alternative: This also makes an incredible marinade for grilled shrimp or a dressing for Roasted Potatoes.