Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Chimichurri Sauce - 2010 Waldorf Eggfest

Bob Smart
Bob Smart Posts: 2
edited November -1 in Sauces, Rubs, Marinades


1 bunch flat-leaf parsley, chopped
1 clove garlic
1 teaspoons Kosher salt
3/4 cup olive oil (approx)
3 Tbsp red wine vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper (optional -- I do not use)


Chop parsley fine and add to a small bowl.

Mince the garlic, sprinkle with the salt and crush with the side of a chef’s knife. Add to parsley.

Add everything else except the olive oil and stir to mix. Add enough olive oil so that the parsley is covered in oil.

Can be served immediately, but best if you can let it sit several hours or overnight.


Number of Servings:

Time to Prepare: