Chimichurri Sauce


1 cup flat parsley
1 tsp Guérande sea salt
½ tsp fresh ground pepper or ¼ tsp chilli flakes
2 cloves garlic, chopped
2 Tbsp (30 mL) French shallot or onion, chopped
2 Tbsp fresh oregano or marjoram, chopped
¾ cup (180 mL) Maison Orphée Organic Extra Virgin Olive Oil
3 Tbsp (45 mL) Maison Orphée Organic White Wine vVnegar
3 Tbsp (45 mL) lime or lemon juice


Place all ingredients in the bowl of a food processor and pulse slowly. Do not purée! Leave flavours to mix. Serve with grilled meats or fish, kebabs, steamed chicken or fish.