By: Chef Matt Chatfield

Persillade Chimichurri Sauce


1 cup fresh Italian Parsley, tops only, chopped fine

½ cup fresh lemon juice

1 cup extra-virgin olive oil

½ cup minced cornichons

¼ cup capers, rinsed and chopped coarsely

¼ cup Shallot, minced

3 garlic cloves, peeled, minced

1 teaspoon sugar

1 teaspoon Kosher salt

½  teaspoon coarse or fresh ground pepper


1. Combine all ingredients 15 minutes before serving. This Chimichurri style sauce is great to accompany your favorite steaks, pork, and fish. Will keep refrigerated for up to 3 days.

(Makes about 2 ½ cups)