blend · herb sauce
CHAMPION CHEFPrep 10 minCedargate Chimichurri
Independent adaptation of a publicly published Hosea Rosenberg recipe. Not affiliated with, sponsored by, or endorsed by Hosea Rosenberg.
From a champion chef's kitchen.
Ratio
Ingredients
- Parsley — 1 bunch Italian parsley, cleaned and stems removed (40 g)
- Cilantro — 1 bunch cilantro, cleaned and trimmed (40 g)
- Garlic — 1 large garlic clove
- Olive Oil — 4 Tbsp olive oil (60 ml)
- Lemon Juice — 2 Tbsp lemon juice (30 ml)
- Salt — salt (3 g)
- Pepper — black pepper (1 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Cedargate Chimichurri wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 3 stars · 4 national awards
- Berkeley Salsa VerdeNATIONAL AWARD WINNER
- Miami ChimichurriNATIONAL AWARD WINNER
- Peninsula ChimichurriNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Hosea Rosenberg. American / farm-to-table. Cited awards include: Top Chef winner S5 (2008–09).
Originally published as Chimichurri.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Hosea Rosenberg / Colorado Homes & Lifestyles (re-eligible under §1 v2 2026-07-18) (published as “Chimichurri”). Full citation lives in Provenance.