Go Back


Rob McDaniel
This colorful chimichurri sauce pairs amazingly well with the rich porchetta.
5 from 1 vote
Course Condiment
Cuisine American


  • ¼ cup chopped flat leaf parsley
  • ¼ cup chopped oregano
  • ¼ cup chopped scallion
  • 1 tablespoon chili flakes
  • 2 cloves micro planed garlic
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • Zest of one lime
  • Kosher salt


  • Mix everything together and keep cool next to the beer so that the herbs don’t turn brown.
  • Toast an onion roll, pile high with Porchetta then top with chimichurri and crispy skin
Tried this recipe?Rate it above to let us know how it was!