Chimichurri Sauce

Prep Time
10 Minutes
6 People

Having made several trips to Peru over the years, this is a sauce that is served with almost everything Beretta Hotdogs and Beretta Burgers never hit the table without me making this fresh. Using all the fresh herbs from the garden in the summer, it always turns out to be sensational.


  • 1 bunch chopped Italian parsley
  • 1 bunch chopped cilantro
  • 3 Tbsp chopped oregano
  • 2 tsp finely chopped garlic
  • 1 finely chopped shallot
  • 1 ½ tsp brown sugar
  • Freshly squeezed juice from 2 limes
  • Pinch of crushed red pepper
  • Pinch of salt and pepper
  • 5 oz red wine vinegar
  • 5 oz olive oil


Chop parley, cilantro and oregano and blend them together. Put the herbs in a bowl and add garlic, shallot, sugar, lime juice, red pepper, salt, pepper, vinegar and olive oil. Whisk it all together and serve on your favourite Beretta hotdog!

Buon Appetito,


About The Chef: Cynthia Beretta

Cynthia Beretta, Co-Founder of Beretta Farms and founder of Beretta Kitchen, is no stranger to food. A gifted entrepreneur, mother of three, organic cattle rancher and self-proclaimed ‘foodie’, Cynthia has over twenty-five years of experience in the food industry. Born on the original Earth Day in the 1970s, Cynthia jokes she was destined for sustainable and organic greatness. In 1993, fresh out of school with no farming experience to speak of Cynthia and her husband Michael embarked on an unconventional path and founded Beretta Farms. Since then the couple has expanded their network of like-minded farmers across the country, partnering with those that share the core value of raising animals humanely with love and respect As both businesses continue to grow and thrive, Cynthia never forgets to carve time out of her busy schedule to share a hearty home cooked meal with her family.

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