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Fresh Chimichurri

HG Cooks

Fresh Chimichurri

Recipe by Hopson Grace

Firstly, don’t slam your pestle and wind it around. Instead, rock and smash your ingredients by going around the mortar with your pestle to gather any ingredients that have climbed up the sides, then push them back into the middle and continue. When it comes to investing in one, the best — like ours from David Mellor — are made from coarse unpolished granite. This stone creates enough friction to easily and evenly break down any type of ingredient. It’s also nonporous, so it doesn’t retain flavour and is easy to clean by hand.

Makes about 2 cups


  • 1 shallot, finely chopped

  • Fresno, cayenne, or Serrano pepper, finely chopped (choose based on your preferred spice level)

  • 4 garlic cloves, thinly sliced

  • ½ cup sherry vinegar

  • ½ cup coarsely chopped cilantro or flat leaf parsley

  • ¼ cup coarsely chopped oregano

  • ¾ cup  olive oil

  • 1 tbsp kosher salt


  • Combine shallots, pepper, garlic, herbs and salt in the bowl of the mortar, and pound with the pestle until the juices from the shallots begin to make the mixture a little wet.

  • Add olive oil and pummel for another minute.  Add sherry vinegar and stir. Serve spooned over grilled veggies, steak, pizza, or whatever your heart desires.

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