Balsamic chimichurri sauce

Immagine3The extraordinary versatility of the Balsamic Vinegar of Modena inspires the creation of new recipes and the search of original approaches with products of the culinary traditions of the whole world.

This week we are pleased to suggest you the Argentinian chimichurri sauce with a Balsamic variation, ideal to season your summer barbecue.


A bunch of Persil

40 g fresh oregano

3/4 cloves of garlic

60 g fresh spring onion

1 small red chili pepper (without seeds)

Balsamic vinegar of Modena

Extra-virgin Olive Oil





Wash, dry and with a knife cut very fine Persil, oregano, onion, garlic and red pepper.

Mix them all in a bowl and dress with salt, pepper, Balsamic Vinegar of Modena and Extra virgin Olive Oil and leave all in the fridge for one night.

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