Italian-Style Chimichurri
The Story
This is not a traditional chimichurri, and it does not need to be. Gunner Blend already carries the herb load, so instead of piling in parsley, oregano, and basil, this version lets the blend do the talking. Olive oil gives it body, balsamic gives it depth and acidity, and Gunner turns the whole thing into a spoonable finishing sauce that feels Italian without trying too hard to prove it.
Instructions
- Build the sauce. Combine olive oil, balsamic vinegar, and Gunner Blend in a bowl or jar. Whisk or shake until evenly blended.
- Let it bloom. Rest the sauce for 10 minutes before serving so the dried herbs and aromatics in Gunner can hydrate into the oil and vinegar.
- Serve. Spoon over grilled steak, chicken, pork, roasted potatoes, or warm wraps. Stir again right before serving if it settles.
Pro Tips
- If you want it looser, add another tablespoon of olive oil. If you want more bite, add another splash of balsamic.
- This is best used as a finishing sauce, not a marinade. Let it hit warm food right before service.
- Make it 15 to 20 minutes ahead if you want Gunner to soften and round out even more in the oil.
01The Look▼
Deep green-brown oil with visible herb flecks suspended through it, loose enough to spoon but heavy enough to cling to hot meat
02The Nose▼
Olive oil first, then the herbaceous lift of Gunner, with balsamic giving the sauce a darker, sweeter edge underneath
03The Layer▼
The balsamic lands first with a light acidic sweetness, Gunner follows with sage, oregano, and savory depth, and the olive oil carries the whole thing across the palate
04The Touch▼
Slick and coating without feeling heavy, the sauce gives lean meat or roasted vegetables a richer, more complete finish
05The Legacy▼
This is the kind of table sauce people start spooning onto everything once it lands, which is usually the best proof that a simple idea was the right one