Chimichurri Sauce is a must for every BBQ!
Ranch Table Gatherings are off and running! Here is what I feed a crowd and recipe below for my Chimichurri Sauce!
Even though we live on a ranch that has more cows than people, there have always been plenty of human friends and family around to feed. Growing up, my parents were always entertaining. We often had guests from “in town” Santa Barbara come by for dinners during the week. Most nights, my mom’s colleagues, old friends, or extended family members would crowd into our tiny kitchen, swap stories, and pitch in for a relaxing meal together. This was my normal, and I loved it.
When we weren’t hosting at home, we spent the weekends feeding the ranchers, friends, and neighbors who would all help us with the never-ending cattle work. (The tradition is still going strong!) The people of the Central Coast ranching community are so supportive of each other, and I love thanking everyone with really good food.
When I moved back to the ranch in my twenties, I wanted to open up the gates of Rancho San Julian a little wider to be able to show guests what ranch life is all about. It’s a truly special place, and I thought guests should see how ranching and agriculture is so important to the environment. So every fall before Thanksgiving I post our Ranch Table Gatherings, for the following year and guests come from all over the world to visit. It has been so much fun to welcome guests from not only all over the United States but also from Europe, Canada, Australia, and Singapore!
I host our Ranch Table Gatherings over at the ranch headquarters, which we call The Casa. It’s really the heart of Rancho San Julian. I set long, Traditional Ranch Tables with place cards just as I did when I was young at my parents’ house many years ago. Guests are welcomed with refreshments and a little history about the ranch that I share as everyone arrives. Then, of course, we all sit down for a beautiful seasonal meal. Afterward, we always have Ranch Activities happening at The Casa — you can learn how to rope, join me for flower arranging, or even try your hand at branding.
These Ranch Table Gatherings take a village! My crew at every Gathering is not a catering company hired from some far-away place. They are all individually connected to the ranch in some way. They’re friends, family, and neighbors that all join together for the love of Rancho San Julian and hosting meaningful events. Many are locals who know how to ride horses, rope calves, and move a cow out of the way, if needed. It’s a very varied skill set!
What I love the most about The Ranch Table Gatherings are the connections guests make. Because we sit most people at our long, communal tables, under our trellises overflowing with wisteria and grapes, the guests get to chat with seat partners from all over the world. I love seeing people exchange cards, take photos together, laugh, and share stories. It’s truly what Ranch Table Gatherings are all about. Please join us sometime. We also post our 2026 Gathering dates the week before Thanksgiving every year! We’d love to have you!
CHIMICHURRI SAUCE
At our Ranch Table Gatherings, I have a few special foods that have become staples. When we barbecue, I use my Ranch Table Seasoning, and I love making an herb butter that spreads so perfectly on the homemade sourdough bread. Freshly made chimichurri sauce is also a must. I get the most questions about the chimichurri sauce that I make for my guests, so I am going to share this recipe with you today!
Chimichurri sauce is originally from South America and is used as a topping for many meat dishes. I LOVE chimichurri sauce! Yes, it is great for any and all meats, but I am known to put it on eggs and avocado toast, and use it as a sandwich spread. I even add a bit more vinegar and make it into a salad dressing sometimes. It is the best! I suggest doubling this recipe, keeping the extra in the fridge, and using it throughout the week.
Active Time: 15 minutes
Total Time: 15 minutes
Serves: 6-10
INGREDIENTS:
1 cup finely chopped flat-leaf parsley
½ cup finely chopped cilantro
1 tablespoon finely chopped oregano
1 shallot, finely chopped
2 garlic cloves, finely chopped
¾ cup olive oil
¼ cup red wine vinegar
2 teaspoons kosher salt
½ teaspoon crushed red pepper flakes
DIRECTIONS:
1. In a food processor, blend shallot and garlic until they are finely chopped.
2. Add parsley, cilantro, and oregano, and blend again until well combined and chopped.
3. Add olive oil, vinegar, and salt, and blend one more time until well combined.
4. Pour out into a serving bowl. If desired, stir in red pepper flakes just before serving. Salt and pepper to taste.
A friendly face at most Ranch Table Gatherings is my loyal and loving but wonderfully dopey dog, Franny.
A few years ago, I realized my sons, Jack and Hank, and my husband, Austin, all had their own dogs. I was the only one in the house without my own dedicated pup! I took a lot of time visiting the local shelters, looking for a small dog that would get along with all our other animals. Finally, I spotted a photo of a sweet pug/boxer mix, and I immediately wanted to visit her. I brought my sons and their two little dogs, Captain and Tommy, in tow.
When Franny bounded out of the kennel and into the doggy play yard, I was shocked. She was not the little dog I was picturing. She was a full-grown dog, double the size of Tommy and Captain. I was unsure at first, but she quickly became best friends with Tommy and Captain, and my boys fell in love with her instantly.
We brought Franny home and she’s been stuck to my side ever since. She loves to howl when she’s excited to see me, she has the cutest overbite (it gets stuck in some pretty awkward positions!), she follows my husband Austin around everywhere, and she really is a friend to everyone. We all feel lucky that Franny has joined our family.
See you next week!
xo, Elizabeth
I love a good chimichurri!
Is farm to table still being filmed?? I dropped discovery plus because I only watch your show and couple others- magnolia didn’t seem to carry any new shows of yours.