Tuesday, June 5, 2012

Argentinian Chimichurri

Chimichurri is an excellent condiment or marinade to have on hand! Part of my family is Argentinian and Chimichurri is a house hold staple. They use it mostly to compliment meats, but I use it for everything - as a spread for sandwiches, to jazz up a simple bowl of chicken soup and toss it with cooked veggies. 

It is a salty, tart, oily condiment that can be customized according to what you like. If you want to reduce the amount of salt or vinegar - then do so. I like mine to be slightly salty and tart because it helps break down meats while marinading. Also it makes a little go a long way. As for the red pepper flakes, that can be omitted if you prefer. The 1/2 tsp used doesn't really make the mixture spicy, it gives it a balance. The mixture keeps well in the fridge for about a week in a well sealed container. 

Argentinian Chimichurri

Cook Time: 0 minutes
Prep Time: < 5 minutes
Serves: makes about 1 cup 


  • 2 cups fresh parsley leaves, packed
  • 1/3 cup fresh oregano leaves
  • 4 cloves of garlic
  • 1/2 tsp of salt
  • 1/2 tsp of red pepper flakes
  • 2 tbsp red wine vinegar
  • 1/4-1/2 cup olive oil

In a food processor, add all of the ingredients except the oil. Pulse a few times. Then while still pulsing, gradually add the olive oil. Keep pulsing until desired consistency. Taste and check if you would like to add more seasoning. The mixture will be tart and salty. 

Place the mixture in the refrigerator for about 4 hours or longer to let the flavor develop. Serve at room temperature.


  1. Sounds like a great condiment. I love learning about foods from different countries.

  2. I love chimichurri! I have never made any myself but would love to try this!!

  3. I love this stuff, I make it all the time only mine isn't so green, I see I need to add more parsley. Going to do that today, I keep some in the fridge. Great post.

  4. I don't use as much oil as I used to, maybe that's why it's greener?

  5. This sauce sounds really delicious and fresh, I'll have to hunt down some fresh oregano this weekend! Thanks for the recipe!