(Argentine parsley-garlic sauce for grilled meats)

This pungent herb sauce originated in Argentina. Chimichurri is the classic accompaniment to Argentine churassco, or grilled meats. You can also use chimichurri as a marinade.


  • 1 bunch Parsley, chopped
  • 8 cloves Garlic, crushed
  • 1 tsp Oregano
  • 2 tbsp Paprika (optional)
  • 1/4 to 1/2 tsp Cayenne pepper
  • 1-2 tsp Salt
  • 1/3 cup Red wine vinegar
  • 3/4 cup Olive oil


  • Add the parsley, garlic, oregano, paprika, salt, cayenne and vinegar to a blender or food processor and pulse to process well, but do not puree. Leave a little chunky.
  • Remove to a bowl and stir in the olive oil. Let stand for least 30 minutes to mingle flavors and serve at room temperature.


  • Use sherry vinegar for a subtler flavor.
  • For a Caribbean-style sauce, substitute cilantro for the parsley and add the juice of one lime.

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