Chimichurri Sauce

Chimichurri ingredients—parsley, oregano, garlic, red wine vinegar.jpg


2 bunches of fresh parsley

1 bunch of fresh oregano

2 - 4 garlic cloves

1/2 c olive oil

1/4 c red wine vinegar

salt + pepper to taste


In a food processor combine parsley, oregano, garlic, olive oil, and red wine vinegar. Once pureed, add salt to taste. Serve it on meat, eggs, and veggies.


I’ve been lucky enough to travel to Argentina where they have incredible people, Asados (like a BBQ, but way better), and weddings that go til dawn. My understanding is that chimichurri, a classic Argentinian green sauce, is a bit like marinara—same base elements but served slightly different in every house. I’ve settled on this variation, but I don’t think I ever make it the exact same way twice. Sometimes I have cilantro on hand. Sometimes I want some more kick and add a pinch of red pepper flakes. Parsely, garlic, and red wine vinegar are musts though.


Recipes featuring chimichurri


Halloumi Eggs Benedict

Chimichurri Potato Salad.jpg

Chimichurri Potato Salad

Steak with chimichurri.jpg

Chimichurri Steak with Cilantro-Lime Corn and Glazed Plantains



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