Chimichurri the Way an Argentine Makes It

The bold, garlicky sauce famous to the Land of Silver is traditionally drizzled over meats in Argentinian asado (barbecue) and is sometimes used as a marinade.

I also like to spread it over roasted vegetables and mashed potatoes, mix it into homemade vinaigrette, or serve it as a dipping sauce for bread.

After you make yourself a jar from my chimichurri recipe, you’ll find plenty of other uses for it, too.


2 cups packed parsley, minced 3 tablespoons minced garlic 3 tablespoons minced oregano 1 1/2 tablespoons red pepper flakes 1/4 cup red wine vinegar 1 to 1 1/4 cups extra virgin olive oil


In a medium bowl, combine the parsley, garlic, oregano, red pepper flakes, and red wine vinegar.


Add just enough olive oil to make a chunky sauce that's not too thick and not too runny. Stir the ingredients until well blended.


Decant the sauce into the container of your choice and cover with a lid.


Let the chimichurri sit at room temperature overnight for the flavors to develop. The longer it sits out on the counter, the more the flavor intensifies. Refrigerate after 1 to 2 days.

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