Argentinian Chimichurri

Chimichurri is such an essential part of Argentinean cuisine, it is said a bowl of it can be found on every dinner table. It does double duty as both a marinade for steak, smoked grilled fish and chicken and as an accompaniment to breads, vegetables and well, pretty much everything. The key is fresh parsley, garlic and red wine vinegar. It gets an extra kick from oregano and crushed red pepper.  


  • Servings: EIGHT
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1/2 cup olive oil
2 T red wine vinegar
1/2 cup finely chopped parsley (chop before measuring)
3-4 cloves garlic, finely chopped or minced
1 tsp. dried red chili flakes
3/4 tsp. dried oregano
1 tsp. coarse kosher salt
1/2 tsp. pepper, or to taste

Mix all ingredients together in a bowl. Refrigerate for at least two hours, but preferably overnight. The oil will have coagulated, but after a stir, it will have a thickened texture.

To serve, add a couple of spoonfuls over your steak/fish/poultry/bread/vegetables and smile.

Adapted from

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