Chimichurri

Chimichurri is the traditional accompaniment to South American grilled meats. Argentina is home of this pesto like sauce; however, it turns up as far north as Nicaragua and as far south as Chile, and in just about every Spanish speaking country in between.  No two chimichurri recipes are exactly alike, although the basic recipe contains four ingredients: parsley, garlic, olive oil, and salt.

Here is the version that we use at our house. It is highly flavorful and a lovely combination. Enjoy!

Chimichurri

Grilled Tri Tip topped with Chimichurri accompanied with Tomato Cucumber Salad and a Mixed Vegetable Rice
Grilled Tri Tip topped with Chimichurri accompanied with Tomato Cucumber Salad and a Mixed Vegetable Rice

1 large bunch of parsley

8 garlic cloves

3 tbsp minced onion

2 TBSP lemon juice

3 TBSP red wine vinegar

1/4 cup water

1 teaspoon kosher salt

1 teaspoon fresh oregano

1 teaspoon hot pepper flakes

1/2 teaspoon ground black pepper

1 cup extra virgin olive oil

Combine everything in a food processor and pulse to chop as fine as possible. Taste for seasoning and add more vinegar, salt or pepper flakes as necessary; the sauce should be highly seasoned. The chimichurri will keep for several days in the refrigerator, but it tastes best served within a few hours of making.

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11 thoughts on “Chimichurri

  1. This may be a very silly question- but for a person who happens to not have a food processor- would such a thing as this be, say, impossible? Or could it be done with nothing but a knife and a whole lot of determination?

  2. This is something for me – when I eat beef – it happens from time to time. Love everything in it and I’m a bit feed up with pesto. Old shoe now. Thanks for this.

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