I don’t believe in having too many rules in the kitchen. I think it’s silly. But Chimichurri is different. There are rules. And being a meat-loving Argentine, I have some leeway, don’t I?

True chimichurri is simple. It’s also versatile. Although it’s mainly used as a condiment on grilled meats, it can be used as a marinade. While you can certainly put your own spin on it with a couple of additional herbs (cilantro, thyme, basil), I suggest you stick to the following:

  • 1 bunch of flat-leaf parsley
  • 4-5 cloves of fresh garlic
  • 1 tbsp dry oregano
  • 1 tsp red chili flakes
  • ¼ cup white vinegar
  • ½ cup oil (I prefer sunflower seed oil. You can use olive oil if you prefer)
  • Salt to taste
  • Some water
  • 2 tsp paprika (optional)


  1. In a bowl combine finely chopped parsley, minced garlic, and all other ingredients. Mix well.
  2. The base should be parsley and the garlic should not overpower the other flavors. It should taste vinegary. The consistency is somewhat of a sauce, but not creamy. Never use a blender.
  3. Refrigerate in an airtight container for up to two months. Note: as the chimichurri “ages” the flavors will intensify, making this sauce better suited for a marinade and less as a condiment for meats.


2 thoughts on “Chimichurri

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