Salsa Chimichurri

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



1/3 cup peeled garlic (about 25 cloves (1.5oz /42gr))

1 oz. parsley (28gr)

.5 oz fresh oregano (14gr) *

1 tbsp. dried red pepper flakes (6gr)

1 1/2 cups red wine or apple cider vinegar (350ml)

2 tsp. salt (8gr)Freshly cracked black pepper to taste

2 1/2 – 3 cups olive oil


To make hand chopped authentic Salsa Chimichurri as it is made in Argentina:

Hand chop the parsley, oregano and garlic until it is finely minced, and place in a 2 qt. mixing bowl. Season with salt and pepper, and add whisk in the olive oil and red wine vinegar. The chimichurri is ready to serve, although it is better when made a day in advance.

To make a blended chimichurri that is completely inauthentic, but amazing on steak, tacos, eggs and spooned over salads:

Add the garlic, parsley, pepper flakes, vinegar, salt, and pepper to the container of a blender. Blend until smooth. Open the top feed hole of the blender, and slowly drizzle the olive oil into the spinning vortex of the blender. The sauce should thicken. Serve immediately.

Because the blender version of this sauce is an emulsion, it may separate when left overnight in the refrigerator. You can always homogenize the separated emusion with an immersion blender or conventional blender.


*The blender version may require more olive oil than the hand chopped, traditional chimichurri. aAlso, the blender version doesn’t usually include oregano, but you can add it if you like.