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So Delicioso! Authentic Argentine Chimichurri Sauce

This is such a bright and flavorful sauce for meat, chicken and shrimp. This recipe was given to me by my friend that's been handed down in her family. It's a much thinner sauce than what I have typically found in chimichurri recipes, since it has more vinegar and less oil, keeping it tangy and super fresh.

Authentic Argentinian Chimichurri


5 Cloves Fresh Garlic

1/2 Medium Onion

1/2 Bunch Fresh Parsley

1 c. White Wine Vinegar

1/2 c. Canola or Vegetable Oil

1/2 tsp. Fresh Ground Black Pepper

1/2 Tsp. Dried Oregano

1/4 tsp. Cayenne

Kosher Salt to taste


Using a food processor add garlic and onion and pulse until it's finely chopped. Add all other ingredients and blend until the parsley is finely chopped. Put chimichurri in a jar and let sit for at least 2 hours before serving. Mix well before using. Great as marinade, to baste or serve as a sauce.


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