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Chimichurri Sauce

Chimichurri Sauce

This delicious recipe from Argentina makes a great finishing sauce when spooned over beef or chicken. It can also be used as a unique marinade for grilled meats.

Chimichurri is made from finely chopped parsley, minced garlic, olive oil, white or red vinegar, and red pepper flakes. You may also add flavorings such as paprika, oregano, cumin, thyme, cilantro, lemon, and bay leaf may also be added. It is usually the only seasoning needed for steak and chorizo sausages in Argentina.

Chimichurri Sauce.

Yield: Makes about 1 cup


  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 cloves (peeled) garlic
  • 3/4 tsp (dried, crushed) red pepper
  • 1/2 tsp (ground) cumin
  • 1/2 tsp salt

Puree all ingredients in processor. Transfer to bowl.

(Sauce can be made 2 hours ahead. Cover and let stand at room temperature.)